Barbecoa restaurant and butchery

Barbecoa restaurant and butchery

The interior design arm of Tom Dixon, Design Research Studio, has designed the interior for Barbecoa, at the just-opened One New Change building. The restaurant is a collaboration between Jamie Oliver Enterprises  and US chef Adam Perry Lang.

“Barbecoa is a celebration of the relationship between fire and food.” – using traditional live fire coooking methods from around the world  eg   wood pits, Robata grills, tandoors, and smoking.

Design Research Studio has developed a concept that is sensitive to the historical surrounds of St Paul’s cathedral and to the newly emerging context of the One New Change building. The interior aims to reflect this style of food with a colour palette of rich, earthy tones. The scheme maximises views of St Paul’s cathedral with a furniture layout that allows every customer to see the London landmark.

Tom Dixon products used included – void lights, pipe lights, glass bead lights, slab dining tables, chairs and bar stools, and peg chairs.

The 700m² project is spread across 3 units over 2 stories within the One New Change building.  The project includes a 200 seater restaurant, 40 seater bar and a take-away venue and its own butcher shop next door – selling quality British meat, poutry and game.

The One New Change building was designed by internationally-renowned Pritzker Prize-winning architect Jean Nouvel, and is contributing to the transformation of London City into a seven-day shopping and leisure destination. ( especially ahead of the 2012 London Olympics)



About Adam Perry Lang

Adam Perry Lang graduated with distinction from the Culinary Institute of America and is a classically trained chef, having cooked at Daniel, Le Cirque, and Restaurant Guy Savoy.


Tossing his pursuit of stars for pursuit of flavor, Adam became a pioneer in urban barbecue and opened a “rib shack”, the nationally acclaimed Daisy May’s BBQ U.S.A in New York City. Famous for its whole pig, pulled pork and beef ribs, Daisy May’s has been the ‘go to joint’ for barbecue lovers since it opened in 2003.

Adam also left the bright lights of New York City kitchens for the competition barbecue circuit and has taken the prizes of Grand Champion honors at the World Pork Expo in Des Moines, Iowa and a First Place victory for his Pork Shoulder at the Kansas City American Royal a.k.a. “The World Series of BBQ”.

Share your thoughts