Cue Point was established on a passion to create more than just amazing BBQ. They create, innovate and inspire the full range of their audience’s senses, making everything from their sauces, pickles to their liqueurs in house.

Head Chef Joshua Moroneys’ extensive experience in the world of smoked barbecue has enabled him to explore diverse cooking techniques, flavours and methods e.g. Argentinian, Texan, Afghan, Guyanese, Brazilian etc. taking British Barbecue to new heights and fusing it with an array of inspirations and experiences, in the process of developing an entirely unique cooking style.

Cue Point’s menus range from small plates and canapés to full 8-course dinners customised to each client's specifications and even palates. They may be a BBQ company, but they have a diverse skill set and love to integrate French cooking methods into everything they do as French methods define the very nature of food.

They’ve been mentioned in The Evening Standard, Time Out and ELLE magazine and have recently gone halal with their chicken and beef in order to promote diversity in cooking, and their values. Leave your guest’s mouths watering with Cue Point’s delicious and unique BBQ feasts!

Beer brined cauliflower croquettes with wild horseradish mayonnaise

Starter

16-hour smoked salt and pepper rubbed beef brisket with triple cooked potatoes

Main course

Smoked treacle sponge with clotted vanilla ice cream

Dessert

Second sample menu

Smoked pork croquettes served with a dill sriracha mayonnaise

8-hour smoked, pulled chicken thighs served with triple cooked potatoes, caramelised onions, pork dripping gravy, grilled broccoli, wild leaf and heritage tomato salad with a selection of pickles and salads

Burnt lemon tart with vanilla bean Chantilly cream

Cue Point Catering

About Cue Point Catering

Starter

Main course

Dessert

Starter

Main course

Dessert