Getting the good stuff ready
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Small-batch barbecue. Big-hearted food.
Slow-smoked meat. Proper sides.
Food worth gathering round.
01 / THE SLOW WAY
A little bark. A little smoke.
Fire. Time. A little curiosity.The Pete’s Meat approach
That first slice through a dark bark. A rib that needs a second napkin. The quiet that falls over a good table.
That’s what we’re building towards. A focused menu, one cook at a time, and food worth making plans for.
From the first sparkWhen our first drop opens
One cook. Ordered ahead. Collected close to home.
Pick your food, collection point and time.
One cook, with every cut given the time it needs.
Collect with your order reference. Make room at the table.
The next drop
The food business is still in the making. Dates and locations will be confirmed before we open.
Follow the journeyCollection only. Our first locations and times are being confirmed.
The journal, by Pete’s Meat
Recipes in the making. Honest experiments. Everything we learn along the way.
Open the journalFrom the notebook The Smoke Lab
Smoking Guides
A practical UK checklist for choosing a method, setting up safely and making room for the whole cook — including the washing up.
The Smoke Lab
A reusable framework for turning a cook into useful evidence, from the butcher's receipt to the change you will make next time.
Real curiosity. Useful notes.
A better cook, one experiment at a time.
Before you dig in