We all know that London isn’t short of great restaurants, but not all of them will stay with you long after you’ve put down your knife and fork.
As someone lucky enough to review restaurants for a living, I’ve eaten at my fair share of wonderful places over the last year, and there’s one spot I haven’t been able to stop thinking about.
Last September, Michelin starred BBQ joint InterStellar teamed up with From the Ashes to make meaty magic, bringing a real taste of Texas to The Ned.
The two brands launched a pop-up at the Electric Bar & Diner, offering guests a sharing platter loaded with smoked sausage and beef short rib, which were washed down with Jack Daniel’s drinks.
It was a truly exceptional feast, but tragically not many people were able to try it, as it was only available for a few weeks.
If you missed out, there’s good news, as The Ned has just kicked off another partnership with InterStellar.
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For the next month, InterStellar’s pitmaster John Bates is back in London, and this time he’s teaming up with Ali Clem of la Barbecue, another Michelin-starred Texas-style BBQ restaurant from Austin.
The pop-up kicked off on September 3 and is running until October 4 at the hotel.
Guests can only order one thing: the ultimate barbecue tray, which features a mixture of signature InterStellar and la Barbecue dishes, including Peach Tea Glazed Pork Belly, Pulled Lamb Shoulder, Beef Short Rib, Pork Ribs and Chopped Cheese Sausage, accompanied by Texas Toast, rich Mac & Cheese, InterStellar Beans and Beetroot Salad.
But be warned, all of this doesn’t come cheap – the tray costs £150. But this is intended to be shared between two, making it £75 per person.
On top of this, there’s the option to upgrade your order on the day by adding Wagyu smoked Brisket by la Barbacue, for an additional £50. But the brisket offering is limited, and once it’s gone, it’s gone.
Alongside the tray, you’ll be able to order Jack Daniel’s cocktails inspired by flavours of the American South, and there are dessert options if you’ve still got room, but these aren’t included in the £75 price tag.
The other big catch is you can’t visit on your own. As the trays are meant to be shared, all bookings have to be made for two people.
Guests have two hours at their table from the reservation time, and some people may be seated on high stools at the counter.
Wondering if the food is really that good?
In my review for The Slice newsletter last year, I declared it worth splashing out on if you can afford it, saying: ‘It’s pricey, but if you love really good quality meat and a taste of the States, it’s worth every penny.’
To get the most out of your visit, I recommended skipping the wagyu and opting to spend the extra money on a Jack Daniel’s hard shake and banana pudding instead (if they’re on the menu).
The wagyu might sound tempting, but everyone at the table agreed it wasn’t the star of the show last year.
The short rib was the best thing on the tray – perfectly cooked, rich in flavour, and topped with a vibrant, tangy chimichurri. I’m drooling just thinking about it.
Don’t just take my word for it, though. InterStellar and la Barbecue have thousands of rave reviews online, proclaiming the food as some of the best BBQ people have ever tried.
On Google, Samuel Wenninger gave InterStellar five stars and said: ‘Exceptional BBQ. Best we’ve ever had, with only the brisket ever-so-slightly bested out by Franklin. Everything is unique, perfectly cooked and seasoned, and expertly crafted.
‘Highly recommend everything, especially the BBQ duck and pulled lamb shoulder.’
While Sanjay Prabhu wrote: ‘The brisket and the peach tea pork belly were to die for, and the coleslaw and smoked scallop potato were divine!’
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As for la Barbecue, a local guide named Jonathan posted: ‘By far some of the best BBQ I have ever had.’
And Victor Martinez posted: ‘La Barbecue in Austin absolutely lived up to the hype — and then some. Every bite had that “wow” factor: bold smoke, seasoning that pops, and meat that stayed unbelievably moist and tender all the way through.
‘It wasn’t just good barbecue… it was the kind that makes you pause mid-bite and look at the table like, “Okay, this is the real deal.”’
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