Celebrity chef Jamie Oliver's second steakhouse and butchery restaurant in St James’s serving up a celebration between fire & food.

The all-day dining restaurant fully merits its landmark location on London’s Piccadilly, in a stunning Grade II listed building (formerly the Royal Institute of Painters in Water Colours), on Piccadilly. This new flagship 'cathedral to fire and food' follows on from the success of the original Barbecoa barbecue restaurant by St Paul's Cathedral. 

Bigger than the original, this outpost is a 9,000 square foot space that can cater for more than 250 guests over the ground and basement floors and showcases Barbecoa’s signature menu, which features traditional fire-based cooking techniques and "an arsenal of fancy barbecue equipment" from around the world.

Barbecoa St James’s offer the brand’s signature and authentic food offer, which revolves around fire-inspired cooking methods (everything from a Texan smoker, Tandoori oven to a Japanese robata grill) using quality cuts of meat, sourced by in-house butchers.

Whilst steak is the 'star of the show', the menu, with an emphasis on Anglo-French combinations, includes coal-roasted lobster thermidor and smoked and grilled poussin. This 'classic steakhouse with an elegant twist' space also features a cold bar for fresh seafood dishes, a dedicated cocktail bar area and an open kitchen. 

Ideal For

Carnivore feasting, meat-minded

Signature Dishes

Smoked duck with Champagne rhubarb, hazelnuts & bitter leaves; Pit Beef with Westcombe grits, pickled walnuts, watercress & Dandelion; Rump with creamed haricot beans, wild mushrooms, parsley; St Louis Ribs with remoulade & Jalapeño pickles and coal-roasted lobster thermidor with butterhead salad & chips.

Signature Drinks

Country-side cobbler with honey-roasted fig vodka, P.X. sherry, sage, honey syrup, seasonal fruits, lemon & sparkling wine; Rhubarb G+T with rhubarb-distilled gin & Barbecoa Tonic and Barbecoa Blazer with blazed apple & cinnamon Bourbon, orange peel, cherries, maple syrup & aromatic bitters.