A LITTLE SMOKE.
A LOT OF TROUBLE.

We're not your usual barbecue joint.

The fire is just how we cook. We smoke and grill the American way, techniques we picked up in the places that do it best, and we bring them to dishes we've loved from our travels around the world, a few classics, and a few slices of American food that never made it across the Atlantic. All of it built on brilliant produce from the Cotswolds and the wider region, some of it from farms just a few miles up the road.

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MENU

  • Sourdough Flatbread (V)
    Smoked Squash Hummus - Chilli Oil - Pumpkin Seeds
    8.5

    Pork Belly Bites (GF-A)
    Honey - Shaoxing Rice Wine - Soy
    10

    Oxtail Barbacoa Taco (GF-A)
    Smoked Plum Salsa - Chive Mayo (x2)
    14

    Chicken Wings (GF)
    Smoked Apple & Hot Honey Glaze - Bacon Crumb - Ranch
    8.5

    Bibury Trout (GF)
    Three Sisters Salad - Cotswolds Caviar
    13

    “Mac” & Cheese
    Fresh Truffle - Parmesan
    10

  • Pulled Lamb (GF-A)
    Whipped Feta - Pomegranate - Dukkah - Roti
    24

    Orzo Gumbo
    Pulled Short Rib - Cajun Sausage - Charred Padron Peppers
    22

    6oz Burger
    Smoked Pear - Port Roasted Onions - Blue Cheese
    19

    16oz Ribeye or 8oz Bavette (GF)
    Herb Butter - Watercress
    40/22

    Wild Mushrooms (GF)
    Bourbon - Corn Purée - Burnt Onion
    19

    Seared Wild Salmon (GF)
    Massaman Sauce - Pickled Fennel - Smoked Tomatoes
    24

  • Duck Fat Smashed Potatoes (GF)
    Garlic - Rosemary
    5

    Charred Tenderstem Broccoli (GF)
    Garlic - Cold Pressed Olive Oil
    4

    Chicken Caesar Salad
    Charred Leek - Parmesan
    9

  • Key Lime Parfait (GF)
    Strawberry Sorbet - Italian Meringue
    8

    Embers Marvellous Creation (GF)
    Chocolate Crémeux - Sweets & Popping Candy - Raspberry Sorbet
    9

  • Chinese Salt & Pepper
    Pickled Onion Monster Munch
    Chili & Lime
    Peach & Bourbon
    Carolina Gold

Think of the menu as an indication of what we do. Dishes change and shift week by week, so what's on the pass today might not be there next Friday."

Mains arrive as they are, sides are ordered separately.

And never fear, the wings aren't going anywhere. Wednesdays are simple: cold beer, hot wings and not much ceremony. We run a rotating line-up of flavours, from the classics to the mildly unhinged. Grab a pint, order a few and settle in.

Our full food menu takes the night off. It really is just wings on a Wednesday. Lots of them.

THE FIRE

We've eaten our way across most of America over the years, but we learnt to cook this way in the Carolinas and Texas, standing around smokers with people who've been doing it their whole lives. Usually with a beer in hand. Turns out that's a pretty good way to learn.

And the more of America we saw, the more we realised how little of its food ever makes it across the Atlantic. The old stuff. The regional stuff. The dishes with a thousand years of fire behind them. That's part of what we chase now. The rest comes from everywhere else we've eaten along the way: if a dish has depth and it works over fire, it earns a place.

Back home, all our meat goes over oak on our traditional offset smoker, sometimes for the best part of a day. Everything else hits the Santa Maria grill, an old-school Californian ranch setup where the cooking grate cranks up and down over glowing coals. No shortcuts, no fancy tricks. Just fire, smoke, good produce and knowing when to leave it alone.