Lebnani

The story

Lebnani Reigate: Beirut Soul Food & Charcoal Grills

The chef and the kitchen

At Lebnani in Reigate, Chef Jad Youssef channels traditional Lebanese cooking through recipes passed down through his Beirut childhood. He learned to cook alongside his mother while observing his father’s pastry shop, a foundation that now drives his live-fire approach. The kitchen operates an Al Mashwa charcoal grill, which imparts a smoky depth to meats sourced from Surrey and Sussex farms. This straightforward technique respects the ingredients rather than masking them with heavy sauces.

Signature dishes and bold flavours

The menu centres on generous mezze and charcoal grilled plates built for the table, reflecting a distinctly Lebanese approach to communal dining. Sawda Djej remains a frequent highlight, featuring chicken liver cooked slowly in tangy pomegranate molasses until it reaches a rich consistency. Time Out London previously recognised this particular preparation among its best hundred dishes across the capital. Guests rotate between vibrant dips, charred vegetables, and herb-heavy accompaniments that balance the smoke.

The dining room and evening gatherings

A family-run ethos shapes the floor service, where staff treat regulars like neighbours visiting a shared table. The dining area reflects those same loud colours and bold textures, creating a space that feels lived-in rather than staged. The kitchen’s disciplined plating and consistent heat management earned the venue two AA Rosettes for culinary excellence. Evening bookings often expand into hosted supper clubs, where guest chefs pair wine flights with extended tasting menus.