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Wood smoke, patience and good cuts
We run a single offset smoker out the back, fed with oak and a touch of cherry, and we don't rush it. Brisket goes in at four in the morning, ribs follow at nine, and the pulled pork rests under foil until the lunch rush. Every cut is sourced from named British and European farms, dry-rubbed in house, and finished with sauces we make on a Tuesday.
Sit at the long communal tables, share a board with the people next to you and order another round — the staff will steer you toward what's smoking best today and warn you when something's about to run out.
Opening Hours
Slow Smoke, Sharing Tables
Our current menu — discover it on-site or reserve in advance.
Twelve-hour smoked beef brisket sliced to order, served with pickles, white bread and a choice of two sides.
Full rack of pork ribs glazed with our house sauce, falling-off-the-bone tender, with slaw and skin-on fries.
Slow-cooked pork shoulder piled into a brioche bun with vinegar slaw and crispy onions — our most ordered plate.
Brisket, ribs, pulled pork, smoked sausage and chicken thigh for two to four, with cornbread and three sides.
Cauliflower steak, smoked sweet potato and grilled halloumi, finished with chimichurri and a tangy slaw.
On-site smoking and serving for weddings, garden parties and office launches — minimum twenty guests.
« Low and slow, the way good meat asks for. »
Our Work
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