Located in central London, overlooking St. Paul’s cathedral is The Barbecoa, the restaurant specializing in barbecued meat and much more. Opened by celebrity chef, Jamie Oliver and American Adam Perry Lang, founder and co-owner of Daisy May’s in New York, this new destination for innovative meat dishes has a kitchen furnished with equipment from around the world connected to cooking and preparing meat.
The concept of supplying the best of British meat has been extended to the butcher’s shop underneath the restaurant which not only sources and prepares the cuts for the eatery but also packages and sells to the general public.
The idea for The Barbecoa occurred after a meeting between the two chefs 2 years ago in New York and Jamie Oliver was shown around Daisy May’s. His enthusiasm with what he saw culminated in a rough plan for the project, now a reality. The partnership of two very different personalities complement each other with Jamie’s straightforward hands on approach and inherent talent and Adam’s academic knowledge and technique on the subject of meat is sure to be a recipe for success.
