José Pizarro opens neighbourhood tapas bar near Borough market

29-Mar-2011 - Last updated on 30-Mar-2011 at 11:57 GMT

José aims to be an informal 'market restaurant' with a daily changing menu

José Pizarro, who co-founded Brindisa Tapas Kitchen, is planning to open his own tapas venue near London’s Borough market, which aims to become a neighbourhood restaurant.

Located on Bermondsey Street, the new venue will be named José and will feature a daily changing menu depending on supplies, many of which will be sourced from Borough market.

The site, due to open in mid-May, can cater for around 30 people, some seated and some standing.

José ‘market restaurant’

Pizarro plans to give the venue a cosy, informal atmosphere, which will bring together the informal bustle of the tapas bars at La Boquería in Barcelona with the traditional tapas bars found in the hot, dusty towns and villages of Andalucía.

“With this little place I want to explore new ingredients, use more fresh produce as well as bring diners some old favourites,” said Pizzaro.

The menu will change depending on “what looks good at the market each day”, and will feature dishes such as Razor Clams a la Plancha, Spring lamb chuletillas with alioli, Crab and basil croquetas and Jamón Ibérico de bellota.

Pizarro was a co-founder and Executive chef at Brindisa Tapas Kitchen for five years before branching out on his own last year. He has since been working on bringing together the people and investment for his own concept.

Pizarros’ business partner and general manager of the new site is Hervé Durochat, formerly of Hakkasan and Soho House Group.

Head chef is Javier Capella, formally with El Faro. Tim Atkin and Jo Ahearne have worked on José’s wine and sherry list, which includes products from both established and small producers of Spain.

Pizarro tapas restaurant

Pizarro also plans to open a bigger restaurant within the coming months in the Borough area. This will be called Pizarro, and will be a slightly more formal restaurant with more creative and complicated meals.

“He’s going to be trying to produce authentic Spanish food on all levels, from simple through to more formal and more intricate,” a spokesperson told BigHospitality.

Pizarro is also working on the release of his second book, which will be about regional Spanish food and is due to be released early next year.