Barson, whose career in hospitality began with a short spell running a bar with friends in Exeter following his time at catering college, joins owners Lucy Carr-Ellison and Jemima Jones at their Eccleston Yards restaurant, which is located in a former power station.
He will work with the founders to create a seasonal changing menu in line with Wild by Tart’s sustainable approach to food, with a focus on cooking on charcoal grills and in a wood oven.
Barson’s CV includes time at Hugh Fearnley-Whittingstall’s River Cottage, where he moved through the ranks to the position of sous chef. He then moved to London, working in a number of kitchens including Nuno Mendes’ Viajante in Bethnal Green and Dinner by Heston Blumenthal in Knightsbridge.
He later spent two years as development chef at Jamie Oliver’s Fifteen.
Barson became head chef at Kitty Fisher’s in Mayfair in early 2017, taking over from Tomos Parry, and was promoted to chef director in June 2018. He then worked with the team behind Kitty Fisher’s to launch Cora Pearl in Covent Garden. He left the restaurants in February last year.