Dublin born chef Mark O’Brien has cooked at some of London’s most respected live-fire restaurants such as Barbecoa, Smokestak, Counter Culture (at The Dairy), and Birch. And during a tour of the US he added Mc Crady’s & FIG (Charleston), Staplehouse (Atlanta), Husk (Nashville), and Contra & Beatrice Inn (NYC) to the list.
Now Head Chef at Samphire in Whitstable, Mark continues to explore his love of American BBQ and live fire cooking with us.
His BBQ Sunday Roast menu pays respect to the great BBQ joints in America that Mark visited and cooked at, with all the mains cooked over fire and smoke and Southern standards such as Carolina Pork Shoulder, Beef Chuck Steak and Collard Greens alongside tasty summertime treats like Smoked Salmon Devilled Eggs and Warm Potato Salad, and of course, the Sugar Pie with Bourbon Cream.
For a set menu price of £38 diners will get all the snacks, sides ‘For the table’ and desert. A choice of either chicken, pork, beef or cauliflower is for mains.
Places are strictly limited and sold only in advance. Sittings are from 12:30 to 3pm and draft beers from Two Tribes, plus selected wines and spirits are available from the bar.