The four-day birth of DOOD's kebab spin-off
DOOD is the Persian and Levantine restaurant on Newcastle's Quayside where we designed the brand identity and the interiors. DOOD's menu is broad - built around a kitchen equipped to cook a wide range of things well, with the staff and space behind it to do it properly. So when owner Jaf Ali and the DOOD team were offered a stall at Ouseburn Event Space, a converted warehouse at the heart of Newcastle's creative quarter, the answer wasn't to squeeze that whole menu into festival size. It was to build something else entirely.
Nomad Kababi wasn't dreamed up from nothing. DOOD's own brand world already carries a nomadic thread through it - the Silk Road heritage the restaurant is built on, the caravanserai the interiors reference, even the Nomad's Tale Pale Ale behind the bar. Jaf and his team pulled that thread out into a name of its own, built around a short, fire-cooked menu made for grazing at a festival stall, not sitting down to DOOD's full spread.
That distinction matters more than it looks. A festival stall doesn't have DOOD's oven, DOOD's kitchen or DOOD's staffing. Wearing the DOOD name at Ouseburn would have set expectations the stand physically couldn't meet - and it's the flagship that pays for that gap, not the stall. Nomad Kababi lets the quality carry across without the promise carrying across with it. Same fire, smaller flame.
