scorpion chilli challenge - win £5O vouchers

article published: 25/6/2015

starting 1st july we’re challenging you to take on the trinidad scorpion chilli! we’ll be serving up 12 crispy chicken wings – 8 coated in our own vlad’s blood hot sauce and 4 in scorpion sauce (£1O.) the trinidad scorpion moruga chilli ranks at an a...

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SmokeWorks makes telegraph top 1O!

article published: 24/6/2015

today it's our 1st birthday come early! SmokeWorks has been featured as one of the top 1O BBQ restaurants in the UK by The Telegraph! you can read the full article here. needless to say this is HUGE for us! we're not yet 1 year old and so it's great to hear we're already being co...

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rib it up: st louis cut pork ribs

article published: 23/6/2015

how well do you know your ribs? we've recently introduced st louis cut pork ribs to our menu at SmokeWorks but what really is the difference between the st louis cut and our regular baby back ribs?  st louis cut ribs are located nearest the belly section of the pig, near wh...

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dig out your lederhosen it’s time for chicken schnitzel

article published: 18/6/2015

this weekend’s special - what do you get when you take a schnitzel and give it the SmokeWorks treatment? chicken schnitzel stuffed with gooey red leicester cheese, served with spicy corn salsa and topped with a fried egg. the question is - what will you eat first? the chick...

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the secret to SmokeWorks beef dripping mash

article published: 11/6/2015

silky smooth and insanely rich, SmokeWorks beef dripping mash is irrevocably, unashamedly, the stuff of addiction. you'll be pleased to know our lovely friend pina (@1_2CulinaryStew) has set up a support group over on twitter #beefdrippingmashclan so there's always a shoulder to ...

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welcome to the cog blog...

article published: 10/6/2015

welcome to the SmokeWorks blog! check in on our blog for the latest news from SmokeWorks, our BBQ restaurant in central cambridge. here are just a few things we're looking forward to sharing with you: - weekly specials dishes  - what goes on in our engine room - secrets to...

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