Before I ever started this business – before I even cooked my first takeaway order – I asked my mates a question:

“What do you actually want to eat?”

Not in some fancy restaurant. Not a tasting menu with eight forks. Just something that hits.
Something you’d order when you’ve had a long day. Something that doesn’t miss.

I listened carefully.
That’s how a lot of the early dishes happened.

But now, it’s not just about my friends anymore.
It’s not just my food — it’s our food.
This little kitchen I’m building is for the people who live here. So I want to hear from you.

Got an idea for the menu?

Something you miss from home?
A craving you’ve never seen on Deliveroo?

Let’s talk.

I know some people think it’s strange that one week I serve bao buns, the next it’s quesadillas, or slow-cooked rib sandwiches.
“Pick a lane,” they say.
“Stick to one cuisine.”

But that’s not what food is about for me.
I don’t cook to impress — I cook to connect.
And sometimes connection comes through Korean BBQ. Sometimes it’s birria. Sometimes it’s a veggie curry that reminds someone of their gran’s kitchen.

This isn’t a restaurant with a fixed theme.
This is a kitchen that moves — because people move, tastes change, and nobody wants the same thing forever.

So here’s the plan:

I’m running a community poll.
Whatever gets the most votes — goes on the menu.
Simple as that.

Let’s build the next dish together.
Drop your ideas on my Instagram, TikTok, or shoot me a message.
No gatekeeping. No chef’s ego. Just food that gives people what they actually want.

CTA idea:
Want your idea on the menu?
Submit it in the poll on [Instagram Stories]
Or send it straight to [hello@atanazy.eu] ]]> https://atanazy.eu/2025/04/29/the-sandwich-that-took-its-time/ Tue, 29 Apr 2025 13:56:31 +0000 https://atanazy.eu/?p=665 How one slow-cooked idea became the fast food I actually wanted to eat.

I’ve always liked asking people what they want to eat. Friends, family, even regulars. When they finally get a moment to relax – what do they crave? Something fancy from a restaurant? Or just something good and fast?

That’s where the idea started.
I kept hearing the same thing: people wanted food that was fast, but didn’t feel rushed.

At the same time, I was looking around at what was missing near me. What people were searching for but couldn’t find. And I was also checking what was trending across the ocean – in the U.S., where food trucks are a culture, and “comfort food” gets the respect it deserves.

That’s when I remembered the film Chef.
Maybe you’ve seen it. It’s about a guy working in fine restaurants, who’s done taking orders from someone else and builds a food truck from scratch. He makes simple food. Honest food. But he puts his heart into it.

I related to that story more than I expected.
Because I had been through it too – working in top kitchens, pushing hard to learn from the best. But I also wanted to cook on my own terms. Something real. No ego. No fluff. Just flavour.

That’s how the Beef Birria sandwich was born.

I live in a place surrounded by farmers – I can get beautiful, fresh beef. So I decided to start there.
Slow-cooked beef short ribs, simmered low and slow until they melt apart. A deep, rich birria consommé. Toasted bread. A kick of chipotle. Red onion. Melted cheddar. Fresh coriander. The kind of sandwich you remember an hour after you’ve eaten it.

The cooking process takes time – hours. But once it’s ready, I can serve it hot, fast, and full of flavour.
That balance is everything to me.

This isn’t some viral TikTok recipe. It’s a dish that came from real conversations and real cravings. I wanted to create something I’d be proud to serve – and happy to eat myself.

And so I did.
A sandwich that takes hours to make.
And seconds to fall in love with.