Our food offering is ever evolving
Just like it has been for 25 years. The biggest and boldest change we made was in February ’26 when we designed a bespoke open-kitchen that became part of the experience, bringing guests a little closer to the energy and skill of our experienced chefs.
Led by Head Chef Harry we’ve spent the last year (2025) researching, developing & innovating (or more accurately disagreeing, arguing & falling out) to bring you some exciting new dishes, some cooked in our wood-fired oven, others in the spit roast for extra juiciness & the rest on our flaming robata grill.
Our chefs focus on authentic flavours, achievable through simple cooking techniques & bespoke equipment such as our wood fired oven, flame grill and spit roast — all introduced to deepen flavour and quietly showcase the skill of our kitchen team.
Our wood fired oven is at the heart of our menu, hand built in the UK by The Clay Oven Company. It’s a bespoke piece for Barlounge, designed specifically for wood fired cooking. It allows our chefs to work with natural heat and smoke in a way that brings flavour, warmth & honesty to the food. It’s not about making a statement — it’s an investment that helps us cook better, with more care and more consistency, while staying true to the character of real fire.
But don’t worry your favourites dishes aren’t going nowhere!
Information on Food Allergies:
Please inform us if you have a food allergy or intolerance. A non-gluten containing menu is available on request.
Our dishes are prepared in our kitchen where gluten is present as well as other allergens; we cannot guarantee that any food item is completely free from traces of allergens, due to the risk of unexpected cross contamination.
