Tucked inside Soho’s Kingly Court, ALTA has quietly become the spot everyone is talking about, a fiery, low-lit refuge serving up serious Northern Spanish soul.
At the helm is Head Chef Robbie Jameson, a chef who approaches cooking over live coals with the kind of relaxed precision that makes exceptional food look effortless.
In this week’s Stories, Robbie breaks down his obsession with wood-fire cooking, the power of bare-bones simplicity, and what makes ALTA tick.
Having honed his craft at the likes of HUMO, Robbie isn’t interested in cheap kitchen tricks. To him, the hearth isn't just a stove, it's an essential element on the plate. By selecting specific woods and charcoals, Robbie layers delicate, smoky undertones onto hyper-seasonal British ingredients.
Nothing is hidden under complex gels or heavy garnishes; high-grade seafood and aged meats are seared fast, hot, and left to speak for themselves.
While the menu nods to the classic tapas bars of San Sebastián, the mood at ALTA is pure London cool. Downstairs at Bar ALTA, the energy ramps up with a menu made for late-night drop-ins, crisp low-intervention wines, and quick, punchy bites.
