Shaftesbury Capital announce the opening of new Soho restaurant from the Bob Bob Ricard team

Shaftesbury Capital is pleased to announce the opening of Bébé Bob, the latest restaurant from the team at Bob Bob Ricard, at 37 Golden Square.

The opening of Bébé Bob in Soho, located opposite the flagship Bob Bob Ricard, will mark a new concept for restaurateur Leonid Shutov that will hero a new specialty of rotisserie French chicken. The 3,500 sq ft restaurant will provide diners an intimate setting with 56-covers, including 12 seats at the bar, and will only offer tables of up to four.

The menu, overseen by head chef Sherwin Mauro, will consist of two varieties of chicken from different regions in France, Vendee and Landes, chosen for their traditional farming methods and quality.

Renowned for their superior flavour and provenance, both birds will be cooked rotisserie-style to generously feed two. Staying true to the Bob Bob Ricard brand, a caviar offering will be included on the menu at Bébé Bob with Siberian, Oscietra and Amursky sturgeon caviar, served with blinis.

Oysters sourced from the shores of Jersey will also be available.

The 70-bin wine list at Bébé Bob will be short and on point, with Head of Wines Giacomo Recchia favouring champagne and white and red Burgundy, as well as a variety of rosé wines - all with a freshness, crispness in mind to best complement the chicken’s flavours.

Andrew Price at Shaftesbury Capital said: “Thethebrand and experience is renowned in London and we believe this new concept, Bébé Bob will deliver another unique dining offer for visitors. The opening builds on Soho’s reputation as the West End’s leading food destination, home to the likes of Miznon, Kricket, BAO, Kiln and Soma.”

Leonid Shutov, founder of Bob Bob Ricard and Bébé Bob, said “After 15 years, Bob Bob Ricard is widely considered an iconic London restaurant and a Soho institution. We hope that it’s younger sibling Bebe Bob will follow in the same footsteps delighting Londoners and visitors to our great city with great ambiance and delicious food.”

By Mark Adair – Correspondent, Bdaily

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