some of our highlights and some of our signature items at the restaurant.
"The first thing that we always kind of start out with is our peach tea glazed pork belly. This is a pork belly that's been smoked two times and glazed multiple times with a peach tea glaze. It's a nice mix of salty, sweet, fatty, porky goodness - I think it hits all the marks.
"We’ve also got beef fat fried potatoes, beef rib, jalapeno cheddar sausage, pulled lamb shoulder tossed with rice vinegar, and a barbecue duck confit finished in the smoker with soy glaze. And of course, charro beans, because I’m from Corpus Christi and that says home to me.”
his personal favourite
Asked to pick a favourite from the line-up, John admitted the choice was never easy - but one dish stands out.
He said: “Oh, man, my favourite... it's kind of like asking me to pick my favourite child. It’s always difficult and it changes from day to day. But right now, I’m really in love with the beef rib. I think this is just fabulous.”
The key to the London residency has been teaming up with local pitmasters From the Ashes BBQ, who John first met at Ireland’s Big Grill Festival. Their input has helped ground the project firmly in the London dining scene.
John added: “When I spoke with the folks at The Ned, I told them that obviously you guys don’t have barbecue pits. We’re going to need to cook somewhere. So we needed to cook with somebody that has been doing this, has a great reputation in the community and a commitment to cooking and high quality ingredients.
"The first people that came to mind when we had these conversations were the guys over at From the Ashes because they’ve been doing this for a few years now. I met them in Ireland at the Big Grill Fest, cooked with them, we hit it off really well and I felt like it was a good match.”
written by abi kinsella
