The 200-cover restaurant, a collaboration between Oliver and US chef Adam Perry Lang, will open at the St. Paul’s development on 28 October, sporting an on-site takeaway outlet and butcher’s shop.
Using a variety of cooking methods with wood and coal as the primary cooking source, including wood-pits, Robata grills, tandoors and a Japanese cauldron, Barbecoa will serve a selection of traditionally-cooked meat and fish.
As a champion for animal welfare, Oliver will source all meat from small farmers and farming co-operatives across the UK, attempting where possible to utilise whole carcasses in stocks or sold for takeaway.
One New Change
Barbecoa will launch alongside the opening of the One New Change development, which will also house a Wasabi, Sumo Salad, Byron Burgers, Zizzis and a second outlet for cupcake and organic café Bea’s of Bloomsbury.
Gordon Ramsay Holdings has also confirmed it is looking at securing the roof terrace location – the last remaining catering space in the development – for a restaurant, although the group has not yet decided on a format.