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If you are interested in hosting an event or making a reservation in one of our private dining rooms please contact our events team.
+44(0)20 3011 1021
For press or marketing enquiries contact our marketing department.
+44(0)20 3011 1021
For general enquiries contact Vicky Short.
+44(0)20 3011 1021
67-69 George Street
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.
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.
Brigadiers is inspired by the army mess bars of India, where military regiments go to eat, drink and socialise.
The food offering focuses on different methods of Indian barbecue and drinking food, utilising tandoors, charcoal grills, rotisseries, wood ovens and classic Indian smokers. The drinks offering marries together the food and social spirit of the restaurant with a focus on beers, whisky, cocktails on tap and large serve sharing cocktails. Live sport is shown on demand in selected rooms, and pool and classic card games are on offer for those who wish to play, while they eat and drink.
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.
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. 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 offering a different taste and experience of Spanish cuisine and hospitality.
Sabor was awarded a coveted star by the Michelin Guide in 2018.
XU is the third restaurant from the team behind BAO.
Located in the heart of London’s theatre land, XU is reminiscent of the Taiwanese social clubs and luxury dining rooms of the 1930s, offering a unique journey into Taiwanese culture and cuisine, from its food, cocktails and tea offerings through to its interiors.
The restaurant is situated over two floors: ground floor tea rooms, Mahjong rooms and the first floor dining room. During the day the ground floor lends itself as a Taiwanese teahouse and by night experience a bustling Taiwanese brasserie.
BAO & XU
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.
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 daily changing tasting menu of contemporary British cooking. 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 was awarded a second star in 2018.
Bubbledogs, located in Fitzrovia, is run 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.
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.
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.