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From the Feed @Aleph_London

Joining forces with @thewhsupperclub for one night only. Book your spot for a double act supper club on October 23d 🤍 link in bio.

Huge thanks to @the_yard_cafe for hosting us! If a supper club isn’t on Insta, did it even happen?
Next one’s with @thewhsupperclub - link’s in bio and website x

As I started planning @mamalinauk birthday bash, I sent her a rich menu: roast beef, fish kofta with chickpeas, pickled sardines, roasted cauliflower with green tahini, and plenty more.

But as the weeks went by and the party began to take shape, that ambitious menu slowly shrank—until we distilled it down to the simplest, most comforting, and nourishing food:

Fresh falafel, sabich, and schnitzel, all wrapped in soft, warm pita.
Of course we didn’t leave out the bread and dips (like Harrisa & Tzatziki) and big trays of tiramisu, crumble cheese cake and portokalopita (I’m still staring at 10 packs of mascarpone every time I open my fridge).

Thank you, Emma, for the chance and for being right!

📷 @ritchiecraig @poppy.kw

Shrimp Saganaki
After we got married, we spent two weeks in Greece. We visited a couple of
islands and then headed back to the mainland. We ended up at a beach near
Gythio, in the Peloponnese. The taverna there looked like any
other we’d been to before: lovely, but nothing extraordinary.
We ordered tzatziki with bread, dakos, and shrimp saganaki. The mezze and
salad were delicious, as always. Then the shrimp arrived: basically shrimp in
tomato sauce with feta on top. It looked simple, but the taste was
delicate and perfectly cooked. Clearly, someone there knew exactly what they
were doing.
I asked the waiter who’s responsible for that dish. He said his mum really is a great cook and pointed to the kitchen.

I did notice the chefs in tavernas were often middle-aged
women.
No tattoos, no leather knife roll, no Instagram.
This is my little tribute to them, and to that moment.

Upcoming supper club tickets in Bio x

This Moroccan chickpea dish has been in my life for as long as I can remember. We'd have it every Friday lunch and then again on Shabbat dinner a few hours later-with fish. It's one of my favorite dishes to eat and cook - just throw everything in one pot and let it cook for an hour, finishing it off with some chopped coriander on top. There's nothing better than dipping Challah in that sauce. Especially if you baked the Challah too.

Picked up this piece of La Tur cheese at @middlelanemarket just because. It is made by @caseificioaltalanga. Turns out it goes well with fresh Gemelli pasta and beans.
Any questions?

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Supper Club

Aleph’s Supper Club pops up in restaurants across London, hosting unique dining experiences built around shared plates, bold flavours, and an intimate atmosphere.

Each dinner reflects Aleph’s core values: generosity, seasonality, and a love for bringing people together around a table.

Seats are limited. Reservations open in advance and fill up quickly.

Dates & Booking

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Aleph at Home

Aleph brings its signature style to your space with custom dinners inspired by the abundance and generosity of Middle Eastern and Mediterranean cooking.

Whether it’s a dinner party, celebration, or just a special night with friends, each menu is crafted to suit the moment: full of fresh herbs, seasonal vegetables, handmade breads, and the kind of atmosphere that makes people want to stay a little longer.

More Details

A Little About Me and My Food

I grew up in Jerusalem, and my cooking reflects that. I draw on recipes from my grandmothers, blending Iraqi and Moroccan traditions, and mix them with newer dishes that have evolved over time.

Like me, my food sits somewhere between the Mediterranean and the Middle East.

Aleph isn’t just about the food on the table - it’s about how people are welcomed around it. I aim to create generous, vibrant spaces of colour, flavour, and connection.

Contact Me

Aleph is a roaming supper club led by Chef Omer Ido. Rooted in his Moroccan-Kurdish heritage, each dinner is an exploration of memory, spice, and shared plates. There’s no fixed location, no rigid format - just open tables, open bottles, and beautiful food.