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By Sophie Weir, Senior Editorial Assistant, Restaurant Industry News

There’s a kind of joy in cooking that doesn’t come from precision or perfection—it comes from scent, sound and memory. I adore the sizzle of something caramelising, the hit of citrus against warm spice, and that quiet confidence that what you’re making is meant to be shared. Lebanese food has that kind of joy built into it. It’s generous, grounded, and full of stories—meals that unfold slowly and stick with you long after the plates are cleared.

Focusing on standout flavours for this summer, I had the chance to lean into all of that thanks to Lebnani—an authentic Reigate-based restaurant with the soul of Beirut. They sent me their Luxe Beirut Hamper to put to the test, and what followed was less about rigid recipes and more about discovery – smoky riffs on tradition, bold summer flavours, and two dishes that reminded me that cooking, at its best, is as much about feeling as it is about following.

Lebanese Flavour, With Fire and Feeling

Chef Jad Youseff, the founder of Lebnani and previously of Soho’s Yalla Yalla alongside alum of Celebrity MasterChef UK, isn’t trying to reinvent the wheel. He’s just making sure it turns with purpose. His cooking is rooted in family and fire, but there’s a freedom to it too—a sense that recipes can evolve as long as they honour where they come from.

The restaurant’s 1 AA Rosette, glowing Jay Rayner review, and presence at London’s Meatopia festival are proof that something special is happening here. And with Jad’s first cookbook due out in 2026—funded through a community-led Kickstarter—it’s clear that Lebnani isn’t just a place to eat. It’s a place to connect.

That same ethos is what you’ll find in their hampers: carefully chosen staples, the kind that unlocks a whole world of flavour without overwhelming you – Pomegranate molasses, sumac, za’atar, tahini, and Zet Zeytoun olive oil. Additions also include fig jam and rose water as well as buttery baklawa to sweeten the end of a meal. Everything is high quality and deeply rooted in tradition—but designed to spark creativity.

Sticky Charcoal Mushrooms with All the Soul of Ribs

The first dish I cooked with the hamper was a take on Jad’s Sticky Charcoal Lamb Ribs—a celebration of spice, smoke and pomegranate sweetness. But since my guests were vegetarian, I swapped the lamb for Portobello mushrooms. Meaty in texture and thirsty for flavour, they took to the marinade beautifully: Baharat, sumac, lemon juice, garlic, and that sticky-sweet hit of pomegranate molasses.

Slowly grilled, brushed with a spiced glaze, and served with a zingy tomato and cucumber salad, this dish didn’t feel like a compromise—it held its own. The smokiness gave it depth, the sweetness brought balance, and the crunch of fresh salad kept it all alive on the plate. It was deeply Lebanese in flavour but flexibly modern in form. Rich, tangy, a little messy—and completely devoured.

A Salad Bowl That Tastes Like Summer

The second dish was my own take on a Lebanese-inspired grain bowl, using the ingredients from my pantry and inspiration from the hamper. I combined bulgur wheat, green lentils, and pan-fried paneer with salad veg—tomato, cucumber, red onion, and pepper—tossed in lemon, olive oil, sumac, and za’atar. Fresh herbs lifted he dish further, and a tahini-lemon dressing brought it all together. Creamy, crunchy, fragrant—it was a bowl full of texture and brightness.

What I loved most was how this dish straddled comfort and vitality. It was satisfying and substantial but still light enough for a hot afternoon. The Lebanese pantry staples did the heavy lifting—everything else was just assembling. It felt like food that could feed a family or sustain one hungry cook through a couple of days of lunches and dinners, which is exactly what it did.

Why Lebanese Food Feels So Right Right Now

Lebanese food is impactful and memorable. It offers spice without heat, richness without weight, and a natural generosity that makes it perfect for this time of year. There’s mezze for grazing, pickles for brightness, grilled meats (or a veggie substitute) that hit every craving, and big, punchy salads that cleanse and complement. You feel light after consuming.

It’s a cuisine built for long days and late dinners, for second helpings and no leftovers. And with Lebnani’s hamper in your kitchen, the whole thing becomes not only accessible but joyful. You’re not following a strict map—you’re tracing flavour lines across a landscape that invites you in with a colourful creative freedom everybody wants in the kitchen.

The Ritual of the Lebanese Grill

There’s something sacred about grilling in Lebanon. It’s not just the food — it’s the scent of spiced meat mixing with charcoal smoke, kids running around barefoot, uncles arguing about football, and someone always calling out, “khalliha shwayyé aktar!” (“Leave it a bit longer!”). Lamb ribs were for special Sundays rubbed with baharat, kissed by fire, and sticky with sweet-sour pomegranate molasses that clings to your fingers. No cutlery, no fuss — just hands, bread, and loud family voices over the smell of the mountains. That’s not a meal — that’s a memory.

Whether you’re dining in at their award-winning Reigate restaurant or cooking from home, Lebnani offers a window into Beirut’s soul through spice, smoke, and story.

Explore more at lebnani.co.uk and browse the full hamper collection here.