We were invited along to Spitfire on a blustery April evening to celebrate my birthday – having already heard wonderful things about the place, we were excited to finally try it out ourselves.
As we approached Spitfire, a crowd was enjoying craft beer while sitting around the fire pit laughing and chatting, and we felt we could be on a city break in Milan or even Barcelona. Everyone knows barbecue food is big at the moment and Spitfire certainly looks the part.
We were lured in by the mouth-watering smoky aroma of meat sizzling on the two giant black smokers and good tunes tinkling in the background. Neon signs, rusty petrol cans, reclaimed metal chairs and filament bulbs give a truly cool American diner vibe. An open kitchen offers the perfect opportunity for diners to watch the magic happen (most likely while drooling).
Sam, the very young and trendy manager led us to our table overlooking the glistening water and introduced us to Christina, our attentive waitress for the evening.
Christina was extremely knowledgeable and recommended dishes from the menu bursting with meaty treats. Although it was a tough call, we chose the sausage plate and Spitfire bombs to start, washed down by a pint of Thatcher’s new Haze cider.
My sausage plate consisted of Texan-style hot-links and jalapeno cheese sausages, served with pickle chilli. My partner’s spitfire bombs of jalapeno peppers filled with cream cheese and cheddar wrapped in smoked back bacon set the bar of what was to come.
Our mains arrived, and I must say, I’ve never been happier. I devoured my baby back ribs, smoked over apple wood and hickory, dusted in their famous Pitfire rub, glazed with sticky barbecue sauce and served with crunchy slaw. After deliberating, my partner opted for the spitfire ribs: bone in belly pork dusted in Pitfire rub. Although we didn’t need more food both dishes came with dirty fries.
After loosening our belts, we demolished the peppermint cheesecake and amaretto milkshake desserts. Both were absolutely divine and left us fit to burst.
After we polished off our meal, Sam popped back over and gave us an insight into the cooking process and history of the restaurant.
This banquet was a real treat and what I might call a happy bromance. In fact, it was by far one of the best meals that both of us have tucked into in a long time. Top marks go to the quality food and second-to-none service – we shall certainly be back.