The Barbary opened in May 2016 in Neal’s Yard, Covent Garden, quickly establishing itself as one of London’s most distinctive dining experiences. Inspired by the Barbary Coast, the stretch of North Africa along the Atlantic, the restaurant tells a story of trade, travel and cultural exchange, where ingredients, techniques and traditions move across borders and evolve along the way.
This is reflected in a menu that spans from the Atlantic Coast through to the Mediterranean and into the Middle East; rooted in seasonality, shaped by fire, and guided by simplicity.
At its core, The Barbary is built on a few fundamental ideas: Fire, clay, pestle and mortar. Cooking over flames is one of the oldest traditions we have — before there was language, there was fire. These techniques connect us to something instinctive, something shared. Of course, there’s romance in that — but what is a restaurant without it?
Equally important is the relationship with ingredients. The focus is always on flavour, but also on responsibility: seasonal produce, ethically sourced meat, and sustainably caught seafood. As members of the Sustainable Restaurant Association, this is an ongoing conversation — one that shapes every plate that leaves the kitchen.
The Barbary has held a Michelin Bib Gourmand for ten consecutive years, a reflection of its consistency, creativity and commitment to quality.
In 2024, The Barbary Notting Hill opened on Westbourne Grove, a natural evolution of the original. Set within a Grade II-listed building, it offers a larger, more expansive space, with counter dining, window banquettes and seating for larger groups.
“The Barbary Notting Hill is a chance for us to bring some of our bigger ideas to life; an expanded dining space and a wider menu offering.” - Layo Paskin
“A nod to the coastal restaurants we fell in love with on our travels, we wanted it to exude the same implicit charm, warmth and confidence.” - Zoë Paskin
The kitchen at The Barbary Notting Hill is led by Head Chef Ian Coogan, whose career spans over two decades in New York, including time at Eleven Madison Park, ABC Kitchen and alongside Ignacio Mattos. His approach brings both precision and depth to the menu.
Across both sites, the menus continue to evolve under the guidance of Group Development Chef Aika Levins, whose journey from Japan to London’s kitchens has shaped a distinctive, thoughtful approach to cooking.
The Barbary is part of the wider story of Zoë and Layo Paskin, a journey that began in music and nightlife before moving into hospitality with the opening of The Palomar in 2014. Since then, they have created a collection of spaces that balance atmosphere, culture and food with equal care, including Evelyn’s Table, The Mulwray, and The Barbary Next Door.
Their work continues today through Studio Paskin, their creative hospitality studio, alongside their growing London portfolio.
At its heart, The Barbary remains what it has always been: a kitchen bar, a sense of history, a little bit of romance, and food cooked simply, but well.