The Sweet Life

Founded in 2016, figbar has held tight to its original ethos: spoil yourself with the good stuff. We put hours of trials and testing into every item that goes onto our counter and is served on our plates, so you can rest assured it cannot get any better. We use only the best quality ingredients we can find, and we love what we do.

Our team is made of passionate bakers and makers who love to chat all things sweet. We are so excited to welcome you to our figbar family.

It’s 2025!!

It’s a challenging time for the food industry, but we LOVE what we do. In order to keep that love, we have made the decision to open to the public for 3 days a week with a hyper focus on what we set out to do: highlight Chef Garbutt’s insane pastry talent with incredible desserts where every element is homemade in our kitchen. The other 4 days of the week, we are going to be closed to the public to operate our ‘test kitchen’. This will allow us to keep our inspiration, our experimenting, and our passion for what we do. We hope you will be able to taste this joy and passion with every bite of our new menus.

CHEF JaimE Garbutt

EXECUTIVE CHEF / FOUNDER

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.

Currently, he owns and operates figbar, runs a restaurant consultancy firm, and manages off-site catering and events.