fire, smoke, and good meat

Hungry? Good. You're in the Right Smoke.

Dinner is Served.

The Big Smoke – Rustic Fire & London Soul

We believe that fire is not just a cooking method — it’s a ritual. Our meat is dry-aged on-site for up to 45 days. Our wood is sourced from sustainable British forests. Our craft beers come from a microbrewery two miles away. And our ovens never sleep.

Good Vibes

In total 350m² of hand-crafted decor, mix of styles and colors.

Cozy Place

To make everyone entering the establishment feel at home and find their atmosphere.

Relax Atmosphere

Take refuge in our exclusive haven of greenery and away from the crowds. Live music and performances every Friday night!

Our Menu

What do we serve?

Slow-smoked brisket, charcoal-grilled ribeye, sticky pork ribs, house-made sausages, fire-roasted vegetables, and sides that taste like they grew next to the grill. Everything is made from scratch. Even the sauces.

Smoked Beef Fat Croquettes - 45.00

crispy outside, creamy inside, served with house pickles

Charcoal-Grilled Bone Marrow - 21.50

with toasted sourdough and sea salt

Oak-Smoked Chicken Wings - 28.50

sticky chili glaze or classic buffalo

Fire-Roasted Padrón Peppers - 20.00

flaky salt, lemon, and a mild surprise

45-Day Dry-Aged Ribeye (300g) - 45.00

charcoal-grilled, simply seasoned

Oak-Smoked Brisket - 21.50

slow-smoked for 14 hours, served with smoky BBQ sauce

Sticky Pork Ribs - 18.50

applewood-smoked, glazed with honey & bourbon

House Smoked Sausages - 20.00

pork & fennel or spicy chorizo (made in-house)

Homemade

Signature Menu

All mains served with your choice of one side: smoked baked beans, coal-roasted potatoes, or charred cabbage.

Meet The Team of The Big Smoke

Behind the grill, you’ll find our cooks — the ones who wake up before the sun to tend the fire and swear by the perfect sear. In the dining room, our servers move like smoke: fast, warm, and always where you need them. They know when to chat and when to just bring you another pint. Cooks, waiters, waitresses — we’re all family here. And your table is our favourite place to be.

Testimonial

What They Say

"Best brisket I've ever had. Our waitress remembered my name and my drink order. That never happens. I'll be back next week."

Emma Odinson

"Took my dad here for his 60th. He's a barbecue guy — builds his own smoker at home, the whole deal. Halfway through his sticky pork ribs, he put down his fork and said 'this is better than mine.' I almost cried. The waitress (Leah, I think?) was lovely — kept his beer full without hovering. They even brought out a little dessert with a candle and didn't charge us. Not every place feels like it actually cares about you. This one does. Thanks, Big Smoke."

Dian Annakin

"I'm a chef, so I don't give out five stars easily. The ribeye was excellent — great sear, perfect temp. Smoked old fashioned is dangerous (in a good way). Only tiny complaint? We waited 15 minutes for our table even with a reservation. But the food made up for it. Would absolutely go again."

Kyle Smith

Reservation

We save a few tables for spontaneity. For everything else, there’s the booking button.

Telephone Reservations

12 34 56 7890