Andy Devaney
Barbs didn’t just open its first restaurant this week—it announced itself. Barbs, already a cult favourite for delivery loyalists, finally stepped into Shoreditch with a launch night at the Queen of Hoxton that felt like a homecoming for a brand that hadn’t technically lived here yet. From the moment I walked in, the place had that rare electricity—the kind you get when a neighbourhood venue and a rising food name collide at exactly the right time.
You could feel immediately why Barbs chose this corner of London. Shoreditch thrives on noise, colour, and attitude, and Barbs brings all of that plus a punch of Barbados that doesn’t apologise for itself. Even before the food came out, the room carried that unmistakable island warmth—bright, loud, and full of people itching to taste what the buzz was about.
“This is a proud step for us. Barbs is all about real food and real Bajan flavour, cooked the way it’s meant to be,” Founder Nicc Wright told guests. “We’ve taken our family recipes and traditional techniques and created something that feels completely at home in Shoreditch.”
He wasn’t exaggerating. As dishes started circulating, phones went up, conversations cut off mid-sentence, and the room shifted into collective anticipation mode.
A Menu With No Intention of Playing Safe
Barbs didn’t come to gently introduce itself—it came to feed you properly.
The Bajan Fried Chicken and Fried Fish Burgers were the first things to disappear, dripping with that cherished green seasoning and crowned with soused cucumber, crispy onions and the cult-level Fancy Sauce. People hovered for seconds before the trays even hit the bar.
Not far behind were the Bajan Roti Wraps, heavy with Curry Chicken and Potato or a Chickpea and Potato stack that tasted like they’d been rolled straight out of a Barbadian kitchen.
Then the rhythm kicked in:
- Bajan Fishcakes with that unmistakable market-day crunch
- Pumpkin Fritters that vanished faster than staff could restock
- Mac Pie Balls—crispy shell, molten centre, the sort of snack that stops a conversation cold
- Soused Guac and Barbs Wings, bright, bold and dangerously moreish
- And to finish, a Piña Colada Waffle that had the room smelling like a beach bar in the middle of July
The sauces were a talking point on their own. Barbs’ house-made lineup—Fancy Sauce, herby mayo, and the properly fiery Bajan Hot Pepper Sauce made with cucumber, turmeric and mustard—was being passed around like contraband.
Queen of Hoxton Gives Barbs the Perfect Stage
If Barbs had tried to slip quietly into London’s food scene, Queen of Hoxton wasn’t going to let that happen. The venue’s rooftop energy drifted all the way down to the launch floor—glow, music, crowds stacking up by the minute, and that Shoreditch trademark of effortlessly blending art, nightlife and chaos.
“We’re excited to welcome Barbs into the Queen of Hoxton family,” said Andy Maddocks, Managing Director of Mothership Group. “It’s a brand that brings real quality and originality to the table, and we can’t wait for people to experience it.”
Standing in the middle of that, it was easy to see what he meant. The night had that rare feeling of a brand hitting the right moment—authentic food, a packed crowd, and a venue that feeds off energy like this.
The Start of Something Bigger
Barbs, founded in 2024 and already known for its Deliveroo Editions success and retail sauces, has finally found a permanent home. And if the launch night is anything to go by, it won’t stay “the new kid” for long.
This didn’t feel like a soft opening. It felt like Barbs planting its flag—loud, bright, confident, and ready to feed Shoreditch properly.
More info: www.eatbarbs.com | @eatbarbs www.queenofhoxton.com | @queenofhoxtonldn
