The inspiration for the restaurant came from my many travels across America, I still remember the first pit shack I visited, so rustic, a bit rough round the edges, but the quality of the food was amazing. The pit master told me, "It's all done Low & Slow". This is how to get the meat so super juicy tender and full of flavour.

We're recreating this method and bringing an authentic experience to Hull, adopting the slogan Low & Slow, perfecting the up to 14 hour smoking process in our imported American Smoker, using a hickory blend of wood chips.