What have Doner Kebabs, Raves & Michelin Stars got in common?
Nothing, actually. Nothing at all, until now.
We're here at Freight Island to meet the Berlin-inspired Michelin Star chef
who's bringing his post rave snacks to Manchester.
What separates this from your average run of the mill kebab?
This will taste just as good at 2PM as it will at 2AM
Straight in with the insults.
It's one of the last things you'd expect from a Michelin Star chef.
What do you normally do? What's your proper job?
I own a restaurant called Carters of Moseley in Birmingham
I've had it for 10 years. It's had a Michelin Star for 6.
Everything's about British sustainability.
Cooking from the island, the way it would have been years ago
with a modern execution.
This is well connected to that, because it's same products
that I would use in my Michelin Star restaurant,
The lamb's from Cornwall, chicken is all from the Cotswolds
all British free-range chickens.
Listen, I think we need to just get stuck in.
The chicken's made with the thighs we layer it up shawarma style
and then we marinate it in a couple of secret things.
Butter, garlic, gojuchang loads of nice, amazing things
to make it our own.
That's something else.
That's absolutely unreal, the chicken is quality.
Roast garlic mayonnaise as well on the top.
Do you know what's good as well?
The bread.
Obviously it's a vehicle for everything, it's got to hold it.
It's got to hold it. So there's a lot of juice, lot of sauce, lot of salad.
So that's got to hold together.
So every bite should just be holding all the flavour.
It's made locally in a bakery that specialise in this
and it's Turkish pide.
What's this coleslaw?
So this is Techno Slaw.
Techno Slaw, nice.
So it's got mushrooms in it, but they're safe.
The colour comes from turmeric.
That's unreal.
We season it with soy sauce instead of salt as well
so it doesn't draw out as much liquid.
Yeah so it stays moist.
All of the options come with potato smileys
because that's a nod to my days in the rave scene
You 're a big old raver aren't you mate.
I still am.
At your age!
How dare you!
Potato smileys is my favourite food of all time,
I do them in my restaurant
Michelin Star chef - your favourite food's a potato smiley?
Still are!
Why would you eat a chip when you can eat a chip
that looks like a face.
In a kebab shop I'd always go doner of shawarma.
Me too.
Always.
So this, we make in exactly the same way.
Obviously, all by hand, we make an emulsified sausage
out of the lamb shoulder.
So that means we add frozen milk to it.
Frozen milk?
Incorporate that in by adding it in a blender or a mixer.
And that would add all the air and make the meat really spongy.
The best word to describe it is boingy.
It is boingy.
Yeah. And it should be.
So you get that tug of meat just like a frankfurter.
Honestly, the flavours are unreal.
No disrespect to the lads selling kebabs till 2 in the morning
in your local town centre.
But when you eat that,
it's a bit like sucking on your grandad's slipper.
Do you know what I mean, the aftertaste in your mouth.
But with this, it's like I'm getting all the flavours
just sitting on top of my tongue.
A kebab shop's always going to be looked at for the doner.
So we really spent some time on getting the sausage like,
just like it tastes in the chippy
but using the best quality meat, the best spice mix,
and you try it and you're like 'kebab can be this good.'
So this is where I'm going to come and eat 'em.
Because for those people that would go,
'no, no, no, no, no.
I don't want a posh kebab. I just want an old school kebab.'
- It still tastes like an old school kebab. - It's got the satisfaction, right?
Exactly the same texture, same taste, but just more flavour.
It's perfect for Freight Island as well isn't it?
Yep, it's made to be here.
Yeah, because you've got that rave thing going on.
It's really well connected to here
and the the clients who come and the people have a good time
because what I do is very niche, there's a small percent into it.
Whereas this, you know, everyone's going to be into it.
Everyone likes a kebab don't they?
Yeah. And hopefully when they all pile out The Warehouse
they come to One Star Doner Bar.
Sometimes I get in trouble for saying this
is the nicest thing I've ever had in my life, right.
But without exception, that's the best kebab I've ever had.
Do you hear that?
Can you hear that, the nicest kebab I've ever had?
Fact.
I'll take that. Thanks mate.
Tell you what, he's knocking out some great gear in there.