Pop-up Smokehouse at the O Bar
October 28, 2013
It’s great news that Leicester’s West End is about to get a specialist barbecue restaurant – even if it’s only going to last a month. The Pop-Up Smokehouse will be operate from 7 November to 8 December and will bring flavours of the American mid-west and south to the O Bar on Braunstone Gate. It’s an initiative of the Orange Tree group who want to try and bring back a bit of innovation to this part of Leicester’s West End which has suffered a spate of closures. It’s also lost a fair bit of its special character since De Montfort University used its muscle to get the Bowstring Bridge removed. The owners sat down with chef Liam Watson, who spent three years with the group at the Lansdowne on London Road, and thought about how to bring a bit buzz back.
I caught up with Liam on Saturday when he was giving away a few free samples at Orange Tree on High Street. “Most of recent investment has gone to the Cultural Quarter in the East of the city,’ he explains “That’s great, but it’s no secret that the West End needs a bit of a push. We had a think about what we could do and tried to come up with something outside the box – something enjoyable that would make a big impact on customers but didn’t involve too much cost.” The answer was a new Green Mountain grill and a pop-up restaurant in a bar that has not previously served food. The inspiration came from a trip to Pitt Cue, the hugely popular Soho smokehouse. “It blew me away,” enthuses Liam. ” And fortunately they’ve now brought out a book with recipes…”.
So what can we expect? Classic, dry-rubbed, slow-cooked, St Louis cut of pork ribs given 12 hours with a hickory, maple and oak smoke. Chicken, of course. But the hugely enthusiastic Liam also wants to be more adventurous, so look out for braised oxtail with smoked oysters in chocolate porter (all the meals are going to be matched with craft ales), beef ribs, pork cheeks and scorched mackerel. For this dish the fish just gets a sousing and then subtle smoke from a blowtorch to crisp up the skin. There’ll be vegetarian options too – “we found butternut squash takes the smoke really well,” says Liam.
After December they’ll have a think about how it all went. Maybe they’ll have to put it down to experience. Maybe they’ll be tempted to try it again and keep popping up at festivals and events. Or just maybe they’ll be encouraged to think about something more permanent. Whatever, judging by the beautifully tender and tasty samples I tried, and the impressive way they seem to have thought this through, the Smokehouse would appear to be well worth a trip (you can book on 0116 255 8223).
Last week the Nottingham Evening Post was boasting about how their city had totally trumped Leicester and Derby in Observer Food Awards. Initiatives like this – as well as smarter openings such the White Peacock – are exactly what we need to maintain and improve the city’s food culture.