London smokehouse Bodean’s has specialised in authentic American barbecue since 2002, with a focus on Kansas City-style dry rubs and low-and-slow smoked meats. In line with Bodean’s original philosophy of ‘barbecue, bourbon and beer’, the restaurant dishes up signature cuts such as brisket, Jacob’s Ladder and baby back ribs. Chef, butcher, meat expert and ‘King of London’s Carnivores’ Richard Turner has recently joined as chef director, bringing years of experience at the likes of Meatopia, Hawksmoor and Blacklock.