Figbar is a modern meeting place, where pre-theatre pick-me-ups shine and first dates don’t have to end.
It’s a place to eat, drink, and socialize after that relaxing sigh with the first bite of exactly
what you’ve been craving. We aim to amplify your sweet tooth and bring dessert into focus.
Our menu is designed and created by Executive Pastry Chef Jaime Garbutt.
Figbar is the brainchild of husband-and-wife team Jaime and Stephanie Garbutt. They first met in Norwich in 2007 when Stephanie was completing her MA in Creative Writing at the University of East Anglia. Jaime, then chef at Fizzbuzz restaurant, wooed her with a whirlwind tour of the highlights of Norfolk’s eating scene.
Many kitchen experiments, a PhD study, a chocolate tempering machine, and a collection of poetry later (Metrophobia, Penned in the Margins, 2009), they married in 2012.
It was in London where they had their first daughter Ella. Upon news of her little sister due in August 2016, they moved to Norwich to open Figbar.
Marriage is a dinner that begins with dessert.
– Toulouse Lautrec
Jaime brings to Figbar a stunning pastry background including positions held with Marcus Wareing and Gordon Ramsay at multi-Michelin-starred Pétrus, Galton Blackiston and Richard Bainbridge at Michelin-starred Morston Hall, and Yotam Ottolenghi and Sami Tamimi in their flagship Islington Restaurant Ottolenghi.
Jaime’s credentials include overseeing production at Norfolk’s Metfield artisan Bakery, consulting for boutique hotels and catering outfits, and running a seasonal dessert production company. He has featured on numerous international television and radio programming including Iron Chef America, Korean Food Made Simple, and Radio 4.
In 2010, he opened Made In Camden as Head Pastry Chef. Following this he joined American celebrity chef Judy Joo to re-launch the iconic Playboy Club in Mayfair, London as Head Pastry Chef. From 2014, Jaime co-founded the Jinjuu Group as partner and Executive Pastry Chef, opening restaurants in London and Hong Kong.