KID is a Turkish restaurant in Soho from chef Sertaç Dirik and restaurateur David Carter. The project marks Dirik's first solo restaurant following his success at Mangal II, the acclaimed East London ocakbasi run by his family, while Carter brings experience from restaurants including OMA, AGORA, SMOKESTAK and Manteca.
The menu draws inspiration from Dirik's Turkish heritage, with a particular focus on the food traditions of Central Anatolia. Rooted in family recipes and techniques passed down through generations, the cooking combines Turkish influences with seasonal British produce and ingredient-led sourcing. Fire plays a central role throughout, with dishes emerging from both the charcoal grill and wood-fired oven.
Bread is a cornerstone of the offering, from tombik pide baked in the wood oven to sourdough pide grilled over charcoal and finished with kaymak butter. Alongside sits a selection of meze and salads, including house-made çökelek cheese with seasonal vegetables, and Turkish sivri peppers dressed with pomegranate molasses and kashkaval cheese. Larger plates showcase ingredients from across Britain, such as charcoal-grilled Cornish lamb saddle, while traditional tandir cooking techniques are used for slow-cooked dishes from the wood oven. Desserts and after-dinner rituals continue the theme, with Turkish tea and coffee served alongside baklava and Turkish delights.
Occupying a Victorian corner site on Frith Street, KID has been designed by London studio BOX 9. The interiors combine references to Soho architecture with Turkish design details, featuring warm terracotta tones, handmade materials and a prominent grill counter that forms the focal point of the dining room. Seating ranges from intimate tables and counter dining overlooking the kitchen to upholstered banquettes, while a dedicated wine room doubles as a private dining space. Elsewhere, the basement houses KID's in-house bakery and additional kitchen facilities.
The result is a contemporary Turkish restaurant that explores regional cooking traditions through the lens of London's seasonal produce and live-fire cooking.