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- Our food -

It’s no secret but the trick to great Bar.B.Q starts with the meat; All our meat comes from trusted butchers who prepare the finest cuts from carefully selected farmers.

Our steaks come from rare breed British Beef & USDA Prime because quite frankly, we think they’re the best you can get and our pork is taken from selected cuts and include traditional breeds such as, Gloucester Old Spot, Saddleback and Large Black renowned for the quality and flavour of their meat.

Pig_72

We cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

 

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, with our Covent Garden restaurant housing almost 2000 live lobsters in our specially designed tanks, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Lobster_72

We work hard to source the best seafood from all over the country to supply both our restaurants with the
freshest produce.

We try our best to buy local where possible; selecting sustainably caught crabs and clams from Cornwall, hand-picked oysters from the South Coast and freshly caught Scallops from Scottish waters.

Shrimp_72

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.

 

Wood_72

We home smoke all our meat on our premises in Maiden Lane to get it just right so when it’s ready, we mean it’s ready and we serve it fresh, straight up from BBQ to plate.

Our Briskets and Pork Shoulder spend 16-18 hours smoking in our J&R Bar.B.Q pits to ensure a “Slow and Low” cooking experience that guarantees the tenderest piece of meat.

When you order our St. Louis style dry-rubbed ribs, you know they’ve spent over 6 hours in our pit to make sure we deliver that right amount of smoky goodness.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

Smoker_72

Covent Garden Menus > Kings Road Menus > See who's playing at
Covent Garden > See who's playing at
Kings Road >
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- Covent Garden Our food -

It’s no secret but the trick to great Bar.B.Q starts with the meat; All our meat comes from trusted butchers who prepare the finest cuts from carefully selected farmers.

Our steaks come from rare breed British Beef & USDA Prime because quite frankly, we think they’re the best you can get and our pork is taken from selected cuts and include traditional breeds such as, Gloucester Old Spot, Saddleback and Large Black renowned for the quality and flavour of their meat.

Pig_72

We cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

 

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, with our Covent Garden restaurant housing almost 2000 live lobsters in our specially designed tanks, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Lobster_72

We work hard to source the best seafood from all over the country to supply both our restaurants with the
freshest produce.

We try our best to buy local where possible; selecting sustainably caught crabs and clams from Cornwall, hand-picked oysters from the South Coast and freshly caught Scallops from Scottish waters.

Shrimp_72

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.

 

Wood_72

We home smoke all our meat on our premises in Maiden Lane to get it just right so when it’s ready, we mean it’s ready and we serve it fresh, straight up from BBQ to plate.

Our Briskets and Pork Shoulder spend 16-18 hours smoking in our J&R Bar.B.Q pits to ensure a “Slow and Low” cooking experience that guarantees the tenderest piece of meat.

When you order our St. Louis style dry-rubbed ribs, you know they’ve spent over 6 hours in our pit to make sure we deliver that right amount of smoky goodness.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

Smoker_72

- Covent Garden Menus -

Use the links above to view, download or print PDFs of our menus.

Menus are samples only…items and prices are subject to change.

 

 

CallEmailBook

- Kings Road Our food -

It’s no secret but the trick to great Bar.B.Q starts with the meat; All our meat comes from trusted butchers who prepare the finest cuts from carefully selected farmers.

Our steaks come from rare breed British Beef & USDA Prime because quite frankly, we think they’re the best you can get and our pork is taken from selected cuts and include traditional breeds such as, Gloucester Old Spot, Saddleback and Large Black renowned for the quality and flavour of their meat.

Pig_72

We cook real home-smoked U.S Bar.B.Q the old school way with wood and time.

Our guide to the 4 main styles of the Big Easy BBQ:

TEXAS BAR.B.Q – Beef is king!

The 4 main regional styles of Texan Bar.B.Q:

East Texas – slowly cooked over hickory wood until it falls off the bone & marinated in a sweet, tomato-based sauce.

Central Texas – “meat market style,” originated in the butcher shops of German and Czech immigrants, it is rubbed with spices & cooked over indirect heat from pecan or oak wood.

West Texas – “cowboy style,” cooked directly over mesquite to give it that deep, smoky, bitter taste.

South Texas – features thick, molasses-like sauce to keep the meat incredibly moist or Barbacoa style which involves goat, mutton, whole animals and even the head of a cow, traditionally it is cooked in a hole, dug in the ground.

 

MEMPHIS BAR.B.Q – Ribs & Buns.

ST LOUIS PORK RIBS: Our ribs are dry rubbed – that means we’ve seasoned them with salts and spices to gave it that famous blackened crust.

BAR.B.Q SANDWICHES; typically chicken & pork, chopped, and served in a simple bun, topped with some of our home-made ‘slaw

CAROLINA BAR.B.Q – Hog-tastic.

Served pulled, shredded, chopped, or even sliced. The pork is rubbed with our blend of spices and then mopped with a spice and vinegar baste during smoking.

KANSAS BAR.B.Q – the signature is in the sauce.

It involves a wide variety of meat, smoked with a dry rub but the key ingredient is the wonderfully thick and sweet sauce served on the side.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

We’ve been working with the same fishermen for the last 20 years, they trawl the icy waters off Nova Scotia, following the seasons to ensure that we always have the finest lobster around.

We have them flown in 3 times a week, with our Covent Garden restaurant housing almost 2000 live lobsters in our specially designed tanks, so we are pretty confident that we offer you the freshest lobster available direct to
your plate.

Lobster_72

We work hard to source the best seafood from all over the country to supply both our restaurants with the
freshest produce.

We try our best to buy local where possible; selecting sustainably caught crabs and clams from Cornwall, hand-picked oysters from the South Coast and freshly caught Scallops from Scottish waters.

Shrimp_72

Our “wet “ ribs are dry rubbed and sauced throughout their entire cook to ensure that authentic sticky lip smacking experience with every bite.

The “Dry ribs” are rubbed and cooked just like our “wet” ribs however we don’t use sauce and we let the rub and smoke create a “bark” ensuring a crispy exterior with a succulent interior and create those ever popular burnt ends.

We cook low and slow over a variety of different woods to create that real authentic BBQ taste.

What’s good to know:
If you like your meat strong & smoky choose melt-in-the mouth Texan brisket cooked over hard woods, such as, Hickory and Oak.

If you like your meat mild & sweet then have our St Louis pork ribs and Bar.B.Q chicken, that is cooked over cherry, apple and other fruity varieties.

 

Wood_72

We home smoke all our meat on our premises in Maiden Lane to get it just right so when it’s ready, we mean it’s ready and we serve it fresh, straight up from BBQ to plate.

Our Briskets and Pork Shoulder spend 16-18 hours smoking in our J&R Bar.B.Q pits to ensure a “Slow and Low” cooking experience that guarantees the tenderest piece of meat.

When you order our St. Louis style dry-rubbed ribs, you know they’ve spent over 6 hours in our pit to make sure we deliver that right amount of smoky goodness.

 

Please note, that because of the cooking methods used to produce our fresh Bar.B.Q, it is always served warm, not piping hot.

Smoker_72

- Kings Road Menus -

Use the links above to view, download or print PDFs of our menus.
Menus are samples only … items and prices are subject to change.

- Music -

Fancy kicking off 2015 with a bang by winning a record deal?  Of course you do!  If you are a blues inspired vocalist or band who are looking for their next big break and have never been signed before – we are looking for you!

 

We have teamed up with our good friends ‘The Blues Magazine’ and ‘Mascot Label Group’ to bring you this opportunity of a lifetime.

 

The rules….

You must be 18 or over and not had a previous or existing signing to a major or independent record label, with the exception of self-released material.

 

Email a link to a YouTube video or a recent live performance to futureofblues@teamrock.com.  The video has to include at least two original songs, but can include an additional cover song.

 

Five finalists will be announced on March 5th and the winner will celebrate with a gig at ‘The Future of Blues’ finale event at Big Easy Covent Garden soon afterwards.

 

The closing date for entries is March 2nd 2015 – good luck!!

 

Click here for full terms and conditions of the competition

Gifted guitarist Andy Walton has years of session and television experience, including leading the house band on renowned, long-running TV show ‘The Footy Show’ in Sydney, Australia.

A charismatic front-man, his love of delivering outstanding, memorable shows means he can adapt to any venue and knows how to play to every audience. It has seen him perform at stadiums, events and even local pubs and travel to Cyprus, Oman, Jordan, Germany and Afghanistan to perform for the troops.

A showman through and through, he loves nothing more than ripping solos and singing his heart out.

Clayton Moss has had a pretty mind blowing career, he is the lead guitarist and one of the major songwriters with Queen’s Roger Taylor’s band The Cross. He has recorded and toured three albums with the band all over the world and sold out the 20 year re-union gig in December 2013.

He has also he recorded and toured an album with Then Jerico, performing at the Royal Albert Hall supporting Brian May from Queen, played with Roger Daltry from the Who at the famous Marque club in London and supported BB King on the Bleeding Harp European tour at the Zlin Blues fest.

He cites that playing ‘I’m in love with my car’ with Roger Taylor and Brian May as one of the highlights of his career… who wouldn’t!

James music career started, like any good guitar player, listening to The Beatles, Led Zeppelin, and Hendrix and jamming with his brother in their bedroom. After creating a demo tape, the brothers moved to London, signed a recording contract, bought proper guitars, and eventually sold over 20,000 albums worldwide.

The brothers toured Europe and the UK extensively, appeared in NME, Time Out and The Guardian and racked up a few rock ‘n’ roll claims to fame along the way; Brian Wilson dug their record, Fountains of Wayne pinched their album artwork and had to burn a warehouse full of their albums, putting James into Rolling Stone magazine and they signed a publishing deal with Nashville’s Bug Music, home to Johnny Cash’s catalogue.

We just don’t think good times are complete without some great live music so we have a collective of featured Blues artists and musicians playing seven nights a week at both our joints.

On our local stage on the King’s Road, our house band is on daily from 8pm.

At the bigger stage in Covent Garden, we have musicians playing 2 or 3 sets nightly up to 1am.

Real musicians playing real music… check out their bios above.

 

< What’s on in Kings Road

What’s on in Covent Garden >

Neil is our secret pop superstar – he has a soulful voice with a blues edge and is a successful singer and actor as well as being a talented musician. Neil studied at the Winchester College of Music and is accomplished at several instruments including the saxophone and trumpet.

Neil has been signed by several labels including EMI and Elecstar and has received global airtime on both radio and TV stations. He was voted best voice by Cosmopolitan and has been the subject of many published music articles. He established his pop credentials by working alongside Peter Balotti who produced some of Donna Summers greatest hits and has sung on many albums over his career, including Mick Fleetwood, Pete Badens and the Remix Factory featuring Brittany Spears and Madonna.

Today Neil writes and produces his own music.

Sam is our Aussie golden girl, she is a gifted vocalist and keyboard player with years of industry experience. With a natural warmth and soulful quality to her voice, she loves nothing better than performing to crowds, always adding her own personal interpretation to every song.

Sam has performed all over the world but has also spent a lot of time in such diverse locations as; Cyprus, Oman, Jordan, Germany and Afghanistan playing to the British Forces to help boost morale.

Sen is a bit of a musical prodigy; naturally talented he is the third out of four generations of the Avlianos family and was classically trained from the age of 9. Winner of the prestigious Soundwave trophy he won an assisted scholarship from the Welsh College of Music and drama graduating at just 18 years of age.

Leaving Barry, S.Wales for London Sen quickly made a name for himself as a talented blues, rock and metal guitarist on the live scene. His exceptional guitar playing has seen him tour all over the world and he was also the first British musician to entertain UK frontline forces in Afghanistan. Over the years he has jammed and worked with the likes of Roy Harper, Robben Ford, Gary Moore and Queen to namedrop just four…

Steve started out as an actor and has appeared on stage at the National Theatre and the Rep Theatre before taking the lead as Buddy in the international hit “Buddy – The Buddy Holly Show” Steve appeared in the West End and Broadway before leaving to perform worldwide with his own comedy band “Buddy Holly & the Cricketers.

Steve was the lead guitarist for the Overtures (Britain’s finest 60’s showband) performing for Elton John, Sir Paul McCartney & Elvis Costello and now is a regular on the London live music scene, he is often found at Big Easy Kings Road and the luxury venues of the Dorchester Group. He plays guitar, piano and harps blue covering a range of styles from early R n B of Louis Jordan, Ray Charles hits, 60`s blues, American Songbook to the hits of today. No matter what style, Steve feels at home with blues. Steve will hold the blues close to his heart.

Tony is a Big Easy legend – having starting playing at a ‘local bar’ 22 years ago to make some cash, as his career took off he continued to perform at Kings Road whenever he was in town, as an opportunity to cut his musical teeth and perform the blues and rock music he loved – Tony is now the Music Director of the Big Easy group and is often still found playing live on the stage.

Tony has performed almost six thousand live show with both original and cover material and spent some fun-filled years touring and performing with the “Freestylers” one of London’s most cutting edge break beat dance acts. He has played countless major music festivals in the UK, Europe, and the USA; Glastonbury, Reading V, Carling, Essential, Rosskilder, Benicàssim, Monteux Jazz Festival, Cork Jazz Festival and appeared on TV and Radio; “Top Of the Pops” MTV, BBC Radio One Lamak Live.

Tony has also toured the USA supporting Lenny Kravitz and has performed countless guitar sessions on Movie soundtracks and TV and Radio Ads.

His proudest moment? Carlos Santana telling him he was a “Great Guitar Player” and the fact he considers Big Easy his second home…obviously!

Covent Garden Menus > Kings Road Menus > See who's playing at
Covent Garden > See who's playing at
Kings Road >

- Covent Garden Daily specials -

Every day is a special day at Big Easy

DAILY SPECIALS MENU
  • DAILY
    LOBSTER FEST
    only £20
    CANADIAN HARD SHELLS FROM THE
    ICY WATERS OF NOVA SCOTIA
    THE BEST MONEY CAN BUY!
  • MONDAYS
    THE BIG PIG GIG
    only £19 pp
    LIMITLESS BAR.B.Q, A PORTION OF RIBS
    & A BREW
  • TUESDAYS
    SHRIMP TUESDAYS
    only £19 pp
    LIMITLESS JUMBO SHRIMP OR SOUTHERN SHRIMP BOIL &
    A SLUSHIE COCKTAIL
    OR BREW
  •  
  • WEDNESDAYS
    LIMITLESS HOG ROAST
    only £18 pp
    LIMITLESS HOG ROAST
    & A BREW
  • THURSDAYS
    STEAK & LOBSTER
    only £22 pp
    STEAK & LOBSTER
    & A SLUSHIE COCKTAIL
    OR BREW

- Kings Road Daily specials -

Every day is a special day at Big Easy

DAILY SPECIALS MENU
  • DAILY
    LOBSTER FESTIVAL
    only £19.95 pp
  • MONDAYS
    THE BIG PIG GIG
    only £18.95 pp
    LIMITLESS BAR.B.Q
    & A BREW
  • TUESDAYS
    LIMITLESS SHRIMP
    only £18.95 pp
    LIMITLESS SHRIMP & A MARGARITA
    OR BEER
  •  
  • WEDNESDAYS
    UNLIMITED FAJITAS
    only £18.95 pp
    UNLIMITED FAJITAS, A MARGARITA OR BEER
  • THURSDAYS
    STEAK & LOBSTER
    only £21.95 pp
    STEAK & LOBSTER, A MARGARITA OR BEER

- History -

Inspired by the 19th century crab shacks & Bar.B.Q of the American Gulf Coast, Paul opened the original Big Easy on the Kings Road 22 years ago. Offering a large slice of that easy-going living with live music, a friendly atmosphere and hearty portions of good ol’ home-style food we have become a much-loved local of choice for millions of Londoners and a fair few home-sick yanks.

We opened our next restaurant, in Covent Garden, in 2014, with an even bigger emphasis on real home-smoked BBQ, chargrilling and fresh lobster, it helped establish us, Big Easy, as the definitive Bar.B.Q & Lobstershack in town.

We like to think of it a bit like returning to the social dining of a bygone age… friends getting together over some great food, drinks and music.

BIG EASY’S NEW POWERHOUSE…

newspaper-image12 Maiden Lane, Where Covent Garden’s Electricity Started. The original home of the Charing Cross & Strand Electricity Supply Corporation The beginnings of the Charing Cross Company can be traced back to a private installation put down in September 1883 by Messrs A. and S. Gatti to light their Adelaide Restaurant in the Strand. The plant, erected in the basement of the building, consisted of a pair of vertical multi-tubular Field boilers supplying steam to two Armington and Sims engines, each of which drove a pair of 150-light Edison dynamos by means of belts and shafting. The lighting of the restaurant was done by 330 incadescent lamps. In 1885 mains were laid to give a supply to the Adelphi Theatre, and in 1888 Messrs Gatti established a new generating station in Bull Inn Court, between Maiden Lane and the Strand. This station, which was below ground level, was equipped with three Babcock and Wilcox boilers working at 140 lb. pressure.

 

The Maiden Lane Station was taken over from Messrs Gatti in 1889 by a Company called the Electric Supply Corporation, Ltd., registered in that year with a capital of £100,000. This Company obtained a Provisional Order in 1889 for supplying electricity in the Parish of St Martin-in-the-Fields, in competition with the Metropolitan Company who supplied alternating current, and changed its name to the Charing Cross and Strand Electricity Supply Corporation, Ltd. They reorganized the Maiden Lane Station, making the engine-room on the ground floor and using the basement for the boilers. A second chimney stack was built, and the boiler plant increased to seven units, all of the Babcock and Wilcox make. A well, 184ft. 6in. in depth, was sunk in the boiler-room for the supply of feed water.

- Covent Garden Bar -

Our 9 metre back bar boasts over 500 bottles of domestic and imported whisk(e)y, tequila, rum, brandy, aged gin and mezcal amongst other fine liquor. This is where we come to play!

We finally have the space to create the drinks list we always dreamed of; we still have our world-famous frozen Margarita machines, made with up-to-date blends and a whole list of carefully crafted cocktails including; Boozy Juices, milkshakes with an alcoholic twist as well as Manhattans and Old Fashioneds on tap. Not forgetting our great list of craft beers including our exclusive Big Easy brew.

Our inspiration; the Gulf Coast, the Belle of the South, the home of Bar.B.Q. A melting pot of cultures that is reflected in the parties they throw and the many spirits they serve.

Want to join the party?

Our main bar is licenced for drinks Monday to Saturday until 11.30pm and 10.30pm on Sunday and for drinks and food until 1am Thursday to Saturday.

Use the links above to view, download or print PDFs of our menus.
Menus are samples only…items and prices are subject to change.

- Kings Road Bar -

We like to live by the philosophy that a fine beer may be judged with only one sip, but it’s better to be thoroughly sure, so we spent time making thoroughly sure that we have one of the best drinks list around. From our extensive wine list for the connoisseur, to our famous margarita machines, carefully crafted cocktails and not forgetting those who just want to kick back with a great beer.

- Join Big Easy -

Be part of the Big Easy family with our Frequent Diner’s Club that will reward you for dining regularly at our restaurant. We like to think there is no other, better loyalty scheme in a London restaurant … probably!

Simply present your card each time you dine at Big Easy and you’ll receive points. Your points can then be redeemed for money off future meals at Big Easy.

Join Big Easy

 

Title
Personal details

 

Use of this card means you accept the BIG EASY FREQUENT DINERS CLUB terms and conditions

It’s EASY. Just dine at BIG EASY and for every £1 you spend (excluding tips and optional service charge) you will receive 1 (or more) point to redeem against future visits.

There are 3 levels of cards. Everyone starts on a BLUE CARD!

BLUE CARD 1 point awarded for every £1 spent
GOLD CARD 2 points awarded for every £1 spent
BLACK CARD 3 points awarded for every £1 spent

How do I become a GOLD or BLACK CARD Member?

Once you have collected 1000 points you automatically become a GOLD CARD member and when you reach 5000 you become a BLACK CARD member.

Simply present your membership card when paying your bill. For every pound spent on all food and drink items, you’ll receive 1 point (excluding tips and optional service charge).

How to redeem your points

Our point reward system is EASY.
Once you reach 500 points you can claim a £25 discount off your spend at Big Easy. You can then do this for every 500 points collected.
Or you can save to move to the next card level.

We’ll give you an additional 1000 bonus points when you move to GOLD CARD

AND an additional 1500 bonus points when you move to BLACK CARD

See what your accumulated points can earn you:

500 = £25 BIG EASY discount
1000 = 1000 bonus points & trade up to GOLD CARD, where you earn 2 points for every £1 spent
5000 = 1500 bonus points & trade up to BLACK CARD, where you earn 3 points for every £1 spent

Keep a balance of 1000 points or more on your card and you will retain your GOLD CARD status.
Keep a balance of 5000 points or more on your card and you will retain your BLACK CARD status

Use of this card means you accept the BIG EASY FREQUENT DINERS CLUB terms and conditions

  1. Members must be a minimum age of 18
  2. Frequent Diner Cards may only be used by the Member
  3. Membership card must be presented at the time of purchase
  4. Points are only awarded against payments made by the Member
  5. Points are only redeemable in multiples of 500
  6. Members qualify for upgrade when point threshold is reached, it is not time specific
  7. Bonus points are only given once at the time of the initial upgrade to higher tier level
  8. The threshold tier balance must remain on Member’s account to qualify for higher tier points
  9. If a Members points balance falls below the lower tier level then the Member earns points at lower membership level
  10. To maintain the current membership status of the member , the points balance must be at least at the qualifying level of the status earned at start of each Frequent Diner Annual Review
  11. If no activity occurs on the card for 12 months , all points are voided
  12. Points are not awarded on Gift voucher purchases
  13. Employees & families of BIG EASY and its affiliate companies are not eligible to participate.
  14. Misuse of card may result in withdrawal
  15. BIG EASY reserves the right to change, amend or cancel this program at any time for whatever reason and without prior notice
  16. BIG EASY reserves the right to refuse or revoke membership. If the Member is suspected of abusing the program then membership will be cancelled and all points on the account will be forfeited.
  17. BIG EASY Cards are not store cards or credit cards, it is our way of showing our appreciation for guest loyalty by rewarding Members for every visit to our restaurant
  18. All Cards remain the property of BIG EASY at all times
  19. BIG EASY Card is personal to the Member and points may not be transferred to or from one card to another unless that card has been lost or stolen and with the agreement of Big Easy
  20. The Member shall notify BIG EASY of any change in their personal details
  21. The Member will not receive points in respect of any bill paid for from their Frequent Diner point balance
  22. BIG EASY does not and will never rent, sell or share or part with the Membership information it receives
  23. Terms and Conditions are subject to change without notice and without liability (your general protection in law is unaffected)

Data Protection

  1. At BIG EASY, we use the Member’s information to develop and enhance the services we provide. We take the Member’s privacy seriously and comply with the Data Protection Act 1998. We would like to retain any information provided to us about Members, including details of purchases made and the use of any information to offer products and services that are likely to be of interest. If the Member has given e-mail and mobile telephone details to us, we may wish to contact by e-mail or SMS (text messaging) to provide information which may be of interest.
  2. For the purposes of the Data Protection Act 1998, the data controller in relation to the information Members supply is Corrett Restaurants Ltd, Registration Number 02869565, Registered office Eden House, Reynolds Road, Beaconsfield, Buckinghamshire. HP9 2FL. Members have the right to ask for a copy of their information (for which we may charge a small fee) and to correct any inaccuracies.
  3. Members may opt-out of any direct marketing at any time, even if they have previously indicated consent at some other time, by contacting us at the above address.
Covent Garden Menus > Kings Road Menus > See who's playing at
Covent Garden > See who's playing at
Kings Road >

- Covent Garden Shelter bar -

The Shelter is what we think a rollickin’ good time should be; friendly bar staff, great drinks and a place to hang out away from the shoppers, thoughts of the office, the tube or even the London fog.

We offer a short menu of cocktails, crafted by our talented bar team, changed seasonally and inspired by the past four centuries of mixed drinks.

We now take reservations at The Shelter, but you can still just rock up and coma as early as you like and stay late, we’re open until 1am.

We are a small venue and would like to accommodate all guests to the best of our ability, so we usually have a maximum party size of 6 people in one of our intimate individual booths or seated at our bar.

However if you are part of a larger party you can book multiple booths or hire the whole Shelter area so please get in touch and we’ll try and accommodate. ​

Please note that if you are joining us for drinks only, we do not serve our full a la carte menu at The Shelter but we have a restaurant license and therefore guests are required to purchase a little nibble from our bar snacks menu.

​Our main bar has a full bar license and is licensed just for drinks ‘til 11.30pm

Use the links above to view, download or print PDFs of our menus.

Opening Hours for The Shelter Bar

Monday – Thursday – 5pm – close
Friday & Saturday – 12 noon – 1am

Classics Cocktails Available On Request

Selected champagne, wine, beer and non-alcoholic cocktails available

Food served from our bar bites menu

Use the links above to view, download or print PDFs of our menus.

Menus are samples only…items and prices are subject to change.

- Kings Road Parties -

As the local’s favourite crabshack, we get very busy especially at weekends, so unfortunately we can’t take large bookings over 8 at weekends but we can take parties of 14 from Monday to Thursday as long as you can sit between 6-6:45pm or after 9.30pm.
Tables of 8 and above will need to order from our set menu at least 72 hours before the booking date.

Our new restaurant in Covent Garden can cater for large parties, so if you are looking to hold a birthday or big event make sure you contact them here first.

- Press -

Tatler – Food Crush: Ribs

September 24, 2014,

One rule remains: you MUST order the ribs

Read more

Esquire – London’s Best

,

Utilising four BBQ styles from Carolina, Kansas, Memphis and Texas, the Bar.B.Q chicken pit-smoked over two and a half hours is wonderful.

Read more

Jay Rayner – Easy Does It

June 26, 2014, The Observer Magazine

If you like your BBQ – and I do – you will love this. And if you don’t you are dead to me, on both counts. Properly jointed chicken wings are well smoked and well sauced. Their thick-sliced pit-smoked bacon is better still. In BBQ you choose your team and you stick with it. These (pork ribs) are thick cut. The meat has the obligatory (but often not found) pink tinge that comes with long exposure to smoke.

It’s easy to swoon over at the back-lit bar, with it’s 500+ bottles of rare spirits, more than 300 of them whisky a shimmering piece of accidental art.

Read more

London’s Best Hot Wings

, Lastminute.com blog

If you like you like your grub served in a rockin’ ‘crabshak’ atmosphere – Big Easy is the place for you. “Voodoo” wings offer a bit of magic for carnivores.

Read more

London’s Finest Lobsters

, Bar Chick

The ribs are damn tasty, but when we’re here to hit the lobbys, grilled or thermidor, they know how to have a good time.

Read more

Big Easy – Loaded Magazine

April 15, 2014,

Big Easy, located in the heart of London’s Covent Garden can only refer to the fact that the portions are BIG (massive!) and it was far too EASY to consume your body weight in delicious food.

Read more

Openings – Restaurant Magazine

,

There’s something for everyone, as long as it’s butch and American: fried seafood, barbecue, whole lobsters, steaks, burgers, sandwiches and salads – all plus-sized.  The drinks list is as expansive as the food menu with boozy slushies, cocktails on tap, X-rated shakes, well-chosen draught beers and a strong showing of bottled craft beer from the UK and the US.

Read more

Travel: A tale of two cities in the Six Nations

February 1, 2014, Independent.ie

If you’re looking for a nosebag, the Big Easy Bar.B.Q & Crabshack is opening a Covent Garden Branch soon.

Read more

BIG EASY Covent Garden on tap

January 29, 2014, The Handbook

Big Easy is branching out into Covent Garden next month complete a nine-metre bar boasting over 500 bottles with a focus on dark spirits from whisky to Caribbean rum.

Read more
Next >

- Covent Garden Parties -

Party with Big Easy

We love a celebration at Big Easy – whatever the reason. There is  the option to hire one floor, our main bar, Shelter bar or exclusive use of the whole restaurant for your event.

For all events enquiries, get in touch at coventgarden@bigeasy.co.uk to find out more.

We only take party bookings Sunday through Thursday only.

We can not accommodate parties on a Friday or Saturday evening.

 

Please note, we take bookings as normal for parties
of up to 10 who wish to dine from our A La Carte menu, Daily Specials or set Lunch, Pre-Theatre or Late Night menu in our main restaurant.

Groups of 11+ will need to order from the Party Menu or weekday lunch Party Menu

Groups of 30+ will require a minimum spend

- Kings Road Location & contact -

Big Easy Bar.B.Q & Lobstershack
332-334 Kings Road, Chelsea, London, SW3 5UR
Telephone 020 7352 4071

For reservations only please email kingsroad@bigeasy.co.uk

 

Hours of Operation

Monday to Thursday 12 noon – 11pm
Friday & Saturdays 12 noon – 12.00am
Sunday 12 noon – 10.30pm

We are open everyday of the year except Christmas Eve and Christmas Day and welcome all group and party enquiries for any occasion 

In London we’re on the north side of Kings Road Chelsea, between The Vale and Old Church Street.There’642-374 certification s plenty of on-street meter parking until 6.30pm, and then it’s free. If you’re coming by tube, either South Kensington or Sloane Square are within easy reach. Buses run every few minutes from Sloane 640-864  Square.

 

Got something to say?

Then please email listen@bigeasy.co.uk and we’ll get back to you as soon as we can.

- Covent Garden Events -

Party with Big Easy

We love a celebration at Big Easy – whatever the reason. There is  the option to hire one floor, our main bar, Shelter bar or exclusive use of the whole restaurant for your event.

For all events enquiries, get in touch at events@bigeasy.co.uk to find out more.

Please note, we take bookings as normal for parties
of up to 10 who wish to dine from our A La Carte menu, Daily Specials or set Lunch, Pre-Theatre or Late Night menu in our main restaurant.

Groups of 10+ will need to order from the Party Menu.

Groups of 30+ will require a minimum spend

 

 

LIVE EVENTS at Big Easy

We love music at Big Easy.  We love live music even more and have been privileged to have two of the world’s best blues artists play ‘up close and personal’ gigs with us –  Jonny Lang and Bernie Marsden.

You can watch their entire performances here on Youtube.

Watch this space for more exclusive gigs coming soon.

- Jobs -

For the last 20 years Big Easy, Kings Road, hasn’t just been the original London Lobstershack and Bar.B.Q but the best… and it isn’t just us who think that, as we are recognised by Time Out as the Most Authentic American Restaurant In The UK, thanks to signature dishes such as Fresh Maine Lobster, great cocktails and an award winning wine list which have made us a local institution.

March 2014 saw the evolution of Big Easy from neighbourhood hub to an iconic Central London brand with the opening of our Covent Garden flagship restaurant and the focus on delivering the best Bar.B.Q and cocktails to a new audience.

We are always on the lookout for team members that can bring our vision to life and deliver the high standards, great atmosphere and authentic food that Big Easy has become famous for, to ensure that we will continue to be recognised as the best Bar.B.Q and Crabshack in London.

If you want to live the EASY life, and think you can add value to our team then please contact us, and submit your CV to our recruitment team via jobs@bigeasy.co.uk

- Covent Garden Location & contact -

Big Easy Bar.B.Q & Lobstershack
12 Maiden Lane, London, WC2E 7NA
Telephone 0203 728 4888

For reservations only – email coventgarden@bigeasy.co.uk

 

Opening hours
Monday to Wednesday
Restaurant 12 noon – 11.30pm
Bar bites until 12am

Thursday to Saturdays
Restaurant 12 noon – 12.30am
Bar bites until 1am

Sunday 12 noon – 11pm

We are open everyday of the year except Christmas Eve and Christmas Day and welcome all group and party enquiries for any occasion

Our main bar is licenced just for drinks Monday to Saturday until 11.30pm and 10.30pm on Sunday.

In the heart of Covent Garden, we’re on the south-west side of the Piazza side, go past St Paul’s Church and down Southampton Street and Maiden Lane is the first road on the right. We’re opposite Rules! If you’re coming by tube, Covent Garden is the closest station but Leicester Square, Holborn and Embankment are all within easy reach.

Got something to say?

Then please email listen@bigeasy.co.uk and we’ll get back to you as soon as we can.

“Lobster Fest £20
Everyday noon till close”

4 months ago

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