Jamies Barbeque

A celebration of fire and food, so says the blub on the website, but this is Jamie Oliver’s newest venture in London, new St. Paul’s Cathedral.  Here, he combines his own mature cheeky-boy enthusiasm with Adam Perry, American barbeque expert,

The first step to their model is to bring together two successful chefs, who have little in common; Britain’s biggest food export, celebrity chef Jamie Oliver plus the man who knows everything about barbecue, French-trained American chef Adam Perry.  The challenge they have is that they both own and operate several restaurants already and will need to ensure the quality of their existing ventures as well as identify how their combination will make their new venture a success.

The second feature is the no expense spared on equipment. They have the best meat preparation tools from around the world; the Japanese robata grills, fire pits, Texan smoker and tandoor ovens.

Plus they have taken the new theme of creative craft and added their own in-house butcher shop that provides every part of animal — from meats to game to poultry — not just to the restaurant but for the public to buy. And this is an added marketing approach- you’ve eaten it in the restaurant, take the same cut of meat and try making it at home- and when it doesn’t work, come back and eat in again!

The final element is the design from Tom Dixon and Design Research Studio;  And an added benefit that can’t be copied is the fantastic view of the adjacent St. Paul’s Cathedral.  They’ve brought what they describe as honesty and authenticity to their design- using brick, wood, charcoal and leather as the foundation of the design, meant to reflect the building and the food.

If, the mix of these ingredients is right and the outcome; the prices, service and food quality meet or exceed expectations, this is a sure winner.

http://www.barbecoa.com