Jones & Son Bespoke BBQs

A godsend: good barbecue in Britain – the best we’ve found, and not just because they actually know the difference between «barbecue» and «grilled food». In case you’re skeptical, they often have samples – after which, resistance is futile.
I’ve now visited just twice and wish I could go more often. Not only does the barbecue smell alluring, look great, and taste wonderful, but Toby also said what any great pit-​master should: «We’re still experimenting.» Oh, to be a test subject for all those experiments.
Food (4.5): Excellent applewood-​smoked pulled pork sandwiches (£4) made with local ingredients. Personally, I’d suggest skipping the (tasty) chili jam, which I think over-​powers the smoke and pork. The ribs (a new experiment) were great – moist and tender with a good bark (no mean feat) – though I personally would’ve liked a little more of a smoke ring and a tad more of the delicious barbecue sauce. If Toby starts making oak– or mesquite-​smoked brisket, I’ll have to initiate a weekly pilgrimage to Edinburgh.
People (5): Great people; great service. They know barbecue and will sell you a smoker (or maybe a pit). They’re also happy to talk shop… though maybe not to divulge secret ingredients.
Side note: I grew up in Texas and have a high bar for barbecue. If you’re an aficionado, this probably won’t be the best you’ve ever had, but it’s very good and it’s certainly the best we’ve had in Britain. Also, they seem to be aiming to master a range of barbecues. (Right now, it seems mostly NC-​style.) It’s absolutely worth a visit now, and I’d really love to see what they’ll have after a couple more years of experimentation.
P. S. I can’t believe they keep it up through the Scottish winter. That’s dedication.