Hani's Kitchen, a 35-year journey!
The Beginnings!
Growing up in Lebanon, I developed a love for cooking at a young age, inspired by watching my mum in the kitchen. Before long, I began experimenting, creating my own dishes or putting unique twists on what my mom would make or what I saw on TV.
As the years went by and I travelled more, my passion for cooking grew, and I honed a distinctive culinary style that blends traditional Lebanese and Aleppian (my mum’s hometown) flavours with my personal touch. I focus on crafting dishes that honour tradition, while ensuring they are not only flavourful but also nourishing and healthy, using the finest ingredients available.
Whether cooking for family gatherings, hanging out with friends, or catering to community events, I’ve always found joy in preparing food and making others happy through the meals I create.
Hani's Lunches
In 2004, I moved to Dubai for 5 years and then to London continuing my successful career as a commercial and marketing director.
During my last year in London, I got involved with the Ruth Winston Community Centre and started cooking weekly international meals for the members. These meals quickly gained popularity, attracting over 40 people each time, and they soon became known as "Hani's Lunch''.
Hani's Kitchen
After moving to Leicester in late 2023, I decided to take some time off before realising that I wanted to turn my cooking passion into my new career and step away from the corporate world.
After much planning, I made a list of over 80 dishes I had perfected over the years — especially those that my friends and family loved and constantly asked me to make.
Now, you can enjoy these special dishes through Hani's Kitchen, where everything is made with care in my home kitchen in Leicester.
My Cooking
I prepare all my 80+ dishes in small batches in a healthy way without any preservatives, just like traditional home cooking. My meals also have a perfect balance between protein, carbs, veg/fibre and good fats. I take pride in using the finest ingredients, including halal meats, organic milk and eggs, and locally sourced produce. Whenever I can, I also love incorporating fresh organic vegetables, berries and herbs from my own garden.
Everything is home-cooked never from commercial mixes or cook-from-pack products.
While I do use ready-made puff & filo pastries, sponge fingers and dumpling & spring rolls dough, I always prepare my fillings from scratch.
I like to describe my cooking style as rustic fusion, focusing more on bold and hidden flavours, taste, and healthy eating than on achieving picture-perfect presentations. I also make it a point to create vegetarian, vegan/plant-based, and gluten-free versions of my dishes whenever possible.
Highest Standards
I follow a very strict discipline when it comes to food safety and hygiene.
The ingredients that I use for all dishes, including chutneys and jams are listed here. Whenever used, the 14 allergens are highlighted in bold. Please read carefully and if you have severe allergies please note that although I try my best to avoid allergens cross-contaminations, I cant guarantee it 100%.
Also, I have included guidelines on how to best store and use-by the food you buy from Hani's Kitchen on the ingredients page.
Giving Back
As part of my personal commitment, 2.5% of every sale will be donated to charitable projects both in the UK and globally. This contribution is already included in the price of the products you purchase on this website, so it won’t cost you anything extra.
In the future, I will be sharing the details of these donations on the website and across social media, ensuring full transparency.