When it comes to sourcing our ingredients, we have chosen each producer very carefully. Fresh whole fish comes in from day boats off Cornwall and whole lambs from local suppliers are butchered in-house.

Executive Chef Hus Vedat – ‘My food philosophy is simple: choose good ingredients from producers that are passionate. Treat those ingredients with respect. Lick them with fire and let them shine. For Yosma, I will be exploring influences and flavours from my heritage. I want to showcase the depth, character, and history of Anatolian food and drink (while having fun) and sharing the fascinating stories behind one the world’s most prominent cuisines.’

Turkish wines have been chosen for their indigenous grapes (though not everything on the list is Turkish), with a concise menu of 26 wines. Bottles of Efes beers are available as well as rotating draught guest ales. Raki – Turkey’s national aperitif – plays an important part on the drinks list and features on the cocktail menu created by drinks consultant Matt “Talented Mr Fox” Whiley.


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