Barbecoa

20 New Change, London

Jamie Oliver and American barbecue guru Adam Perry Lang have joined forces for this exercise in Stateside grills, and the result is a beautiful thing. British and Irish meat, aged for up to three months in Barbecoa’s own butchery, is cooked on a charcoal and wood grill, or in a wood oven or Texas pit smoker. Tender pulled pork shoulder comes with waffles, pork chop with bourbon peaches, and brined chicken with creamy sweetcorn. The sharing plates think outside the box – there’s coal-roasted beet salad – and British influences creep in too, viz pig cheeks with piccalilli. AEM.