HOURS
IN.
Proper barbecue takes time. We don't shortcut the bit that matters.
OUR STORY
FROM STREET FOOD.
TO FAST FOOD.
Low & Slow started with barbecue over a market counter. The idea has grown, but the point hasn't changed: put the hours into the cook, not into making people wait for it.
01
ST NICKS · BRISTOL
WHERE IT
ALL BEGAN.
The original Low & Slow home is a market stall inside Bristol's St Nicholas Market. Brisket, pork and the rest of the barbecue served straight across the counter — informal, fast and built around the food.
That market-stall DNA is still in everything we do.
THE IDEA
SLOW COOKED.
FAST FOOD.
HOURS
MINUTES
OUT.
Counter service, takeaway and delivery. No ceremony required.
BBQ
FIRST.
Brisket, pork, chicken, burnt ends, sides and sauces. That's the centre of it.
02
WHITELADIES · BRISTOL
THE MARKET
GREW UP.
Whiteladies took that original counter-service idea into a full restaurant. More seats, more capacity and seven-day trading — without turning Low & Slow into a traditional sit-down smokehouse.
Walk in. Order. Eat in, take it away or get it delivered.
03
NEWPORT · WALES
BUILT TO
SMOKE.
Newport became our first restaurant in Wales and our production hub: serious smoking capacity behind another fast, straightforward Low & Slow counter.
It gives the slow side of the business room to grow — so the customer-facing side can stay fast.
LOW & SLOW NOW
THREE LOCATIONS.
ONE IDEA.
St Nicks, Whiteladies and Newport are different versions of the same thing: barbecue given the time it needs, served in a way that fits how people actually eat.