Basque steak restaurant Ibai is coming to the City this summer

Called Ibai, the kitchen will be led by head chef Richard Foster, previously executive head chef at Chiltern Firehouse, and will focus on steak as well as produce from the lesser-known French Basque region.

Dishes will include 'guisante lagrima' teardrop peas; king crab rice; boudin blanc black pudding; tuna T bone; and Aldabia corn fed chicken.

The dessert menu will feature Gateau Basque with almond and black cherries; and Basque cheeses including Ossau Iraty and Bleu des Basques.

The 80-cover restaurant will be located in a former factory close to St Paul’s on Bartholomew Close with Sheard and Borjanović overseeing the front of house. It will be fitted with semicircle banquettes and use colour tones reflective of the 'stormy'; French Basque Sea.

Ibai will benefit from having direct access to farms via its in-house beef distribution business Txuleta, which was founded by Borjanović. In tandem with the restaurant launch, Borjanović has also formed the first UK reared Galician Blond herd on a smallholding at the Gorhambury Estate in St Albans with the aim to supply Ibai.

“Bringing the Galician Blonde beef to the UK has been a personal project of mine and I’m thrilled to launch it as we open Ibai, which I’m extremely excited to open in the heart of the city and showcase our amazing produce," says Borjanović.

Borjanović is also the joint owner of Basque restaurants Lurra and Donostia in Marylebone.

“The French Basque country is so rich in produce and incredible dishes that shape its heritage and culinary culture," adds Foster.

"I’ve extensively travelled the French Basque region, from the small towns of Espelette to Biarritz, which has shaped my passion for this undiscovered region, and it’s from my travels that the menu at Ibai has been created."