Mention the word ‘smokehouse’ and attention quickly shifts to big, bold and brash Americana joints of meat smothered in layers of sauce. The Chiswick Smokehouse won’t be like that. Preferring instead to bring out the catalogue of diverse flavours from the meat itself, the focus will fall on cooking, roasting, grilling and barbecueing locally sourced meat on English oak. Taking to the small farmers trade and butchering rare-bread meats such as Highland & Dexter cattle on site, this Chiswick Smokehouse doles out the highest standard of 'cue and pitt goods.

Following in the footsteps of the celebrated Islington Smokehouse, the team are re-fitting the former Hole In The Wall pub on Sutton Lane North to include a whisky room, a smokehouse area and a large outside grill for those balmy BBQ days. Taking on the physique of a country lodge, expect open stoked fire places, wooden furnishings and animal features. There'll be an Oak topped bar, original leaded-glass windows, Reindeer hides and antlers adorning the restaurant space to create an authentic home-grown ambience, echoing the culinary practise. The tables will be scrubbed pine framed by church pews and a dedicated Whisky room will host Roe Deer heads on its walls and 100 varieties of the liquor in its stores, boasting blends from afar as Japan. Expect the allure and charm of a gentlemen's smoking room with rich aesthetics and foods in abundance at Smokehouse. Wines will come from Europe and champion small, family owned growers allowing for a more unique and distinctive taste offering. 

You’ll feast on anything from a whole cow burger to smoked duck, and there’s over 20 craft beers to wash it all down with. Signature dishes on the menu include Rock Oysters with Beef Dripping, Chopped Brisket Roll with Gochujang and Smoked Lambs Shoulder with polenta and Raclette. Sundays will honour the traditional Roast offering with Pork Rib-Eye and Crown Roasted Chicken leading the ritual.