The Smoke House is a cosy restaurant that opened in Pontcanna back in March 2013. Right from the start, the team’s aim has been simple – to bring the best of Southern cooking to folks in a laid back, family friendly spot. They’re all about passion at The Smoke House, whether it's crafting homemade burgers or working their magic on barbecue meats using their Cookshack smokers. Using Welsh produce whenever they can is key for The Smoke House team. They’re proud to team up with Rogers & Son, a family run business based in Carmarthen, West Wales. They know their stuff, surrounded by plenty of rain (lush and fertile pastures, they call it). They're all about knowing their farmers, their animals, and the good lives they lead.
The Smoke House is found in Pontcanna, where every dish is a flavorful journey. For lunch, enjoy the Smokehouse Fried Chicken — marinated in American mustard cream, coated in Cajun seasoned flour, and deep fried to crispy perfection. It's served on a bed of mixed leaves with spicy Smokehouse sauce. Try the spicy bean and beetroot burger patty — a blend of black beans, beetroot, quinoa, mushroom, red onion, crushed walnuts, and secret spice mix, topped with pickled beetroot, Monty Jack cheese, and Smokehouse sauce.
Come dinnertime, feast on St Louis Pork Belly Ribs, which are dry rubbed and slow cooked for 5 hours, then coated in bourbon glaze. Served with house BBQ sauce, seasoned skin on chips, and house red cabbage slaw. Another star is the beef brisket — rubbed with salt and cracked black pepper, slow cooked for 12 hours until tender. Indulge in desserts like chocolate fudge brownie with dark and white chocolate chunks or the cheesecake of the week.