Smokehouse Chiswick will open on the 6th April on Sutton Lane North, Chiswick. It will take residence in a lovingly restored local pub offering modern and eclectic barbeque food, alongside a stellar selection of craft beer and ales and include a dedicated whisky room (which will list more than 100 varieties – from Scottish and Japanese Whisky, to Whiskey from America and Ireland).
The menu will be created by Executive Chef Neil Rankin, who learnt his trade at Barbecoa, as Head Chef at Pitt Cue Co, and then later at John Salt. Seasonality and outstanding produce will be at the very heart of Smokehouse Chiswick, and Neil’s cooking will celebrate small farms, and rare-bread meat such as Highland and Dexter cattle that will be butchered on site. Neil has built a dedicated smoking shed complete with an “Ole Hickory Pit Smoker” and Robata grill that will perfect his refined barbeque fare.
Signature dishes will include; Rock oysters with beef dripping; Chopped brisket roll with gochujang; Burnt leeks with slow cooked egg; Smoked lamb shoulder with polenta and raclette; and the much loved Shortrib bourguignon. Come Sunday, Smokehouse Chiswick will serve it’s famed Sunday roast – think Sunday newspapers, a Bloody Mary in hand and dishes such as Pork rib eye & smoked shoulder with all the trimmings and crown roasted Chicken for 2 to share.
‘We are thrilled to be opening Smokehouse in Chiswick, bringing our robust, and gutsy barbeque cooking to the neighborhood. As soon as we saw the space, we fell in love with it, and were excited to breathe new life into this lovely old pub’, says Neil.
Exclusively European, the wine list will comprise of small, family owned growers and will features 50 bins, beginning at £3.75 for a glass, and £17.95 for a bottle.
As fans of Pitt Cue Co and Barbecoa we can’t wait to check this out…!
Smokehouse Chiswick – Opening 6th April 2015
Monday – Thursday, 4.30pm–10pm
Friday, 12 noon- 3pm and 5pm-10pm
Sunday, 12 noon-9pm