Page 31 - #200 June/July 2025

INTERVIEW

Rooted in Authenticity

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“sourcing not saucing”, going against the over-elabo- a key role within the communities where they oper-
rate fashion of the time. Over the years this obsession ate. Aside from bringing people together to enjoy a
has remained, as has the ethos of providing restau- good meal and escape from the rigours of daily life,
rant experiences that are informal and welcoming, they work with multiple charitable partners, such as
with friendly, knowledgeable staff. Streetsmart, Action Against Hunger and others to
In creating the now iconic counter-style dining give back to their community.
concept Barrafina, the brothers were inspired by As our time with Sam and Anna comes to an end,
the best counter-top dining experiences in Spain, in we ask what the next chapter is and what they are
particular their personal favourite site, Cal Pep, which excited about in the world of hospitality.
serves amazing Spanish tapas, using incredible ingre- “We are very excited about Barrafina’s interna-
dients in a counter-dining restaurant. “In our opinion, tional expansion. We have waited a long time to start
having the food cooked so close to the customer really this and we want to get going. Closer to home, we are
improves the dining experience and enables us to busy looking for more venues for El Pastor,” says Sam.
deliver dishes at their very best to our guests every “As for the wider world of hospitality, we believe
time,” says Sam. that consumer confidence will continue to recover
Now operating a multi-unit portfolio and with a over the coming few years. That should make the job
Michelin star, the group has had to be much more of the restaurateur a little easier,” Anna concludes.
structured in their approach to service and quality as
they have grown. 4
“In the old days it was as simple as getting behind
the counter, working the services and having an eye
on everything that happened. Case in point I worked
behind the bar doing service for over ten years,” high-
lights Anna Watkins, Managing Director of Barrafina.
Part of Harts Group, Barrafina serves modern Spanish tapas and was not only “Now we have a very sophisticated training and
created as a tribute to the owners’ mothers, but to suit the lifestyle and tastes of operations manual, skills matrixes, masterclasses and
cosmopolitan diners in London. In this interview, we converse with Sam Hart, feedback mechanisms. We spare no effort to ensure
a consistently excellent experience,” Anna continues.
CEO of Harts Group and Anna Watkins, Managing Director of Barrafina to With the groundwork now in place after the restruc
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learn more about the concept that is taking London by storm. turing and rebuilding that was required post-Covid,
Sam and Anna are very excited about the future of
ounded by restaurateurs Sam and Eddie Hart in which is modelled on the Hart family house in Barrafina and international expansion is now very
Fthe early 2000s, Harts Group has built an envi- Mallorca and serves Spanish wines, cocktails and much on the cards. “For starters, we have signed a
able portfolio that blends tradition with innovation, tapas. After living in Mexico City for five years, licensing agreement to take the brand to the UAE and
delivering experiences that are as memorable as they this experience influenced the launch of El Pastor hopefully we will be opening in Dubai later this year
are mouth-watering. Ever since the opening of their in 2016. The four sites of El Pastor in central and then Abu Dhabi next autumn,” Anna comments.
first restaurant, Fino, off Charlotte Street in central London provide an authentic Mexican dining and As our conversation moves onto the modern diner, 5
London in 2003, the company has reimagined what it cocktail experience. Sam reveals that because London has such an amazing
means to dine in the capital and beyond. “In 2008, we opened Quo Vadis, having fallen array of fantastic options, the restaurant-going public
The Harts Group operates two main depart- in love with this iconic London restaurant. The are extremely discerning. Because Barrafina has now
ments - Spanish and Mexican. On the Spanish side restaurants at Quo Vadis serve seasonal, regional been around for 20 years, offering a new experience is
they operate five Barrafinas, all in central London. British fare, with a menu conjured up by chef not the way forward and he feels that their best strat -
Barrafina provides unrivalled Spanish countertop proprietor, Jeremy Lee and his team,” explains egy is to maintain and continue what they do best, but
Main picture. Barrafina Dean Street, restaurants, serving modern tapas of exceptional Sam Hart, CEO of Harts Group. “This is comple- work tirelessly to make it as good as possible.
London, UK quality with dynamic open kitchens in a lively and mented by an exuberant private members’ club, Sustainability and community are very important
2. Barrafina Coal Drops Yard, London, UK
3. Bar Daskal, London, UK energetic atmosphere. They also operate two with two bars and its own restaurant, meeting pillars for the business. Six months ago, the company
4/5 Barrafina Borough Yards, London, UK Parrillans in central London. Parrillan offers guests every requirement from dusk until dawn. Complet- took their sustainability efforts to the next level by
a vibrant and sociable Spanish live fire cooking ing the portfolio are two neighbourhood bars, The working towards B-Corp certification. It may take
experience with table-top grills, seasonal Spanish Drop and Two Drops.” a while, but the company is certain it will get there
‘hero’ ingredients and stunning outdoor terraces. Having always been inspired by using the finest moving forward.
Finally, they have Bar Daskal in Borough Yards, ingredients, an early motto for the group was Meanwhile, the business believes restaurants play

30 RETAIL & LEISURE INTERNATIONAL JUNE/JULY 2025