Shambles Kitchen

We smoke all our own meat for the Pulled Pork and Reuben sandwiches in the shop. No liquid smoke. No short cuts.

Nearly shawarma time. See you tomorrow at the York Food Festival.

We’ve got a big charcoal BBQ set up this weekend @yorkfoodfest. Find us by Pret for some chicken shawarma. VEGANS: The cauliflower shawarma is back too. 💚

Our Charcoal Kebab BBQ is back! Come and find us at the York Food Festival this Saturday and Sunday.

Me and my brisket rep’ing the meaty history of the Shambles.

The Shambles is one of best preserved medieval streets in the world. ‘It has overhanging timber-framed buildings, some dating back as far as the fourteenth century. It was once known as The Great Flesh Shambles, probably from the Anglo-Saxon Fleshammels (literally 'flesh-shelves'), the word for the shelves that butchers used to display their meat. As recently as 1872 twenty-five butchers shops were located along the street, but now none remain.’*
We’re doing our best to keep some of it’s meaty history alive. In fact, when you walk down the Shambles today you can smell the meat for our sandwiches smoking in our big smoker round the back of the shop.
*wikipedia

Pulled pork. Pork collar, smoked in-house, with fresh Asian slaw, sour bun and homemade sauces. Smokey and fresh. Sweet and sour. It’s a zenwich 🙏

Starter/ canape from the awesome wedding of Tabatha and Olly last night. Such an awesome feeling to play a small part in the big day of two of your wonderful mates. Sore head today. 🤕

Step 1 in the making of our Piccalilli: Leave chopped veg in salt overnight. Gives it a little sourness to get things started.

Pork Pibil for my lunch today. Going big on the pickled chillies too. The pickle takes the heat out of the chillies but gives you an awesome pop of flavour.

Burrito stall’s looking 👌Open err day.

Happy Easter everyone. The shop and the burrito kiosk are both open. A quick bite with a side of sunshine.

In 2003-4, I did a year-long study abroad programme at the University of South Carolina - in the deep south of the US.
At the time, American food meant fast food as far i was concerned. That was until I was introduced to Pulled Pork: Pork shoulder that’d been cooked for hours with the low heat of wood smoke. I’d never seen anything like it (This was years before Man Vs Food).
It became a staple of my tailgating experiences before USC’s College Football games - along with 80,...000 other fans.
It wasn’t until many years later that I tried to recreate what I’d eaten. In SC I’d loved the bright yellow honey mustard sauce. But it was always mixed in with the meat. That was how you do pork in South Carolina.
I prefer to taste the meat and the effort gone into sourcing and preparing it. So I created a sandwich with a sour bread instead of brioche. As well as mayo-less Asian slaw with coriander and lemon to cut through the fatty meat.
It’s a sandwich of subtle smokey flavours along with zingy, crunchy salad and sour bread to balance the sweet apple bbq sauce I created for the job - although it doesn’t need it. Hope ya’ll enjoy it.
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There’s beef in the streets. Brisket smoked for this weekend’s Barbacoa.

Triple threat. There’s sandwiches. And there’s SANDWICHES.

We asked on our Insta Story how we should cut our pickles: Round or Long. Here’s they are. Long AF.

King of Fridays: The Shambles Reuben.