From Farringdon to the Mediterranean in one step at Ceru

The seed of Ceru was planted when Barry was brought in to help a Lebanese chef grow their London business. “I knew nothing about Lebanese food,” he says. “The first thing I had to do was understand it.” That process revealed the pull of tradition, but also its limits. Many restaurateurs felt tied to family recipes. Barry, with no cultural obligations, had more freedom.

“I’m not from Lebanon or Syria or Jordan. Nobody expects me to be traditional,” he says. “So, we built a menu with no borders.” The first version played it safe. Then came the bolder ideas: fruit in savoury dishes, sharper spicing, bigger flavours and brighter colours. 

Barry realised Ceru needed a distinct point of view. “I’m not a chef, but I do have a diverse palate.” He took over food development and began defining every flavour, from starters to house-made lemonades. 

“I had a career in music, managing acts like The Alan Parsons Project, and at that time I frequented restaurants as a customer. As a restaurateur, I care about the full experience: the setting, the performance.” That experience blends bold food with warm, unobtrusive service and a sense of being looked after. 

The Farringdon branch is Ceru’s most refined yet. It sits between Farringdon Station and Smithfield Market, on a site with a near-square footprint that gave the team freedom to shape the room. “I don’t like long, thin restaurants,” Barry says. “We wanted something that felt balanced.” An open kitchen occupies one quarter (a signature for Ceru). “I want people to see who’s cooking their food. It builds trust. It shows how calm and clean the team are.”

Happily, cleanliness and calm define the place. 

Ceru avoids clutter. There is little to no artwork. The materials do the talking: colourful fabrics on the seats, the smooth curve of the entry step, carved wooden doors, the cool tone of the tiled bar. The space has depth and character without fuss. 

“I’ve built about 15 or 20 restaurants in my career,” Barry says. “This is definitely the best.” 

The relationship with Solus began serendipitously. Barry and life-and-business-partner Patricia were walking past the showroom when something in the window caught their attention. “We just saw things we liked, straight away,” Barry says. “There was no compromise.” 

That chance encounter led to a close collaboration with John Rose and Sam Frith  of Solus, who worked with Barry and Patricia throughout the design process. “They weren’t just suppliers,” Barry says. “They were creative partners. They understood what we were trying to achieve and helped us push it further.”

Choosing the floor was a leap of faith. You select a tile from a small sample, then scale it up to fill a space. When the first few boxes were laid, Barry had doubts. “I thought, maybe we’ve chosen wrong. But then I remembered everything else that was coming: the painted ceiling, the darker walls, the furniture. And it came together.”

The sandy, stone-effect porcelain flooring now grounds the entire space. In the spectacular bathrooms, Barry returned to Solus for a hexagonal beige tile that adds shape and contrast without overpowering the room. 

Beyond the tiles, Solus promoted Ceru as a potential showcase location to the tile manufacturer, which helped secure a better price. They also shared ideas throughout the build, encouraging Barry to explore new options. “Even when we didn’t go with something they suggested, it helped us refine our thinking,” he says. “It felt like a real collaboration.” 

The team is already scouting for a fourth site. Farringdon proved that Ceru works in business-residential areas, and future growth will be steady rather than rushed. “We’d like to open another next year,” Barry says. “But only if it’s right.” 

There’s also international interest. Ceru has fielded overseas offers before, but growth has always been measured. “Once we have another restaurant open, we’ll look at building the team to support expansion.” 

Closer in, a retail spice range is in development. A cookbook has been discussed, though Barry remains unconvinced. “It may work better as a coffee table book. It could offer another way to share the story. The search for new ideas never ends. That’s what keeps it exciting.”