The Mercers' Company unveils latest restaurant offering in Covent Garden

Today (September 26), The Mercers’ Company has announced that founders of Le Bab in Soho’s Kingly Court, Stephen Tozer and Ed Brunet, have opened the doors to their second kebab concept, Maison Bab, at 4 Mercer Walk, Covent Garden.

The 3,200 sq ft prime corner unit sits opposite Neil Rankin’s latest Temper site which opened earlier this year. Maison Bab comprises of a modern kebab house with space for 45 covers at ground level and a further 30 covers in the basement.

Designed by Angus Buchanan, the interior of Maison Bab includes opulent finishes and geometric patterns with a pink colour theme.

The ground floor includes green booth seating and additional bar seats for counter dining, whilst downstairs a feature wall is decorated with 50,000 playing cards and an exposed mise-en-place kitchen.

Simon Taylor, property director at The Mercers’ Company, said: “Maison Bab is a truly fantastic addition to the Mercers’ Estate.

“The restaurant’s unique and creative style is evident throughout every detail, from the exotic food menu to the bold and imaginative fit out which has surprises at every turn.

“It is undoubtedly a restaurant we have been very enthusiastic about joining Mercer Walk, as they are a great fit amongst the mix of occupiers including; the H&M flagship within the 19th-century warehouse building and Neil Rankin’s third open fire Temper restaurant.”

Maison Bab follows the recent opening of chef Neil Rankin’s third wood-fired restaurant concept, Temper Covent Garden, at 5 Mercer Walk and a recent pop-up for luxury sleepwear brand, Desmond & Dempsey, at 7 Mercer Walk.

Stephen Tozer, co-founder of Le Bab and Maison Bab, added: “Maison Bab represents a completely new concept for us.

“We love Le Bab, and wouldn’t change it for the world. But at Maison Bab we’ll be offering something punchier, bolder, and more surprising. We’ve been developing this concept for almost two years now, so we’re incredibly excited to unveil what we’ve been working on.”