Beyond the roast: A look at The Great Chase’s innovative iftar menu this Ramadan

Ramadan has finally arrived. Muslims from around the world will abstain from food and, yes, even water, from sunrise to sunset for an entire month.

For many, it is also a time of reflection, offering Muslims the chance to contemplate their own lives, connect with their community, and grow closer to their faith, while also providing an opportunity for Muslim-owned businesses to showcase their talents during the holy month.

One such business is The Great Chase, a restaurant in Angel – a hub for shopping and entertainment – that has taken the halal food industry by storm. Founded by a posh Englishman from up North and a British Bengali from London, the restaurant gained prominence for serving high-end, 100-percent halal roast dinners, which are completely alcohol-free.

Now, for the sixth time, The Great Chase has returned with its iftar menu, but this year it moves away from last year’s roast-focused offering. Explaining the change, Mabruk Khan, one half of The Great Chase, tells The New Arab: “We wanted everyone to taste everything but keep some essences of Ramadan.”

That essence is reflected in this year’s menu. While last year drew inspiration from Britain, this year the team has created a seven-course offering that leans towards European flavours while also exploring cuisines from further afield.

Mabruk explains the philosophy behind the menu: “We wanted to change things up a bit for Ramadan and allow people to try different flavours and dishes. We like to be really creative, show off where we can, and sometimes the only way to do that for a tasty course is to keep the creative juices flowing in the kitchen.

"It just feels like we’re offering something a little bit different for iftar than our usual menu or the usual three-course. This year, we just thought we’d try and make it a little bit different because one thing we do at The Great Chase is we like to innovate, we like to create new things, we like to create new experiences.”

Despite the move towards new influences, the roast is still readily available, and Mabruk reiterates that the team wanted to try other dishes and refresh the menu, particularly for returning customers.

On that point, Mabruk adds: “A lot of our customers are returning customers, so people who joined us for iftar last year are coming in again this year. I’m sure they don’t want to see the same things every year for iftar, right?”

He continues: “We actually have some customers who are joining us this year for the sixth time for iftar. For those guests, we want to ensure they enjoy a fresh experience each time they visit, while still feeling the core values in terms of the prayers, the way we serve, and the overall experience. So, the essence of Ramadan is still there.”

A fusion of global flavours

Eager to see what was in store, I entered a quiet, empty restaurant. Tables were pushed back to make room for prayer mats, chefs were prepping the first course, and founder Mabruk was setting up a marquee for worshippers to pray.

The restaurant was closed until iftar time, having changed its timings to accommodate Muslims' fasting. It was not long before diners slowly began trickling in, just in time for them to break their fast.

As soon as the call to prayer was made, I broke my fast with a sip of water and the first course, which was clearly centred on the first thing Muslims break their fast with: the date.

The first course included a date stuffed with tahini mousse and topped with sesame brittle, served alongside bread and homemade date butter, adding even more dates to the iftar spread.

For those not usually fond of dates, the date butter proved a welcome addition, spread generously on bread, while the stuffed date offered a tahini-lover’s dream. It presented a different approach from the conventional date, making the first course a perfect way to break the fast with something sweet but not overwhelming.

As the first course was enjoyed, the soft recitation of prayer could be heard. Initially assumed to be coming from the speakers, it became clear that Mabruk was leading Maghrib prayer, with staff and even customers joining in.

“We want people to come here and feel like they actually had an iftar, not that they just came to break their fast and have some food, so that’s kind of what we wanted to create here,” Mabruk explains.

Once the prayer concluded, the team resumed work, preparing the next dish.

Next came the Lamb Bon Bons, which quickly stood out as a favourite. Boneless lamb shoulder, shaped into balls and served with harissa yoghurt and pickled shallot, was tender and cooked just right, with the yoghurt pairing perfectly with the meat.

“Lamb is a popular choice for many Muslims, so it just made sense for us to include it,” Mabruk adds.

Attention then turned to the third starter, a palate cleanser in the form of Citrus and Fennel Carpaccio. Inspired by a Venetian dish, it combined blood oranges and fennel bulbs on a bed of whipped feta, sprinkled with toasted pine nuts and Maldon salt.

Light and refreshing, the carpaccio allowed each flavour to shine without competing with the others, illustrating the restaurant’s willingness to experiment and introduce new taste palettes.

“Normally, I wouldn’t say this for a halal menu, as carpaccio probably isn’t everyone’s first choice, but on this menu it really works, and we just wanted to push the boundaries a little,” Mabruk says.

The founder explains that the palate cleanser prepares diners for the Black Garlic and Wild Mushroom Soup. Unlike a typical cream-heavy mushroom soup, this version offered warmth and depth of flavour, with the lemon mousse cutting through the intensity without overpowering it.

For the mains, The Great Chase delivered what Mabruk describes as “a showstopper”: the Binchotan Grilled Beef Fillet.

Drawing inspiration from Japanese cuisine, the beef is grilled on binchotan charcoal and served on a bed of carrot purée infused with wintry spices such as cinnamon and star anise. Classic sides were given a twist, including parsnip crisps, honey-glazed carrots, Pommes Anna inspired by French cuisine, and a slow-cooked beef jus.

The beef emerged as the highlight of the menu, perfectly showcasing what The Great Chase is known for. While the meat was served medium, it was slightly rare for those accustomed to well-done preparation, but the rich jus complemented it perfectly.

Another palate cleanser followed in the form of a passionfruit sorbet with lime zest, tangy and refreshing, offering a light interlude before the final course: “London’s best dessert you’ll have this iftar.”

The concluding course was a Lemon Brulee Tart with vanilla bean gelato and apple crisp — a classic dessert that balanced a silky lemon curd with ice cream to create a faultless combination. For lovers of lemon and dessert, it proved an ideal post-fast treat.

By the end of the meal, after a cup of peppermint tea, diners would feel thoroughly satisfied, a natural result of a multi-course tasting experience.

Looking ahead

Upon reflection, the Ramadan menu offered a chance to try dishes not usually chosen for iftar, giving diners an opportunity to broaden their palates and experience a range of flavours.

This sense of generosity carried through the seven-course menu, which ensured that diners got their money’s worth. Seven courses may not be essential, but the ambition to introduce new dishes and creative combinations showed the restaurant’s commitment to delivering a memorable dining experience.

For those seeking a distinctive and indulgent iftar this Ramadan, The Great Chase is a strong choice. Its rich and filling menu provides an ideal way to spend time with loved ones on a day when dining out is often preferred.

That being said, the restaurant’s journey shows what can be achieved with determination, growing from a venture between two friends opening a halal, alcohol-free restaurant into a national sensation.

Looking ahead, Mabruk and his partner, Simon, are already thinking about the next chapter for The Great Chase.

Having expanded to Kuala Lumpur, the team are now exploring a second UK location, alongside new ways to cater exclusively to halal diners.

On their ambitions, Mabruk explains: “We want to create new experiences that aren’t common in the halal world but are often found in the non-halal scene, and we want to start bringing some of those ideas into our menu as well.”

He adds with anticipation: “We’ll see where else it takes us.”

[Picture of the founders, photo credit: Hanna-Katrina Jędrosz]

Anam Alam is a staff writer at The New Arab. She frequently writes about human rights and social issues, including women's rights and sex education

Follow her on X: @itsanamalam