Tag Archives: Shauna Guinn

Out with the old (this blog ) and in with the new…

17 Dec

Howdy Partners!

Sorry for the long pause and thanks for staying tuned! It’s fair to say our lives have gathered a little momentum over the last year and a half. But what have we been up to, we hear you ask? Well, what haven’t we been up to?

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For starters, we hit the airwaves earlier this year with Series 1 of our very own TV show Sam and Shauna’s Big Cook Out! It was broadcast to the wonderful Welsh nation on BBC Wales in Spring, before a Nationwide realease on BBC2 in the Autumn.

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The show sees us take to the road to celebrate the achievements of community champions across Wales and change the way our great nation barbecues. Using food to bring together the whole community, each episode sees us hosting a giant cook out party to reward the work of a well-deserving variety of organisations and individuals – from a barbecuing an entire pig, Hawaiian-style, on the fine sands of our local beach with Barry Football Club, to hanging succulent slabs of juicy steak on a handmade willow dome with the Paddlers Club of Llandysul.

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We LOVED making series one and filming, editing and voiceovers for series two of Big Cook Out are now in the can too, so we’ll be updating y’all as soon as we have news on when it airs!

Elsewhere in telly land, we had a blast cooking up a storm for the masses back in July at the Royal Welsh Show alongside host Kate Humble and Welsh legends ‘the Gareths’ a.k.a. agricultural guru Gareth Wyn Jones and rugby icon Gareth Thomas.

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And we spent the rest of the summer hopping from one fabulous foodie festival to another, beginning with River Cottage Festival, stopping by way of Meatopia in London’s Tobacco Docks, then onto Ludlow Food Festival and finally, a bit closer to home with Abergavenny Food Festival. We fan-gurled over our food heroes, hung out with hoards of new foodie favourites and feasted with the fans on organic pork tommahawks and buttermilk slaw, juicy smoked whole Pichana steaks and the world biggest chicken flipper with souther-style succotash!

Fast forward to October, and we received some astonishing news at Hang Fire HQ. In one of the highlights of our food journey so far, Hang Fire Southern Kitchen was announced as not only the first barbecue restaurant, but also the first Welsh restaurant, to win one of the most coveted titles in the UK restaurant scene: Observer Food Monthly ‘Restaurant of the Year’.

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Needless to say, we were blown away and humbled by the recognition for our food and our ethos on a personal level. But we were also overjoyed to have a part in placing our beloved Barry on the culinary map.

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Our vision was always to set up in an authentic local destination, away from the mainstream, and concentrate on providing great food to the surrounding community. We couldn’t have chosen a better place to fulfil that dream.

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Jay Raynor and Nigella giving us the most coveted prize in the annual Restaurant award calendar

Then, just a few weeks ago, came another nugget to crown this year’s barbecue bonanza. We were surprised and delighted to take top prize at the Welsh leg of the NatWest Great British Entrepreneur Awards, being named Great British Entrepreneur of the Year for the region. It just goes to show that hard work (and a hefty side order of blood sweat and tears) can pay off. We couldn’t be prouder of what we’ve achieved and the amazing team who graft alongside us every day.

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Some of our team collecting our Great British Entrepreneur award!

Last, but by no means least… it’s goodbye to this blog…

We’ll be bidding a fond farewell to this blog in a few weeks, but never fear, you can SUBSCRIBE to the new site instead and keep up to date on all of the weird and wonderful happenings in our lives. We want to share our spanking new website with you! Head on over to our brand new website www.samandshauna.com for recipes, news, travel blogs, pics, videos and more… and we promise to share more regularly!

In the meantime, we’re regularly to be found wittering on Twitter and sharing the odd cheeky pic or video on Instagram. Please come and join us, we’d love to hear from you!

#BBQlove,
Sam & Shauna

Hey ya’ll, it’s been a while…

27 Apr

We’ve had a crazy start to year with plenty going on. The restaurant has been very busy and we’re finally bedding into the wonderful space (if you’d like to visit us, please book a table at our Hang Fire Southern Kitchen website here).

Our primary charity partner this year is Action Against Hunger – of which we’ll be holding special fundraising events throughout the year, see events here. We’re also supporting a number of local charities, including Barry Town’s documentary about their recent promotion and the amazing U11 girls team (future starlets right there) to name just a few.  We think it’s important to give back to a community that has supported us, and equally to others in need further afield – otherwise, what’s it all about, right?

Our cookbook has been flying off the shelves, especially with BBQ season coming up. You can grab yourself a copy online here, or if you want the free hug and signed copy, pop along to the restaurant and we’ll be happy to oblige! Here’s a few recipes from Wales Online to give you a flavour of the book (pun intended!)

16464381_1667177279975356_8723567023331737600_n‘BBQ in Wales’ – We were recently featured in the Observer Food Monthly Top 50 list as one of the best places to visit in the world – shaaaamazing! It’s great that Welsh eateries are on the map and we’re super proud to champion that worthy cause.

Tim Hayward, author, columnist, critic and broadcaster popped to our restaurant to review us and had this to say about Barry and us. Well worth a read.

We were invited to give TEDx Talk, in April, which is a particular BBQ career highlight for us. If you’re not familiar with TEDx Talks, it’s a non-profit media organization which posts talks online for free distribution, under the slogan “ideas worth spreading”. We’ll post a link when our video has been uploaded, meanwhile here’s a still of us looking nervous in front of a huge sell-out crowd at Cardiff’s Tramshed. This how got to where we are: TEDx Talk Hang Fire

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We’ll keep you posted on what we’ve got coming up for the rest of the year on our FIND US HERE page of this blog site for our upcoming festival appearance, stuff at the restaurant and street food stalls. We’ll check back with ya’ll soon!

#BBQLove as always
Sam & Shauna

Plenty occurin’ as we open our first restaurant!

27 Nov

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

The Hang Fire BBQ Cook Book is a-comin’

23 Sep

Great news fellow barbecue fanatics, we’ve recently secured a publishing deal with Quadrille, a major, international publisher. We’ve completed the first draft already and will be finalising the photoshoots and last edits soon. We’re looking at a release in May 2016.
In our book, we’ll show you how we built our trailer smoker, tips on converting any grill into a home smoker, take you though our road trip where we went coast-to-coast and, of course, tons of recipes to try at home. We hope you’ll enjoy this book, we’ll be releasing sneak previews and tasters from the book early next year. We’ll keep you posted as to when and where you can buy a copy.

Here’s what our press office had to say about it:

Hot out the smoker, Hang Fire Smokehouse announce cook book deal
They have been crowned ‘Best Street Food’ by the BBC, were the first to bring slow and low BBQ to Wales, launched Wales’ first craft soda, fed international celebrities and served thousands of plates of American style barbecue at events up and down the country, but things just got bigger for Hang Fire Smokehouse, as they announce a brand new cook book for 2016.

The book will tell the story of their journey across America, including pictures and tales of their adventures, how do build your own smoker, detailed knowledge about grilling and smoking and will contain over 100 the recipes. The book is due for release in spring of next year.

Shauna Guinn, of Hang Fire said: “We were approached by publishers, Quadrille back in May following our win at the BBCR4 Food Awards and have been working on the book ever since. We are so pleased to finally be able to share our news – it’s been hard to keep it quiet!”

“The book is going to be jammed pack with everything you need to know about smoking at home. We can’t wait to share what we’ve learnt with everyone.”

The announcement was made over the weekend during their sell out  ‘Alchemy of BBQ’ Masterclass at Abergavenny Food Festival. Tickets for their masterclass were the first to go and sold out in just 24hrs.

Partner, Samantha Evans added: “The food festival seemed like the perfect place to make the announcement. We delivered our masterclass to an audience made up of people who were really keen to dive into the world of slow and low and folks that have supported us from the beginning. It seemed right for those to be the first people to know.”

Sarah Lavelle, the publisher from Quadrille working with the girls, said: “We were fascinated by Sam and Shauna’s American adventure. They are infectiously passionate about what they do and hugely knowledgeable about their craft, so we are delighted to help them pass on their stories and recipes to fans, old and soon to be new.”

Yn Gymraeg yma, gan ffrind o Hang Fire @L0mbard0 http://bwytaynybrifddinas.blogspot.co.uk/2015/09/hangfire-smokehouse-am-gyhoeddi-llyfr.html?m=1

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