The Campaner to launch at Chelsea Barracks in May

Created by the group’s founder Mar Martin, The Campaner will offer ‘relaxed all-day dining with Barcelona soul’ but won’t be a traditional Spanish restaurant as such, offering ‘a varied menu of simple, seasonal dishes that are firmly rooted in the finest local ingredients’.

Martin is best known for his trendy Terraza Martinez and Frankie Gallo Cha Cha Cha in Barcelona. 

Meaning ‘bell ringer’, The Campaner takes its name from the Catalan tradition of the town bell ringer announcing important events by ringing the bell of the local church and reflects the restaurant’s positioning ‘at the heart of the neighbourhood’. 

Dishes on the opening menu will include oyster gratin with bearnaise sauce; roast leek with pickled tomatoes, goat cheese and hazelnuts; steak tartar served on bone marrow; and scallops with celeriac and caviar.

At the heart of the menu will be charcoal-grilled meats, shellfish, veg, and whole fish cooked in the Josper oven with options including Rossini sirloin steak; grilled rack of herb-marinated lamb; and a 45 day-aged côte de bouef. 

One Terraza Martinzez signature classic will feature on The Campaner’s menu – the monkfish and lobster casserole – but reimagined with local ingredients. 

The dish is served in two stages: first the lobster, monkfish, and potatoes are served, before the casserole is returned to the kitchen and the remaining sauce mixed with poached eggs, more potatoes, and fish fumet, to be returned to the table as the second course, served with fresh bread.

Another nod to Terraza Martinez will be the large centrepiece rice dishes for two to share, such as coquelette; seasonal legumes and vegetables; and Catalan ‘socarrat’ with prawns – the ‘socarrat’ is the crusty crisp bottom of the paella that becomes caramelised and toasted on the bottom of the pan when it is cooking.

Between 11.30am and 6pm, the Campaner will also have a casual all-day menu available, offering everything from eggs and pastries at breakfast, to salads, jamon, oysters, Exmoor caviar, and cheeses from Neal’s Yard Dairy.