Union Jacks

Pizza is probably one of the most available categories of food on the high street. People love to eat pizza and operators love the profit margins they can make on it. So it was not a surprise when Jamie Oliver decided to jump on the gravy train with his Union Jack's concept. In order to give it a different packaging to all the Zizzi's, Ask, Pizza Express and a endless number of other chain restaurant on the high street a British theme was chosen. The concept is based on wood-fired 'flatbreads' with Great British flavours, using British produce that has been locally sourced. Unimpressed, I have avoided this place since it's opening. Having thought that the place would go bust and Oliver would file it away as a crap idea, I recently read that a second unit was due to open in Chiswick. Driven by curiosity I decided to give it a try. Union Jack's ticks all the right boxes of what is trendy this year, such as reclaimed furniture, open show kitchen and locally sourced produce. The pink features of the interior are rather a matter of taste, but overall a good looking and welcoming space with a lovely display of food at the entrance to get you in the mood.

The place was fairly packed, but staff were well on top with a bit of spare time to chat to you. No faults here either. All staff were friendly, chatty and very helpful. service was swift and efficient. The menu was well structured with a decent selection of starters and Flat bread, but only 2 main courses of which the beef dish was not available. A alternative sausage dish was offered instead.

Not being very keen on chicken nor sausages, I went for the 'Red Ox' flat bread, which consistent of a flat bread topped with slow braided short rib, red Leicester cheese, watercress and fresh horseradish. I had fairly low expectations of the  British style 'Pizza', but have to admit it that it wasn't to bad. The dough was fluffy and chewy. The base was heavenly crisp and the toppings worked well. In particular the Horseradish provided a nice bit of sharpness to contrast with the richness of the braised short rip.  I never been a big fan of red leicester and the cheese added little in terms texture or flavour.

The sticky treacle tart on display at the entrance looked appetising and did not disappointed flavour wise. The tart arrived warm and the orange sour cream added a lovely freshness.


I still haven't made my mind up of what to think of Jamie Oliver's newest venture. Although I want to dislike it from the depth of my heart, I can't really find anything to moan about. It's not the most creative concept and you won't get a culinary adventure. However, if you are starving and in the area give it a shot. It's not to bad.

Da Polpo

Once upon a time there was a widespread belief that 3 factors made all the difference for a successful foodservice operation: Location, Location, Location. Then came a man and rewrote this rule that had dominated the industry for many decades. His name was Russell Norman and he just added the fourth venue to his growing restaurant empire.

Norman made first a name for himself as Operations Director of Caprice Holdings, the FC Chelsea of the Restaurant industry, before leaving (during the recession) to go his own way. You won’t find fancy advertising of any of his venues in glossy magazines, nor discount vouchers online, yet his restaurants are packed on most days of the week and waiting times of over an hour on Saturday evenings are the norm.   

Judging by the outside of the venues, you are forgiven to mistake them for shabby Tourist trap holes. It won’t be love on first site, but don’t be mistaken.

Norman belongs to a new generation of Twitteraties and no other London based foodservice operator has been credited with successfully harnessing the power of the web to the extend he does. The man has currently over 5000 followers on Twitter with a steady increasing number joining day by day. Just 5000 followers don’t sound much if you can reach over 100,000 with conventional marketing initiatives. However, unlike the ‘spray and pray’ approach of traditional methods, these 5000 are loyal and repeat customers spreading the message to another 5000, which in addition will spread the message to another 5000 and so on. You can do the maths.

Polpo, his first venue, opened in October 2009, in what can hardly be described as a high footfall location, in Soho. Yet, Polpo became an instant success. Polpetto followed in August 2010 and found a home on the second floor of a Pub located close by. A location most operators would walk away from. Yet, Norman’s second venue also became a household name in Soho and beyond. Spuntino opened in March 2011, with caused no less furore than its sister restaurants. Da Polpo, his latest venue, opened this month close to Convent Garden Market and was reported in most mainstream publications.

But there is more to his success than the smart use of Twitter. Norman developed a distinctive style aimed at a particular group of likeminded customers. Twitter was merely a tool to selectively reach his audience, which pilgrim to his venues from near and far away.

Enter his latest venue ‘Da Polpo’ and you will understand what I mean with distinctive style. Exposed brick work and reclaimed furniture is hardly innovative any more, but the Norman's style is simply distinctive. I was already hardened up from other visits to Polpetto and Spuntino and went with an open mind and an empty stomach. 

So what can you expect? Lets start with the staff. Many of them look like the kind of Punks who pester you for a quid on the street on your way home. But again, don’t be mistaken. Our ‘Punk’ was a little wine connoisseur and provided us with a taster of a bottle of Custoza 2009, which she described as ‘cracking’ and cracking it was, so we had the whole bottle (£26.50). Menu descriptions were short and left a lot of room for imagination, but our ‘Punk’ was also a little Gourmet and navigated us with bravura through the menu.

The menu was broken down in sections such as Cicheti, Pizzette, and less intimidating sections such as Meatballs, Mains and Desserts. Cicheti turn out to be bite-sized snacks, which are traditionally found in Venetian wine bars. We sampled ‘Arancini’ (£2.50), which were deep-fried Risotto balls with Mozarella, and Potato & Parmesan Crocchetta (£1.50) to start with. Subtle in flavour and nicely seasoned, the type of snack I could probably never get bored off. The Fritto Misto (£8.00) arrived shortly after and was a mix of squid, anchovies and prawns deep-fried in a heavenly thin and crispy batter. Our first Pizzette to arrive was topped with Spinach and a raw egg yolk on the top (£5.50). A simple combination and the silky egg yolk gave a very nice texture to the dish. However, the second Pizzette (£6.00) to arrive was more to my liking. A thin and crusty base topped with slices of grilled Mortadella, smelly Gorgonzola cheese and pickled radicchio to balance the richness of the dish. Meatballs, or Polpette in Italian, were honoured with its own section on the menu. We sampled two varieties, classic beef & pork and a vegetarian variety made of Chickpeas, spinach and ricotta. Both varieties of Polpette were big, fat and juicy and arrived covered in a tangy tomato sauce. The Calf’s liver (£7.00) and grilled sirloin (£8.50) were mouth watering tender. The grilled asparagus with soft scrambled egg and Parmesan (£7.50) rounded up our selection of savoury dishes.

We decided to fill the little bit of space we had left in our stomach with something sweet. We had a boring choice of Tiramisu, but thought it would be a good dish to benchmark against the other hundreds of Tiramisu’s we had in our lives. The dessert was served in the same type of glass used for wine (very resourceful) and had a bold coffee flavour. We went adventurous with the ‘Nutella’ Pizzette, which was, as the name indicated, covered with Nutella. I have been told afterwards (by Italians of course) that this is in fact a common dish that can be found in restaurants and cafes throughout Italy. Italians are known for being obsessed with Pizza and Nutella. It appears a logical evolutionary step to combine the two. Affogato al caffe (£2.50), the third choice was again a ‘classic’ Italian Coffee Culture dish made of a shot of hot espresso poured over a scoop of Vanilla Ice Cream. The perfect caffeine loaded finish needed after a marathon of food (what a tough job I have).

As expected, Norman’s newest addition under-promised and over-delivered. At the end we left £35 a head for the 3 of us including wine and service charge. However, if you manage to restrain yourself, whom I am having difficulties with at times, you would get away with less.

Buon appetito.   

Grown up was promised and Grown up it was

I was reading the following line in an article this Saturday within an industry publication: “Giraffe to launch a new restaurant in Soho”. Hardly ‘surprising’ news they opening another unit, because this is what Restaurant chains do all the time. Hardly ‘exiting’ news either as Giraffe is not only well established in London, but also starting to become a household name all over the UK. However, then came the bit when it started to become interesting: The Bar & Grill Restaurant in Frith Street was “designed to appeal more to the late-night market”.  

That was quite a U-turn for a family friendly concept. More and more branded operators appear to start to design different concept formats according to a specific market they operate, rather than expanding with the ‘one size fits all’ approach. We are seeing them doing little design tweaks, but the product remains usually pretty much the same. However, a family friendly concept targeting a late-night market wouldn’t get away that easily. My first question was how a family friendly concept intended to appeal to a more late night market? The next line grabbed my attention. “The company, which has traditionally been associated with family-friendly venues, said this was the latest grown-up addition to its estate.” But the next bit was when I really started to get excited. The menu had been apparently expanded and tailored to a more adult market.  Adobo marinated sirloin steaks, West Devon lamb rumps and beef short ribs would make a feature on the menu thanks to a fancy Japanese ‘Robata’ Grill in the kitchen. Hardly ‘innovative’, but when used properly these devices turn out gorgeous slabs of meat. 

Giraffe’s 44^th addition to the chain and 1^st Bar & Grill concept was due to open today!!!!  Would it be worthwhile to try to book a table on the opening day? I rang them up and luckily my wife and I got squeezed in at 11 at night. Not my usual dinner time, but curiosity got the better of me. Located close to my two Soho favourites, Mooli’s and Barrafina, the place was relatively easy to find. Garnished with a sleek black signage and an open frontage, this 175 covers monster is very much the alpha male in its territory.

A grown up concept was promised and grown up it was. The restaurant was designed by the company’s founder Russel Joffe himself, with a helping hand from architects Wells Mackereth, the magicians behind the iconic Smiths of Smithfield.

Raw concrete, galvanized steel and London Underground style tiling provided an appropriate setting and the absence of screaming toddlers promised the start of a good evening. The menu is small and featured many Giraffe classics; such as the Thai Duck stir-fry. However, this place also boosts a reasonable 36 bins wine list, an interesting cocktail list and a small (but fine) Meat section. You will find the usual Rib, Sirloin and Rump steaks. Vegetarian or lighter options are also available if you not into red meat. 

Mr Joffe has decided to stick to its tested and approved formula of relaxed and informal service. Our waitress Gosia, occasionally sat with us on the table whilst advising on the menu and another fella put his hands on my shoulder whilst explaining the cocktail list. Under different circumstances I wouldn’t be particularly amused, but in this scenery it just fit. Although an army of staff was hushing through the Restaurant, thankfully we were looked after the whole evening by the same two faces and what a marvellous job they did. 

As much as I like the food in Giraffe, the ‘too global food for my taste’ menu inevitably cause in me a more acute state of indecisiveness as the current Greek Government is in. Gosia happily provided us with recommendations and we eventually ended up ordering way more than we intended. Instead of my usual beer-steak combo I was seduced by Gosia to try a ‘Soho Bourbon Blues’ (£5.95) and my wife tried an alcohol free ‘Hippy Hippy Shake’ (3.65). For main course we decided on a 400 g!! Rib Eye Steak (£18.95) to share with a side of Mac & Cheese (£3.95) and salad (£2.25). A subtle and indicative suggestion was made for an appetizer whilst waiting for our main course and a mouth-watering description on some of the option was provided. Unable to decline we ended up with a Sonny Boy (£6.50); a flatbread topped with spicy chipotle shrimps, grilled pineapple, Feta cheese and roasted peppers. Exactly the kind of weird mixture I am not keen of trying, but eventually glad I did. 

Our massive chunk of beef arrived shortly after and was heavenly juice.  Our empty plates were swiftly cleared and Gosia returned shortly after again with a big smile and dessert menus.  Our stomachs were full, but our will was weak and so we decided to finish our evening with a grilled pineapple with coconut ice cream. We loved the 1970’s presentation and it was the nice finish for a great meal. Hot and slightly charred pineapple with creamy and cooling coconut ice-cream topped with toasted coconut.  Our bill was less than £60 for two, which was excellent value considering the Central London location, quality produce and great service. This place ticks all the right boxes to become a winner and one to watch out for. 

Kopapa

Yes, I went out for diner in notorious tourist trap Convent Garden. You might say that as a Londoner I should know better, right?

To be fair,  the likes of L’Atelier de Joel Robuchon or The Ivy have been around for quite a while if you wanted good food in the area. These are far from dead and have a loyal fan base. However, how many of us can truly afford these places? If they are outside your budget, the choice available hasn’t been particularly appealing so far.

For my own defence, where I eat out is not always a matter of choice. I regularly have to visit newly opened restaurants, as part of my job to find “fresh and exciting” foodservice operators who could be the “next big thing”. Sounds fun, but believe me, you have to put up with a lots of rubbish food and crap service. It’s a bit like Russian roulette. You might go to a small place, run by an independent ‘no name’ operator and get a really decent meal (still in love with Yalla Yalla in Soho) or you go to a ‘high profile’ opening, where big bucks were spend on the interior but food and service is ueber rubbish (I still get a stomach ache just by the thought of Otarian in Soho). Do not always believe the hype in the press.

Anyway, diverting the topic back to Covent Garden:

The area had a remarkable number of quality new openings over the last couple of months. Property Developers Shaftesbury just open St Martin’s Courtyard with a foodservice line up, such as the likes of Jamie’s Italian, Cantina Laredo, Dishoom Bombay Cafe and most recently Bill’s Produce Store.

I am not entirely convinced about Cantina Laredo, but the other operators are definitely a good addition to an area dominated by the likes of Bella Italia and other shitty branded operators.

Bill’s Produce Store aims to recreate the atmosphere of a traditional Farm Shop. The interior looked a bit artificial, but I can be cynical about it as much as I like. Ultimately it is the consumer who decides and they love the place.

Anyway, diverting the topic back why we actually went to Covent Garden:

Covent Gardens’ newest addition is Kopapa by Kiwi ueberchef Peter Gordon (The Providores). The visit to Kopapa for me and my Mrs was meant as treat from my boss for a well done job on a recent project, but the prospect of eating out in Convent Garden in a ‘fusion’ restaurant rather made me shiver than cause excitement. I am deeply suspicious about so called fusion food, but I gave it a go as the place has already established itself as one of the hot spots to eat out in the area.

My Mrs was also not particular exited that I dragged her all the way to Covent Garden so our dinner was not off to a good start with two dinners who didn’t really wanted to be there in the first place. However, we had the most exiting meal in a very, very long time.

Don’t be put off by the Canteen style interior of the place or the uncomfortable seating. What you get is Michelin star worthy food for not so Michelin star prices. The menu is quite comprehensive and even as Hospitality professional I struggled to understand half of the ingredients, but our waiter Shemek was brilliant. The menu was divided into different categories such as small Tapas style dishes, a variety of sharing platters and the “old school” starter-main-dessert compilation. Shemek was not only able to describe the dishes vividly, but was happy to suggest several dishes. Blindly trusting his opinion, we eventually ended up with a different order than planned. Before I start describing the dishes we had I have to warn you that I will repeatedly abuse the term ‘complimented’ and ‘balanced’, as that was exactly what all ingredients did on the plates, course after course. Peter Gordon does not just incorporate Asian ingredients into his cooking style, but also partly adopts their cooking philosophy. I am not throwing every Asian country into the same pot; these use different ingredients or cooking styles. However, what is very common is the play with contrasting textures and flavours. Asians love to pair crispy ingredients with soft ones or acidic ingredients with sweet ones. The aim is to add depth and complexity to dishes. Take for example the Sweet & Sour Soup from China or Tom Yam Soup from Thailand with chilli (Hot) and Lime juice (Sour). These are two different dishes from two different countries, but are made on same cooking principle of pairing contrasting flavours. If you still haven’t grasp it, think of our (less adventurous) equivalents of Pork Pie (Salty) & Piccalilli (Sour) or our Cheese (Salty) and Grapes (Sweet).   

Anyway, diverting the topic back to our food:

First dish to arrive was South Australian yellow tail Kingfish sashimi with yuzu beetroot salsa (£6.40). What you get is a Ceviche style dish made of chunky cut slices of super fresh fish dressed in a pungent citrus dressing with beetroot cubes to add a bit of much needed balancing sweetness. All ingredients worked beautifully together and perfectly complimented each other. Overall a very fresh, light dish bursting with contrasting flavours, bite after bite.

The second dish to arrive was equally good. The smoked Magret duck breast with goats curd, beetroot confit and pickled pineapple (£6.50) was skill-full prepared and lovingly presented. The smokiness of the duck worked perfectly with the creamy and rich goats curd and (again) with the citrusy pickled pineapple cubes, adding a much needed balance to the richness of the other ingredients.

For the main courses we went for the Lamb rack (£17.40) and Duck Confit (£16.00). But I guess Peter Gordon would not be Peter Gordon if the dishes would be served without a twist. The Lamb comes from New Zealand (what a surprise) and was ‘dusted’ with cumin and black pepper. As a supporting act, the meat was complimented by sweet Potato fondants, candied Aubergine puree and rosemary jus. There was the black pepper fighting with the sweetness of the caramelised Aubergine and sweet potato fondant, the aroma of the cumin fighting with the rosemary jus. When I say ‘fighting’ don’t think of a Cage fight, see it more like ‘two beautiful women covered in oil and mingling on the floor’ type of fight.

Also the duck confit did not disappoint us. The duck leg was of a decent size and prepared the old fashioned way, boiled soft in its own fat and fried crispy after. Any classic trained French chef would have find deep pleasure in eating it. Soft, juicy and flaky meat surrounded by a crispy fried skin. I could have eaten the leg just on its own, but again, it was the sides that really elevated the dish into culinary heaven. The sour cheery jus balanced perfectly with fatty richness of the duck and the crunchy bok choy added another contrasting texture to the dish. I was a bit mystified by the Malaysian twice-cocked potato dumplings. These were neither sweet, salty, hot, savoury nor sour. These neither tasted of anything, but tasted of something. Japanese have an additional flavour called Umami. It’s a kind of flavour which is there, but it’s not there. Japanese believe that Umami is present in particular ingredients, such as Bonito flakes (dried tuna). Whether Peter created this Umami factor deliberately or unintentional, the dumplings really added an interesting edge to the dish.

On closer inspection of what the neighbouring tables were having, we noticed that we were actually the only ones having ‘proper’ main courses. Everyone else in the restaurant was trying selections of hot and cold Tapas sized dishes. Although we enjoyed the main courses, we robbed ourselves of the opportunity to sample a wider variety of dishes. The selection of wines and cocktails was also very decent, but I was more curious about the New Zealand Steinlager beer. My wife had a Coke, her all time favourite.

While we had some of the most exciting dishes we ever tasted, I also wish to give a deserving praise the service we received. I previously stated that we had a brilliant service from our Waiter Shemek, but ‘brilliant’ means different things to different people. Very often a good service is simply defined by its procedural aspects and very often the conviviality factors seen as something nice to have, but not necessarily required.

While the procedural factors, such as standards, are important to provide a consistent product, it is the conviviality factors that make a restaurant visit truly memorable. Shemek knew the menu inside out, regularly toped up our water and was always at hand when needed. However, what made his service ‘brilliant’ were the little extras nobody expected him to do. Whether it was his excitement about the new dishes on the menu, or the times he came unasked at the table to check if we were well locked after. You can train staff to talk the right way, walk the right way or smile the right way. However, it is not difficult to spot the difference between fake or genuine. We had that night somebody locking after us, who genuinely cared about us having a good time (and so we did).  

Just to add a bit of moaning at the end: the seating was seriously uncomfortable and the tables were in my opinion not sufficiently spaced. Peter stayed loyal to the Interior designer, who also designed The Providores nine years ago. However, I do sometimes question if Interior designers actually ever bother to eat out. Maybe they do, who knows? The seating could have been designed deliberately uncomfortable, to ensure that customers do not stay longer than necessary.  

   

I love CR?

I recently went to visit Coffee Republic’s new Flagship store in Tottenham Court Road, open since December 2010. For those of you who are not familiar with the chain, here some boring background information: The chain was amongst the first operators to offer espresso based hot beverages in the UK at a time when black and watery filter dominated the market.  The chain had grown to a respectable size over the years. However, failed to innovate when competition stiffened. The company went last year into administration and was subsequently bought by an Arab investor. Having been criticised for its dark environment, the new owner worked on a complete redesign of the concept. The new store sits amongst some though competition, with the likes of Starbucks or Prêt just a few steps away. 

On first impression, the interior shows little points of differentiation of what is already out there. However, the facelift was needed and certainly helped. The atmosphere is much brighter than in the old stores. Expect to find modern glass cut counters, dark wooden floors paired with black and white tiles, and black shiny tiles on light green painted walls. The ventilation system on the ceiling is partly exposed and creates together with the brushed steel spot lightning, a sense of space and an appealing industrial feel. Walls are decorated with photo wallpaper of gorgeous looking cappuccinos and happy people sipping their coffee.

Despite the intense competition, the place was packed and the queue was long. The atmosphere is vivid and with high noise levels, of customers and staff alike you will barely notice the background music. However, staff was fast, friendly and sharp.

Product wise, you will find the usual line up of coffee based beverages and their iced counter parts. The food offer included freshly baked bakery, a small selection of bread based products and hot options, such as Soups from New Convent Garden Food Company.

More interesting offers, such as ‘Nutella’ Hot Chocolate or a ‘Kinder Bueno’ Milk Shake, compliment the overall offer. Although a matter of taste, but the Nike Sneakers and Gola bags clothed, young “Fitzrovia” Crowd appear to love it.

I was less adventurous today and went for a good old Brie and Bacon Panini, Latte and a juice. The Panini was ready by the time I had paid, thanks to a fancy ‘hybrid’ oven that toasts bread in combination with microwaves.

Coffee was of good (roasted in Milan) and the Copella cloudy apple juice from Boxford Farm in Suffolk is an interesting addition to the usual Lucosade and Coca Cola assortment. The Panini was excellent, rich filling with fat Brie slices and smoky streaky bacon. However, a spoonful of sweet chutney would have beautifully balanced with the saltiness of the Brie and bacon.

The quality came at a price; expect to pay £3.80 for the Panini, £2.45 for a ‘regular’ Cappuccino and £1.50 for a tiny 200 ml bottle of juice, leaving me with almost £8 pounds out of the pocket.

Almost in a hypnotic manner, everywhere I looked, whether on mugs or on the disposable napkin used to wipe my mouth, the store hints on message: “I love Coffee Republic”. Hmmm, sorry but not quite convinced. 

Barbecoa

Welcome to Land Securities newest Mega development

I went along with some industry colleagues and clients to visit Land Securities newest prestige project. One New Square boasts 214,200 sq ft dedicated to Retail, equating to 61% of the total space. Anchor stores are notably a Topshop and a Marks & Spencer; other retailers include the usual crowd. The Food offer comprises the likes of Byron (one to watch concept), Café Concerto, Nando’s (of course) and many more. Gordon Ramsay is expected to open early next year, interestingly situated directly opposite Barbacoa.

What an anticipation

Adam, a classically French-trained chef and co-owner of New Yorks highly acclaimed Daisy May’s BBQ has finally arrived in London. Barbacoa was hailed as the celebration of the special relationship food has with fire, charcoal, wood and smoke. Our anticipation was accordingly high.

Although the interior was aesthetically pleasing, also a proof that any interior designer should be forced to work a week on the floor as a waiter before being allowed to get on the drawing board. We were given one of the ‘cage’ like tables with a prominent view over the shopping mall and what was left to see of St Paul’s Cathedral, as the Iron bars of the cage style tables obstructed what could have been a real eye candy. Completely enclosed by the Iron bars, it was impossible for serving staff to provide an unobtrusive service. So we spend our lunch toping up our own glasses and standing up if one needed to go to the toilet.

What we came for: The real star of the show

The food menu was a small collection sharing platter, a few starters and a "serve all, please all" collection of Burger, Pork belly or Lamb chops style dishes for main course.

Trying to understand what a burger was doing on the menu I came to different conclusions; Firstly it’s a ‘must have’ if you cater for a city crowd; secondly chefs love it because it’s a good way to get rid of all the meat scraps in the fridge you otherwise don’t know what to do with; thirdly, even if you use prime cuts for the burger meet it will give you a decent profit margin; and last, the chef actually thinks that a burger is a culinary achievement worth putting on the menu.

Whatever the reason, I was rather temped by dishes that required real skill, such as the crispy Pork cheeks or the slow cooked short rib of beef, which were too few on the menu in my opinion. My anticipations were maybe too high considering the kitchen is equipped with a wood fired oven, Japanese robata grill, Texan smokers and Indian Tandoor ovens.

To be fair, from an operational point of view, it is advisable to take it easy on the beginning with a new kitchen brigade. You can’t put a chef on the stove and expect him/ her to function from day one. A kitchen brigade is an orchestra and the Head Chef is the Conductor. It takes time and bloody hard work to get a brigade to play in tune.

Throughout the meal we shared a variety of dishes. Some were a hit, others a miss. We had a good start with an impressive selection of bread gorgeously arranged. I was particularly curious about the Pumpernickel, having lived in Germany for quit a while. Adam’s version is miles away from the original; however, absolutely delicious.

 The next dishes that arrived were also promising; the pork scratchings were served with a deliciously nutty, exotic flavoured sauce; the crispy pork cheeks were also really good. However, the TGR Friday style baby ribs were dry, had barely any meat on it and rather a disappointment. Don’t tell me that ribs are like that, I had ribs before.

We also had mixed feelings with the main courses. The pork belly would have been impressive in a decent gastro pub and the lamb cutlets arrived overcooked. However, the short rib of beef and the double thick pork cutlets were absolutely divine. In particular the pork cutlet was a real treat. Crispy and smoky on the outside, juicy and pink on the inside. The variety of side dishes we had been simple, but well made: crunchy sprouting broccoli, mashed potatoes and creamed spinach.



















I don’t like working here and I am glad when I have gone

One of my fellow diners asked jokingly a server if she enjoyed working here. The honest answer we received was shockingly bemusing. This brings me back to my College times where we learned that functioning groups go through 4 stages before they function as a Team: 1. Forming, 2. Storming, 3. Norming and 4. Performing. I guess the heat is on and there might be some ugly things going on behind the scenes.

Taking pride of working in London’s most anticipated Restaurant is one thing, the arrogant and snobby reception we received, when we entered the unit, was a different matter.

Call me old-fashioned, but I like eye contact during a conversation, I don’t like to be interrupted while I have something to say, and I don’t like to be told what I can and can’t do during my visit. Rather than to be told than I can’t go to my table at the moment, I would have preferred an explanation why and an apology that the reserved table wasn’t ready on time. The constant talking into the walkie talkie was annoying and should not be done during conversations with guests.

To be told that we have to vacate the table after 2 hours is sadly a common practice in London, where rents are high and the turnover of tables are crucial. To be told that we have to vacate the table with a half empty restaurant is silly.

We passed an army of staff on the way to our table, which was understandable considering that the Restaurant has an impressive 200 seats. Regardless of the level of trade, the resources have to be in place to cater for an operation trading at capacity.

Newly opened venues also tend to overstaff at the beginning as a significant proportion leaves again within a short period. In the industry we call this ‘natural wastage’. During our visit we had at least 4 different staff approaching our table and the service was straight forward and pretty much according to hand book. Nevertheless, service was friendly and efficient and apart from a cocky receptionist we had overall a good time.


Go or no Go?

The opening has been a rocky start and some of the fittings and fixtures have not been completed yet. The current menu is a bit lazy, let’s hope Adam will sex it up once the kitchen has saddled in.

An efficient and well oiled service needs good waiters, dedicated managers and ongoing training. This can’t be achieved over night and I therefore have restrained myself to base my opinion on the service I experienced that day. Overall, I would give Jamie and Adam some more time to get things running smoothly. Barbacoa has certainly some teething problems, but also great potential to become one of London’s must go places.

In the unlikely case that Jamie ever reads my blogg: Jamie get rid of those silly cage style tables and ask your front of house managers to hide their walkie talkies.