Why Enver’s Bar & Grill in Sheffield deserves place as finalist in the Best British Kebab Awards 2026
Enver’s can only be described as a taste of Turkey, with more than a hint of that Yorkshire decadence thrown in for good measure. It was also one of the finalists in the British Kebab Awards 2026, so we checked it out.
In Sheffield, we are incredibly fortunate to be able to dine in a vast number of restaurants, takeaways and other eateries, which each take inspiration from a variety of cultures and in many cases simply transport you to another country entirely, such is the broad scope of culinary delights on offer.
After parking up and entering the venue, I was greeted at the door by Kirstie (Enver’s wife and front of house hospitality maestro amongst a bevy of other roles within this family-led venture), who beckoned Enver while warmly welcoming me inside.
Freshly back from a trip down to London after being nominated as a finalist for Chef of the Year at the British Kebab Awards, Enver’s Bar & Grill owner and head chef, Enver Taskin, took some time out of his busy opening preparations to speak to me about all things Enver’s and also provive a peek behind the curtain (not literally) into his kitchen as he showed me how he prepares and cooks the food that has become beloved by so many.
“I’ve been in the kitchen for 22 years, I’ve never changed my job. Always kitchen, always cooking. I’ve learned from a good chef in Turkey, everything from scratch. You have to learn how to do everything properly and nicely,” Enver explained.
“I worked with him for seven years. Then he said ‘you’re done now… you can go start your own restaurant in Didim’. So I did. That was back in 2002, and I opened a restaurant in Altinkum in 2009 and that’s where I met my wife when she came over on holiday.”
Initially Enver’s began over in Handsworth with a much smaller venue before expanding a few years later into much larger premises on Langsett Road in Hillsborough.
“We opened our first Sheffield restaurant back in 2019”, says Kirstie. “Then we opened in Hillsborough in 2021.”
“When I first came to England, I liked eating out and cooking, and we decided to open a restaurant… just a small place,” Enver added.
“We only had five or six tables, and it was hard at first when customers came in and said it was expensive because people had not tried it. It made me worry a bit, but I tried to tell everybody that you pay for what you get.”
However, in recent years, Enver’s now calls Hillsborough home and they’ve certainly crafted a comfortably and lovingly decor’d location – replete with that iconic moustache.
The former Enver’s is now called Engin's Bar & Grill, named after the chef who took over there.
You’d like to think that like the chef from whom Enver learned so much, Enver then shared and imparted that before moving on.
Enver wastes no time in taking me over to his kitchen, where he begins to prepare a variety of dishes so I can see him in action. Simulating the same approach he would shortly take as diners entered during my visit.
I worked in hospitality for many years and as such I have seen how kitchens are set up in a number of different types of eating establishments. From bar chains to Lake District restaurants, arts venues, fine dining and many more. So I’d like to think I can tell the difference between a well set up location and one that does not quite measure up to the standards you’d expect.
What is clearly apparent is that the preparation and cooking areas are completely spotless, neatly organised and everything that is visually apparent has a purpose (or many). Clutter is non-existent and the whole set up silently exudes cleanliness and efficiency. It’s not just deserving of its top hygiene ranking, it’s a prime example of the principles of quality that Enver strives to uphold at all times. Anyway, enough deconstruction of the craft, onto the food.
As I stand at the side and observe Enver going about his craft, he takes the time to explain what he is cooking, each ingredient involved and how long each item takes to prepare.
The first dish he prepared was an Imam Bayildi, a vegetarian dish consisting of fried aubergine. Enver mashes the insides with a fork before filling it with a tomato based sauce, onions, peppers and garlic, before topping it with mozzarella cheese and sticking it under the grill for a short while, alongside a piece of thin base of garlic bread topped with cheese. This is accompanied by a domed serving of spiced bulgur wheat and a fresh salad, which curiously contains chunks of cooled roast potato and pomegranate. It may seem like an odd combination to some but it certainly works.
While he cooks this, he turns his attention to chicken and lamb shish kebabs that are being cooked over the chargrill stove. The chicken shish kebab is marinated overnight in Enver’s special marinade (Like Colonel Sanders' famous "11 secret herbs and spices", this is a closely guarded secret.). The lamb shish is marinated in rosemary, lemon and kiwi. Both of these dishes are grilled fresh to order, served alongside flatbread, bulgur pilaf and that aforementioned mixed salad.
It’s a heady mixture of flavours, particular praise has to go to the Sigara borek, a fried filo-pastry roll with a creamy feta cheese and parsley filling. It’s delicious and I was fully intending to share the food Enver created with Kirstie, but I admittedly got a takeaway container and pinched the lot. Sorry (not sorry).
The food is fresh, rich, flavourful and filling. But unlike some Turkish grills it isn’t heavy. The succulent meats maintain that juicy and tender texture. You feel full undoubtedly but you don’t feel like walking would be a struggle after the fact and that’s testament to the produce.
Enver’s Bar & Grill is a location that is steeped in traditional Turkish cuisine alongside a deep focus on delivering high quality, delicious, dishes, every single time. You could be forgiven for almost feeling like you’ve been transported to the Aegean Sea with each bite, a dining experience that Enver has focussed on delivering with his food.
Whether you’re enjoying a trip on the sun-dappled sands of Didim beach, taking a break from Mavisehir Night Market, or you’ve stepped off a Supertram in Hillsborough, While Enver prepares each dish it’s just like he’s sharing a bit of that ‘home away from home’.
“We wanted to show people something different, in some places the chicken can be quite dry or too tough. I said to Kirstie, I can do better. I marinate in a different way, always use fresh vegetables, fruit, I do all the puree myself as well,” Enver explained.
“I prepare everything the day before, using fresh goods. Everyday we get a delivery and it all comes fresh, we work with a local butcher as well. He sends us the best quality meats, it’s really important.
“If you’re using quality ingredients you’ll be able to cook quality food. More fresh.
“Something more of a happy one,” says Enver, as he extols the importance of it not just being a tasty eating experience but also one that leaves a lasting impression… in a positive sense.
It really is testament to the team at Enver’s Bar & Grill that his words ring true, as I sit and observe the restaurant from the moment it opens, the first diners arrive bang on 6pm. Kirstie is on hand to greet them, before finding the couple a seat and letting them settle a while before returning to take drinks orders.
In a previous visit to the Langsett Road restaurant back in 2022, The Star’s Beth Kirkbride wrote a review that lavished praise upon not just the quality of the food on offer but also the excellent service. This is something that is clearly apparent as I see the restaurant swiftly begin to bustle with life only moments after opening. I think Beth was definitely right in her assertion at the time that perhaps Enver’s really should be considered for a hospitality award as well.
Sadly Enver’s Bar & Grill did not scoop a win at the British Kebab Awards 2026, where this time around it had been put forward for Chef of the Year.
However, it has previously received recognition for its excellent selection of food, even winning Britain’s Top Takeaway in 2022.
To continually be considered among the national mix when it comes to cooking up the best food is testament to the high standards being upheld by Enver, Kirstie and the whole of the team at Enver’s Bar & Grill. And it’s likely we will see them amongst the reckoning before long once again.
Speaking on the British Kebab Awards, Enver had this to say: “We were nominated a couple of times before, but never for the final. This year we got to the final.”
“What they are doing is a good job in raising the profile of kebabs. Each kitchen is different, each chef is different as well, and they send people to test your food.”
“In a good way, people like my food. But you need the people to vote for you. Sadly we didn’t get enough.”
“Next time though, eh”, I say to Enver and Kirstie. They both nod and I ask what people can expect at Enver’s Bar & Grill.
“It’s a family business, we’re trying to make everybody feel comfortable and welcome as well. Kids grab their parents and they want to come in for a moustache and to eat.”
It’s impossible to escape the prominent, yet endearing, moustache-laden branding that is present throughout the venue, on the menus and even on the fencing outside Enver’s.
“We try our best to give everybody good quality food”
“And good service”, adds Kirstie.
If you haven’t been yet, you should definitely book a table and go try it for yourself. You can thank me later, but only after you’ve passed on your appreciation to the good folks at this lovingly crafted recreation of Turkish food from the shores of Didim by way of Altinkum, infused and cooked daily right here in South Yorkshire.
Enver’s Bar & Grill is at 413 Langsett Rd, Hillsborough, Sheffield S6 2LL.
You can contact them for a booking or to order a takeaway on: 0114 438 1142
Or, via their website: enversturkishgrill.co.uk