SLOW & LOW BBQ

A coffee-paprika based rub is massaged into whole briskets before being smoked for approximately 16 hours until meltingly tender, before being thinly sliced and melded with our citrus-honey mustard sauce

Whole Chickens are brined overnight in 5 spices, seasoning, tenderising and infusing the meat with a subtle fragrant spiciness (not hot!)

Glorious Pork Belly is paired with our house rub, before getting to know our smoker.  After about 4 hours, we start building a glaze with our own Peach-Chilli Jam.  Sliced thinly, this give our brisket a very good run for its money! 

Our house rub, with 13 herbs and spices, is liberally applied to whole Pork Shoulders, before being smoked for nearly 24 hours and falling apart.  Torn and shredded, before being mixed with a North Carolina BBQ sauce  for the definitive way to serve Pulled Pork 

Lamb doesn't feature too heavily in the BBQ canon, but this  smoked shoulder of lamb will take pride of place on any table.  Simply rubbed in salt & pepper and doused in a white wine and sage sauce, this 300 year old recipe really does stand the test of time!

Topside of beef is brined overnight with pickling spices, black pepper and corriander seed, before being rubbed in coffee and black pepper and being smoked  to the perfect medium rare and thinly sliced.  Served with our own home-made horseradish sauce and Red BBQ sauce