BBQ

Taste loves BBQ! Check out the BBQ restaurants and dishes at Taste of London

  • BBQ
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  • BBQ
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    Q&A with Chris Taylor

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  • SAT

    Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011.

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    Simon Stallard
  • THURS
    ALL DAYS

    Having spent the last 10 years working his way up the kitchen ladder in various restaurants and...

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    Daniel Britten
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    London's biggest pig in blanket is coming to Taste!

  • SUN

    Growing up in Colwyn Bay, North Wales, Chris always had fond memories of his time spent with his...

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    Chris Leach
  • FRI
    SAT

    Executive Chef Olly is one of the longest standing members of the GCG team having been with the...

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    Olly Bird
  • "I want to make it accessible for a new generation of beef eaters to go to a modern steakhouse, and

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    BBQ
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    Q&A with Simon 'The Butch' Taylor

  • SUN

    I’ve been a chef from an early age, learning the ropes at a local pub just a few miles from my...

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    Chris Bassett
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    Q&A with Neil Campbell

  • FRI

    Chops (Chris Taylor) and Matt are Charcoal makers mixed in with cooking, thatching, air guitar (with...

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    T-Bone Chops & Matt Williams
  • THURS

    When creating dishes for AngloThai, John draws influences from both his Thai and British heritages.

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    John Chantarasak
  • Try making the delicious chicken wings Flesh & Buns brought to Taste...

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    Q&A with Santiago Lastra

  • Gen firepit
    FRI

    A proud omnivore, Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat. ...

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    Genevieve Taylor
  • FRI

    Culinary brain child of Chef Elliot Cunningham, Lagom is all about balance.

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    Elliot Cunningham
  • Neil Campbell
    THURS

    Neil Campbell is head chef at Yotam Ottolenghi's Fitzrovia restaurant Rovi.

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    Neil Campbell
  • BBQ summer vegetables with hay-smoked egg yolk sauce 1

    Inspired by the classic pairing of asparagus and hollandaise, Merlin uses smoked hay butter to add terroir and...

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  • David Carter
    FRI

    Born and raised in Barbados, David’s early life was centred on outdoor living and open-fire cooking....

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    David Carter
  • THURS

    Josh enrolled at Le Cordon Bleu after completing a postgraduate degree. He went on to work at Galvin...

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    Josh Katz