Lauded Portuguese chef, Henrique Sá Pessoa has made his London debut with an impressive 15th-floor Art Deco-styled restaurant, Joia Battersea. Located on the top floors of the art’otel development, Joia (Portuguese for ‘jewel’) offers guests dramatic views overlooking the iconic Battersea Power Station, and showcases Henrique’s robust, unique, and fresh take on traditional Iberian plates using the best of British and Iberian produce.    

Brummell caught up with Henrique to discuss his new restaurant, and his career in the culinary arts.

What inspired you to open your new restaurant, Joia, in London?

My inspiration came from my love of Spanish food – and also the fact that I already have a concept in Lisbon called Tapisco that blends the best of Spanish and Portuguese cuisine! To bring this to London, I think, will be a good addition to the city’s dining scene.

What can diners expect from Joia?

Joia is a casual, elegant dining concept with some of my favourites from Spain and Portugal – with amazing views of the power station.

Is there a signature dish at Joia that customers must try?

One of the favourites so far is the Bacalhau à Brás, and the orzo with carabineiro.

What do you think of the restaurant scene in London?

London’s dining scene is one of the most exciting in the world! You can find so many different concepts, and the quality and level in general is very high.

What do you wish Londoners knew more about Iberian cuisine?

It would be nice to have more awareness about the products that are known in both Portugal and Spain, and also the regionality of our cooking; that’s what we are trying to showcase in Joia.

During your successful career, have you ever experienced doubt or uncertainty in your abilities? If so, how did you overcome this?

It’s normal to have ups and downs throughout your career – it’s a good excuse to keep finding new goals, objectives and drive. Focus on new projects that will pave the way for what’s coming next!

What is the best piece of advice you have ever received in your career, and why?

To stay humble, to work hard on shaping your style of cooking and to invest in quality in whatever you do. Also, respect your team and be a role model; only with their support can you achieve your goals.

Who is your role model and how have they influenced you in your work?

I have many – Marco Pierre White, Gordon Ramsay, the Roca Brothers, among others. They inspire me in many ways, although they have totally different styles of cooking.

What ingredients can you not live without?

Garlic, olive oil and herbs.

What do you like to do on a day off?

Beach, family time, cinema, live music and travelling.

Art’otel London Battersea Power Station, 15th Floor, 1 Electric Boulevard, London SW11 8BJ; joiabattersea.co.uk