Brill is a supper club founded by me, created as a space where I could explore and express my enjoyment of the creative process and cooking with total freedom. Without adhering to any strict rules or consistency, I wanted Brill to be a platform where each event’s identity is shaped by its unique venue, menu, and concept. As both the chef and designer, I have the freedom to experiment with food and design in ways that bring me joy, reflecting my passion for feeding people and creating memorable experiences.
By breaking away from consistency, I embraced a more experimental approach, allowing the design to flex and adapt to each unique event. This approach, where I’m free to follow my own instincts rather than adhering to a brand manual, allows Brill to continually reinvent itself, driven purely by the joy of creation rather than the need to meet client demands.
One of the joys of working on Brill is the freedom to take creative risks without the constraints of client expectations. As a project purely for myself, I had the liberty to experiment with design elements that wouldn’t typically align with traditional branding guidelines. For instance, Brill’s visual identity features a playful mix of seven different fonts across two typefaces.
Brill at Facing Heaven
Partnering with Come Together for this event, I integrated their vibrant color palette into Brill’s branding, designing assets that reflected the collaboration. I also developed a second version using Brill’s own brand colours, ensuring that both entities could maintain their visual identity and coherence on their respective social channels. This approach allowed us to honour the collaboration while keeping each brand's social grid visually consistent and aligned with their established aesthetics.
The pescatarian menu featured six thoughtfully curated dishes, crafted from seasonal and local ingredients like hake, freshly caught off the Scottish shore that very morning. The menu was enriched with unique flavours from select ingredients I brought from Turkey, such as dried roses and fragrant sumac, adding depth and a personal touch to each dish.
All profits went to a local community kitchen.
SET Social
I applied to an open call by Set Social in Peckham and was thrilled to be accepted for a kitchen residency. The project centered around creating a welcoming, community-driven experience with a simple street-food-inspired menu that reflected the warmth and inclusivity of the space. With köfte-ekmek as the signature dish—a traditional Turkish street food close to my heart—the menu honored the communal spirit of Set Social.
Having given up meat over a decade ago, this project held special significance; I hadn’t enjoyed köfte-ekmek from a street food cart in ages, so recreating it in a way that brought my own love for the dish into a shared space made it particularly meaningful. The event’s design assets captured the authenticity and origins of the dish, blending visuals inspired by Turkish street food culture with the Brill branding. This approach grounded the event identity in tradition while creating an inviting, community-centered atmosphere that perfectly aligned with the vibe of Set Social.
