When I finally get the garlic taste out of my mouth, I'll be telling everyone about this new Turkish restaurant in person. For the moment, it's probably best I just write it down. As you can see, the dining room is enormous, but in a good way, with an open kitchen, separate cocktail bar (dangerous raki concoctions camouflaged in the prettiest of menus), and room for 150 hungry customers who've made the trip to Baker Street. Head chef Hus Vedat was born to Turkish Cypriot parents and his CV includes the likes of Barbecoa by Jamie Oliver and Ceviche Soho. He came over to explain his menu to us while we devoured everything on it, telling us how much of it was inspired by the food he grew up eating at home. Whatever his influences, the results are impeccable - especially the Turkish manta, little dumplings filled with lamb neck (and, I think the source of all the garlic) and the borek. We drank far too much Turkish wine (the Doluca Kav) with our meal, but it was hard not to – it was the perfect crisp and dry accompaniment to the mountains of food we were putting away. I can't wait to come back and do it all again.