Where do you go when two Emirates pilots are arriving into London for one night only over Easter weekend and you want a good catch up?

Despite reading that this weekend tourist traffic into London was up over 60%, I somehow talked myself into thinking Covent Garden was the answer. It was primarily driven by my desire to go to The Barbary with these guys as a good sharing food option.

I met Captain P when his wife and I were setting up Taste of Dubai some ten years ago now. P tells me the event is going from strength to strength which is great to hear. And how fabulous that he could just WhatsApp me from afar and appear here in London for a catch up after too many years of not seeing each other. You know good friends when you can do that and just pick up again from where you left off.

When visitors come to London I feel a need to match the restaurant with the person to get a good evening together and my thinking was that Dubai has a lot of the top International chefs doing classic cooking but I was sure the Israeli food revolution had not got there yet. After great meals at sister restaurant Palomar, along with Bala Baya and a truly wonderful meal at Honey & Smoke, The Barbary was the last Israeli place to on my list to try. And Seven Dials is a good place to meet. Certainly that end of Covent Garden has developed massively with a wonderful international collection of one off shops to discover and it is easy access from Heathrow.

I was able to browse whilst I waited. I had a natter with the guys doing the Haeckels pop up at Beast, admired the Easter confectionery at Pierre Marcolini and popped into Bread Ahead’s Monmouth Street corner shop. Wandering the arteries coming from Seven Dials and Neal’s Yard is always entertaining with its unique blend of shops from across the globe.

The Barbary has been on my list for a while and everyone I know has enjoyed their meal there. Personally I don’t think the team have the same Israeli vivacity of Palomar but there is no doubting the food which is all made in front of you on their grills at the counter and with an interest and passion from the chefs that is undeniable. The Spanish Head Chef was happy to explain everything and from the very first bar snacks our dishes were delicious.

The pilot’s favourite was the black salmon dukkah which was prepared in the Israeli version of soy sauce and mirin with a sweet sticky glaze coming from a syrup made by infusing a sugar syrup with the burnt aubergine skins from the baba ghanoush and then sprinkled with dukkah. I loved the warm chickpea starter and everything was lapped up with bread from their tandoor oven which was also in the kitchen on show. The open flamed grills added flavour to all the main dishes and the extra swirls of pastes and dips and drizzles just took the flavour one step further.

This is delicious well made tasty food celebrating the best of that Barbary Coast. The food and service was generous, engaging and somewhere that the pilots declared they would come again. Now, where to suggest next time?

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