London larder: Barbecoa (EC4)

Image is courtesy of Barbecoa 2014.

Barbecoa was always going to grab attention. As the brainchild of Jamie Oliver and US Adam Perry Lang, its promise of fire-based cookery was destined to be a big hit with the City. But it is the butchery that has long-held our attention, with its front-of-house artisan skills and ultra-modern glass and steel interior. Located in one of London’s busiest centres - One New Change, there was never any pretense that it would feel like your village butcher. However, with its meat sourced from select farms across the UK and aged on site, it has more than delivered as a champion of the best of British. Beef is hand-selected by veteran Jim Taylor. Lamb comes from a single farm in East Sussex with all the flavour of grass-rearing on the South Downs. Pork is courtesy of Plantation Pigs; poultry from celebrated Temple Farm, Essex. Meat is cut to order and for those wanting to explore the art of butchery, Barbecoa offers master classes from The Whole Hog through to chicken and lamb chopping, where you can learn how to de-bone a chook and break down a whole lamb. Serious butchery in the heart of London.
82 Watling Street, EC4M 9BX
Tel. 020 3375 5553

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