SUBSCRIBE

News > Business

Read more breaking news

 

 

Chefs’ Secrets of Success: Tom Adams of Pitt Cue

By Hannah Thompson , 16-Nov-2016
Last updated on 30-Nov-2016 at 17:55 GMT2016-11-30T17:55:40Z

Chefs’ Secrets of Success: Tom Adams of Pitt Cue

In the third of our Chefs' Secrets series, we caught up with Pitt Cue's Tom Adams to ask: How does a barbecue food truck grow into a much-loved meat legend?

Once best known for introducing London to the now-ubiquitous pulled pork, Pitt Cue was first opened as a much-queued-at food truck by Tom Adams and Jamie Berger, in 2011.

Passionate about butchery, Adams brought chef experience from top London names The Ledbury and the Blueprint Café before teaming up with his friend ‒ as well as original backers Simon Anderson and Richard Turner, and head chef Oscar Holgado ‒ to specialise in well-executed American BBQ. (Adams also runs Coombeshead Farm in Cornwall, with chef April Bloomfeld). 

Having long since outgrown its on-wheels roots, the Pitt Cue first moved to a tiny brick-and-mortar location in Soho’s Newburgh Street – before opening its new flagship in the capital’s Devonshire Square in February.

An 80-100-cover space, it is built around a huge central £61,000 barbecue grill imported from the meat motherland itself (Michigan, USA), and is now as likely to serve a great plate of oil-brushed mackerel or caramel-cooked ribs than the pulled pork that made its name ‒ indeed, the new restaurant purposefully doesn’t even have pulled pork on the menu.

Specialising in Mangalitza pork dishes alongside bold meat options such as pheasant sausage, lamb neck, and the signature caramel-cooked prime ribs, its other classics include Cornish rock oysters, spicy n’duja, and hearty bone marrow mash.

The older but smaller brother, named Pitt Cue Co, temporarily closed after the Devonshire Square relocation, but re-opened as Little Pitt in August – complete with the original pulled pork on offer, alongside smoked lamb and old reinstated favourite, the pickleback shot (whiskey with brine).

It’s clear: for all its attempts to distance itself from the boom in low-and-slow and the oft-lamented pulled-pork phenomenon, Pitt Cue Co still holds a place in Londoners’ hearts as the purveyors of great barbecue.

So we caught up with Adams at this year’s Restaurant Show to ask him the secrets of his success, and the group’s rise from simple truck to meat legend.

This BigHospitality video was sponsored by McCain Foods:

At McCain Foods one of our strengths is that we understand every sector and catering outlet has different needs.

Offering consistently great products and service solutions is another. 

We believe that by working together we can great food experiences that your customers remember, whatever the occasion and whatever the sector, to make your business even more successful. 

Restaurant Eats Out: Anzu

Restaurant Eats Out: Anzu

As part of its inaugural Restaurant Eats Out food tour Restaurant takes a group...

Chefs' Secrets of Success: Nuno Mendes

Chefs' Secrets of Success: Nuno Mendes

In the first of our Chefs' Secrets of Success videos of 2017, we ask...

Cooking with beer: How to make IPA-marinated sea trout

Cooking with beer: How to make IPA-marinated sea trout

Beer and food pairing is having a moment. Purecraft Bar & Kitchen head chef...

In Operation with...Rosa's Thai Cafe

In Operation with...Rosa's Thai Cafe

For the latest video in our series focusing on emerging restaurant groups, we visit...

Chefs' Secrets of Success: Francesco Mazzei

Chefs' Secrets of Success: Francesco Mazzei

In the latest of our Chefs' Secrets of Success series, we talk to chef-patron...

Video: Wright Brothers

Video: The Wright Brothers on the magic of oysters

British consumers now love food and are truly open-minded about trying seafood and oysters....

Chefs’ Secrets of Success: Tom Adams of Pitt Cue

Chefs’ Secrets of Success: Tom Adams of Pitt Cue

In the third of our Chefs' Secrets series, we caught up with Pitt Cue's...

Video: Rudding Park’s Peter Banks on thriving in today’s tough times

Rudding Park’s Peter Banks on thriving in today’s tough times

Peter Banks is managing director at independent hotel Rudding Park, in Harrogate, North Yorkshire....

Chefs' Secrets of Success: Josh Eggleton

Chefs' Secrets of Success: Josh Eggleton

In the second of a series of videos on tips for success, we spoke...

In Operation with... Red Dog Saloon

In Operation with... Red Dog Saloon

We find out from Red Dog Saloon owner and founder Tom Brooke what's behind...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...