Tel: +44 (0) 20 3301 1400

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About Blue Boar

Taking inspiration from the best American pit masters and using great British ingredients, Blue Boar Smokehouse will serve up a smoking menu of melt in the mouth feasts.


“Infusing wood smoke flavours with ingredients is as old as fire itself. It’s the ultimate in low and slow cooking but when you get it right you can achieve succulent feasts that are deep, sweet and rich in flavour.”

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Chef Jon Ingram

Such is his devotion to smoking techniques, Blue Boar’s unique 12 spice ‘rub’, has been personally created by Chef Jon and honed from years of combining aromas and flavours.

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  • Short ribs

    “Short ribs have a distinct flavour and texture – the best way to cook them is very very slowly – for example our baby back ribs that are smoked medium rare for 72 hours at just under 56 degrees to activate the enzymes that retain all the moisture. Ideally you would want the outside to be charred and crispy and the inside to be juicy and pink.”

  • Shoulder

    “The shoulder really shows why lamb in the king of meat, its juicy, tender, full of flavour and represents the best of British food. Smoked and slow cooked on the bone lamb shoulder creates an incredible deep, sweet and rich aroma. Pulled lamb is hard to beat.”

  • Blue Boar
    signature dishes

    “Baby back ribs and moreish feasts of treacle marinated, 12 hour roasted beef brisket and sliders, pulled rare breed pork collar, wood grilled Yorkshire rose veal T-bone and stuffed fillet of sustainable sea bass with lemon, samphire and fennel.”

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