BLACK CACTUS BBQ

Operating out of a former Pentecostal church in Walthamstow, this Texas-style barbecue joint shares its floor space with the copper stills of a working brandy distillery. It is a distinct pairing – smoke and spirits – housed within an industrial hall where the dining tables look out over the production floor. The setup is a permanent residency for founders Matt Kears and Josh Alcock, who moved from construction work to pop-ups before settling their 130-gallon offset smoker here. The cooking relies entirely on live fire and wood, adhering to the slow, labor-intensive methods of traditional Texas pits. Because the smoker dictates the pace, the food is finite; service runs on a "until sold out" basis, and an empty tray means you are out of luck for the day. The menu changes on a strict weekly rhythm. Fridays are dedicated to smoked dry-aged burgers, while Saturdays feature the heavy trays of brisket, wagyu tri-tip, and hot links. Sundays shift toward a seasonal roast platter. The bar is naturally the domain of the host distillery, Burnt Faith. Instead of a standard wine list, the drink options focus on the house spirit, with cocktails like Sazeracs or Burnt Negronis often served alongside a neat pour of the brandy made just a few feet away.