It’s all happening Hang Fire stylie. Hope you’re having a great summer. We’ve been out and about doing book signings and demos, as well as feeding over 16,000 meat-lovers in our beloved Barry.
We’ve been swapping books with Dawn French at Port Eliot Festival and learning the way of Spit Beef with DJ BBQ at The Big Grill in Dublin. Exciting times for all things outdoor cooking.
We were absolutely thrilled to be part of the Summer Special of Countryfile. Catch us smoking up a storm on Jacksons Bay:
This week we’ll see you in the Park people, Sophia Gardens to be precise. The Street Food Circus rolls into town. We will be there on Friday & Saturday’s, apart from the 16th/17th September.
SUPER IMPORTANT ANNOUNCEMENT:
The Hang Fire Southern Kitchen will be CLOSED on the 16/17/18 September. That weekend our lovely team will be smoking up a storm at Abergavenny Food Festival, then we head off to hang out with Cerys Matthews at The Good Life Experience in north Wales.
Hope to meat you during this glorious festival season.
Lots of #BBQLove
Sam, Shauna & The Hang Fire team.
For all restaurant booking enquiries, opening hours & general info visit the Hang Fire Southern Kitchen.
It’s about time we said a huge thanks to each and everyone of you meat-lovers who’ve supported us through the first few months at the Hang Fire Southern Kitchen in our beloved Barry. We have fed over 6,000 of you since opening and the response has been overwhelming. Couldn’t have done it with the support of the Hang Fire Faithful.
The Hang Fire Cookbook is officially launched and in good old fashioned Hang Fire style we had a massive party. It’s been an honour and privilege to be signing your books and administering the free hug which comes with every single copy. We are inspired by the number of people buying smokers and giving Slow & Low a go!
And finally – we need your help! We would be absolutely thrilled if you voted for us in the Observer Food Monthly Awards. We’d love to represent Wales in the New Cook Book category. The closing deadline is 1st July, so please get to voting people! Link is here…
We will still be doing festivals and events this year, so keep you eyes peeled. Who knows where we might see each other again!
Thanks y’all for supporting our little business.
Shauna & Sam
For all restaurant bookings, please get in touch through the website
Hey y’all! Need to book a table? Wanna know when we open? All the info you need is right here on our website:
Wed: 5pm – 9pm
Thurs: 5pm – 9pm
Fri: LUNCH 12 noon – 2pm
Fri: DINNER 5pm – 9pm
Sat: LUNCH 12 noon – 2pm
Sat: DINNER 5pm – 9pm
Sun: 12 noon – 3.30pm
Come find us!
We have a new website dedicated to our new restaurant, Hang Fire Southern Kitchen, which will officially open from 9th March. OK, we may still be painting skirting boards and dusting light shades around you, but hey, at least you’ll have the ribs you’ve so missed!
The big deal is that we have an online booking system built into the new website, but it’s worth noting we reserve a small number of tables for walk-in customers.
Everything is scratch-made and prepared fresh to order (the barbecue can take up to 21hrs to smoke, but don’t worry, we’ll get that started before you arrive). We’re very much looking forward to firing up our custom built grill and wood-fired smokers, showing you our new home, introducing you to the Hang Fire A Team and feeding you some of the new southern dishes we’ve been working on.
Here’s the link to our new site….
See you soon ya’ll!
Sam, Shauna and the Hang Fire Crew
We’re super excited to announce you can pre-order our inaugural cook book on Amazon from today. Full of tales from our road trip and tons of recipes for you to try at home whether you have a smoker or not. And if you don’t have a smoker, we talk you through how we built ours. Alternatively, if you buy a book from our restaurant when we open, we’ll sign it for free with a BBQ smooch (not sure you’d get much on eBay if we did that though!)
Pre-Order here lovely folks…
Sam & Shauna
That’s right folks, we’re biting the bullet, taking the plunge and diving off the deep end as we open the doors to the first, permanent, Hang Fire restaurant Wednesday, 2nd March 2016.
The new restaurant called ‘Hang Fire Southern Kitchen‘ will be situated in a 215 year old Pump House on Barry Waterfront, Vale of Glamorgan. The restaurant will join 15 high-spec live/work apartments plus a large, 24hr gym and an independent coffee shop in the grade II listed building, which has recently been converted as part of the multi-million-pound regeneration of the Waterfront.
The informal restaurant, which will seat 70-80, will be over two floors with the main dining room and craft beer bar upstairs and a deep-south-inspired cocktail bar downstairs which will also be available for party hire.
Barbecue will of course be a key feature in the restaurant but we’ll also recreate our US road trip on the menu. Showcasing the best cuisine from New Orleans to Kansas City and Texas to Tennessee, with a Welsh twist, using recipes from our upcoming cook book. We’ll be cooking on natural fuel such as sustainable wood and charcoal and, as always, using as much local produce as possible. The restaurant will be half reservations and half walk in, so we should get to feed everyone that comes to see us.
Hang Fire Southern Kitchen will be open Wednesday to Sunday, 11am – 11pm from lunch to dinner and building up to offering take away too. We’re hoping to open 2nd March and we should have an online booking system up in February, though as mentioned, we’ll always make room for ‘walk ins’ even if the reserved tables are booked out.
We’re ridiculously excited, we hope you are too. Just think, no more horrendous queues for our barbecue, however we can’t promise that we won’t sell out of ribs and burnt ends from time to time!
See you in Barrybados!
Sam & Shauna
Yeah, yeah, we know it only the first of November and we’re talking about Christmas, next thing you know we’ll be nibbling on an Easter egg… but hey, we’re giving you a heads up on our new way of getting your hands on goodies; from Turkeys to t-shirts, rubs to sauces even some side dishes and gifts.
Due to last years epic fail at being able to use spreadsheets, our lovely friend Lisa, decided we should go digital, so has made a lovely little website that’s super easy to use and super secure. Our hero.
Here’s the deal, click the link below, choose what day you want to collect your order between 21-23 December, choose your items, give us your hard earned and we’ll get to preparing your order. Last day for ordering is 14 December.
Any questions? check out our FAQs…
We are very proud to announce we made the runners up list for the Observer Food Monthly Awards. Proud to be representing Wales, and proud to be amongst some amazing purveyors of fine foods. Read all about it:
Halloween Hat Trick; Us, Pipes & @triplesodaco for all gluttons, ghouls & good time ghosties. 31st October. 12pm-10pm at Pipes Brewery, Pontcanna. See you there!
For more details: https://www.facebook.com/events/879011162195889/