Our three restaurants serve the full spectrum of our modern kebabs: from modern kebab house to fine dining. They’re unified in their ingredient driven approach, and each makes absolutely everything they serve from scratch, in house. Across our 3 teams we’re lucky enough to be joined by 6 chefs with extensive Michelin experience, who train and nurture our junior chefs with the classical techniques they’ve learned. Our restaurants are a family, sharing ideas and inspiration, all under the guidance of executive chef Manu Canales.
Our original restaurant, serving refined contemporary kebabs in Soho. Kitchen led by Federico Preti, formerly of 3* Enoteca Pinchiorri & Le Gavroche.
A modern kebab house, serving bold, rustic, kebabs in Covent Garden. Kitchen led by Angus Bell, formerly of Le Gavroche and The Star at Harome.
Our fine dining project, with a kitchen led exclusively by Manu Canales. An intimate counter dining restaurant in Covent Garden.
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.