Not all barbecue food lends itself well to the delivery model; while slow-smoked dishes such as ribs and brisket can be vacuum-packed and reheated in a way that is sensitive to their needs (e.g. simmering in a bag to preserve precious fat and juices), skewers must be cooked hot and fast, and ideally consumed shortly afterwards. It’s worth considering carefully before ordering: in some cases, takeaway is the better choice. From slow-smoked meats through jerk, suya and London’s many excellent kebabs, these are the best of both delivery and takeaway options for those seeking a taste of the grill.Read More
London’s Best Grills for Takeaway and Outdoor Dining
Suya, ocakbasi, barbecue, and more
Cue Point is serving some of the finest smoked meat in London right now, without question. Smokestak alumnus Joshua Moroney and creative producer Mursal Saiq started the business partly out of love for barbecue and partly out of frustration at the lack of inclusivity in the field in London. The duo’s desire for a more integrated community is the driving force behind Cue Point’s Afghan barbecue, which fuses “American” smoking methods with Afghan flavours. The “nacos” are a riff on tacos — smoked lamb, brisket or short rib served on tortilla sized naan, topped with garnishes such as jalapeno or scotch bonnet jam, Afghan chutney, pickles and crispy onions. A selection of traditional Afghan dishes such as borani kadoo and bolani — a stuffed flatbread — are also available. Order for delivery or collection via its website.
One of Green Lanes’ most popular ocakbasi for a reason: the food is consistently great. The iskender is a strong choice for delivery - a hot mess of doner meat, crisp fried bread, yoghurt, tomato and spiced butter, the scent of which escapes in one formidable gust upon opening the carton. It would also be criminal not to mention the kunefe which, while not barbecued, is some of the best of its kind: no wonder it opened a whole spin-off restaurant dedicated to it. Available for delivery or takeaway.
This Camberwell Church Street stalwart barely paused for breath before pivoting to delivery. Takeaway has always been the superior option, usually ordered via the small front counter with a separate menu; on it, the superlative adana wrap. The weight and size of a small baby, the double (for it should always be double) adana is dense yet bouncy, relentlessly releasing juice and flavour. Somehow, the incredibly thin yet stretchy bread never gives up even at the last bite, when it has become sodden with chilli and garlic yoghurt sauces; a perfect last mouthful. Dine-in fans will want a takeaway pot of the famous pomegranate and onion dip and a hot paper roll of bread for dipping.
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To live within sniffing distance of the Tasty Jerk drums is to be blessed daily with the heavenly scent of London’s best Jamaican jerk. A wall of smoke defines the interior of this small South London takeaway; seasoned drums kick out hundreds of chicken meals every day, crisp skin crackling with the heat of scotch bonnet pepper and the fuzzy warmth of allspice. A chicken meal is generously proportioned and comes with rice and peas splashed liberally with rich chicken stew gravy. Open for delivery and takeaway.
01 Adana Restaurant
One of the best value restaurants in North London, this Newington Green ocakbasi turns out consistently great food across its wide-ranging menu. The eponymous adana shines: so much punchy fat and flavour enhanced with sun-roasted chilli and sumac. Also great are the sheftalia, spicy and soft within their caul fat casings. It’s wise to grab a stack of the huge, semicircular gozleme or crisp-edged lahmacun to work through with a pot of home-brewed sweet tea. Takeaway only.
Berber & Q - Grill House
The Berber and Q cook at home boxes are designed with sharing in mind, so they’ll feed either 4 or 6-8 people. Mezze include hummus with marinated chickpeas; labneh with nigella seeds; pickles and olives; tahini, zhoug and grated tomato. The consistently excellent smoked lamb comes with sumac onions, pickled chillies, a herb salad, harissa, cumin salt and a stack of fluffy pittas. Berber and Q also have the best vegetarian barbecue options: wood-roasted imam bayildi has a meal box of its own, and the whole grilled cauliflower — which sparked imitators across the city — is also available as a side. All boxes may be ordered online for delivery or collection.
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Jidori is selling a selection of yakitori to cook at home including thigh and spring onion skewers, tsukune (minced chicken), and teriyaki thighs along with sides, dressings, beers and, happily, some sustainable charcoal and firelighters aid diners in cooking everything to a tee. Boxes must be pre-ordered for delivery, and frozen yuzu margaritas are an attractive add on.
Newcomer Wines Dalston
John and Desiree Chantarasak’s superb Anglo Thai pop up is back again, this time at Newcomer Wines in Dalston. John’s menu is inspired by North East Thailand, particularly the country-style cooking of the Isaan region. Classic Thai barbecue such as the sweet and sticky moo ping are hitting the grill, along with his own sai ua sausage; packed with aromatic lime leaf and red curry flavours it’s a perfect bite, coating the mouth with salt, fat and spice. A smoked aubergine nahm prik relish, pork scratchings and vegetables are spot on accompaniments along with wines, obviously from Newcomer. Available for both delivery and collection via the Big Night app.
David Carter always maintained that Smokestak is a restaurant that serves barbecue, not a barbecue restaurant. Now, it’s a restaurant that delivers barbecue to reheat at home. Order smoked meat — sausage, pork belly, pork shoulder or brisket — by the pound or choose one of the pre-packed boxes. Buns and pickles are available for those missing the famous brisket sandwich, and the outstanding sticky toffee pudding with salted caramel has morphed into loaf form; a whole loaf serves 4 people or possibly one superfan. Order online for delivery London-wide, or visit the restaurant for takeaway.
Tomos Parry has moved his Basque-inspired restaurant into Climpson’s Arch for the summer, where lovesick fans can enjoy the famous grilled turbot and smoked potatoes the way nature intended — with a cold drink in hand and the sun on their backs. There are also dishes more geared towards the communality of outdoor eating, including a hefty cast iron pot of chicken rice and grilled mussels with nubs of the restaurant’s own chorizo.
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Andrew Clarke and Daniel Watkins at London Fields Courtyard
Chefs Andrew Clarke and Daniel Watkins will be working the grills in East London for the next month at least, serving barbecue wraps to go with natural wines and cocktails by Pamela. The menu is a simple choice between meat or veggie naan wraps. Pork butt comes with white bean hummus, koji crema and pickles, while celeriac and mushroom shawarma os with white bean hummus, date molasses and pickles. Both are coddled inside a bubbly Ararat naan from nearby Ridley Road. The menu will expand over the coming weeks. Takeaway only.
Elliot Cunningham’s Lagom is back open for business at Hackney Church Brew Co, for collection and delivery. Those bringing their own containers may nab a smoked whole or half chicken, flesh brined, skin burnished teak. The vegetarian option is smoked celeriac with green sauce and hazelnuts. Otherwise, there are takeaway burgers and buns with crisp potatoes. A heat-at-home box is launching late July, to include smoked pork belly and feather blade kits. An opportunity to try Cunningham’s smoked mushrooms should also not be missed — a must-order if they appear on the menu. Takeaway and delivery.
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Jerk Off at The Grounds and Grapes
Daniel and Heleena Maynard started Jerk Off out of frustration at the lack of diversity within London’s Caribbean food scene and while Jamaican jerk is the mainstay, it’s often accompanied by other dishes from across the West Indies. It’s currently at the Grounds and Grapes pub on Friday and Saturday nights, serving jerk chicken or prawns with rice and peas, Guyanese channa with potato and spinach, and a fiery, pickled Bajan cucumber salad. Food and cocktails are available for takeaway.
From The Ashes BBQ
Ex-Temper chefs Martin Anderson, Frank Fellows and Curtis Bell have channelled their energies into a hatch in Hackney Wick, with a focus on smoked meat sandwiches. The current menu includes a smoked pork bun with pickles, Marmite mayo, lemon and smoked garlic mayo; and a beef bun with chilli. Anderson makes his mark on the menu with the inclusion of a smoked Argentinian sausage with chimichurri, a wink to his heritage. This is one for meat lovers: even the barbecue beans come with burnt ends and the potato salad is enriched with beef fat. Open for takeaway and delivery; order via the website.
Alhaji SUYA (Greenwich)
Alhaji Suya Peckham is closed for repair after a fire, so it’s operating out of an industrial park in Greenwich. Order 30 minutes ahead of time for the superb chicken, lamb, beef and tozo — a meltingly fatty beef cut — suya, electric with Abdullahi Maikano’s own yaji; a fierce, invigorating blend. He’s serving kilishi here too: a type of jerky originating in Hausaland, it’s made with strips of flattened meat spread with more yaji, ground onions and peanuts. A highly savoury, invigoratingly spicy snack. Open for delivery or takeaway.
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