This year, National BBQ Week is being celebrated from 30th May to 5th June. Whether you’re braving the British outdoors or would prefer to celebrate indoors, this is a great summer tradition not to be missed.

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BBQ feasting at Señor Ceviche

Señor Ceviche is celebrating BBQs with a feasting menu of Peruvian BBQ favourites all week. Dishes include, Anticucho de Pulpo (grilled octopus, confit potatoes, botija olives and Nikkei chimichurri); and Pachamanca Pork Ribs (slow-cooked baby back ribs, Nikkei BBQ sauce and roasted peanuts), served alongside a range of Peruvian salads and ceviches, a dessert of Chicha Morada Sorbet with BBQ Watermelon, and a smokey BBQ cocktail.

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The ultimate BBQ book

Grill Smoke BBQ is certainly the must have cookbook for any BBQ aficionado. In it you’ll find Ben Tish’s top tips and recipes for cooking over an open flame.  Inspired by the Ember Yard restaurant and Ben’s travels throughout Spain and Italy, the book includes both tapas dishes and large sharing plates, many lighter dishes using fish and vegetables, and even dedicates a whole chapter to desserts that can be cooked on the BBQ.

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Get up in the OXBO Bankside Grill

The OXBO Bankside grill menu makes the most of the mighty Josper grill that takes centre stage of executive Paul Bates’ kitchen. Highlights include: Wagyu steak burger with bacon, cheese and tomato salsa, chump chop of saddleback pork with prune and apple or Casterbridge rib eye steak served with fries, vine cherry tomatoes and Béarnaise, red wine or peppercorn sauce.

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Big Easy, the home of BBQ

Head to London’s original Bar.B.Q institution Big Easy for a taste of authentic, American fresh-smoked Bar.B.Q. Celebrate low n slow with the Big Easy Bar.B.Q Blow Out, served family style for two or more to share: pit-smoked Bar.B.Q chicken, dry-rubbed St Louis pork ribs, Carolina pulled pork with house made cornbread and fries.

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Levantine-inspired barbeque at Arabica Bar & Kitchen

For a barbeque with an exotic twist, Arabica Bar & Kitchen offer a range of delicious meats cooked over charcoal to create the essence of smoky Levantine flavours. Dishes include shawarma-style chicken thighs with crispy, charred skin and zesty lamb chops with za’atar, showcasing the aromatic, charred flavours and textures of the Eastern Mediterranean.

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 BBQ at new height- with Hutong

For a premium BBQ experience, , guests at Hutong can indulge in Head Chef, Bing Luo’s take on barbecue ribs. From the a la carte menu, diners can also opt for delicious Mongolian-style barbecue rack of lamb which is marinated in eight spices overnight and then dipped in a rich sauce, made with garlic, ginger, onion, chilli, peanut butter and coconut milk.