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+44(0)20 3011 1021
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For general enquiries contact Vicky Short.
+44(0)20 3011 1021
67-69 George Street
Hoppers St Christopher’s Place takes its inspiration from the Tropical Modernist movement associated with the late Sri Lankan architect Geoffrey Bawa. The ground floor features monochromatic colours and natural daylight, whilst the lower ground floor features a darker colour palette, flanked by four semi-private dining vaults.
The menu features a number of signature Hoppers dishes, as well as new larger sharing dishes and feast menus. The expanded drinks menu features cocktails created with ingredients inspired by the flora and vegetation of Sri Lanka’s spice gardens.
Nieves and José met at London’s acclaimed Barrafina restaurants. Nieves was Executive Chef for the group for nine years and in 2014 was awarded a Michelin Star for Barrafina Frith Street, while José spent ten years with Barrafina becoming the group’s General Manager in 2009. Both hailing from Spain, Nieves from Bilbao and José from Valladolid in Castile, the pair founded Sabor in 2018, which takes you on a journey from the tapas bars of Andalucía through to the asadors of Castile and the seafood restaurants of Galicia.
Nieves’s first cookbook Sabor: Flavours from a Spanish Kitchen was published in July 2017.
Bubbledogs & Kitchen Table
Husband and wife team James Knappett and Sandia Chang (both formerly of Noma and Per Se) are the duo behind Bubbledogs and Kitchen Table. James is the Head Chef of Kitchen Table where his creativity and passion for producers and ingredients thrives through his daily changing menus.
Sandia is the General Manager for both Bubbledogs and Kitchen Table, and personally selects the grower Champagnes and wines in Bubbledogs and Kitchen Table’s cellar.
Indian Barbecue - Whisky - Beer - Live Sports
Brigadiers will take inspiration from the traditional Indian Army Mess Taverns where military regiments go to socialise, eat, drink and unwind after a hard day’s work.
Brigadiers will serve classic Indian barbecue dishes combining British ingredients and Indian cooking techniques with the use of the tandoor, charcoal sigris, wood ovens and Kadais - authentic Indian “fire bowls” used for barbecuing meats and vegetables.
Opening MAY 2018
Located in Mayfair, Gymkhana is inspired by the colonial British-Indian ‘gymkhana’ clubs. The restaurant serves contemporary Indian cuisine using seasonal British ingredients with a strong focus on the tandoori oven and chatpatta sharing dishes in a convivial environment.
The bar at Gymkhana specialises in classic Indian punches and cocktails - fusing spices with Indian spirits and a carefully selected gin and tonic list.
Gymkhana was awarded a Michelin star in 2014.
Founded by Nieves Barragan and José Etura, Sabor (meaning flavour in Spanish) takes you on a journey from the tapas bars of Andalucía through to the asadors of Castile and the seafood restaurants of Galicia. Nieves and Jose will focus on capturing the flavour of Spain as well as showcasing the use of traditional ingredients and cooking methods, and a relaxed approach to dining. Located on Heddon Street, Sabor has three distinct areas – A restaurant and bar on the ground floor and the asador on the first floor, with each space offers a different taste and experience of Spanish cuisine and hospitality.
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 in what became known as a tiffin.
With locations in Battersea, Canary Wharf, Islington and Swiss Cottage, Motu currently delivers via Deliveroo Editions, as well as caters for large parties. To see if Motu delivers to you, go to their website, click the order button and enter your postcode and delivery time.
Tucked away at the back of Bubbledogs through a discrete entrance, is the 20 seat Kitchen Table. Here Head Chef James Knappett (previously of Noma & Per Se) prepares, cooks and serves a changing menu of meticulously sourced and foraged British ingredients.
The set tasting menu of contemporary British cooking, consists of at least 15 courses, which changes daily focusing on only the freshest produce. Kitchen Table is a dining experience, encouraging full interaction with the chefs and showcases previously unseen kitchen theatre.
Kitchen Table received a Michelin star in 2014, and w
BAO & XU
XU is the third restaurant from the team behind BAO.
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.
XU has two private Mahjong rooms, which are available to hire for dining, drinking and play. Located on the ground floor of the restaurant, hidden behind velvet curtains, both rooms seat up to 4 guests.
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.
BAO was awarded a Bib Gourmand in 2016.
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.
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.
Located on the ground floor of the Tea Building in Shoreditch, Head Chef James Lowe brings together an established network of farmers and fisherman with his pared back, modern, British menu. The highly seasonal menu changes daily and is accompanied by an affordable wine list.
Lyle’s is a clean, quiet, and serene space offering lunch and dinner, as well as a drop in coffee bar. The minimalist design of the space makes the venue the ideal backdrop for any occasion.
Lyle's was awarded a Michelin star in 2015.
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.
Both upstairs and downstairs are available for reservations.
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.
Hoppers was awarded a Bib Gourmand in 2016.