London, United Kingdom
• Founded during the 2020 pandemic with a takeaway “hole-in-the-wall” setup in Hackney Wick before evolving into one of London’s most talked-about live-fire BBQ operations inside 5 Points Brewery
• Cooking on two 250-gallon offsets (one reverse-flow), a loaned 1000-gallon pit and dual Santa Maria grills, all fired with a 50/50 blend of oak and silver birch
• Known for whole-animal butchery, producing their own sausages, pastrami and bacon, and rotating the menu roughly every three months to keep the offering evolving
• Signature dish is the Del Piero, a cult favourite sweet doughnut stuffed with Nduja, smoked pork shoulder, chilli jam and crackling, alongside platters featuring short ribs, featherblade and pork belly rib
• Regular collaborators in the BBQ world, with notable recent partnerships including Interstellar BBQ, adding to their reputation as one of the UK’s most creative and community-driven smokehouses