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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Hus is a London born chef with Turkish origins who started out working in the family butchers shop in north London, before getting formal catering qualifications at Brighton University.  Hus then went on to work through the ranks of various 4 and 5 star hotel and restaurant kitchens which eventually led him to work at the St Ermin’s hotel as Executive Chef. In 2010 Hus was an integral part of the team that created Caxton Grill at the St Ermin’s hotel, where he gained 2 AA rosettes for the quality of the food and was mentioned in the Michelin guide. 

Hus then went on to become the Executive chef of Jamie Oliver’s BBQ restaurant Barbecoa, where he was able to utilise he’s butchery skills and knowledge as well as embracing he’s love for cooking with fire. 

During a brief stint working with Martin Morales as group executive chef, Hus looked after the culinary operations for Ceviche and Andina as well as help launch Ceviche in Old street. 

Currently, Vedat is the Executive Chef of Yosma London; a Turkish Meyhane, Mangal & Raki bar inspired from the streets of Istanbul. Yosma is a 140-cover restaurant featuring an open kitchen with mangal grill, counter dining, restaurant and raki lounge bar. 

Tasting Menu 1


Coal roasted aubergine pulp, lemon, garlic, oregano (v)
Feta with rosemary oil
Cured beef, cemen, caper leaves, fennel tops served with clay  oven baked flat bread, lamb fat, za'atar.
Chicken breast, charred corn, green pepper, tahini sauce

Tasting Menu 2

Strained yogurt, garlic, mint dill, parsley, walnuts
Kirmizi biber
Coal roasted peppers, mint, lime zest
Levrek Marine
Marinated sea bass grapefruit, lime, green chilli, basil served with clay oven baked flat bread, lamb fat, za'atar
Lamb shoulder Kofte, steamed potato, muhammara sauce
Fig and honey cake

Tasting Menu 3 Vegetarian

Pit roasted golden beetroot, garlic oil, dill
Chick pea puree, tahini, lemon, garlic
Acili Ezme
Tomato, mint, walnuts, spicy red pepper served with clay oven baked flat bread
Sebze Şiş
Aubergine, pepper, mushroom, smoky ezme, lime yogurt, isot pepper (v)
Fragrant almond basbousa
Yosma hero 1
Yosma fetasalad
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