The Pump House, Waterfront, Barry
Given the success of the Hang Fire brand, it was only a matter of time, before a permanent home was found. Samantha Evans and Shauna Guinn, the passionate duo who launched the concept only 3 years ago following an adventure across America, where they repaired an old drum smoker deep in the Appalachian Mountains, cooking 500 racks of spare ribs at a rodeo in Houston. A love for smoking slow and low barbecue was lit and an idea blossomed. Regularly found at pop ups, street food markets and at their own smoke house in Llantwit, the girls knew it was time to find a permanent home. The Pump House in Barry was the perfect location, away from the already saturated Cardiff market, Barry has welcomed the venture with open arms.
The launch early in March has proved a huge success and guests were treated to samples of the menu. Original recipe rubs, Creole file gumbo: slow and low stew form Louisiana, made with jumbo shrimp, own smoked Louisiana sausage and ground Sassafras leaves, served with rice. Smoked chicken waffles: wood smoked chicken in a crunchy coating, with freshly made waffles thins, served with deep South style sweet potato fries with a jug of black ‘n’ white pepper gravy, delicious, you just have to try them. The Parilla Grill (Wales’ first custom built wood fired burner) delivers amongst others flat iron steak, 9oz dry aged, grilled on oak wood, with Argentinian chimichurri fries and salad garnish. What more could you want, other than perhaps, homemade and crafted soda ‘Triple soda’ devised by the girls in conjunction with Pipes Brewery, a collaboration paired to suit the Hang Fire taste. Add to the mix a selection of local crafted beers and ales, and fresh and varied food, and you’ve got Hang Fire, a place where you know the food has been created with passion and a vision to share the love. Perfect. You need to book at least a month in advance, that’s how good this Southern hospitality is! Love it.
ANTONIA LEVAY