In July 2013, Notting Hill Kitchen opened at 92 Kensington Park Road, just adjacent to London’s famous Portobello Road. Chef Luis Baena created an ever-changing menu inspired by the Atlantic-facing Iberian Peninsula and his own culinary heritage. Luis adds a modern, seasonal ingredient-focused approach to develop a menu carefully balanced between rusticity and refinement. The ingredients are always star, given their extensive list of artisanal Spanish and Portuguese suppliers whose products they showcase. The menu includes a variety of shellfish and seafood from the cold waters of the Atlantic, as well as a focus upon Portugal and Spain’s enduring love affair with the black pig. The bar, as impressive as the restaurant, has been designed so that guests can drink wine, chat and share food all at the same time. Known as petiscos in Portugal, or as tapas/pintxos in Spain, the bar food menu comprises a number of small plates designed for causal sharing. They also offer a selection of Portuguese & Spanish artisanal cheeses as well as hand-carved, five-year aged pata negra from Joselito. To drink, Notting Hill Kitchen offers an extensive collection of wines by the glass and carafe, focused predominantly around those from Spain and Portugal. They also have a specialist cocktail menu and a large number of sparkling wines and champagnes.