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020 7958 7000

News & Events

bbar video

Check out our video showcasing all the delights we have in store at bbar! 

Jubilee Suite


We are delighted to announce we have a brand new room available for private events and dining, situated at the back of our restaurant. If you are planning on holding a private function for business or pleasure, then the Jubilee Suite has what you are looking for. Relax and let us take care of everything for you. You can enjoy our wonderful cocktails, mouth-watering fare and flawless service in elegant private surroundings.

Please contact us to check availability and discuss your personal requirements.

Arturas Balocka


Arturas Balocka started working at bbar as a Commi Chef in late 2010. Arturas progressed through the ranks in the kitchen all the way to Sous Chef. In 2014 Arturas became our Head Chef at bbar. Arturas, honed his skills in Ireland, Lithuania and England, always working with fresh ingredients and specialising in butchery and all things for discerning carnivores. Arturas has worked together with Mrs Tollman for over 5 years creating all the wonderful dishes you can enjoy at bbar. Every now and then Arturas will come up to the restaurant to talk with guests about our food and their meal experience, so please feel free to chat with him anytime you see him passing your table.’

Getting to know Arturas:

Where are you from? : Kretinga, Lithuania
How long have you been cooking? : Since 10 years. It has always been a passion of mine and working as a Head Chef in a quality restaurant such as bbar has always been my dream.
What is your favourite dish at bbar: bbar beef short rib. It is a recipe that took great trial and error in creating with Nelson Linhares. We take prime short rib from Buccleuch in Scotland and marinate for 24 hours, then braise slowly for 6 hours and finish off on the grill before service. Using over 24 separate ingredients, the result is an amazing texture, taste and look that satisfies every palate and hence my favourite.
What is your favourite food at home? This is easy - Steak BBQ. I have always enjoyed the preparation, cooking and ultimately eating quality steak. As simple as it sounds,  there is lot involved in ensuring top quality aged meat, cooking and resting the meat and I use my favourite BBQ sauce recipe. It really is one of the most satisfying meats I eat at home.
Who is your Inspiration? I admire the talent and success of Gordon Ramsay and his cooking style has influenced my own.

The Lungs of London!

Our neighbours next door at The Rubens at the Palace have unveiled London's largest Living Wall, conveniently just above us!

So next time you visit keep an eye out... well you couldn't really miss it.

Meet the Manager


Meet Ian Powrie, Manager of bbar....

What do you love about the London Restaurant scene? London’s such an exciting international city with so much to offer, I love that there are so many nationalities – it makes the day interesting, when you are talking to Russians, Brazilians - people from all over the world! 

Favourite Dish? My favourite dish would probably be the Short Ribs, as they are exceptionally tasty and are one of our chef’s specialities. He locked himself away for a week perfecting the recipe, which takes 6 ½ hours to cook, so no wonder it’s a firm favourite. 

Favourite Drink? As for my favourite drink, I would have to say our Manhattan cocktail. Our new cocktail list is very exciting and judging by the response most people seem to agree! 

What trend are you watching on the London foodie scene? I see a move towards people being interested in ‘Foraged Food’, I think that people are more conscious about what they are eating and are looking for  creative healthier options – lots of beans, pulses and imaginative salads.