UK BBQ Mag Summer 2016 - Page 42

Do you think that this approach from good restaurants and also from quality street food outfits, where it’s also a common approach, may help raise the dining public’s expectations?

As all ships rise with the tide, including diner’s expectations. It only takes one bite to see that someone is doing a better job than the others.

Lastly, as far as the lexicon of Southern cooking is concerned, moving forward is there more you want to share? Will you get West London really eating with its hands? If so, are there a couple of dishes that you would love to see gain traction here?

I love a 'meat and three’ and Nashville hot chicken will eventually come around I’m sure. I don’t know if I’ll be the one to do it, but it would certainly help make London feel more like home.

Sounds good! the U.K. has always been about comfort food! We can never have enough hot chicken to sell when its on the menu at events so there is clearly a demand that echoes the wider surge of interest in Southern foodways. Is London beginning to feel like home for you?

I’m not ready to give up my American passport yet, but we feel very welcome here.

Thanks again for taking the time to chat with me, definitely looking forward to my next visit.

Oh, and I can’t help but notice the gap where a custom blend sausage should be on the menu, but maybe we can talk about this further? :)

You know what, you’re exactly right! Though we did just put together our version of ‘sausage and cheese plate’ onto the starter section: Blood Sausage in Cheddar Fondue.

Always happy to talk sausage blends!

Thank so much for this chat and I can recommend all of our readers come and see for themselves just how good real bbq in beautiful surroundings can be.

Thanks John, My pleasure. All the best.



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