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August 22nd, 2019 | by Tom Harrow-Smith

South Bank in Focus: 60 Seconds with Keir Barry

It’s busy work being a chef, more so when you’re Head Chef at OXO Tower Restaurant, Bar & Brasserie! We were lucky enough to get the chance to fire a few quick questions to Head Chef Keir Barry to learn a bit more about himself and how things work in his kitchen.

How long have you worked at OXO?

I’ve been here for 20 years now.

What drew you to working there in the first place?

It has a great work environment and the staff are really friendly.

What’s your most memorable experience from your time working at OXO?

I once saw Bill Gates having ice cream on our terrace with a glass of Champagne.

What do you like about working in South Bank?

The fresh feeling, the air, and the views.

What are your biggest influences when it comes to cooking?

My wife is my biggest influence. She’s from Japan, and I love the food there.

What first inspired you to become a chef?

Working in a family friend’s restaurant when I was young.

What’s your most crowd-pleasing dish? The one that people will come back for?

My truffle macaroni and cheese (Pictured below).



What’s your own personal favourite dish on the menu? Either to eat yourself or to cook?

It’s a toss-up between the pan-fried sea bass with cauliflower purée and potato gnocchi and the lemon and thyme corn fed chicken breast with truffle mascarpone mash.

How important is fresh and local produce to the way you work at OXO?

It’s essential. The menu changes every season to match this.

How involved are you with the sourcing of the ingredients and produce? Are you the types of chefs who like to know exactly where it comes from and know the suppliers personally?

I’m always involved – OXO is known for its relationship with small British suppliers and these ingredients are key to the dishes I cook.


This summer you can join OXO for their Summer Market Menus; available in both the Brasserie and Restaurant. Featuring mouth-watering summertime dishes and accompanied by refreshingly moreish tipple, each venue has a different but equally delicious menu that celebrates the very best of summertime. Choose from a selection of unique dishes, such as the 'citrus-cured salmon with seaweed tartar' or 'chargrilled pork rib-eye with smoked almond and roasted pepper relish (below). These sumptuous seasonal delights are begging to be enjoyed out on OXO's terrace as you soak up the last rays of summer sunshine.

pork and almond


For more information on each of OXO's Menus and reservations - click here.