A Diner’s Wonderland – Arrive to the sounds of the 1970s juke box and enjoy a cocktail or mocktail on arrival, followed by a four course meal accompanied by live music - very lively indeed. BYOB!

JUMA Kitchen was established in 2012. The head chef & founder, Philip Juma, offers a unique and talented approach which has changed the way people perceive and experience Iraqi cuisine.

As an English-Irish-Iraqi, Philip has been influenced by both Middle Eastern and modern European cuisine throughout his upbringing and this is reflected throughout his style of cooking today. Having worked in the finance world for the majority of his early twenties, Philip spent his weekends fuelling his passion of food and working in and out of London kitchens. Names include French & Grace, Ben’s Canteen, Wild Game Co, Ishbilia, The Savoy, MAZE and most recently Ottolenghi’s, NOPI.

As a self-taught chef, Philip has taken his experiences from London’s contemporary, restaurant scene and translated them onto the plate of traditional Iraqi dishes using modern cooking techniques and Michelin flair, while always staying true to dishes heritage. This unique approach has unquestionably set him aside from his peers and is arguably the only chef in London, promoting Iraqi cuisine in this way. In 2014, Philip wanted to broaden his knowledge of the hospitality sector, taking on a role as restaurant manager at a brand new Lebanese restaurant in Kingston Upon Thames.

Philip is now full-time in the kitchens of JUMA, while writing a fortnightly, food column for The London Evening Standard. He is equipped with a diverse yet revealing experience of the hospitality world which will only be of upmost benefit while the JUMA brand expands.



BOUREK - Filo lamb cigars with mango pickle


DIJAJ BILMYNARINJ - Bonless chicken thigh, with potato and rich saffron sauce.

2nd Course

KUBBA HAMUTH - Lamb dumplings in a tomato sauce with turnips and mint oil


DOLMA - Stuffed onion shells, peppers and vine leaves with a French trimmed lamb chop.


KNAFA - Baked cream cheese with vermicelli pastry. Served with orange blossom syrup and pistachios.