It’s a contemporary kebab restaurant: the original expression of our modern kebab. We inject technique honed in Michelin starred kitchens into traditional Middle Eastern & South Asian cookery. Our kitchen team came together to explore this new approach to an ancient dish, cooking on a wood and charcoal-fired robata. The kebabs are all made from brilliant seasonal ingredients. We serve them together with modern mezze, curated wines, craft beers and cocktails. Our kitchen is led by Federico Preti, formerly of 3* Enoteca Pinchiorri and Le Gavroche.
We love kebabs. They’re a fundamentally delicious dish. London has some amazing kebab shops, and we thought we could add to this scene. We’ve been friends for 10 years, eating kebabs all over the world, and it inspired us to create our own modern kebab. In 2014 I (Stephen) coaxed Ed away from Le Gavroche to found Le Bab with me. We’ve been cooking this concept together ever since. In 2015 Manu, who was friends with Ed at Le Gavroche, also joined us. He brought a new level of culinary ability to the team. Together we opened Le Bab, serving Soho this new kind of seasonal, ingredient-driven kebab: modern gastronomic thinking plus ancient inspiration. Maison Bab and Kebab Queen are the next big steps in our project, and we can't wait to share them with you.