"Real attention is being paid to the sourcing of ingredients, with Saad collecting spices from around the world; getting fish and meat from across the UK (the restaurant will have an in-house butchery); and making garum (from sardines), soft cheese, and preserves (like green figs in honey and peppers and aubergines fermented with walnuts and chillies in Cretan olive oil) in house."
"An open fire grill will be at the heart of Impala, where dishes will include: baked river fish molasses roasted dry-aged duck stuffed with black lime and chillies sardines cooked in grape leaves braised wild greens in olive oil Saad is keeping a connection with Kiln (where he remains co-owner) by opening Impala with Super 8, the restaurant group that Kiln's belongs to (along with Smoking Goat, Brat and Mountain), and by having Fanny Derozier, who spent seven years at Kiln, leading front of house."
Meedu Saad will open Impala on Dean Street in Soho in spring 2026, drawing on Egyptian heritage and north African and north London grill traditions. The restaurant centers an open-fire grill and will serve dishes such as baked river fish, molasses-roasted dry-aged duck stuffed with black lime and chillies, sardines cooked in grape leaves, and braised wild greens in olive oil. Ingredients will be sourced carefully, with spices collected globally, fish and meat supplied across the UK, an in-house butchery, and on-site production of garum, soft cheese, and preserves. Fanny Derozier will lead front of house and the project is partnered with Super 8.
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