10 Questions with Tara MacBain of Julie’s

Tara MacBain is the owner of Julie’s in Holland Park, a West London institution dating back to 1969, and known for its celebrity clientele that has over the years included Mick Jagger, Naomi Campbell, Kate Moss and the late Tina Turner (who famously danced on the table after dinner).

With Julie’s now live on CODE with up to 50% off total bill, we took the chance to speak to Tara and find out some more about her. Become a CODE member.

What’s the most underrated dish on the menu at Julie’s?

The lobster soufflé. It’s lighter than people expect, with sweet lobster, leeks and just enough Gruyère to give it richness. It feels nostalgic and glamorous but still modern. I always say, don’t share it because you’ll regret it.

Where’s your favourite place to go after hours?

If I’ve still got a bit of energy left after a busy night, I’ll stay at the bar for a Vesper martini or lately an Americano, which I’ve become slightly obsessed with. Otherwise, Viajante87 in Notting Hill. They make brilliant cocktails and it’s got that calm, low-lit energy that’s perfect when I finally get to switch off. 

What’s your secret London tip?

Walking through Holland Park after I’ve dropped my son at school. It’s so quiet and peaceful at that hour, you’d never think you were in the middle of London. The peacocks aren’t exactly a secret, but they still feel a bit magical when you stumble across them. I’ll usually find a bench, sit with a coffee and take five minutes before the day properly starts.

What’s the best thing you can do with £20 in London?

A glass of Chablis and three oysters at the Julie’s bar. It’s simple, indulgent and makes you feel like you’ve treated yourself without going overboard.

Where do you go when you want to splurge?

A.Wong. I’ve been more times than I probably should, but I can’t help it. It’s one of the most exciting restaurants in London. Every course tells a story and somehow manages to be playful, precise and deeply delicious all at once.

Which CODE offers are you going to be snapping up?

Moi – I’ve been twice and love it – and Alta, which I’m yet to try but can’t wait.

What’s your favourite thing to cook at home?

Spaghetti bolognese. My version takes about three and a half hours and it’s total comfort. I’ll pour a glass of wine, put on a playlist or a series and just stir away. It’s my version of therapy. I also love making veal escalope with seasonal mushrooms – a little ode to a restaurant in Méribel that I’ve been going to since I was a child. 

Which element of your job do you like most and like least?

The best part is seeing the team grow and genuinely enjoy what they do, and watching our regulars come back every week. The hardest is making sure we always strive to be consistent and never lose sight of that.

What’s your favourite and least favourite ingredient?

Mushrooms, of any kind. Whatever’s in season is my favourite, girolles, morels, porcini, even the simple ones when they’re cooked properly. My least favourite is truffle oil. It takes over everything and has no place in a proper kitchen.

When you’re not working in a restaurant or eating in one, where will we find you?

Probably in the garden with Theo, surrounded by Lego and, depending on the season, either rosé or Chablis. Or by the sea, eating seafood and pretending I don’t have 200 emails waiting for me.