Turner, who is behind London butcher Turner & George and has previously been involved with meat-focused restaurants Hawksmoor, Pitt Cue Co. and Blacklock, will oversee the launch of a new menu across Bodean’s four-strong estate next month, which includes restaurants in Covent Garden, Tower Hill and Camden.
Alongside this, Boden’s flagship site in Soho will also be undergoing a redesign that the group says will ‘reflect the sultry, rock’n’roll vibe of its former years’ and feature a modernised colour palette of French navy, coral, cerise, and amaranth.
“Collaborating with Richard has been a total game changer”, says Gemma Hampton-Stone, Bodean’s managing director, who has worked closely with Turner on the menu and across all areas of the collaboration.
“His passion for authentic barbecue means we have a clear vision - returning to our original ethos, and reviving the essence of great barbecue.”
Turner’s new menu, which will launch on 20 March, will embrace Bodean’s original philosophy of ‘barbecue, bourbon and beer’.
Alongside classic dishes such as American shrimp cocktail and the Carolina pulled pork sandwich, the new menu will feature a platter with pork ribs, beef ribs, pulled pork, brisket, smoked sausage, vinegar slaw, pickles, and Texas toast, available to order with Turner’s newly developed ‘bone suckin’ sauce’.
Drinks will include a selection of American whiskey, with a strong focus on small-batch bourbon and rye, and beers from London-based breweries including Five Points and Gipsy Hill Brewing.
“Bodean’s is an institution, and I’m staying true to what made it special, offering a traditional smokehouse experience that honours the past and embraces the present,” says Turner.
“The new menu delivers on authentic flavours that stay true to the craft and culture of barbecue, using produce sourced from trusted farms and suppliers that prioritise animal welfare and traditional farming techniques.”
Bodean’s was founded in 2002 by Canadian restaurateur Andre Blais.