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23 July 2014
(menu)

Barnyardone star

18 Charlotte Street, London W1T 2LZ

£45.00 British Bloomsbury, Fitzrovia
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  • Wine: £16.00
  • Opening Hours: Mon-Sun 12N-12M (Sun -4pm)

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 casual, no-bookings joint with a menu of reasonably priced dude food. Dishes arrive on enamel plates, often with a ramekin of something to give textural contrast: a glossy sausage roll with palate-sharpening piccalilli; a blackened short rib of beef alongside a spear of gherkin and some mustard and black-treacle sauce, say. It’s all about direct flavours and comfort. Sides are fun, pud might bring a Mr Whippy-style popcorn ice cream with a jug of smoked fudge sauce, and the drinks list includes frothy milkshakes (‘hard’ and ‘soft’) 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 staff who look very much like the people they are serving.

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  1. Published : Wednesday, 16th 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 leaving a ragged edge on the toilet paper instead of a clean line, has chosen to open a restaurant that looks like - well, like the inside of a ramshackle old barn...
    More from London - Girl About Town »

  2. Published : Monday, 16th 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 as the name Barnyard suggests. How good this simplicity is remained to be tasted...
    More from Drifting Epicure »

  3. Published : Tuesday, 27th 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 where peak times are enough to drive anyone to distraction, and often without the payout of being fed. Whether it is this policy or the food that has kept the punters away long enough to nab a table is anyone’s guess, as both leave much to be desired...
    More from Wrap Your Lips Around This »

  4. 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 no tables for the three of us. The friendly guy at the door told us we'd receive a call back in a lengthy two hour window. We hedged our bets and stuck around in the area sipping - or in my case gulping white wine. Ten o'clock approached and no call back so we scuttled our way back, it was empty - had they forgotten about us? I think so. Still we sat down (in an empty restaurant) and quickly ordered. First out was a small plate of bubble and squeak with black pudding, apple chutney and a fried egg. It was just that, no frills, no spectacular wow upon arrival and while it was very well cooked and seasoned...
    More from londonfoodaholic »

  5. Published : Thursday, 3rd 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 »

  6. 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 as possible...
    More from The Picky Glutton »

  7. 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 only a stone’s throw away and, like many new venues it does NOT take bookings. So if you are turned away from Dabbous, it is worth coming to Barnyard instead?...
    More from @wilkes888 - London based Food & Drink-o-phile »

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