The Big Green Egg
Cooking well over fire takes some serious skill, it is all about mastering the perfect balance between heat and cooking duration. A gorgeous flavour from the smoke of top quality English charcoal seals the meat and encases the most amazing juices and tenderness inside.
In the smoker, imported from Texas
Our specialist Ole Hickory Pits wood-burning smoker (the only one in the whole of Kent!) cooks the meat low and slow for hours using a secret combination of carefully selected woods, deepening the meat’s flavour, leaving it moist and butter soft.
Whether from our deeply committed local farmers or premium suppliers further afield, the quality of the meat we serve is supreme. Then we age, rub, brush, marinate, grill, smoke the meat to ramp up the flavour, add moisture and trap the smoke flavour.