Opening in Aberdeen on 2 February in partnership with The Adelphi Kitchen, Angus & Oink, and Eat Beetroot, Cue will introduce a ‘dirty cooking style’ to its guests and will serve up to 80-covers.
Chris Tonner, managing director of Beetroot Restaurants, said that plans for a barbecue restaurant have always been on their radar: “Scott, Malissa and I have been talking about our barbecue ideas since we first met.
“We have the same passion and respect for food and we knew that together we could bring something original to the city, teaching people a little about different cooking styles along the way.”
The restaurant will cook using a state-of-the-art smoker, the only one of its kind in Scotland. It is imported from the US and allows meat to be cooked in an authentic US style.
“It has been a really unique journey renovating and researching the restaurant where we have employed the skills of artists, craftsmen and foodies,” Tonner said.
“Our Ole Hickory wood smoker proved an extreme challenge when trying to get it into the kitchen due to its size and weight, but thankfully after breaking through the second floor kitchen window we managed to use a crane to lift the beast in. We will be grilling and smoking up the tastiest slow cooked barbecued meat, all sourced from local butcher John Davidson, and combining these with rubs and sauces from Angus & Oink.”
Malissa Fraser of Angus & Oink, said: “We have had great fun helping create the CUE Barbecue vibe and our ethos is to have fun and explore flavour through great barbecue food. There’s no age limit to start enjoying the barbecue scene and we are encouraging a family atmosphere, where children under five will eat for free.
“CUE’s genuine BBQ spirit gives people a grass roots place they will want to come and try and then come back again. We are excited to lead our brand into new territory in 2016.”
The restaurant will also have space for live music acts and will be home to a bourbon bar, the first in Aberdeen.