London calling: Saudi cafés and restaurants find footing in UK capital 

London calling: Saudi cafés and restaurants find footing in UK capital 
Somewhere Café delivers a fusion of flavors that reimagines nostalgic childhood dishes. (Supplied)
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Updated 17 July 2025

London calling: Saudi cafés and restaurants find footing in UK capital 

London calling: Saudi cafés and restaurants find footing in UK capital 
  • A guide to finding a taste of home on your travels  

LONDON: As the number of Saudi expats and visitors in London continues to grow, it’s no surprise that Saudi-owned brands are rising in popularity in the British capital. So, if you’re planning to make the big move — or just visiting — but you’re concerned about feeling homesick, don’t worry; your favorite cafés are coming with you, making your mornings abroad feel a little more like home. 

Somewhere Café 




Somewhere Café has joint Saudi-Emirati ownership. (Supplied)

If you’ve visited Somewhere Café in the UAE or , then you’re already familiar with its unmatched ambiance, food, and décor. With its first UK outlet, the beloved café — which has joint Saudi-Emirati ownership — has brought its signature “home-away-from-home” experience, along with classic Middle Eastern flavors, to London’s premier department store: Harrods. 

“Inspired by our travels, we invite you to experience a piece of our journey. Much like finding a painting and bringing it home as a memento, Somewhere celebrates the unique from everywhere. The space is elegantly well-travelled, with an eclectic touch, showcasing Middle Eastern influences through craft and curation,” co-founder Amal AlMarri told Arab News. 

If you’re craving something beyond the ordinary, Somewhere Café delivers a fusion of flavors that reimagines nostalgic childhood dishes. Its most popular items include beef shawarma rice, kunafa croissant, and guacamole hummus. For lunch or dinner, you might try the crispy, golden shrimp kunafa or indulge in the rich truffle and cheese batata harra.  

To complement its bold menu, the café features a warm, dimly lit interior — a cozy and inviting space to relax with friends and family. Before you leave, the dessert menu — featuring a delectable farak French toast or French coffee baklava — deserves an equal amount of attention. 

Hijazi Corner 




At the helm is Chef Ayman Al-Zubaidi, who has cooked for Saudi royalty and celebrities. (Supplied)

London’s first Saudi restaurant — Hijazi Corner — is a vibrant addition to the city’s dynamic culinary scene. At the helm is Chef Ayman Al-Zubaidi, who has cooked for Saudi royalty and celebrities. The inspiration behind the restaurant? His mother’s kitchen. 

“When any chef starts to speak about food, they talk about their mum. Her chicken kabsa is a bit oily, a bit shiny, and looks amazing — even just talking about it now makes me hungry,” Al-Zubaidi told Arab News last year. “But even if I used the exact same ingredients and followed her method, hers would still taste better.” 

Rooted in tradition, the menu features dishes typically found in Saudi homes — especially Jeddah’s historic Al-Balad district, where Al-Zubaidi grew up. Highlights include chicken seelag, slow-roasted lamb haneeth, and delicate, flaky samboosek. 

In just two years, Hijazi Corner has become one of London’s most sought-after Middle Eastern restaurants — a testament to the deep longing among Saudi expats for authentic flavors from home. 

Qahwah London 




Qahwah London serves a range of traditional desserts such as baklava, kunafa, and basbousa. (Supplied)

For those pining for the traditional, rich, aromatic flavors of Arabic coffee, Qahwah London is exactly what you need, with a wide selection of authentic qahwah options, including a tangy, spiced black coffee or the café’s signature Royal Infusion — a warming blend of cinnamon, cardamom, and ginger. Feeling hungry? Qahwah London also serves a range of traditional desserts such as baklava, kunafa, and basbousa — the perfect pairing for a steaming cup of Arabic coffee. 

Guests can also book private gatherings for friends and family, or host intimate events like weddings or nikkah ceremonies. As part of its private offerings, the café provides a luxurious setting: rooms adorned with gold-plated coffee cups and an eye-catching assortment of traditional sweets — all designed to create a decadent group experience. 

Diwan Kitchen 




Diwan Kitchen captures a key element of Arab culinary culture: its deeply social nature. (Supplied)

Diwan Kitchen is perfect for Saudis in the UK who are craving not only an authentic bite from home, but the feeling of being back in the Kingdom. It captures a key element of Arab culinary culture: its deeply social nature.  

“We wanted to show people what traditional Saudi dining is like” Adem Nasraddin, co-founder of the restaurant, told Arab News on the restaurant’s opening night in May. “There’s a rhythm to Saudi life. A scent, a pace, a flavor. We bottled that feeling and served it on a plate.” 

The menu takes diners on a journey across the Kingdom, from the Hijaz region, with its rich, tangy foul medammas — served in the center of the table with bread for sharing — to Najd, with jareesh, a hearty stew-like dish topped with fresh meat and vegetables. 

Half Million 




½ M Café is on Oxford Street. (Supplied)

Grab a coffee and a quick bite at Half Million Café on Oxford Street, then stroll over to Hyde Park for the perfect London morning. 

As in its original location in , Half Million in London is committed to delivering a “premium coffee experience.” Whether you’re in the mood for a classic breakfast tea or a vibrant red berry infusion, there’s something to satisfy every craving. And when the sun is out, their iced coffees offer the perfect refreshment. The menu — from cakes and sandwiches to freshly baked pastries — is completely halal. 

If you’re after a bold, decadent brew in a sleek, stylish setting, Half Million Café is the ideal stop. With its modern cup designs and curated aesthetic, it’s a chic addition to London’s café scene. 


Ireland will withdraw from Eurovision 2026 if Israel participates, national broadcaster announces

Ireland will withdraw from Eurovision 2026 if Israel participates, national broadcaster announces
Updated 11 September 2025

Ireland will withdraw from Eurovision 2026 if Israel participates, national broadcaster announces

Ireland will withdraw from Eurovision 2026 if Israel participates, national broadcaster announces
  • RTE cited the violence in Gaza as a key reason for its stance

LONDON: Ireland will not take part in the 2026 Eurovision Song Contest if Israel participates, national public broadcaster RTE confirmed on Thursday.

In a statement, RTE said that during the European Broadcasting Union General Assembly in July, “a number of EBU members raised concerns about the participation of Israel in the Eurovision Song Contest.”

The Irish broadcaster said that a final decision on participation would be made once the EBU reached its own conclusion.

“It is RTE’s position that Ireland will not take part in the 2026 Eurovision Song Contest if the participation of Israel goes ahead,” the statement said, adding that the broadcaster appreciated “the extensive consultation process” by the EBU and the extension of the option to withdraw without penalty until December.

RTE cited the violence in Gaza as a key reason for its stance.

“RTE feels that Ireland’s participation would be unconscionable given the ongoing and appalling loss of lives in Gaza,” it said.

The broadcaster also expressed concern over the targeted killing of journalists in Gaza, restricted access for international media, and the plight of hostages in the region.

Ireland has won Eurovision seven times, the joint most victories of any country in the competition’s history.


Regional contemporary art pioneers celebrate 20th anniversary of Dubai gallery 

Regional contemporary art pioneers celebrate 20th anniversary of Dubai gallery 
Updated 11 September 2025

Regional contemporary art pioneers celebrate 20th anniversary of Dubai gallery 

Regional contemporary art pioneers celebrate 20th anniversary of Dubai gallery 
  • Highlights from The Third Line’s exhibition ‘The Only Way Out Is Through’ in Dubai 

DUBAI: Over the two decades since its establishment in Dubai in 2005, The Third Line gallery has established itself as one of the leading supporters, promoters and exhibitors of contemporary art in the Middle East. Its upcoming exhibition, “The Only Way Out Is Through: The Twentieth Line” celebrates the gallery’s 20th anniversary with a show of selected works from the artists it represents arranged in four chronological sections. The exhibition, according to the press release, “invites visitors to time travel — through the many trajectories of contemporary art from the region over the past two decades, but also through the crises that have shadowed it — and reflect on the complexities and contradictions that make up the early 21st century.” Here, we present a few highlights from the show, which runs from Sept. 18 to Nov. 7. 

Farhad Moshiri 

‘Rodeo Cowboy’ 

This piece from the Iranian conceptual artist — who died last year — was originally part of his “Close-Up” solo exhibition, which consisted of works that employed Moshiri’s “signature technique of hand-embroidering beads to form reproductions of photographs,” the gallery states. “The imagery moves between the real and the imagined, and … continues to provide a critical commentary on the East-West dichotomy, which is ever present in the artist’s practice.” The pearl beads used to compose “Rodeo Cowboy” give the work “a dreamlike quality,” the show catalogue continues. “Much like the dot-matrix printing of … comic books — a recurring reference in pop art — Moshiri’s technique transforms the everyday image into something tactile and poetic.” And, like much of his work, it juxtaposes modern Western disposable pop culture with the ancient, and time-consuming, craftsmanship of Moshiri’s homeland. 

Farhad Moshiri's 'Rodeo Cowboy' (2018). (Supplied)

Farah Al-Qasimi 

‘Changing Room’ 

The New York-based Emirati artist and musician is best known for her colorful, vibrant photography such as this piece from 2019, which, according to The Third Line, “reflects Al-Qasimi’s exploration of Arab-American culture from within, addressing questions of home, belonging, assimilation, and cultural difference.” The show catalogue continues: “Through intimate moments that weave together Arab and Western aesthetics, Al-Qasimi examines the tension of gendered and religious norms in Arab-American culture … revealing how identity is constantly negotiated, performed, and reimagined.” 

Farah Al Qasimi's 'Changing Room' (2019). (Supplied)

Jordan Nassar 

‘By The Flux’ 

The work of this US artist, who has part-Palestinian heritage, is inspired by the ancient Palestinian embroidery craft of tatreez. He adapts its geometric patterns to examine “conflicting issues of identity and cultural participation,” according to the gallery, which adds: “Nassar’s textile works operate between representational and geometric abstraction, often including fictive landscapes of Palestine.” Nassar describes these landscapes as being “versions of Palestine as they exist in the minds of the diaspora, who have never been there and may never be able to go there. They are dreamlands and utopias that are colorful and fantastic — beautiful and romantic, but bittersweet.” 

Bady Dalloul  

‘One Man Show’ 

Collage is a key part of the French-Syrian artist’s practice, which also uses drawing and video “to explore the intersections of history, memory, and fiction,” the gallery states. “Dalloul frequently examines themes of heritage, displacement, and global migration, using poetic and subversive strategies to reflect on the construction of personal and collective memory.” This playful piece from 2024 was inspired specifically by Dubai’s Bur Dubai neighborhood, and depicts “the daily challenges and pleasures awaiting (its inhabitants), engaging in ordinary acts of raising children, staying healthy, and finding love, while staying positive.” 

Bady Dalloul's 'One Man Show' (2024). (Supplied)

Lamya Gargash 

‘Majlis Series (Light Door)’ 

This 2009 piece comes from the Emirati artist’s eponymous series of photographs focused on the rooms in Khaleeji households where people gather to socialize. “Today, the spaces reflect a blend of traditional and contemporary elements, as people decorate them according to their stylistic preferences,” the gallery states. “Exploring modernity, mortality, identity and the banal, Gargash captures the beauty of human trace and the value of the mundane through photography.” 

Lamya Gargash's 'Majlis Series (Light Door)' (2009). (Supplied)

Sarah Awad 

‘Third Eye’  

The Levantine-Arab painter told Arab News in 2022 that she does not have “a categorization” for her artistic style, and described painting as “both a joy and a gift, and also a source of tension … To make a great painting, you have to experience not knowing.” This work — created that same year — is from a series that, The Third Line states, “explores notions of space, color, and the act of looking. … While devoid of explicit narrative, the works resonate through gesture, body, and color, and are conceived as deliberately open-ended in their interpretation.” 

Sarah Awad's 'Third Eye' (2022). (Supplied)

 


Recipes for Success: Chef Claudio Cardoso offers advice and a tasty pizza recipe  

Recipes for Success: Chef Claudio Cardoso offers advice and a tasty pizza recipe  
Updated 11 September 2025

Recipes for Success: Chef Claudio Cardoso offers advice and a tasty pizza recipe  

Recipes for Success: Chef Claudio Cardoso offers advice and a tasty pizza recipe  

DUBAI: For Claudio Cardoso, director of culinary at ’s Leylaty Group, the path to becoming a chef began in childhood.  

“I come from a background of a family in hospitality,” he tells Arab News. Born in South Africa to a Mozambican mother, with Portuguese roots on both sides, Cardoso grew up immersed in the world of food.  

“My family in Portugal were pretty much in the industry. So I was always at bakeries and vineyards. My great grandmother was a chef. My grandmother was a chef and a baker,” he adds.  

Claudio Cardoso is the director of culinary at ’s Leylaty Group. (Supplied)

His earliest memories revolve around food and cooking — tasting, questioning and learning. Summers spent with his grandparents on their farms nurtured a deep connection to produce, something that still grounds his approach to cooking today. 

But, for a long time, becoming a chef didn’t seem like a viable career path. “It was more like something that you’re passionate about,” he says. “You like the ingredients… you like to eat.” That changed at 15, when his mother suggested applying to a prestigious chef school near Lisbon.  

From there, he never looked back. “I progressed into getting more in depth in terms of the science behind culinary,” he says.  

What’s your top tip for amateur chefs? 

Follow the recipe. Don’t try to cut corners or make it quicker. Good things take time to be done properly. Cooking is all about temperature and time, so patience is key.  

When you go out to eat, do you find yourself critiquing the food?  

It’s hard not to. It’s not about being critical; but it’s hard to not look out for details. When I go out, I try to make sure that I get inspired. I try to pick places that make sense for me, to think differently or to be stimulated. I’m not a person to ever make a fuss about something in a restaurant. If I notice there’s something wrong, and it’s important, I always call a person in charge and tell them, without people noticing, just for them to look out for it. But I try to relax and have a good time. When you’re in the industry yourself, you know what happens in the back. You know it’s never going to be perfect. So I try not to be a complicated guest. 

What’s the most common issue that you find in other restaurants? 

A lack of salt in some dishes. And I think in terms of service, we lost a little bit of the classic style. So sometimes you have service people that are not doing it passionately and that can have an impact on your business, because you’re not really making people feel special — and that’s the industry we’re in. 

What’s your favorite cuisine or dish to eat?  

I like experimental cuisine — things that make you wonder and stimulate your thoughts. But if I’m going out, usually I choose Japanese cuisine. I like Asian cuisine in general. But if I had to pick one, it would be Japanese cuisine — though not necessarily sushi. With Japanese food in general, it’s the way they execute simplicity to maintain the original flavors and make it still healthy.  

What’s your go-to dish if you have to cook something quickly at home? 

Pizza. It’s been my comfort food since I was a kid. When you’re sick, it makes you feel better. So it makes me feel comfortable, but I also feel very happy making it. I like to do a very good pizza. As much as it sounds simple, there’s a lot of science behind a good dough that’s properly fermented.  

What’s your favorite dish to cook?  

One dish that reminds me of my family and my country is salted cod. Portugal is very well known for salted cod. The way I like to do it is: after the cod has been washed, you place it in a tray with onions underneath. You put mashed potato around the cod. You place it in breadcrumbs, little bit of olive oil, and you bake it. That is, hands down, one of my favorite dishes to cook and to eat when I’m with family and friends. It’s my roots.  

What’s the most difficult dish for you to get right?  

The challenge is usually consistency, because products differ. You might have an orange today that doesn’t taste exactly like an orange tomorrow, even if it is from the same production. So sometimes the inconsistency of the product affects the end result. I think sauces — the consistency of flavor in certain sauces — is challenging because you just need one ingredient to change. And everyone has a different way of seasoning. Also, the way you cook has a lot to do with your mood, so inconsistency has so many different layers.  

As a head chef, what are you like? Are you a disciplinarian? Or are you more laid back? 

I try to give space for people to be autonomous. I think people shine when they are… I don’t want to say free to do whatever they want, but when they can perform without feeling that they’re being judged. I like to mentor people. It’s very easy to say something is wrong, but you gain more by saying, “Listen, this is not right, but you can adjust it by doing X, Y, and Z.” I can’t really say I’m laid back, because I do have a certain energy, but I don’t shout. You’ll rarely hear me getting upset or raising my voice. Mistakes happen. No kitchen will ever be perfect. I know lots of chefs believe that what they say is what goes. I’m very open to listen to different opinions, and definitely there is not one rule that applies to everything.  

Chef Claudio’s paper pizza recipe  

Chef Claudio’s paper pizza recipe. (Supplied)

Ingredients 

Brick base (Ultra-Thin Dough) 

2 sheets of brick pastry (feuille de brick or brik pastry) 

Olive oil, for brushing 

Tomato base 

50g sun-dried tomato paste 

2ml extra virgin olive oil 

Salt to taste 

Parmesan-oregano dust 

30 g Parmesan cheese (aged, finely grated) 

2g oregano powder 

1g garlic powder (for extra flavor) 

Garnish 

5g of caviar 

Olive oil spheres (see below) 

Olive oil spherification  

Ingredients: 

100 ml extra virgin olive oil (cold) 

2 g sodium alginate 

200 ml distilled water (for bath) 

1 g calcium chloride 

Steps: 

Prepare bath: Dissolve calcium chloride in distilled water. Chill in fridge. 

Olive oil base: Blend olive oil with sodium alginate until smooth. 

Using a pipette or syringe, drop olive oil mixture into the calcium bath. 

Let sit for 30–60 seconds until spheres form. Rinse with clean water. 

Assembly instructions 

Prepare brick base: 

Preheat oven to 180°C. 

Brush both sides of the brick pastry lightly with olive oil. 

Make tomato layer: 

Mix sun-dried tomato paste with olive oil and a pinch of salt. 

Spread a very thin layer over the brick base. 

Parmesan-oregano dust: 

Pass parmesan through a fine sieve to get a fluffy, snow-like texture. 

Mix with oregano powder and garlic powder. 

Sprinkle lightly over the tomato layer. 

Bake

Bake for three to four minutes on a flat tray with greaseproof paper. 

Garnish: 

Arrange olive oil spheres carefully using a spoon or tweezers. 

Place one to two small spoonfuls of caviar strategically for visual and flavor contrast. 


Where We Are Going Today: Over Under in Riyadh

Where We Are Going Today: Over Under in Riyadh
Updated 10 September 2025

Where We Are Going Today: Over Under in Riyadh

Where We Are Going Today: Over Under in Riyadh

RIYADH: Nestled in the heart of Via Riyadh, one of the capital’s most luxurious destinations, Over Under cafe has quickly become a popular spot for those seeking a relaxed coffee experience in an elegant setting.

With its cozy interior and plenty of seating options, it caters equally well to solo visitors looking for a quiet corner and groups seeking a casual gathering place.

The atmosphere is warm and welcoming, enhanced by the staff’s attentiveness — special mention goes to Kristel and May, whose friendliness and professionalism leave a lasting impression on guests.

Coffee is undeniably the star of the show. Over Under’s signature latte is smooth, rich and perfectly balanced, while its “coffee of the day” option offers something new for regular customers. The cafe provides a variety of plant-based milk alternatives.

The pastries deserve their own spotlight. The chocolate croissant, with its crisp layers and deep flavor, feels straight out of Paris, while the cheesecake and brownies stand out as customer favorites — indulgent without being overwhelming.

Freshly baked croissants, cinnamon rolls and honey cakes further round out the menu, making it a sweet-lover’s paradise.

Although the menu focuses mainly on drinks and desserts, light sandwiches or savory bites would make the experience even more complete. Still, the prices remain reasonable for the quality and setting, with an average spend of about SR140–160 ($37-43) per person. 

Over Under also adds charm with little extras, such as its ice-cream cart, perfect for a sweet treat on warmer days.

The cafe blends luxury with approachability. Whether it is a quick coffee, a leisurely dessert or just a moment of calm amid the buzz of Via Riyadh, the cafe offers a memorable experience in a refined yet cozy atmosphere.
 


Riyadh Fashion Week opens doors to international brands for 2025 edition

Riyadh Fashion Week opens doors to international brands for 2025 edition
Updated 10 September 2025

Riyadh Fashion Week opens doors to international brands for 2025 edition

Riyadh Fashion Week opens doors to international brands for 2025 edition

DUBAI: Riyadh Fashion Week’s 2025 edition will, for the first time, open its calendar to international brands.

Returning for its third edition from Oct. 16-21,  the six-day showcase will feature more than 25 runway shows, 10 designer presentations, a curated showroom and citywide activations.

The list of designers is yet to be revealed.

Organized by the Saudi Fashion Commission, one of 11 cultural sector commissions under ’s Ministry of Culture, the event will also spotlight homegrown designers. 

The program will feature couture, eveningwear, womenswear, menswear and streetwear.

“Riyadh Fashion Week has become a gateway for those looking to understand and participate in the future of ’s fashion industry,” said Burak Cakmak, CEO of the Saudi Fashion Commission, in a released statement. 
“By welcoming the world to Riyadh, we create a unique platform where international leaders can build meaningful connections with local buyers, media, and consumers.”

“At the same time, the event shines a global spotlight on Saudi talent, whose creativity spans from heritage rooted craftsmanship to contemporary design, reinforcing the Kingdom’s growing influence on the international fashion landscape,” he added.