Austin’s Michelin-starred BBQ Interstellar Brings Texas smoke to The Ned London.

This September, one of America’s most talked‑about barbecue restaurants is crossing the Atlantic. Interstellar BBQ, the Austin smokehouse, will take over Electric Bar Diner at the Ned for one month only, from September 5. 

ABOUT JOHN

John Bates is the founder, head pitmaster, and chef-owner of Interstellar BBQ the Austin-based smokehouse awarded the Michelin star in 2024 following a No. 2 ranking in Texas Monthly’s 2021 Top 50 list.

With over 30 years in the hospitality industry, John has several US concepts including Noble Pig, Yellow Bell Tacos, Deft Pies, and Noble Catering.

THE COLLAB

It’s the first time John has cooked in the UK - and he’s teaming up with London’s own BBQ favourites, From the Ashes for a menu that promises serious smoke and big flavours. The takeover is backed by Jack Daniel's who have created a cocktail list to match the food.

John said: “Bringing my style of BBQ to the UK for the first time is a huge moment. This is a chance for people here to taste proper Texan smoke and flavour in the heart of London.”

From the Ashes add: “We’ve admired John’s approach for a long time - teaming up for this event at The Ned is something we’ve been looking forward to.”

The menu stays true to Texas tradition but adds modern touches. Platters will be loaded with peach tea‑glazed pork belly, pulled lamb shoulder, confit duck leg, beef short rib and chilli‑and‑cheese sausage, with Australian wagyu brisket available in limited quantities. Sides include Texas toast, slaw, beef‑fat potatoes and Interstellar’s own beans. Dessert choices include a banana pudding with Jack Daniel’s caramel sauce.

To drink, Jack Daniel’s are serving a run of Southern‑inspired cocktails - from picklebacks and Texan Sun highballs to Sweet Peach iced tea and an indulgent malt shake spiked with Jack Daniel’s Bonded and Chambord.

The Ned, housed in the Grade I–listed former Midland Bank headquarters, combines 1920s glamour with modern luxury, offering guests and members a unique blend of history, dining, and vibrant social spaces.

Written by ABi Kinsella