The Lumber Yard

Dave Barran and Paul Hammond are versatile guys. Barran designed their wood-fired smoker from scratch, and the pair do a sideline in leather aprons if you’re a hard-out nose-to-tail fan. It’s at the Worker’s Club where you’ll find them applying Texan barbecue techniques to their meats, with their own UK flavours thrown in. They’ve just taken over the dining room, which has been rebranded as the Lumber Yard. The beef rib is classic pound of salt-and-peppered flesh, but we’re all about the lamb – meaty, pink and sweet with smoke, they’re lifted with a minty vinaigrette and put up a fight against your teeth. Get them with ’tater salad turned Scottish with whisky worked through the creamy dressing and toasted oats on top.