Charred

At Charred, we know how to smoke. 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.