News > Venues

Pix pinxto bar to open in London’s West End

By Lorraine Heller , 23-Mar-2011
Last updated on 23-Mar-2011 at 14:15 GMT

Related topics: Venues, Restaurants

The late night Spanish pinxto bar , Pix, is to open its third London site, located on the former site of a Korean restaurant in Soho.

Pix will open in the former site of Korean restaurant Jin

Pix will open in the former site of Korean restaurant Jin

Pix will serve a selection of pinxtos (tapas served on a slice of bread and held together by a skewer) inspired by those found in Barcelona, as well as a range of Spanish wines, beers and cocktails.

This will be the third site for the brand, which is owned and managed by John Thornhill. The chain first opened in Notting Hill at the former Tea Palace site in September 2009, and more recently on Covent Garden’s Neal Street.

Soho casual dining

The new venue, located on Bateman Street in Soho, is close to other popular Soho venues such as Quo Vadis, Dean Street Townhouse, Arbutus, and Ronnie Scots.

It is spread over 1,470 sq ft on a ground floor and basement. Formerly occupied by the Korean restaurant Jin, the site was secured by Davis Coffer Lyons on behalf of Millbeck Properties.

Rob Meadows from Davis Coffer Lyons, said: "The casual dining market in the West End is moving fast, especially for premises where more than 50 covers can be created.

“Operators such as Pix offer a versatile concept and product which can cater to an all-day market. They have proven themselves in busy locations and are fairing extremely well in the current market.

“We are seeing an increasing number of landlords seeking these kinds of operators meaning covenant is not always the chief concern in this market.”

Pix will be paying a rental price of £85,000 per year.

BigHighlights

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality
Small talk

Michael Warren on heading up Harbour Hotels, his Hotel du Vin experience and why no two days are the same in hospitality

Michael Warren spent 17 years at Hotel du Vin and Malmaison, helping with the development and expansion...

People on the Move in Hospitality: August 2014

People on the Move in Hospitality: August 2014

We've rounded up some of the latest movers and shakers in the hospitality industry, with the past...

60-Second Skill with Nigel Haworth: finely chopped onion

60-Second Skill with Nigel Haworth: finely chopped onion

Being able to chop finely is an essential skill if you want to make sauces or stocks...

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

Dish Deconstucted: José Pizarro's roasted monkfish with Serrano ham, black olives and thyme

At the recent Estrella Damm Gastronomy Congress, chef and restaurateur José Pizarro revealed the method behind a dish full...

Infographic: How to handle angry customers

Infographic: How to handle angry customers

Dealing with angry customers can be one of the most difficult, stressful and challenging parts of working...

Joanne Barratt: Pearls of Wisdom
Pearls of Wisdom

Joanne Barratt: Pearls of Wisdom

QHotels’ group operations manager talks about how important a strong team culture is in maintaining excellent standards...

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition