Vegetarians look away now. One of the big names in London's meat scene is making a bold new move. You may remember Richard Turner from being one of the key people behind Hawksmoor when it first started out. Or you might be fans of his fabulous butcher in Islington, Turner & George. Now the meat expert and chef (he trained under the likes of Marco Pierre White, Pierre Koffmann, Joel Robuchon and Alain Ducasse) is joining the London smokehouse Bodean's.
In his new role as Chef Director, he's bringing in a brand new menu that focuses on two of the core elements of 'cue - the art of cooking meats low and slow, and sticking to Bodean's OG mantra of Barbecue, Bourbon & Beer. And a quick look at some of the dishes he's putting on the menu is frankly making us a bit faint-headed.
In addition to a new American shrimp cocktail and a Carolina pulled pork sandwich he's revamped their BBQ Platter which will now feature an absolute feast of meat including pork ribs, beef ribs, pulled pork, brisket, smoked sausage, vinegar slaw, pickles, and ‘Texas Toast’. To go along with that, Richard's also been busy creating his own London version of the famous US Bone Suckin’ Sauce.
"Bodean’s is an institution," says Richard, "and I’m staying true to what made it special. The new menu delivers on authentic flavours that stay true to the craft and culture of barbecue, using produce sourced from trusted farms and suppliers that prioritise animal welfare and traditional farming techniques."
In addition to the new menu, the flagship branch in Soho is currently having a glow-up to make it a bit more rock 'n' roll.
More about Richard's new menu for Bodean's
Where is it? Soho, Covent Garden and Tower Hill
When? Richard's menu starts on 20 March 2024
Find out more: Visit their website or follow them on Instagram @bodeansbbq
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