Barbican Life

With a family lineage hailing from the French culinary capital of Lyon, the original restaurateur, Charlie Graham-Wood, sought to bring straightforward, honest French food to his tables. Almost three decades later, four of his core staff remain: executive chef Simon Cottard who trained under the Roux brothers, general managers Roberto Muscas and Carlos Ruiz and […]

July 16, 2018

With a family lineage hailing from the French culinary capital of Lyon, the original restaurateur, Charlie Graham-Wood, sought to bring straightforward, honest French food to his tables. Almost three decades later, four of his core staff remain: executive chef Simon Cottard who trained under the Roux brothers, general managers Roberto Muscas and Carlos Ruiz and Keith Davies, pastry chef, the latter three joined Charlie from the Restaurant Ship Hispaniola. Remaining an independent, family run restaurant, his daughter has joined the team. Together they continue to carry out Charlie’s vision.

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