Decatur London

Another year another fantastic weekend Meatopia UK which is definitely my favourite food event of the year! Fantastic pals, vibes and guests all day.

This year I cooked a Smoked Duck Boudin in honour of the Vietnamese and Cajun confluence that happens all along the I-10 from New Orleans to Houston.

We started by curing then smoking duck legs (thank you Hon's BBQ for letting us use your smoker after service!) - which were then braised in a heady spiced Vietnamese tumeric stained curry paste, replete with lots of lemongrass, shallot, galangal and lime leaf. Heart and liver was added at the last minute to poach through the curry, then the whole lot was passed through a mincer - and combined with more curry paste and jasmine rice - before being beaten in a mixer and stuffed into casings.

Then on the day - we smoked this over oak logs and served it in a rice paper roll - with perilla, sawtooth, rua ram and Thai basil, a pickled mirleton and carrot do chua and crispy shallots, alongside a Nuoc Cham made with molasses. Very proud of this one and you all loved it! I think Khói Barbecue woulda digged too.

See you next year? 🥩

Dishes ready to go

Signage

Me and Nick Cue

Terror Squad

Boudin, baby!

Snap city

Enter the Vortex

Stuffin

Mid smoke Hon's BBQ

Tenderoni

Links

Boudin Link

Ready to go

BBQ set up

Phew reckon I've just about recovered and rehydrated now. A literal scorcher (37c!!) on our return to Tilbury Road was made extra sweet this weekend with an incredible team and a whole heap of wonderful guests, both old and new coming down to the glamorous Leyton Riviera for our BBQ Tilbury Yard this weekend.

1. Pan Roast Halibut with Crawfish Cream Sauce
2. The Crew
3. Plaice Pecan Meunière
4. Bacon Cured Old Spot chops
5. The Gang Zana Millen Sami Ramadan
6. Needs no Intro
7. Sundays Menu
8. Clams in Couvillion Sauce with grilled shrimp, peppers and samphire
9. Andouille
10. A cooked human
11. Bella's Oysters
12. Newcastle United's finest CHARLOTTE
13. Clams & Plaice
14. Chargrillers
15. Corn & Creole Butter
16. Chilli Butter Shrimp
17. Chop chop

Thanks to the crew and Danny Tilbury Yard!! See you soon? What you reckon Leyton?

Photos by yours truly and 📸📸📸

MENU DROP

We're getting excited for this weekend Tilbury Yard this weekend!

Due to the heat we're gonna kick off at 5pm on Friday - rather than 3pm as previously advertised.

Here's what to expect - menu might change a little over the course of the two days as we move through items.

⚜️ Raw Oysters with Cocktail Sauce Dressing ⚜️
⚜️ Chargrilled Oysters with Garlic Pecorino Butter ⚜️
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⚜️ Watermelon & Cucumber Ice Box Salad ⚜️
⚜️ Grilled Corn with Creole Spiced Butter ⚜️
⚜️ Charred new Potatoes, Confit Garlic, Creme Fraiche & Trout Roe ⚜️
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⚜️ Grilled Sambal Chilli Shrimp ⚜️
⚜️ Blackened Monkfish w/ Crystal Hot Sauce Buerre Blanc ⚜️
⚜️ Halibut, w/ Creole Crawfish & Cream Sauce ⚜️
⚜️ Bacon Cured Pork Chops with Smoked Onion & Clams ⚜️

BBQ Lobsters from a private dinner a few weeks ago.

We've done this dish a few times over the years - this time the lobsters were very briefly poached in a Courtboullion, chilled and then the meat from the knuckles, claws and tails were placed into the cleaned shells of the lobster.

With the remaining shells and some shrimp, we made a rich roasted shellfish stock using the strained courtboullion, which was then reduced with white wine, beer, hot sauce, worcestershire, garlic, rosemary and the tomalley, brains, and all the delicious stuff from the lobster bodies before a quick strain and being mounted with a perfectly healthy amount of butter.

The lobsters got finished in a screaming hot oven, gratinated with some of the sauce, then drenched on the plate to finish.

Only some French bread and beer needed for a perfect summer lunch.

We're always available for private catering - just email or DM us to start an enquiry.

We're going going back back to Leyton Leyton.

Yes, you read that right! We’re returning to Tilbury Road, our spiritual home, for a weekend of cooking on June 26th and 27th.

Since leaving Tilbury Road at the end of 2024, the stretch of arches between Leyton High Road and Skeltons Lane has been buzzing with hospitality businesses. We’re thrilled to be returning for a weekend at Tilbury Yard, a little further down from the car park in front of our old kitchen.

We’ll be cooking over a massive barbecue, and you can expect some of our classics like chargrilled oysters, along with a small menu of British seafood and prime cuts cooked over fire with our signature Creole and Cajun flair. The team behind Tilbury Yard, the guys from Chop Shop and Leyton Calling, will be providing the drinks, and there’ll be live DJs and plenty of seating and sun cover (hopefully not rain!).

No need for tickets; just show up from 3pm on Friday 26th or 12pm on Saturday 27th. I’m not sure how busy it’ll be, but as always, I recommend arriving early to have your pick of the menu. We’ll cook until 10pm or sell out, whichever comes first!

A few weeks ago we cooked up a ultra delicious and fun menu - the menu was a real collaborative effort and such a dream to work on with the inimitable who is an absolute powerhouse of a human.

The meal started with crispy fried pork rinds coated in a special curried spiced blend, then moved onto a dressed raw scallop and carouselo cucumber, seasoned with our seafood boil spices, coconut milk and a lime leaf and Thai basil oil.

Next, a plate of grilled coconut sticky rice topped with a herbal braised hog head cheese - and then a garlic fried chicken served with a budu dressed watermelon and cashew salad.

The main event was a huge crawfish boil, cooked out in kilos of Assam Pedas paste and broth and finished with citrus - before a dessert of a deep fried mango & sago pudding pie with salted Pandan ice cream.

Thank you so much to all of yall that came through and to and the whole Mambow team who made the entire pop up so straightforward and fun.

Watch this space for more events soon 👀

Happy Muses Thursday, to all those who celebrate.

Bringing a lil Mardi Gras to London this morning with our Cinnamon Cream Cheese King Cake for breakfast. Health is wealth, y'all.

Get ready to indulge in the sweetest treat of the season - our limited-edition King Cakes for 2026 are now on sale!

Our signature hybrid Milk Bread Brioche dough is packed with cinnamon sugar, sweet cream cheese, and a surprise baby inside. Order now and enjoy doorstep delivery on Jan 23rd, Feb 6th, Feb 13th, or Mardi Gras day, February 17th.

Hit the link in bio to get your hands on one!

Decatur King Cakes for 2026 go live Friday at 12pm!

January is here - Christmas is over, the New Year has been beckoned in - and we’re all back in the grind of real life, what a bummer! Except - in New Orleans there is no Blue Monday - because January 6th means only one thing... it’s Mardi Gras season - and that means King Cake is back on the menu (for nearly every meal).

As the UK and Europes only King Cake bakers, here at Decatur HQ we’ve been shipping King Cakes across the country past 6 years - and we’re excited to announce our delivery schedule for 2026 - and it’s an early Mardi Gras this year, so they’re coming quick!

Our King Cakes will go on Sale this Friday (January 9th) at 12pm in limited quantities for delivery on the following days:

Friday 23rd January
Friday 6th February
Friday 13th February
Tuesday 17th [Mardi Gras]

Hit the website (link in bio) for more details!

Last chance saloon for delivery on Seafood Boil for your Christmas Stocking. We have approximately 100 bags left for delivery pre-Christmas.

Over 1k of them sent out across the country this week - mental response, thank you all so much!