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Big Nath’s BBQ is a small independent business based in the beautiful city of Bristol. You can find us on the streets of Bristol (and sometimes further afield) slinging out glorious BBQ munch at street food markets. We also do private events and have just opened our very own BBQ skool!


Nath always dreamt of being a chef… and it was lockdown that allowed him the time to create chaos in the kitchen, perfecting Big Nath’s signature BBQ sauce recipe. Having worked as a site manager in construction for 15 years it felt like now was the perfect time to start a new venture. Nath’s pitmaster skills are entirely self-taught too.

Teamed with Kinsey, his life and business partner, who has a background in mental health nursing and event management. She manages more of the organisational side of the business, making us a good team with different skill sets! We began with a couple of small BBQ events, lots of trialling recipes, methods and research. Then the first big step came with securing a dark kitchen in January 2021, in Old Market. We were now serving takeaways to Bristol and on a steep learning curve for the hard graft of hospitality! That summer we changed up takeaways to street food and have continued building our BBQ empire.

We have been overwhelmed by the support we’ve had - whether it be our Mum’s helping with the washing up, our lovely regular customers (who are always hungry) or the Bristol indie community. Food is about people! We have collaborated with many other Bristolian institutions and will continue too.


Our Produce

We strive to source as much of our produce as locally as possible (Devon, Somerset and Wiltshire). We use Dave Giles butchers (we love them) on Gloucester Road who ensure all of the meat we cook is high welfare too. Our bread comes from Pano Bakehouse, another local business.

We use electric pellet smokers and love the combination of hickory, maple and cherrywood – it gives the ultimate flavour. Then there’s our award winning BBQ sauce – which is where it all started! This was the first recipe that Nath nailed down in lockdown and now it is a staple to our dishes. We’ve expanded our repertoire and experimented with supper clubs but brisket will ALWAYS be the classic that remains on the menu.

You can always expect handcrafted, slow cooked, smoky and generous portions from us 😊

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