Jamie Barber on Cabana, choosing restaurant concepts and learning from failure

By Peter Ruddick

- Last updated on GMT

Since Mayfair brasserie Hush opened its doors in 1999, founder Jamie Barber has gained a reputation for a hands-on approach to choosing and launching varied restaurant concepts from Kitchen Italia to Villandry so BigHospitality caught up with him to talk success and failure.

At his latest venture, Brasilian BBQ restaurant Cabana, Barber admitted he was like a 'magpie' when it came to picking a concept for a restaurant, was driven by wherever he had been most recently or which food he was currently enjoying and got more of a kick out of seeing a brand launch than the day to day operations.

Barber also revealed why he focused on London and why chasing critical acclaim had driven him to fail with Shumi, a Japanese/Italian fusion restaurant which launched in 2003 and closed the next year.

In an extra video for BigHospitality, Barber gave his opinion on which rival concepts were succeeding and which may be gone sooner rather than later. To watch the extra video and for more exclusive content from BigHospitality 'Like' our page on Facebook​.

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