The Barbary

The Barbary menu reflects the countries from the Atlantic Coast through to the Mediterranean Sea leading to Israel. All these countries have rich culinary traditions, exotic products, flavoursome spices and cooking techniques passed down through generations. Its recipes reflect the sharing between countries and cultures: so The Barbary's Kanafeh dessert is named for its Israeli roots but could as easily take its Greek name, Kadaif. This culinary heritage is about seasonality - food available at that moment from that piece of land, cooked in the most pure way, with fire, whether it was grilling on coals or baking in ancient clay ovens in the middle of the village. That is the basis of the Barbary: some history, a little bit of romance and a Kitchen Bar. Following its origins, the interior by Gundry & Ducker is designed around a simple concept: the courtyard and fire, with the open plan kitchen is at the heart of the restaurant. The interior also features dark, 150-year-old reclaimed floor tiles and light terracotta pitted plaster walls. Three arched windows open out, making the interior feel a part of the courtyard of Neal's Yard.