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Square Meal Review of Barbecoa ?

“Spectacular” views of St Paul’s vie for attention with the theatre of Texas pit smokers, fire pits, robata grills and wood-fired ovens at Jamie Oliver’s buzzy “cathedral to fire and food” – located in the One New Change shopping centre. In culinary terms, this isn’t a broad church: a scattering of fish dishes aside, Barbecoa is a temple to meat consumption, from starters of crispy pig’s cheeks to the £26 Wagyu burger or the “exquisitely smoky, rich” short rib. Steaks are the main event, including rump with coal-charred aubergine and the mighty £75 chateaubriand for two, served with truffle butter. Drinks compete with beef for the favours of City diners, with Burgundies and Bordeaux at trophy-bagging prices alongside “exceptionally good” cocktails and what is claimed to be the UK’s biggest selection of American whiskies. Quibbles about service remain, and not all readers are convinced the experience lives up to the expense, but the place has undeniable swagger.

Taste of London


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  1. Published : Tuesday, 4 September 2012

    Ross eats :: Barbecoa

    Barbecoa is a joint restaurant by Jamie Oliver and American BBQ expert Adam Perry Lang. Described as providing ‘a completely unique grilling concept in London’ the initial reviews were full of ‘must try harders’ so having been open for a year and in the mood for a bit of BBQ action, and as it now seems much easier to get a table, I popped in for a dinner to see what all the ‘fuss’ was really all about.

    I’m always a little bit cautious of the Jamie Oliver branded restaurants as they seem to focus more on simple cooking done well, and while that’s all well and good I can do that pretty well myself at home;...
    More from Ross eats »

  1. It took me ages to try Barbecoa as it’s been open a while. I have no idea what took me so long, it’s just one of those places that I’ve always known I’ve wanted to try, but never really got round to it. Last week, I was in the area and decided to skip the rush hour commute and pop in for an early dinner.

    Barbecoa was founded by Jamie Oliver and focuses predominantly on meat/steak dishes. It has it’s own in house butchers (open to the public too) and they handpick some of the best meat in Britain, and dry age it for up to 70 days. They do serve some fish and vegetable dishes for those that aren’t particular...
    More from Quintessentially Me | Quintessentially Me »

  1. On part of my BBQ journey around London we stopped in at Barbecoa, Jamie Oliver's restaurant in St Paul's. I'd heard a lot of good things about it and knew where it was but had never really noticed it because I hadn't ever really looked up; the restaurant is on the first floor of One New Change shopping centre. We got a perfect table with an unbeatable view of St Paul's Cathedral. The restaurant is huge and on the Tuesday night when we visited, it was totally packed and buzzing with leather booths occupied by suited men, small groups of friends and tourists alike...
    More from FLASH ANTHOLOGY »

  1. Barbecoa

    I first visited Jamie Oliver’s Barbecoa shortly after it first opened and found the experience to be, at best, a rather mixed one. I revisited Barbecoa with the help of The Euro Hedgie...
    More from The Picky Glutton »

  1. After the tea and cake break, we headed over to Barbecoa, a barbeque restaurant and butcher owned by Jamie Oliver. By the reception, you see whole animals hanging inside glass chambers. Interior has dark themes and with some Tom Dixon design elements.

    Guided upstairs, we sat inside a cushy booth with plush leather seating overlooking St Pauls. The staff is super friendly and attentive, all smiles and very knowledgeable about the food...
    More from The Food Connoisseur »

Jamie Oliver

Cheeky chappy Jamie Oliver went from River Café sous-chef to household name overnight and is now better-known as a TV star, foodie campaigner and cookbook flogger than as a hands-on chef. He’s also achieved a great deal as a restaurateur, from his celebrated training establishment Fifteen (est. 2002) to his allcomers’ high-street chain Jamie’s Italian (now with nearly 40 branches). His high-rolling barbecue brand Barbecoa opens a second site in 2015.

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