Barbecoa is a celebration of the world’s best meat and traditional cooking methods. Our chefs use texas pit smokers, tandoors, fire pits, robata grills and wood-fired ovens. As you sit at your table overlooking st paul’s cathedral, you’ll see the flames lick and the smoke drift upwards.
Barbecoa started life as a sketch on a napkin by jamie oliver and adam perry lang, the internationally renowned barbecue chef. Late one night over a bottle of moonshine they got talking about the excitement of cooking over fire, and of the bold flavours that great meat and fresh produce create. By the time morning came around, barbecoa had been born

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