Barbecoa

 

Described as "a celebration of the relationship between fire and food" Barbecoa is a joint venture between Jamie Oliver and American chef and barbeque expert Adam Perry Lang, owner of Daisy May's BBQ in New York - described by Food & Wine Magazine as the "height of pit cuisine". That's 'pit', not 'the pits' - far from it in fact. Barbecoa promises to be a quality dining experience, as you'd expect with the backing of one of Britain's top celebrity chefs. Barbeque is the speciality with quality British meat, poultry and game cooked in a traditional way using wood, charcoal and smoke to enhance the flavours. Choose from juicy sounded mains including pork belly served with bramley apple compote and watercress salad, spatchcooked chicken with sage and olive beurre blanc, and rack of lamb with cannellini beans, rocket and spicy tomato sauce. All the meats in the restaurant come from their own butcher's shop downstairs on Watling Street where you can get the same quality cuts to take away. Located within the One New Change development, the interiors of Barbecoa have been designed with its location next to St Paul's Cathedral in mind. The ceiling features large pipes - echoing the organ pipes in the cathedral - and every seat in the house offers a view of the domed cathedral, one of London's best loved landmarks. Just don't mention fire and brimstone.