Chef Josh Katz (above), his brother Paul and business partner Matt Bianchi are to open their third restaurant on Thursday next week. Carmel, in Queen’s Park, will continue along the Eastern Mediterranean trail they have blazed successfully at Berber & Q in Haggerston and Shawarma Bar in Exmouth Market.

The new restaurant features an open kitchen dominated by a tabun, the clay oven that has been used in the Levant since Biblical times. There are long sharing tables for convivial meals at any time between 9am to 11pm daily apart from Mondays.

Josh said: “My brother and I opened Berber & Q six years ago, and Carmel maintains our core ethos of celebrating good company and eating great food, cooked simply and with real care and passion. The menu continues to take inspiration from the Med and the Levant, and makes good use of the wood-fired oven, but we have some completely new creations.”

The breakfast menu features challah French toast and shakshuka with avocado and tahini, while the lunch offering is dominated by flatbreads fresh from the oven. Larger dishes include Tamworth pork chop with confit garlic, preserved lemon and borlotti beans; grilled turbot and clams with fennel; and whole roast cauliflower with pomegranate agrodolce.