Our Regent Street restaurant was born out of the fusion of Texan BBQ and Taiwanese Bao Buns. All Bao + BBQ meat is chamber smoked in-house and prepared in our open kitchen.
Each cut of beef is sourced from long-horn, free-roam Gloucestershire cattle. With the help of our award-winning butchers, every cut has the PGI (Protected Geographical Indication) mark. This means that its quality is unique to its specific geographic area.