A Striking Display of Raw Meat Greets You

What surprises guests upon entering Barbecoa is the butcher shop on the first floor, with cuts of meat hanging on display. Jamie, who runs numerous restaurants, decided that the best way to source the highest quality meat he desired was to open his own butcher shop. They offer not only fresh cuts but also cured hams and sausages, available to the public. From blood-red fresh cuts to aged and matured selections, staff will expertly carve your preferred cut with gusto.



The approach to the restaurant is from the second floor. By day, it offers a sense of openness with views of the pure white St. Paul's Cathedral, while by night, the dimmed lighting creates a glamorous atmosphere. The design was handled by Design Research Studio, led by the eminent British designer Tom Dixon. Wooden tables arranged around a glass-enclosed open kitchen, brick walls, and charcoal accents create a robust, smoky ambiance that evokes the barbecue served at Barbecoa. The interior, where the sizzle from the kitchen and the energy of guests and staff resonate, is always alive with a vibrant energy.

Barbecoa employs five distinct cooking methods: the wood-fire oven, robata grill, Argentine grill, tandoori oven, and smoker. Meat and fish are sourced directly from the butcher shop downstairs or from carefully selected, high-quality farms across the UK. The basic approach is to order simple cuts like pork belly, steak, or short ribs, specifying your preferred cooking method. Imagine biting into a succulent piece of meat, its aroma filling the air as it grills. The juicy meat juices overflow, immersing you in the bliss of savoring its flavor. Enhance the experience further with variations in seasoning, such as rock salt, chili sauce, lime, or garlic. It's a simple yet profoundly flavorful satisfaction, uniquely delivered by barbecue.