THIS SITE IS STILL UNDER CONSTRUCTION!

Ever since I was young I had a passion for barbecue food, moving away from Birmingham for a few years made me realize I took the quality of the food we get here for granted. Where else in the UK could you find quality Jamaican Jerk or Nigerian Suya other than right here?

I spent the last 4 years in Preston, perfecting my recipe and when I came back to Birmingham I found even the best Jerk to be mediocre and the Suya we get here is a rare occurrence only available in one place that I know of. I started my business to focus on having top-quality food, full stop.

I decided I would rather spend 5-12 hours making the most mouthwatering, smoky dishes with limited supply than barbecuing to meet demand, so once I sell out, you'll miss out! I recommend you pre-order your dish to ensure it'll be there when you arrive, because it's truly mystical, how this food tastes!

I use a bespoke reverse flow, offset smoker which I built with the assistance of my colleagues at Squire Engineering. I also supply reverse flow offset smokers if you're interested. I keep a constant eye on my temperatures and ensure each batch is cooked to perfection. I'm working on a solution that uses artificial intelligence to tend to the fire to give me more time to serve!

Jerk n' Suya is a game-changer. If you don't believe me come try a sample! I promise you'll be hooked!

Jerk n' Suya is a carbon-neutral business, we strictly use wood and charcoal so you don't have to feel guilty when you inevitably come back for more. Do Mother Earth a favor, and head on down for a bite!

What styles of cooking should your diners expect to find at this restaurant? Tell us more about the kitchen and the inner workings of the dining experience.

So far, I am a one-man army and I'm looking for fellow smoker enthusiasts to join the family, no CV needed! If you or anyone you know may be interested in joining our team, five us a ring!