Renowned Spanish chef Nieves Barragan and business partner José Etura will open SABOR - a Spanish restaurant, bar and asador this autumn 2017. 

Sabor, meaning flavour in Spanish, reflects the restaurant’s focus on capturing the flavour of Spain, from the use of traditional ingredients and cooking methods, through to the relaxed approach to dining. Sabor will take diners on a journey from the tapas bars of Andalucía through to the asadors of Castile and the seafood restaurants of Galicia. 

XU is the third restaurant from the team behind BAO; Shing-Tat Chung, Wai-Ting Chung and Erchen Chang.

Pronounced ‘Shu’ and named after founder, Erchen Chang's late grandfather; XU offers a unique journey into Taiwanese culture and cuisine, from its food, cocktails and tea offerings through to its interiors. Diners are transported to the mountainous regions of the island to the busy streets of Taiwan's capital city - Taipei.  

Located in the heart of London’s Marylebone Village, Trishna delivers a contemporary taste of south west Indian coastal cuisine, whilst also offering a wine list focused on emerging regions and fine wines.

The informal and pared back aesthetic of the interiors are offset with antique mirrors, marble table tops and banquette seating. Trishna’s private dining room seats up to 12 guests in informal and discrete surroundings with the wine cellar setting the ideal backdrop for any occasion.

Trishna was awarded a Michelin star in 2012.

Awarded a Bib Gourmand, BAO Soho is the first restaurant of Shing-Tat Chung, Wai-Ting Chung and Erchen Chang. BAO specialises in ‘xiao chi’ small snacks and ‘bao’ steamed milk buns, each individually made to a secret recipe the trio have spent years developing. 

The interiors of BAO are minimalist and intimate with light wooden panelling, bar seating throughout and a Terrazzo floor, inspired by the team’s time spent travelling and growing up in Asia.

No Reservations.

Motu, a name derived from the affectionate Hindi term for "Fat Man", serves indulgent home style Indian food, paying homage to the British love of a classic Indian takeaway. With a nod to the "dabbawalas" of India, who would traditionally deliver a packed meal for workers across Indian cities in what became known as a tiffin.

BAO Fitzrovia is the second restaurant by Shing-Tat Chung, Wai-Ting Chung and Erchen Chang, following the success of their Netil Market stand and BAO Soho. The menu features “Xiao Chi” – small eats – and a selection of sharing dishes. The expanded drinks menu features cocktails, sakes, whiskies, wines and milkshakes. BAO Fitzrovia seats 48 guests over 2 floors.

The lower ground floor is available for reservations for 4-5 guests as well as up to 10 guests or exclusive hire for 19 guests. 

Bubbledogs, located in Fitzrovia, was opened by husband and wife team James Knappett and Sandia Chang (both previously at Noma and Per Se).

Unlike most Champagne bars, at Bubbledogs you can explore exclusive grower Champagnes sourced directly from the producers, whilst sinking your teeth into a selection of American-style hotdogs, with globally inspired toppings. Presenting a laid-back ambience, rustic reclaimed wood, and exposed brickwork, the venue is ideal for relaxed casual entertaining.

Awarded a Bib Gourmand, Hoppers is inspired by the food of Tamil Nadu and Sri Lanka, with the hopper and dosa at the heart of the menu. The cocktail list at Hoppers focuses on Genever and Arrack, and a selection of Sri Lankan soft drinks is also available.

The interior of Hoppers features warm terracotta tiles, a woven rattan ceiling and ochre brick wall finishes. Raksha masks, Sri Lankan poster art and Tamil comic imagery adorn the walls along with pineapple and money plants.