Review: The Joint


The pulled pork revolution has made it to Marylebone. And it tastes fantastic.

You’d be hard pushed to find anyone, anywhere in the capital who isn’t aware of the recent surge in offerings of pulled pork. From East End pop-ups to high street chains – everyone’s at it. The Joint, however, are the pulled-pork revolutionary, the Che Guevara of the slow-cooked swine.

Beginning life in August 2012 as a pop-up, The Joint founders Warren Dean and Daniel Fiteni set up shop more permanently in Brixton Village Market. The Joint mark II, is a big, bright and distinctive dining space on New Cavendish Street. The ‘shabby-chic’ spacious interior captures the simplicity of the menu; the focus here is a succinct menu designed to deliver the flavour overload you expect from 16 hour slow cooked pork (or chicken).

So what did we eat? First, the star of the show, the BBQ. A light, soft brioche bun encapsulates a generous serving of warm, moist pulled pork, accompanied by sweet candied apple bacon, slaw and salad. My first bite unleashes a wave of flavour – the sweet BBQ sauce that coats the tender pork coupled with the sweet-salty candied apple bacon takes me out of wet and cold lunchtime in Marylebone to a sunny, summers afternoon in Tennessee. The flavours are unashamedly bold, and a million miles from some of the pretentious pulled pork options you may have encountered elsewhere over the last few months.

Throw into the mix some great sides that come served up in paper parcels (we especially recommend the hot wings and onion rings), and it’s glaringly obvious why The Joint is gathering quite a following.

But don’t just take our word for it, head over there and get your hands on some of the tastiest meat in Marylebone.


19 New Cavendish Street

Nearest Tube: Bond Street/Baker Street/Regents Park

Phone: 020 7486 3059


About Author

Content Writer at Marylebone Online.