The Mercers’ Company has today announced that founders of Le Bab in Kingly Court, Soho, Stephen Tozer and Ed Brunet, have officially opened the doors to their second modern 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 dusty pink colour theme. The ground floor includes racing green coloured 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.
Tozer and Brunet collaborated with former sous chef at two Michelin-starred Le Gavroche, Manu Canales. Alongside a selection of starters, sides, manoushe and desserts, the eight-strong kebab menu includes a new style of kebab with more rustic, bolder flavours than its sister restaurant, Le Bab. The brand places a focus on quality, seasonality and provenance, also reflected in their drinks menu that offers a selection of in-house cocktails, unusual wines such as orange Czech Pinot Noir and Moroccan Syrah, and local craft beer.
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 eclectic mix of occupiers including; the H&M flagship within the 19th-century warehouse building and Neil Rankin’s third open fire Temper restaurant. We can see Maison Bab being a great draw for your inquisitive diners and everyday foodies and look forward to seeing the buzz they establish at Mercer Walk!”
Ahead of the new restaurant launch, Stephen Tozer, co-founder of Le Bab and Maison Bab commented: “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. Kebabs offer a huge breadth of culinary scope, and this restaurant will celebrate that diversity. The philosophy on quality ingredients will stay the same, but diners will be in for a very different experience - we are really excited about some new vegan ‘hero dishes’ on the menu at Maison Bab. We hope to make this one of the best kebab houses in the world, adding to London’s already incredible and diverse restaurant scene.”
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.
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Notes to Editors
About The Mercers’ Company
Over the centuries The Mercers’ Company has looked after the welfare and interests of mercers in the City of London, managed charities, almshouses, and schools, and played a prominent role in London civic life.
During this time The Mercers’ Company has accumulated a large property portfolio, located mainly in the City of London, and in Covent Garden in the West End of London, including a Joint Venture with Shaftesbury PLC for St Martins Courtyard.
Income derived from the Company’s investments, particularly from property, funds the Company’s other activities and charitable works.
ABOUT STEPHEN TOZER & ED BRUNET
Stephen Tozer Stephen graduated from Oxford with a first class degree in PPE and went on to work on in-portfolio strategy for Hanover Investors for two years. In May 2014, his love of food and entrepreneurial drive saw him leave to set up Le Bab with good friend, Ed Brunet, whom he met at Oxford Uni.
Ed Brunet After graduating from Oxford University with a masters degree in Engineering, Ed chose to pursue his dream of becoming a chef. He’s since worked in some of the UK's leading restaurants, amassing 11 Michelin stars of experience, most recently at the renowned two Michelin-starred Le Gavroche in Mayfair, before leaving to open his first solo ‘modern kebab’ restaurant Le Bab, in Soho’s Kingly Court, with good friend Stephen Tozer.
The pair will open second modern kebab restaurant, Maison Bab, with Le Bab’s executive chef Manu Canales, in Covent Garden this September.