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Square Meal Review of Barnyard ?

For their follow-up to Michelin-starred Dabbous, chef Ollie Dabbous and drinks maestro Oskar Kinberg have created something completely different. Instead of a fine-dining clone, Barnyard is a rustic, no-bookings joint with a cracking menu of reasonably priced dude food served on enamel plates: glossy sausage rolls with palate-sharpening piccalilli; fry-ups involving hunks of black pudding, bubble ’n’ squeak and apple chutney; blackened short ribs of beef doused with mustard and black-treacle sauce, and so on. It’s all about direct flavours and comfort. Warm, “super-fresh” cornbread arrives in a brown bag, kidults will love the Mr Whippy-style popcorn ice cream with a jug of smoked fudge sauce, and the drinks list includes ‘hard’ frothy milkshakes served in retro milk bottles. Elsewhere, Barnyard ticks all the in-vogue boxes with its reclaimed timber furnishings, corrugated tin walls, toe-tapping indie/folk soundtrack and “bright-eyed” staff who look rather like the people they are serving.

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  1. If someone asked me, and which they do - "what is the hardest restaurant to get into in London right now", my answer is always the same - Dabbous. With its cutting edge avant garde cuisine, and stunning flavours, stripped back to basics - it's no wonder the wait is so long. But while i enjoyed my experience at Dabbous, i felt it was a one time visit, and i wouldn't want to go back again. With Ollie Dabbous new venture, Barnyard, sporting a no booking policy - i decided to wait it out and queue. To get in their before it gets even busier, than it already is.

    Arriving a little after half seven, there were unfortunately...
    More from londonfoodaholic »

  1. Published : Tuesday, 25 March 2014

    The Little Brown Book :: Barnyard

    Little House on Charlotte StreetOllie Dabbous' latest venture has everyone clucking with excitement and reading 5* reviews at every turn sent Barnyard directly to the top of my to-do list. With a no bookings policy, kiss goodbye to the notorious month-long waiting list you're likely to experience down the road at Dabbous although I can guarantee it won't be long before the queues are stretching out of Barnyard's door.Barnyard is everything you want out of a Sunday lunch destination (or any other lunch, or dinner for that matter but I'm biased about Sunday lunch on this occasion). We arrived in front of the aesthetically...
    More from The Little Brown Book »

  1. Published : Thursday, 3 April 2014

    Samphire and Salsify :: Barnyard, Fitzrovia

    Based on Charlotte Street in Fitzrovia, Barnyard is the new all-American restaurant from Ollie Dabbous – he’s the guy behind Michelin starred Dabbous, famed for having a year and a half waiting list for a table – which wasn’t worth the wait if you ask me!

    Getting a table at Barnyard however was a little easier; they don’t take bookings and at 6:30, the four of us were told it’d be an hour long wait (which actually turned out to be an hour and forty minute wait) but we could at least wander off for a drink and return once they phoned...
    More from Samphire and Salsify »

  1. Published : Tuesday, 25 March 2014

    The Little Brown Book :: Barnyard

    Little House on Charlotte StreetOllie Dabbous' latest venture has everyone clucking with excitement and reading 5* reviews at every turn sent Barnyard directly to the top of my to-do list. With a no bookings policy, kiss goodbye to the notorious month-long waiting list you're likely to experience down the road at Dabbous although I can guarantee it won't be long before the queues are stretching out of Barnyard's door.Barnyard is everything you want out of a Sunday lunch destination (or any other lunch, or dinner for that matter but I'm biased about Sunday lunch on this occasion). We arrived in front of the aesthetically...
    More from The Little Brown Book »

  1. Barnyard London is the second restaurant by Ollie Dabbous. This venue is very different and a lot more informal than his first restaurant, the Michelin Star holding Dabbous. So what can you expect from this new venue, just a few minutes walk away from his first? I attended on their first pubic day to have a look.

    Barnyard - Look out for the big bright red cock...
    Barnyard – Look out for the big bright red cock…
    Dabbous has become known as one of London’s most difficult venues to book. Countless acquaintances complain that they can never get a table. However, Ollie Dabbous’ new venue, Barnyard, is...
    More from @wilkes888 - London based Food & Drink-o-phile »

  1. My list of restaurants to try seems to be getting longer each time, even more so now that I am trying to dedicate more time to my dancing - trying to 'keep the balance'.I was however quite excited to try out Barnyard, the latest venture from Ollie Dabbous.I haven't actually gotten round to dining at Dabbous, probably because I've heard that I would have to wait months just to get a reservation. I can be a very patient person. Just not when I'm hungry.Making our way there on a Saturday evening, we were lucky enough to get a table immediately - it was right by the entrance, but we weren't too fussed. Hunger takes priority...
    More from Dancing In High Heels »

  1. The phrase ‘dirty food’ is often used to describe the casual, inexpensive, non-haute cuisine, such as burgers and burritos, that have taken London’s restaurant scene by storm ever since the recession. I don’t like the term as it implies that such food is somehow grubby, inferior or less deserving of critical attention and devotion than other food – an implication that is patently absurd.

    It’s hard not to think of the phrase though when eating at Barnyard. A spin-off of the nearby haute cuisine restaurant Dabbous, a lot of effort and expense has gone into making the place look as informal, rough and cheap...
    More from The Picky Glutton »

  1. Published : Tuesday, 27 May 2014

    Wrap Your Lips Around This :: Barnyard

    Years after opening, Dabbous (the restaurant) is still impossible to get into. Just this morning I see a tweet from the restaurant proclaiming that there is a seat free for lunch – for one. Yes, thank you, let me spend my 30 minute lunch break getting as close as I can to those hallowed halls, before I turn back for the return journey. Alone. The creator of said madness, Ollie Dabbous (the man), has recently opened up a spin-off restaurant of sorts – Barnyard.

    Barnyard has not spun off very far from the mothership, located within queuing distance of Dabbous. And queue you will, at this no-reservations spot...
    More from Wrap Your Lips Around This »

  1. Published : Monday, 16 June 2014

    Drifting Epicure :: Barnyard

    Barnyard is the second restaurant by Ollie Dabbous and Oskar Kinsberg, the duo behind the more-than-difficult-to-book restaurant Dabbous in the same area. Though related Barnyard is hugely different. As the name suggest it is a much stripped down version of Dabbous. No hay balls in sight but unpolished wood decorating the walls and tables plus a mix match of bar chairs are part of what creates a rural feel in the city. Barnyard has a no reservation policy for those who can’t get an evening table at Dabbous but hope to be able to experience a drizzle of that kitchen wizardry. Just be warned that the food is as humble...
    More from Drifting Epicure »

  1. Published : Wednesday, 16 July 2014

    London - Girl About Town :: Barnyard

    So it's a warm, drizzly Saturday afternoon in Fitzrovia and I'm just off to Michelin's hottest star Ollie Dabbous's restaurant. No, not that one - I mean Barnyard, his newest venture round the corner, where I'm reliably informed the wait is mere hours rather than months thanks to a 'no reservations' policy.The first surprise; we appear to have fortuitously turned up between busy periods and are shown to a table immediately - nice. The second surprise; that the famously precise Ollie Dabbous, whose endive salad contains endive to orange to mint in an exact 3:3:4 ratio and who reputedly once roundly berated staff for...
    More from London - Girl About Town »

  1. Published : Wednesday, 16 July 2014

    London - Girl About Town :: Barnyard

    So it's a warm, drizzly Saturday afternoon in Fitzrovia and I'm just off to Michelin's hottest star Ollie Dabbous's restaurant. No, not that one - I mean Barnyard, his newest venture round the corner, where I'm reliably informed the wait is mere hours rather than months thanks to a 'no reservations' policy.

    The first surprise; we appear to have fortuitously turned up between busy periods and are shown to a table immediately - nice. The second surprise; that the famously precise Ollie Dabbous, whose endive salad contains endive to orange to mint in an exact 3:3:4 ratio and who reputedly once roundly berated...
    More from London - Girl About Town »

  1. Barnyard’s picket-fenced exterior couldn’t look more different from its parent restaurant up the road. From the outside, Dabbous is imposing. Its 10ft metal door and frosted windows are impervious, both physically and metaphorically – you won’t find many restaurants with a longer waiting list for tables. But at Ollie Dabbous’ latest venture in the middle of Charlotte Street, you wont need a tactical unit sporting explosives to breach the place in search of a meal. You simply walk up the steps and sit on the veranda or at the bar and wait for a table with the other cool kids whose collective farming experience couldn’t...
    More from COVERS & CAPERS »

  1. Published : Wednesday, 18 February 2015

    Luxury Columnist :: Brunch at Barnyard London

    Barnyard London is one of those places that I’ve been meaning to try for a long time. It’s the more informal offering from Ollie Dabbous, the Michelin starred chef, designed to look exactly like a barnyard – well maybe an urban version of one! The no bookings policy has been relaxed, and the queues have died down somewhat. I went to check out brunch with my friend Mel, a real foodie so the stakes (or should that be steaks) were high...
    More from Luxury Columnist »

  1. So welcome to Barnyard, a venture from Ollie Dabbous (of the highly praised Dabbous, which also happens to be just down the road). When this opened it had a no reservations policy but Im glad to see this has changed when I booked 5 of us in for dinner last night. I was also really glad because the place is tiny! They have managed to make good use of the space with the majority of seating up at the back with larger tables to accommodate 6 of us and then smaller high tables for 2 down at the front as well as being able to sit along the bar...
    More from The Frying Pan Diaries »

Ollie Dabbous

Unconventional Ollie Dabbous looks more rock star than chef, but he has worked in some of the world’s hottest restaurants. He earned his stripes under Raymond Blanc (now his backer) at Le Manoir aux Quat’ Saisons, was head chef at Texture, and did ‘stages’ at The Fat Duck, Noma and Mugaritz. These days, he runs Michelin-starred Dabbous (opened in 2012 but still one of the capital’s toughest reservations) and its casual 2014 follow-up Barnyard.

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