SHOW US YOUR
Smoked and Roasted
Slow & Low
Slow & Low: The Art of Patience
For those who appreciate the magic that happens when time and temperature work in perfect harmony, Scout & Hunter's "Slow & Low" menu is a testament to the transformative power of patient cooking. Through careful smoking and slow-roasting techniques, even the most humble cuts of meat are elevated to extraordinary heights. Each dish in the Slow & Low collection represents hours of careful attention, where smoke and heat gradually work their magic, resulting in meat so tender it falls off the bone. This is where tradition meets technical expertise, creating dishes that tell a story of time, skill, and dedication.
NEW FOREST PORK
Six-Hour Smoke Symphony​
This is where art meets fire. We slow-smoke prime cuts for a full six hours over smouldering lump wood charcoal, infusing every fibre with deep, complex smoke from sherry-soaked applewood chips — a technique that brings sweet, fruity notes through the meat. The grand finale? A glorious glaze of umami-rich miso married with crisp organic cider MOP Sauce, creating layers of flavour that are bold, balanced, and absolutely unforgettable. Low, slow, and utterly spectacular.
16-HOUR SMOKED BRISKET
16-Hour Smoked Brisket — The Scout & Hunter Legend
Pure Texas tradition meets New Forest passion. Our signature beef brisket is hand-rubbed with Scout's secret blend, then kissed by hickory smoke for a full 16 hours until it reaches that perfect moment of fall-apart tenderness. Rested to perfection, carved at the peak of flavour, and served ready to blow your guests away. This is low-and-slow cooking at its absolute finest — meat so tender it practically melts on the tongue, with a smoke ring that'll make BBQ purists cheer.
SLOW BRAISED-ROAST PORK BELLY
Asian Masterstock Pork Belly — Twice-Cooked Perfection
A true labour of love that an old school technique with modern fire. We slow-braise premium pork belly in our legendary Masterstock — a deeply aromatic broth spiked with fresh five-spice and bright citrus notes that infuse every layer with complex, soul-warming flavour. But we don't stop there. Once impossibly tender, we slice it and hit it with fierce heat, transforming the exterior into shatteringly crispy crackling while the inside stays melt-in-your-mouth succulent. Scout's signature Nam Jim — a punchy Thai-style herb dressing bursting with lime, chilli, and fresh aromatics that cuts through the richness and brings the whole dish to life. Bold, beautiful, and absolutely addictive.
ROASTED BOTTOM ROUND ROLLED BEEF
Scout's Slow-Roasted Beef — The Secret Weapon
This is the one that has guests asking "What is that incredible beef?" We take prime bottom round and coat it in Scout's legendary Red Roast rub — a closely guarded blend that creates a deeply savoury, caramelised crust. Slow-roasted until it's blushing pink and achingly tender, then rested to lock in every drop of flavour before being carved into generous, juicy slices. And here's where it gets really special: we serve it swimming in Scout's infamous "Moo Juice" — our utterly unique, can't-get-it-anywhere-else jus that's become the stuff of legend. Rich, glossy, packed with umami magic, and so good your guests will be mopping up every last drop. This is roast beef elevated to rock-star status.
HARISSA & LEMON ROAST CHICKEN
Harissa & Lemon Grilled Chicken — Fire-Kissed Perfection
Ethically-raised chicken that lived the good life, bathed in a vibrant harissa marinade that brings just the right amount of North African heat and smoky spice — bright, bold, but beautifully balanced. We oven-roast them until they're juicy and tender, then give each piece a scorching kiss on our blazing hot char grill, creating those gorgeous flame-licked stripes and a hint of that irresistible char. The finish? A cool, creamy drizzle of zingy lemon yogurt that cuts through the warmth and ties everything together in perfect harmony. It's fire and freshness on one plate — chicken that's anything but ordinary.
OSSO BUCO-BONE WITH A HOLE
Osso Buco — Italian Soul Food at its Finest
Literally "bone with a hole" — and that hole is pure gold. This is a Milanese classic that's all about time, patience, and that incredible marrow treasure hidden inside the bone. We take cross-cut veal shanks and braise them low and slow in a fragrant bath of white wine, aromatic vegetables, and rich broth until the meat is so tender it's practically falling off the bone. But the real star? That silky, buttery marrow that melts into the sauce, creating layers of deep, luxurious flavour that you simply can't get any other way. This is the kind of dish that makes you slow down, savour every bite, and remember why Italian nonnas have been making it for generations. Comfort food that's also pure elegance — utterly unforgettable.
LAMB FORQUATERS QUARTERS
Smoked Lamb Forequarter — Turkish Fire & Soul
This is ancient Anatolian tradition meets New Forest fire mastery. We take whole lamb forequarters and massage them with a heady blend of smoked paprika, garlic, oregano, and fresh thyme — herbs that have been perfuming Turkish kitchens for centuries. Then comes the magic: a long, slow smoke that builds a deep, dark crust and infuses every fibre with that intoxicating wood-fire aroma. We sear it fast and fierce to lock in the juices, then let it roast low and slow for hours until the meat is so tender it pulls away from the bone with barely a whisper. The result? Lamb that's unbelievably succulent, gloriously smoky, and packed with bold Mediterranean flavour. Serve it carved and glistening, with vibrant roasted vegetables and a punchy fresh mint sauce that cuts through the richness. This is the kind of centerpiece that stops conversations and starts legends.
A FULLY-VEGAN HOG ROAST
Here's an exciting version that celebrates all research and development (hard work)
Hunter's Hogless Pulled "Pork" — The Game-Changer
This one's been a labour of love — and it shows. We've spent months perfecting Hunter's signature vegan roast until it genuinely rivals our legendary pulled pork for flavour, texture, and that irresistible smoky depth. Built on a base of seitan and slow-cooked pulled mushrooms, then seasoned with the same bold spice blends we use on our meat roasts, this dish pulls apart in gorgeous, juicy strands and takes on char and smoke like a champion on the grill. It's not a compromise, it's not "the vegan option" — it's a showstopper in its own right that meat-eaters genuinely rave about. Proof that when you put in the time, care, and craft, plant-based can be every bit as crave-worthy, tender, and deeply satisfying as the real deal. Everyone at the table deserves something spectacular — and this delivers.