The Palomar

As we look ahead to 2025, we’ve been reflecting on what we’re loving and what we’re ready to leave behind. Some traditions are worth keeping and some habits… not so much!   From menu must-try's to remembering to look after ourselves following the holidays, here’s what’s in, what’s out, and what we’re looking forward to as we start the year with plenty of flavour and fun.   IN → Getting a naan AND a bagel at The Barbary Neal's Yard, because why not both? → Talking to our chefs when you're dining on the counter. They love a good chat! → Planning your hospo post-Christmas staff party with us. We've got you covered – reach out to events@studiopaskin.com. → Enjoying dry January with a Paloma '00' or a Sirocco from The Palomar.     OUT ← Giving dessert a 'maybe next time'. Treat yourself to our Walnut & Date Choux! Exclusively at The Barbary Notting Hill. ← Googling the menu instead of asking your waiter – you're missing out on their fantastic recommendations. ← Feeling uninspired by veg dishes. Try our renowned Barbary Chilli Cauliflower or our Palomar Baby Cucumber salad to understand the hype. ← Forgetting to prioritise your mental health. We partner with Kelly's Cause, a leading mental health charity in hospitality to lend you an ear or signpost you to the resources and services you might need.

The countdown to 2025 is officially on. 🎉   We've planned the ultimate NYE so you don't have to – think dinner plans at The Barbary Neal's Yard, The Barbary Next Door, The Palomar or Evelyn's Table, and after-party at The Blue Posts.   We've curated the perfect set menus for the occasion with £10 glasses of champagne flowing all night to cheers to the new year. 🥂   ⭐ Find some of your favourites on at The Palomar, The Barbary and The Barbary Next Door, with some surprises to keep you guessing.   ⭐ Over at Evelyn's Table, our Group Development Chef Aika will treat you to a taste of Tokyo, with a menu inspired by New Year's traditions from her childhood in Chiba, Japan.   ⭐ Join us at The Blue Posts to welcome in 2025 – Close Ties will be taking over with DJ sets to see us into the early hours! They'll be pouring glasses until the bottles are empty and the dance floor is full. A big shout-out to Assistant Bar Manager Maya Briglia from The Blue Posts for designing the poster for the event.   Book your dinner now at https://lnkd.in/e3YuzaA8 and access early bird tickets for Close Ties before they're gone https://lnkd.in/eCfbQWkh.

⭐ Studio Paskin Spotlight Series ⭐   Meet Lauren Gibbons, our brilliant Guest Relations & Events Manager! From running unforgettable events to expertly hosting across all our restaurants, Lauren ensures every guest experience is unique and impeccably planned. We’ve asked her a few questions to see how she makes the magic happen.   🔸Where does your passion for hospitality come from? I got a weekend job at Petersham Nurseries when I was 15, near my sister’s home. It was a baptism of fire. I was inspired by the women in the team, the gorgeous sandy floors and French furniture, the incredible produce flying in from France and Spain… I'd never seen a tomato like it. It was fast, beautiful, fun, intense - and I caught the bug. That was 19 years ago!   🔸From these 19 years of experience, what’s your top tip for getting through the festive season? For events: check, check, and triple-check. The devil’s in the details. A successful event lies in the preparation, the doing of the event is the simplest. But it only works that way if you know exactly what you're going to be doing and when.   And skip the pub after work! All you want after a hard shift is to have a pint and let the worries of the day melt away, but what you actually need is sleep.   🔸What do you love most about what you do? The close relationship I have with our teams – I do the door across all sites, so there's a lot of trust in respect in those relationships. Also, private hires have really popped off this year, especially bespoke events. Thinking about how to deliver a brand-new experience is really exciting and creatively stimulating!   🔸What’s your go-to drink at The Palomar? Picante, all day. Savoury, salty, great acidity, amazing colour - very smashable.   🔸Your playlists are renowned across our venues. What makes a great dinner playlist? I usually have two playlists for the evening, starting with a warm-up playlist for the pre-theatre crowd. Then, another when the energy shifts - as the second turn comes in, around 7pm. You can feel it in the air, something fizzles! Of course, there are different flavours to the music - but it's all about the energy.