Heidi’s BBQ Club Chronicles: where every bite tells a story – course one: The Marrow

‘The Marrow’ BBQ melted bone marrow, parsley and caper salad, pink fire onions, burnt lemon, toasted SW2 sourdough

Wine pairing: Osado White Malbec, Mendoza – a bright, lightly oaked wine that cuts through the richness of the marrow and lifts the citrus and herb notes.

This summer marks our eighth year of serving up bold, smoky, and unforgettable flavours at this iconic riverside location. Curated by Head Chef Heidi Stiller and Founder Jimmy, this year’s tasting menu is a journey of taste, creativity, and the joy of cooking over flames.

Heidi began her journey with Jimmy’s Pop in our street food kitchen, where her talent and personality quickly stood out. Through dedication, creativity, and a natural flair for cooking on the BBQ, she rose to Head Chef and now leads our culinary team with passion and innovation.

Our six-course tasting menu opens with a bold, indulgent start. ‘The Marrow’ is Head Chef Heidi’s take on a comforting classic, transformed into something truly special. The dish features BBQ-melted bone marrow served on thick-cut slices of SW2 sourdough, baked just up the road in Brixton and finished on the Big Green Egg for a perfect smoky char.

Heidi serves the marrow with a vibrant parsley and caper salad, mixed with pink fire onions, and finishes it with burnt lemon squeezed over the top. The sharpness of the capers and citrus cuts cleanly through the richness of the marrow, balancing every bite. Bone marrow itself is often described as rich, creamy and slightly nutty, with a soft, buttery texture that melts in the mouth. What begins as a humble ingredient becomes something mouthwatering and generous.

“This is real fire cooking,” says Heidi. “The flavour, the fat, the acidity, it all hits at once and flavours burst like fireworks, bold, punchy and full of intent.”

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We look forward to serving you soon.