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The accolade of Best BBQ in London is highly prized and hotly contested. With a window of just a few weeks every year to hone our skills, the British are not a nation of renowned BBQ experts. However, we think the title of best BBQ in London deserves to go to the Jumeirah Lowndes Terrace. Let us explain why.
Firstly, they were named one of the top three al fresco restaurants in 2011 by ES Magazine; secondly, they have a South African Executive Chef, Martin Gabler, who was runner up in the 2012 British BBQ Championships. This means that he is not only good at cooking a steak to your liking, but he also has a flair for creating expressive marinades, basting sauces, and winning combinations of flavours.
The Terrace BBQ menu will be running throughout the summer serving meat and seafood grilled on the BBQ, along with a wide variety of salads, sandwiches and burgers. One of their most popular menu items is, unsurprisingly, their grilled burger. These are made with British beef and contain subtleties such as finely chopped chilli, Dijon mustard and parsley.
The Terrace itself is a rather unusual area to find in Belgravia. Hidden behind the Jumeirah Lowndes Hotel, it is tucked away in a pedestrian square that borders Motcomb Street. Close to Harrods and Sloane Street, this provides the perfect environment for guests to step out of Knightsbridge and enjoy the best BBQ food in London, on a raised terrace suntrap, enjoying a fine selection of cocktails, beer or wine.
Earlier this year, Martin Gabler held a series of BBQ masterclasses aimed at teaching budding BBQ chefs the art of the grill, and sharing his secrets on how to season meat, prevent over-cooking and sticky grills, and of course how to serve up the ultimate burger. These courses were a great success and Martin will have to work hard next year to prevent the students surpassing the master.
As a small taster, here is Martin’s recipe for his special piri piri marinade.
For best results marinade your meats overnight before putting them on the BBQ – this can also be used as a piri piri sauce.