Penarth's Keyif shortlisted for yet another prestigious award
By Alex Jones
1st Jul 2021 | Local News
Keyif, the Glebe Street Turkish restaurant, has reached the semi-finals of the 2021 Turkish Restaurant and Takeaway Awards (TURTA).
One of Penarth's most beloved restaurants, Keyif has been shortlisted among 14 others in the Best Turkish Restaurant in Wales category.
A customer nominated the independent business, meaning the news came as a surprise to the restaurant's owner Mehmet Yildaz.
"It was a nice shock," he told us. "You don't expect it during pandemic times, but we always get great support from the people of Penarth."
Perhaps Mehmet was being modest; the restaurant is no stranger to the world of restaurant awards.
Since opening in the spring of 2018, Keyif has been named Co-op Good Food Award Winner in both 2020 and 2021.
The team has also reached the finals of the SME National Business Awards in 2019 and the Cardiff Life Awards earlier this year.
For over a year, TripAdvisor has listed the restaurant as the very best in Penarth.
Mehmet says customer service is the key to his restaurant's success.
"You always have to put yourself in the customer's shoes," he said.
"In English there is the saying 'look after the pennies and the pounds look after themselves.'
"We think 'look after the customer, and everything else will fall into place'. That has to come first."
Sezgin Aydin, spokesperson for the TURTA awards, said: "There are an ever-growing number of fantastic Turkish restaurants and takeaways in the UK, and this popular cuisine is only on the rise.
"It offers culinary delights that balance an indulgent night out with healthy choices using fresh, quality ingredients.
""The past year has tested every business operating in the hospitality sector, getting to the semi finals is a real achievement and all outlets should be proud."
The winners will be announced at a live in-person 400 guest event.
To vote for the winners, visit TURTA's website.
If you want to read more about Keyif and Mehmet's remarkable success story, subscribe to our newsletter (BELOW) for our feature piece.
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