Pioneering US-style barbecue Bodean’s is relaunching its menu next week, having signed up meat guru Richard Turner as its chef-director.
Launched in Soho’s Poland Street 23 years ago by Canadian-born Andre Blais, Bodean’s was an early entrant into the barbecue market and expanded fast, opening offshoots across London, but in recent years it has retracted to just four branches.
Richard trained in haute cuisine at Le Gavroche and worked for chefs including Marco Pierre White, Pierre Koffman, Joel Robuchon and Alain Ducasse, but he made his name as a meat specialist with Hawksmoor and co-owns a successful butcher’s, Turner & George of Islington.
He says: “Bodean’s is an institution, and I’m staying true to what made it special. The new menu delivers on authentic flavours that stay true to the craft and culture of barbecue, using produce sourced from trusted farms and suppliers that prioritise animal welfare and traditional farming techniques.”
Richard’s changes for the Bodean’s menu include a new American shrimp cocktail, a Carolina pulled pork sandwich, a revamped BBQ Platter and his own London version of the ‘US Bone Suckin’ Sauce’.
