Bubala | Marc Summers

Bubala

Inspired by the Yiddish word for "darling", Bubala is a joyful celebration of generous cooking, vibrant flavours and the simple pleasure of gathering around the table. Rooted in Middle Eastern traditions, this beautifully presented collection transforms everyday vegetables into dishes full of colour, texture and character.

Featuring 100 inventive vegetarian recipes, the book invites home cooks to explore everything from mezze-style favourites such as Burnt Butter Hummus, Halloumi with Nigella Seed Honey and Oyster Mushroom Skewers to generous centrepieces including Braised Fennel with Harissa Labneh and Romano Pepper Mujadara with Whipped Feta. Alongside these signature dishes are chapters devoted to salads, sides, skewers and pantry staples, offering countless ways to bring bold, layered flavour into everyday cooking.

Richly photographed and filled with thoughtful cooking advice, Bubala is an inspiring collection that celebrates contemporary vegetarian cuisine with creativity, warmth and an unmistakable sense of hospitality.

About the Author

Founded by Marc Summers, Bubala began as a small pop-up born from a passion for food and a desire to leave behind a career in financial consulting. What started as a personal project has grown into one of London's most celebrated vegetarian restaurant groups, with acclaimed locations in Spitalfields and Soho, a third restaurant opening in King's Cross, and further expansion planned.

Praised for its fresh approach to Middle Eastern-inspired vegetarian cooking, Bubala has received widespread recognition from leading food publications, including Tatler, Time Out, The Guardian, The Times, Eater, Hot Dinners and Nudge, earning accolades as one of London's and the UK's standout destinations for contemporary vegetarian dining.