The eagerly awaited Barnyard, the latest project from Oskar Kinberg and Ollie Dabbous, was unveiled to the public at the end of February this year.
The venue follows the extremely popular Dabbous, and like its predecessor, has also received an impressive five star rating in Time Out London.
Barnyard is situated on Charlotte Street in London, a stone’s throw away from Dabbous on Whitfield Street. Premier Construction caught up with Karen Byford, Director of interior and retail designers Brinkworth, who have been involved in both Kinberg and Dabbous’ recent ventures. The planning process for Barnyard began in September and lasted six months before the onsite works began.
Speaking to Premier Construction, Karen stressed Brinkworth’s strong working relationship with Ollie and Oskar and explained that the firm were invited to work on the Barnyard project following a successful partnership during Dabbous’ design and development.
“We originally looked at a site in Clapham for Barnyard but it fell through and so we gained the site in Charlotte Street which is very convenient for the duo. We became involved very early on in the project after Ollie and Oskar were approached by a set of investors looking to create a completely different offer that could be rolled out to other sites.”
With regards to the venue’s design Karen said that Ollie had something very specific in mind:
“Ollie had a clear vision of what he wanted to achieve to compliment the menu and we simply translated that into an environment for him. Initially we looked to a simple American aesthetic and a trip to America assisted in making sure this was authentic in detail. We used a variety of recycled timber boards and corrugated metal sheet in our interpretation.”
“It is always a pleasure to work with Ollie and Oskar, and we are currently working with them to get another completely new project off the ground.”
Works on site were completed within seven weeks and saw the previously tired, Indian restaurant transformed into a vibrant new eatery. The venue is split over two levels; guests enter the site through a veranda at the front of the venue which is white picket fenced, before passing through into the casual dining and bar space on the ground floor.
A cosy mezzanine contains the main seating area and allows diners to view their surroundings from a slightly raised level. The venue also includes a basement which contains back of house facilities, the kitchen and toilets. Behind the bar whitened tin plate tiles are visible and act as a contrast to their stark industrial surroundings.
In keeping with the venue’s style the restaurant’s playlist is mainly indie folk, country and blues. The venue has now been open for a month and has received high praise from restaurant critics and members of the public alike.
Syntec Projects acted as the main contractor on the project and carried out all the construction work during the seven week scheme. A complete strip out of the old facilities was undertaken by the team but they retained the integrity of the previous structure and the only aspect of the site that needed to be replaced was the shop front.
Syntec Projects were also the main contractor during the creation of Dabbous, which is a 35 cover venue like Barnyard. The firm are London-based contractors and shopfitters who work right across the new-build, refurbishment and interiors spectrum, from high-end residential to social housing and from high-street fashion to cutting-edge bars and restaurants. Headed up by four directors; Ronan Bourke, Tiernan Bourke,Declan Mac Gabhann and Pat Meagher, the firm are well equipped to provide a quality service to a range of clients.
“It is always a pleasure to work with Ollie; he is very single minded and knows what he wants. He had a clear idea of what he wanted in his head and we simply brought it to the fore for him. We are looking to work with Ollie on future projects and currently have a few things we are working on with him.”
The venue focuses on organically produced food prepared by Head Chef Joseph Woodland and his team.
Barnyard co-owner Oskar Kinberg sums up the food offer:
“It’s not another burger or chicken joint. Just home-cooking done well and without all the washing-up.”
The food on offer includes homemade sausage rolls with piccalilli, roast beef on toast with watercress salad and warm horseradish buttermilk. Sides like corn on the cob with salted butter and meadowsweet are also available to order. For mains, diners can choose from the following signature dishes: crispy chicken wings with smoked paprika, garlic and lemon, roast suckling pig with celeriac and caraway, or the 24-hour braised barbecued short rib with homemade dill pickle, mustard and black treacle.
The mouthwatering array of desserts include the apple and cloudberry crumble with clotted cream, popcorn ice cream with smoked fudge sauce, lemon posset with majoram as well as the sumptuous warm acorn flour waffle with chocolate and malt.
Oskar Kinberg, who runs the bar at Dabbous said:
“We wanted to do something fun and upbeat, and are delighted to assist Charlie and Joseph, who are both extremely talented and hard-working.”
General Manager Charlie Bolton, helped open Dabbous, and will now be an integral part of Barnyard.
Barnyard is very relaxed in its style and feel; consequently the venue features no reservations or service charge. The new eatery opens Monday to Saturday 12pm – 12am and Sunday 12pm – 4pm; so with no reservations available those who are eager to sample the menu may have a long queue ahead of them.