Le Bab to open in Soho

Headed by the kitchen team previously from Le Gavroche, the restaurant, which opens in January 2016 will serve a 'highly seasonal menu focusing on provenance and technique'. 

Le Bab’s co-founders Stephen Tozer and Ed Brunet are aiming to show their ‘fascination’ for charcoal-grilled meat with a selection of individual and sharing kebabs and a limited range of starters, sides and desserts. 

The winter menu has four kebabs including Roe Deer Shish with Damson and Isot Pepper Jam, Cavolo Nero Kimchi, Artichoke Crisps and Game Mayo; Free Range Chicken Shawarma with Turban Squash Hummus, Chicken Crackling, Winter Pickles, Le Bab Toum and Biber Chilli; and BBQ Paneer Kebab, which is a vegetarian option with Beetroot and Coconut Puree, Crispy Onions, Rainbow Chard Stems and Curry Mayo.

The pair will be joined at Le Bab by two other chefs from Le Gavroche: former sous chef Manuel Canales Garces and former chef de partie Angus Bell.

Designed by Angus Buchanan, the interior of the restaurant will combine Middle Eastern and Eastern Mediterranean heritage with influences of its menu. A large concrete bar will be juxtaposed by colourful patterned tiling and French panelling on the walls.

Davis Coffer Lyons acted for Shaftesbury on the deal.