The Smokehouse Range

Inspired by the pitmasters of central Texas, this brisket is seasoned simply - salt, cracked black pepper, a hint of garlic - then smoked for ten hours until the bark is deep, the smoke ring is wide, and the interior melts at the touch of the knife.

Inspired by Kansas City's most popular off-menu item, we take pork belly, cut it into cubes, smoke it until the fat renders, then finish it under the heat until the exterior caramelises.

A full rack of spare ribs, seasoned with our dry rub and smoked over hickory and oak for six hours.

Made to a traditional South African recipe using Irish beef, cured in coriander, black pepper, salt and a touch of brown vinegar, then air-dried slowly over several days.

Short-cut beef ribs - Jacob's ladder - smoked over oak for six hours until the collagen has fully broken down and the meat pulls back from the bone.

Burnt ends are the reward at the end of a long smoke.

Brisket smoked low and slow until it falls apart, then pulled by hand and folded through our house-made BBQ sauce - a blend of molasses, smoked paprika, cider vinegar and a other house combinations.

The same slow-smoked brisket as our BBQ version, pulled by hand and left unsauced - so you can take it wherever you want.

We take the pastrami process, a week of curing, a spice crust of black pepper and coriander, ten hours in the smoker, and apply it to pork belly, with results that are richer, fattier, and frankly a little dangerous.

Pork shoulder rubbed in our dry blend of smoked paprika, cumin, brown sugar and black pepper, then smoked over oak for twelve hours until it surrenders entirely.

Premium turkey breast, cured for a full week in our pastrami brine, spiced with black pepper and coriander, then slow-smoked for six hours and finished with steam until the texture is impossibly tender.

Whole chicken breasts smoked over oak until the flesh takes on a pale amber colour and a deep, clean smoke flavour that doesn't overpower.

Chicken thighs - darker, richer, more forgiving than breast - smoked low and slow and then pulled while still warm.

Chicken thighs marinated in our shawarma spice blend - cumin, coriander, allspice, cinnamon, a touch of turmeric - then smoked until the exterior crisps and the interior stays tender and juicy.

Lamb shoulder marinated overnight in a blend of warm Middle Eastern spices, our blend, then smoked low and slow until it pulls apart in long, flavourful strands.

The same biltong recipe as our sliced, formed into thin sticks that dry a little firmer and carry even more concentrated flavour.

Cut thick so the exterior stays dry and the centre remains slightly moist - the way traditional biltong is meant to be.