A fish and chip boss dubbed 'Salt and Vinegar Bae' for his 24-carat gold cod flew to Turkey to meet his hero - Salt Bae.<br /><br />Ozan Bakici, 27, dined at one of the celebrity chef's restaurants after making headlines for his own flashy dish.<br /><br />Salt Bae, real name Nusret Gökçe, has become famous for his high-end food and social media videos.<br /><br />Ozan said he was inspired to create a golden cod after watching Salt Bae's clips.<br /><br />He ate at the social media star's Nusr-Et airport restaurant after flying to Istanbul - and even managed to get a picture.<br /><br />Ozan, who owns the Anchor in Bexley, south-east London, said: "It was a really great experience.<br /><br />"I went to his coffee shop just across from his restaurant and had a 24-carat cappuccino.<br /><br />"I met him and we got a few pictures.<br /><br />"Then it was time for me to go to the airport - but he said he would be in his new airport restaurant while I was waiting for my flight.<br /><br />"He cooked me a 24-carat burger and brought it over to me. I told him my wife was coming to meet me and he made her one too."<br /><br />Ozan came up with the golden fish idea to celebrate the first anniversary of his shop opening in Albany Park.<br /><br />He battered the cod traditionally before covering it in gold leaf he bought for £90.<br /><br />Ozan then placed it on piece by piece, layer by layer, until the whole fish was covered.<br /><br />He also sprayed the chips with a 24-carat golden spray to give them a sparkling ‘gold dust’ effect.<br /><br />The finished product was given to a customer - and Ozan named himself 'Salt and Vinegar Bae'.<br /><br />The ex-electrician, dad to Isa, one, and partner to beautician Ayla Karadal, 25, opened the Anchor in 2022.<br /><br />It has since become a local success story - and has become a favourite of influencers and Premier League footballers.<br /><br />Ozan said: "I am a self-taught chef and very proud of the business I have grown myself.<br /><br />"Some of my customers have lived in the area for 30 or 40 years and visit my chippy. It makes me very proud.<br /><br />"All the hard work I have put in has really put the Anchor on the map.<br /><br />"I have also had people from Birmingham and as far as America and New Zealand visit my shop.<br /><br />"I think we have expanded beyond being a local chippy.”
