Saad said he will channel a lifetime of food and learning into Impala, with the project having been in the works for five years. The restaurant will be found on Dean Street in “an awkward 1960s concrete building”, within which will be an open fire grill and dishes such as baked river fish, spit-roast mutton, grilled sea bass and bream, prepared using the Japanese preservation method ike jime. One standout dish will be dry-aged ducks from Devon stuffed with black lime and chillies from Aswan and roasted over wood embers with molasses. Saad said a trip to his aunt’s house in Egypt led to one recipe, which sees roast river fish paired with toasted rice and ghee.
