Member Spotlight: Big Nath’s BBQ

If you thought an 8-hour plane ride to the US of A is what would be required to get your chops round some serious smoked meats from the best bred cattle in the land, then you were wrong! Big Nath’s Texan BBQ-style joint packs a punch when it comes to that sweet, smoky BBQ right in the heart of Bristol. With a hugely popular BBQ Skool operating alongside their street food & pop-up venture, we caught up with head pitmaster Nathan and business partner Kinsey to find out how a passion project during lockdown turned into a smokin’ success story.

When did your passion for BBQ start, and how did you end up in the hospitality industry?

I’ve always had a love for BBQ, even from a young age. But it was during lockdown that I truly had the time to refine my skills and create something new. I made a big career pivot, moving from being a construction site manager to pursuing this passion full time.

Is there an independent hospitality business that inspires you?

Bianchis is a big inspiration to me—not just because their food is exceptional, but because they truly make it about people. They’ve managed to stay true to their ethics and values, no matter how successful they get. That’s something we try to emulate in our own business.

What are your favourite events to trade at?

The Tobacco Factory Market is always fantastic—it has such a loyal, vibrant community. Thanksgiving is another one that stands out. It’s an event we look forward to every year; the energy is always incredible.

One dish everyone must try?

Our OG Dirty Fries are a must! We’ve stacked them with hand-cut fries, creamy mac and cheese, 16-hour smoked pulled pork, our signature BBQ sauce, homemade pickles, and a touch of mustard. They’ve even won awards for their taste!

If you could change one thing about the sector, what would it be?

I’d love to see a change in the way the sector is taxed. The VAT burden can be crippling, and it’s tough when people don’t always understand the true cost of the food we serve. For instance, we spend up to 18 hours preparing our dishes, and that’s before we even factor in the rising costs of fuel and electricity.

What’s the most important lesson you’ve learned running this business?

The biggest lesson? My partner Kinsey is always right! And the second lesson: just keep going. Even when things get tough, you’ve got to push through and keep moving forward.

How do you manage the work-life balance?

To be honest, we’re still working on it. Our business takes up so much of our time, but we’re trying to find that balance. I’m hopeful that in the future, we’ll get the equilibrium we need.

How do you keep staff happy?

We believe a happy team is a productive team. We make sure to listen to our staff, adapt to their needs, and never ask them to do something we wouldn’t do ourselves. And, of course, we keep them well-fed!

What song best sums up your business?

“Ring of Fire” by Johnny Cash

What hobbies do you enjoy outside of work?

I’m all about weightlifting, spending time with our puppy, Miss Pickles, enjoying food prepared by others (it’s a treat!), and travelling whenever we can.

Tell us about a highlight from your time trading so far.

It’s tough to pick just one, but right now, the BBQ Skool stands out. Watching what we’ve built and having the privilege of teaching others about BBQ is incredibly rewarding. We genuinely love it.

What’s one eating experience that has stayed with you?

Our trip to Snow’s BBQ in Lexington, Texas was unforgettable. We queued for four hours in the freezing cold, enjoying fire pits and free Bloody Marys and beers. When we finally got our platters, the pork steak was so delicious it’s burned into my memory.

What’s your ultimate food guilty pleasure?

It’s got to be a classic doner kebab! Sometimes, you just need that comforting, not-so-classy indulgence.

If you weren’t working in hospitality, what would you be doing?

I’d probably still be in my old job as a construction site manager. I spent 15 years in the industry before being made redundant at the start of lockdown.

If you could go back to the beginning of your business journey, what advice would you give yourself?

I’d tell myself not to say yes to everything. Also, remember: everyone has bad days. Don’t let it get to you—just keep going!

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