Yosma restaurant, Marylebone

Yosma is modelled on a meyhane – that's Turkey's equivalent of a social club, where conversation takes centre stage and hearts are poured out along with the raki.

This one looks like there's going to be some pretty special people on board, with executive chef Hus Vedet, who has previously worked at Caxton Grill and Jamie Oliver's Barbecoa, and has divided his menu into cold meze, hot starters, mangal, clay oven and sides.

Then there's the Talented Mr Fox aka molecular mixologist Matt Whiley has created the cocktails, which will feature Turkey's aniseed-flavoured gift to the world: raki, the 300-year-old spirit which turns milky white when diluted with water. The herbal concoctions include Ya Sonra, made with raki, olive, fennel pollen and sparkling wine, and Pervane, with parsley gin, pistachio and fig shrub, raki and soda. There will also be a raki bar, serving lion's milk straight.

Fire features heavily, with many items pit-roasted over coal. Whole fish – coming in daily from Cornwall – will be cooked over fire. We're salivating over the Levrek Marine – marinated sea bass with grapefruit and fennel – and the Pancar – pit roasted golden beetroot.

Hus Vedat says: "My food philosophy is simple: choose good ingredients from producers that are passionate. Treat those ingredients with respect. Lick them with fire and let them shine. For Yosma, I will be exploring influences and flavours from my heritage. I want to showcase the depth, character, and history of Anatolian food and drink (while having fun) and sharing the fascinating stories behind one the the world’s most prominent cuisines."