Spanish-style bar and restaurant group Camino is to open a new tapas bar at London's Bankside this June.
The site will be a new take on the brand's existing style, and will aim to present a casual, flexible arrangement more similar to typical tapas bars in Spain.
From executive chef Nacho Del Campo, who was born in the Basque country in northern Spain, the menu will offer a selection of tapas and sharing plates, using Spanish and British ingredients. Typical examples include octopus tentacle with purple potatoes and paprika; morcilla de Burgos black pudding; and arroz negro (black rice) with cuttlefish, squid ink and alioli. Spanish-style brunch will be served at weekends.
There will also be a selection of artisan cheeses, including Idiazabal, Manchego, and Ibores; plus the option to order a whole roasted Segovian style suckling pig, which will be slow roasted with white wine, onions, garlic and herbs.
The jamón counter, which will act as a design feature as well as offering plates of ham, will have an array of high-quality, acorn-fed Iberico pig black jamón, cured for a minimum of 32 months and hand-carved, either to eat in or to take away. Guests will be able to sit at the bar to watch the meat being carved in the traditional "theatrical" manner.
The drinks options will include a selection of Spanish craft beers, plus an extensive Spanish wine list.
Designed by London-based company Blacksheep, the restaurant will also feature an open kitchen, and have a balcony space overlooking the lower floor, plus a full-height glass window, and a south-facing terrace opening in the summer months.
The décor will also include materials such as leather, grained wood, and Spanish tiles.
Launched by Hispanophile Richard Biggs, Camino currently has three sites across London, and is also the parent group to the specialist bars Bar Pepito (sherry) and Copa de Cava (cava), which are located within the Camino King's Cross and Camino Blackfriars respectively.
Bigg also launched Cantaloupe Bar in Shoreditch in 1995, Cargo in 2000, the Big Chill Bar in 2004, and the Big Chill House in 2006 (alongside the Big Chill Festival).