The residency menu will feature Spanish-inspired small plates designed for sharing, including seared tuna with ajo blanco; Porthilly oysters with fino sherry emulsion and citrus oil, pork ear ‘A Feira’; confit artichoke with lovage aioli; and arroz melosa.
Cocktails to accompany the menu will be created by maestro Salvatore Calabrese and director of mixology Federico Pavan, with options ranging from citrus-led serves to drinks incorporating Spanish flavour notes.
“For this residency, I wanted to create food that truly belongs at The Donovan Bar,” says Barragán Mohacho.
“It’s a room with real character: glamorous, intimate, and full of life. The menu is rooted in Spain but shaped for London: bold, expressive flavours designed to be shared over exceptional drinks.
“It’s about pleasure, generosity and creating dishes that feel as memorable as the night itself.”
Barragán Mohacho previously worked as sous chef at Fino, where she was later promoted to head chef, before she went on to lead Barrafina, which earned a Michelin star in 2013, and where she subsequently oversaw four sites.
Then in 2018, she opened her first solo restaurant, Sabor, with JKS Restaurants, expanding beyond tapas to showcase regional Spanish cuisine.
Launching on the 9 March, the residency is part of Brown’s Hotel’s culinary collaboration series at The Donovan Bar.