Wondering where to go for lunch on Easter Monday? Well if you live in west London why not give the Smokehouse Chiswick on Sutton Lane North a try for modern barbeque food in a restored local pub. The new venue comes from Noble Inns, the folks behind The Princess of Shoreditch, Pig & Butcher and Smokehouse in Islington and Bad Egg diner.
The menu has been created by Executive Chef Neil Rankin, who learnt his trade at Barbecoa, as Head Chef at Pitt Cue Co, and then later at John Salt. His cooking will celebrate small farms, and rare-bread meat such as Highland and Dexter cattle butchered on site. He has even built a dedicated smoking shed complete with an “Ole Hickory Pit Smoker” and Robata grill.
Signature dishes will include Rock oysters with beef dripping, Chopped brisket roll with gochujang, Burnt leeks with slow cooked egg, Smoked lamb shoulder with polenta and raclette and the Shortrib bourguignon. On Sunday’s it’s all about roasts such as Pork rib eye and smoked shoulder with all the trimmings and Crown roasted chicken for two to share.
The space will comprise a pub, whisky room and dining room opening up onto a paved terrace and lawn, planted with beds of rosemary and a pergola covered with roses. Inside there’s an oak-topped bar, backed with an original leaded-glass window, a double-sided fireplace with a roaring wood-burner, bronze lights and reclaimed chandeliers. Seats are reclaimed church pews covered with reindeer hides along with bentwood chairs.
And if you fancy making a night of it, you can do it by the fire in the oak paneled whisky room and make an inroad into its 100 plus varieties from Scottish and Japanese to American and Irish malts.
Smokehouse Chiswick, opens 6 April, 12 Sutton Lane North, Chiswick, W4 4DL, www.smokehouse.pub
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