Called Ibai, the restaurant will specialise in produce from a region known as the French Basque Country, with a menu of Galician blond beef, “guisante lagrima” — or teardrop peas — king crab rice, boudin blanc black pudding, tuna T-bones, and Aldabia corn fed chicken.
The former head chef at Chiltern Firehouse is opening a Basque-focused steak restaurant with beef experts Txuleta
