National BBQ Week at Señor Ceviche

To celebrate National BBQ Week, Señor Ceviche will be serving a feasting menu of Peruvian BBQ favourites from 30th May to 5th June. Dishes will include, Anticucho de Pulpo (grilled octopus, confit potatoes, botija olives and Nikkei chimichurri); and Pachamanca Pork Ribs (slow-cooked baby back ribs, Nikkei BBQ sauce and roasted peanuts), and will be served alongside a range of Peruvian salads and ceviches, a dessert of Chicha Morada Sorbet with BBQ Watermelon, and a smokey BBQ cocktail. The National BBQ Week menu will be available from 30th May to 5th June, priced at £30pp. 

Grill Smoke BBQ by Ben Tish

Grill Smoke BBQ, the second book from Salt Yard Group’s Chef Director, Ben Tish, was published by Quadrille on 21st April 2016. Grill Smoke BBQshares Ben’s methods and delicious recipes for cooking over an open flame and explores smoke from seasoned logs and charcoal as an ingredient in its own right.  Inspired by the Ember Yard restaurant and Ben’s travels throughout Spain and Italy, the book includes both tapas dishes and large sharing plates, many lighter dishes using fish and vegetables, and even dedicates a whole chapter to desserts that can be cooked on the BBQ.

Get up in the OXBO Bankside Grill

Celebrate National BBQ week by feasting on the OXBO Bankside grill menu, available at lunch and dinner. Prepared fresh in the kitchen by executive chef Paul Bates and cooked on the mighty josper grill, highlights include: Wagyu steak burger with bacon, cheese and tomato salsa (£14), chump chop of saddleback pork with prune and apple (£18) or Casterbridge rib eye steak served with fries, vine cherry tomatoes and Béarnaise, red wine or peppercorn sauce (£28). For further information please visit

Big Easy, the home of BBQ

Head to London’s original Bar.B.Q institution Big Easy for a taste of authentic, American fresh-smoked Bar.B.Q, the finest pork and beef cuts and rare-breed British steaks. Based around “low and slow” cooking, celebrate National BBQ week with the Big Easy Bar.B.Q Blow Out, served family style for two or more to share: pit-smoked Bar.B.Q chicken, dry-rubbed St Louis pork ribs, Carolina pulled pork with house made cornbread and fries.Big Easy was established on the King’s Road, Chelsea in 1991 and opened its second location in Covent Garden in March 2014 followed by its largest venue to date in Canary Wharf in November 2015.

Levantine-inspired barbeque at Arabica Bar & Kitchen

For a barbeque with an exotic twist, Arabica Bar & Kitchen offer a range of delicious meats cooked over charcoal to create the essence of smoky Levantine flavours. Dishes include shawarma-style chicken thighs with crispy, charred skin and zesty lamb chops with za’atar, showcasing the aromatic, charred flavours and textures of the Eastern Mediterranean.

National BBQ Week at Hutong

To celebrate National BBQ Week, guests at Hutong can indulge in Head Chef, Bing Luo’s take on barbecue ribs. From the a la carte menu, diners can also opt for delicious Mongolian-style barbecue rack of lamb which is marinated in eight spices overnight and then dipped in a rich sauce, made with garlic, ginger, onion, chilli, peanut butter and coconut milk.