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cue point


LONDON, UK

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cue point


LONDON, UK

#SMOKERSANDJOKERS

"framework of sticks set upon posts." 

The origin of the word barbecue is traced to the first group of natives encountered by Christopher Columbus the Arawakans, they described a method of 'erecting a frame of wooden sticks over a fire in order to dry meat'. In their native language they called this process barbacòa, which European explorers quickly 'borrowed' and changed to modern day 'barbecue' and the rest, is history…

Arawakan's were virtually wiped out by old world diseases bought over by European colonialists, which they had no immunity to. Modern day Arawakans migrated and settled in Guyana, South America; which as fate would have it happens to be where Chef Josh is from, ‘barbacoa’ is in the man’s blood.

Barbecue has such a rich history spanning the globe, it is a concept of cooking with fire and so naturally encapsulates multiple styles, techniques and flavours, at best the nature of true barbecue is diversity. From becoming increasingly frustrated at the lack of choice offered on the London scene, we decided that we would be the ones to take this age-old technique and turn it on its head. 

A British/Guyanese Head Chef, an Afghan Director and an Italian DJ, we're the assorted trio that make up Cue Point, it's our personal passions, palates and experiences which push Cue' into being so much more than just street food. 

Chef Josh’s’ extensive experience allows him to truly innovate, by playing with diverse cooking techniques & flavours e.g. Argentinian, Texan, Afghan, Guyanese, Brazilian etc. we are aiming to properly create the first all-inclusive barbecue company.  Bringing barbecue back to its roots and then turning those roots on their head.

One can't claim to be the ultimate barbecue company without the ultimate barbecue beast so we invested in a 14 foot custom made, BM2 reverse flow, wood fired barbecue beast, this big beauty allows us to grill, smoke and roast to our hearts content. 

‘This London smokehouse takes the BBQ scene and turns it upside down, side to side and all around, serving up unbelievably tasty hunks of meat alongside a fantastic array of accompaniments, all made from scratch.’

North Four Magazine, Tavia Davies