Traditional American BBQ

Supperclubs & Popups | American | NOT BYOB | Pop Up

Rating: 5.0

hosted by The Drapers Arms

Event Photo

In a repeat of last year’s 4th July celebration we are again asking one of our chefs, Nathan Hancock, to lay on a traditional American BBQ celebration.  We didn’t let the fact that he has moved on and is now sous chef at the extraordinary fabulous Polpetto stop us and Nathan has kindly agreed to come back for a one day only festival of smokey charred meats and high fat high carb sides.  We are also doing the event on the 5th July as that is a Saturday.



Oak smoked beef brisket
Apple smoked pork shoulder
Hickory smoked pork ribs

Vegetarian Sides 

Mac n Cheese
Barbecue baked beans
Collard Greens
Potato salad



Strawberry shortcake


About Chef Nathaniel Hancock

Nathaniel Hancock was born and raised in rural California, into a big food loving family. He was first trained by Emile Moosier a 71 year old French Swiss chef of the old school, and Bay Area legend. 


He then went on to work at Aqua, a San Francisco institution. In 2005 he moved to Portland where he worked at two of Bruce Carry's acclaimed restaurants, Blue Hour and ClarkLewis alongside Morgan Brownlow, Naomi Pomeroy and Dolan Lane. In 2007 he left the states, with 3,000 dollars, a one way ticket and no plan whatsoever. He picked grapes in the Côté de Luberon, before heading to Aix en Provence to do a stage at the two starred Les Clos de la Violette, before coming to the UK where he was sous chef at Les Trois Garcons, then at The Drapers Arms for 3 and a half years. He is currently sous chef at Polpetto.


All of the above means he is more than qualified to deliver huge plates of authentic food done well.  We will have buckets of craft American beer on ice.  You get to pile your plate high with as much food as you want, vegetarians can cut out the meat and still eat way too much and fantastically unhealthily so no need to miss out.  Please choose a time slot for your meal, we will run the BBQ from 12pm to 8pm.”


Have a query about this event? Contact The Drapers Arms


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Good concept but food mostly cold and undercooked

Rating: 5

pulledpork attended in July 2014, reviewed on 6 July 2014

The concept was great and we really liked the menu. Unfortunately most of the food was cold when served and line took ages to be served with the meat served first and then you had to wait for veges and then salad. Logic would dictate serving the salads first and then the meat/veg?

The corn on the cob was pretty much inedible as it was way too hard to be eaten and we saw table after table had left it untouched. The ribs were also undercooked and tough so we had to leave them.

The pork shoulder and beef brisket were delicious - I'd love to try them again but served hot. Same with the collared greens.

I wouldn't return again next year but glad I went to try it. In my opinion they had over-sold and could not maintain quality for the quantity of guests they had sold tickets to.

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