St Bart’s Smithfield introduces new barbecue menu

London’s St Bart’s Smithfield, part of the Hush Heath Estate pub and hotel group, is celebrating the approach of summer with the launch of an exclusive BBQ menu. 

Situated in Farringdon, directly opposite the historic Smithfield market, St Bart’s is one of four locations owned by the Hush Heath Estate, with two being located in Kent and the other on Liverpool Street, London. The Kent-based estate boasts its own winery and orchard, which has a clear presence in its four dining locations.

Combining influences from south-west American cuisine, Basque country grilling on charcoal, and apple wood from the parent estate, the menu is an influx of international barbecue flavours and “Kentish charm”.

“The new barbecue menu at St. Bart’s Smithfield is a celebration of the art of smoking and cooking with wood, using apple wood from Hush Heath Estate in Kent,” ‘Ginger’, head chef at St Bart’s, told Meat Trades Journal. “Current eating trends in London suggest this traditional cooking method is the preferred option for many.”

The menu is divided into four sections: small plates, sides, sandwiches/salads and cooked with apple wood. Diners have the option of feasting on smoked brisket, baby back ribs and a flat iron steak, among others, with the meat sourced from West Sussex and the surrounding area.

“We’re seeing a desire for slow cooking and smoking primarily as an interest from guests who are looking for a point of difference,” added Ginger. “That combined with a little chilli heat from our marinades and rubs makes for an ideal British barbecue experience. St Barts’ new soul food menu includes popular flavours such as sweet barbecue sauce, hot and smoky flavours, pickled vegetables (such as white cabbage), fresh yoghurt salad dressings, zingy citrus with roast chicken, charred and juicy meat cuts and plenty more besides.”

The head chef commented that people’s perceptions of the Great British barbecue have adapted over time. By using terms such as ‘smokehouse’ and ‘real wood’, consumers conjure up images of the American ‘Deep South’. “The industry is altering perceptions - we’re coming along for the ride. We might have burger sauce on the menu but there is not a burger in sight. Instead, we are cooking three choices of Challah [a form of bread] - we are offering pulled pork, fried buttermilk chicken or slow smoked brisket.”

Whilst offering something different, St Bart’s remains modest. “We’re not trying to reinvent the industry or be the very best in London,” concluded Ginger. “At St Bart’s Smithfield we’re offering real food, cooked well and served in a relaxed environment.”

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