Jamie Oliver fans take note, his latest restaurant concept will open late October.

Called Barbecoa, the 200-cover restaurant is a collaboration between Jamie and US chef Adam Perry Lang, who is famous in the US for his restaurant Daisy May's, a classic rib shack in the heart of New York City. Barbecoa will open at the St. Paul's development on 28 October, sporting an on-site takeaway outlet and butcher's shop.

Using a variety of cooking methods with wood and coal as the primary cooking source, including wood-pits, Robata grills, tandoors and a Japanese cauldron, Barbecoa will serve a selection of traditionally-cooked meat and fish.

As a champion for animal welfare, Oliver will source all meat from small farmers and farming co-operatives across the UK, attempting where possible to utilise whole carcasses in stocks or sold for takeaway.

Barbecoa will launch alongside the opening of the One New Change development, which will also house a Wasabi, Sumo Salad, Byron Burgers, Zizzis and a second outlet for cupcake and organic cafe Bea's of Bloomsbury.

Gordon Ramsay Holdings has also confirmed it is looking at securing the roof terrace location for a restaurant, although the group has not yet decided on a format.