Ottoman ruler Sultan Mehmet II did nothing by halves. A legendary gourmet with a penchant for indulging in lavish feasts prepared for himself, his mother, the harem and favoured guests he employed more than a thousand chefs in a string of kitchens.
Conquering Constantinople at the tender age of 22, his new empire created a dynamic Port and trading centre which inevitably became a melting pot for culinary diversity. The Ottoman Empire and Turkey’s turbulent history created a fascinating culinary atlas, stretching from Ancient Persia to the Arab World, from North Africa to the Balkans and down to the Mediterranean.
