At Charred, we know how to smoke, pickle and spice.
Our co-founder was the former Head Chef at The Albion and more notably held the Head Pitmaster position at Big Easy where he had the privilege of learning the traditional art of low and slow cooking by pit masters from New York and Texas.
It’s no surprise, that Charred serves wood-smoked meats and vegetables. Whilst we prepare meats to the traditional American low and slow cooking method, our pickles, chutneys and sauces take on a modern Indian influence. They are all prepared in house and delicately spiced to perfectly accompany our smoked brisket, chicken and aubergine.
We are not ‘just’ a food truck; we pride ourselves on serving restaurant quality dishes, layering flavours to pack an almighty punch.
– 14 hour wood-smoked brisket served with chimichurri, herb buttermilk and pickled cucumbers
– Smoked chicken served with charred red pepper harissa, thyme buttermilk and apricot chutney
– Smoked pepper + aubergine served with a tamarind glaze, herb buttermilk and fig and shallot achar
All our dishes are served with celeriac slaw and a choice of naan or pearl barley and lentils.
Come and visit our 1960 Citroen H van between Monday and Friday for a lunch to remember.