Smokestak reopened on 4 July with a modified format: the menu and focus have evolved to strictly old-school barbecue, meat wood-smoked overnight then sliced and diced to order, sold by the 100g. No grill, no stove, no oven.

The menu will essentially be a one-course offering of buns, meat and sides (plus snacks to start and gelato waffle cones to finish) and will be available for both dine-in and take-away. Tables can be booked here.

They have also launched Smokestak at home — a nationwide delivery service of smoked meat by the lbs and bun boxes, all chilled and vac-packed for finishing at home. Order on their site here.