Impala Opens in Soho as Meedu Saad’s 90-Cover Egyptian Grill Debut

Chef Abdul Yaseen Saad has opened his first solo restaurant, Impala, in Soho, London, marking a significant debut in 2026. The 90-cover restaurant, developed over five years, introduces a charcoal grill-led concept centred on North African flavours, with operations now underway in one of the city’s most competitive dining districts.

The launch comes under the backing of Super 8 Restaurants, known for operating venues such as Kiln and Brat. Unlike rapid expansion models, the group has followed a long development cycle for Impala, aligning with its approach of building distinct, concept-driven restaurants rather than scaling quickly.

Five-Year Development Leads to Soho Debut

Planning for Impala began approximately five years ago when Saad was serving as head chef at Kiln. The restaurant represents his transition into an independent culinary identity after spending eight years with the group.

The concept draws from Saad’s personal and professional journey, including his upbringing in north London, early experience in grill kitchens, and subsequent training in classical French cuisine. His culinary direction also reflects research trips across Egypt, the eastern Mediterranean, and Japan.

The restaurant takes its name from a 1964 Chevrolet Impala, a vehicle associated with Saad’s family history in Egypt, forming part of the narrative behind the brand identity.

90-Cover Space Built Around Open-Fire Cooking

Impala has been designed as a 90-cover dining space with a central focus on open-fire cooking. The charcoal grill is positioned as the focal point of the restaurant, visible from most seating areas, reinforcing the concept’s emphasis on fire-led preparation.

The cooking process uses manually fanned charcoal to create controlled, low-flame heat, a technique influenced by Saad’s experience working with chef Toshi Akama in Tokyo. In addition to the grill, a wood-fired oven modelled on traditional Egyptian community ovens supports the kitchen’s operations.

The design integrates both functional and aesthetic elements, including industrial skylights, exposed structural materials, and a custom-built audio system. The layout places equal emphasis on visual and sensory experience, aligning with broader experiential dining trends.

Menu Combines North African Influence with British Produce

The menu at Impala is built around North African flavour profiles while utilising locally sourced British ingredients. The offering includes dishes such as grilled Tamworth pork sheftalia, slow-cooked shoulder of cull yaw, and dry-aged duck prepared with black lime and chillies.

Signature preparations rely on charcoal grilling and wood roasting techniques, with a focus on balancing smoke, spice, and acidity. The menu reflects a hybrid approach rather than strict adherence to traditional Egyptian recipes.

This positioning allows the restaurant to differentiate itself within London’s dining market, combining regional inspiration with ingredient-driven execution.

Design and Concept Reflect Multi-Regional Influences

The restaurant’s design has been developed in collaboration with long-term design partner Dan Preston and Super 8 co-founder Benjamin Chapman. Influences range from Italian modernist architecture to Cairo’s street markets, shaping both the exterior and interior elements.

The structure incorporates a mix of materials, including concrete, wood, and steel, alongside bespoke lighting installations. The bar area features a custom sound system constructed from repurposed cinema components, contributing to the overall ambience.

The design approach reflects the group’s strategy of creating distinct, immersive dining environments that support the culinary concept.

Launch Positions Impala Among Key London Openings

The opening of Impala adds to London’s pipeline of high-profile restaurant launches in 2026, particularly within the Soho district, which continues to attract chef-led concepts and independent ventures.

For Super 8, the restaurant reinforces its model of selective expansion through carefully developed projects. For Saad, it marks the beginning of an independent phase following years of experience within established kitchens.

Impala is now operational, with its grill-focused format and North African-inspired menu positioning it within the premium casual dining segment of London’s restaurant market.