Our Story

Built on Passion. Driven by Craft.

Burnt Smokehouse wasn't created by lifelong restaurateurs.

It was built by two people with a genuine passion for exceptional food.

Before opening Burnt in 2023, founders Sufia Khan and Abidur Tarafder came from completely different careers. Sufia worked as an NHS mental health therapist while Abidur worked for National Rail. What united them was a love for travelling, discovering great food and a belief that East London deserved authentic, low-and-slow barbecue done properly.

Through their travels, they developed a deep appreciation for the craft of Texas barbecue. The patience, precision and respect it demands. They also recognised that authentic smoked barbecue, particularly for those looking for halal options, was incredibly difficult to find. Rather than waiting for someone else to create it, they decided to build it themselves.

Mastering the Craft

Opening Burnt was just the start of their journey, it was where it all truly began.

With no restaurant background, every day became an opportunity to learn. Fire management, searing methods , smoking techniques, meat sourcing and the science behind barbecue quickly became more than a passion—they became an obsession.

Over time, Abz developed into the pitmaster behind Burnt, dedicating countless hours to refining every stage of the smoking process. Every cook became another opportunity to learn, test, refine and improve. That pursuit continues today, with every service offering another chance to raise the standard.

Because great barbecue is never mastered—it's constantly evolving.

Low & Slow. No Shortcuts.

Burnt found its home beneath the railway arches of Leyton Midland Road, where the unmistakable aroma of wood smoke and slow-cooked barbecue has become part of the neighbourhood. It's a smell that tells everyone nearby exactly what's happening inside.

Everything is cooked the traditional way.

Our brisket spends up to 14 hours smoking low and slow over carefully managed wood fires before it's ready to be served. Every cut is given the time, care and attention it deserves because quality will always come before quantity.

We smoke a limited amount each day.

When we're sold out, we're sold out.

That's how real barbecue has always been.

From Local Favourite to National Recognition

Just weeks after opening, Burnt caught the attention of renowned restaurant critic Jay Rayner, whose review praised the food and introduced the restaurant to a national audience. His recognition gave Burnt early credibility and confirmed that something special was happening beneath the Leyton railway arches.

As word continued to spread, social media accelerated Burnt's rise. Videos showcasing the food reached millions of people, introducing the restaurant to barbecue lovers across the UK and beyond.

Today, Burnt welcomes guests from every corner of Britain and from countries around the world, with many making a special trip to Leyton purely to experience the food. What began as a small independent smokehouse has grown into one of the UK's most recognised names in barbecue while staying true to the passion, craftsmanship and attention to detail that inspired it from day one.

The Journey Continues

Every day starts before sunrise, long before the first customer walks through the door. Fires are lit, smokers are loaded and another cook begins.

Although Burnt has grown beyond anything its founders imagined, the philosophy remains exactly the same: never stop learning, never stop improving and never compromise on quality.

Every service is another opportunity to refine the craft. Every guest is another chance to create a memorable experience. Every cook is another step forward.

Because great barbecue isn't just cooked.

It's earned.