St Katharine Docks

An exciting recipe for DJ BBQ ’S rad rum rib sauce

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Meet for Meat

Autumn 2016

St. Katharine Docks was the perfect place for #CAUnival’s launch – a celebration of food and friendship.

— CAU’s restaurant right here in St. Katharine Docks, 1 Commodity Quay, hosted a very special event back in early August. The waterside branch was chosen to launch

#CAUnival, a month-long festival celebrating friendship, kindness and sharing, in association with the international humanitarian organisation, Action Against Hunger.

Billed as the ‘feast of friends’, the launch of #CAUnival saw local residents, workers and visitors from around the docks meet up for the meat, enticed by flavours from Buenos Aires and across South America, very fitting off the back of the Rio Olympics. The event was hosted by DJ BBQ, aka Christian Stevenson, a chef, DJ, musician and Action Against Hunger ambassador. The barbecue enthusiast recently impressed Jamie Oliver to such a degree that he made DJ BBQ the presenter of his new YouTube channel, Food Tube. DJ BBQ infused the launch evening with his infectious passion for barbecue foods, drawing on his upbringing in the American South. Additionally, the multi-talented chef – also known to appear in Hollywood films and participate in daring freesports, was called upon to curate a bespoke, limited edition CAUnival music playlist, which filled all of CAU’s 19 UK restaurants with infectious beats throughout the festival.

The event not only raised awareness of the fantastic work that Action Against Hunger undertakes, it also raised valuable funds with on-site events, promotions, social media competitions, charity raffles and silent auctions. The money will be used to tackle child hunger on a worldwide basis, providing communities with sustainable access to safe water and good nutrition. Also launched on the evening was a special CAUnival menu, which was a celebratory collaboration between CAU’s Executive Chef, James Garland, and DJ BBQ himself. For every burger or meal ordered from the special menu during the festival, £1 was donated to the charity. The star of the show was the CAUnival burger – a 6oz beast for the meat lovers out there, with three different cuts of beef, aged beef fat and added bone marrow for extra bite. Also finding its way to the plates of diners was CAU’s famous chimichurri sauce: fresh, pungent and the perfect foil for the meat feast. Although CAUnival may be over, the spirit of the event and the mouthwatering food continues here in St. Katharine Docks. Why not book a CAU table today and celebrate friendship, kindness and sharing in our wonderful marina setting?

DJ BBQ ’S rad rum rib sauce


4cm piece of ginger , peeled
3–4 cloves of garlic , peeled
125 ml tomato ketchup
60 ml dark rum
1tbsp Worcestershire sauce
3tbsp cider vinegar
1tsp Dijon mustard
1/2 tsp dried chilli flakes
50 g soft dark brown sugar

1. Grate

Finely grate the ginger and garlic into a small pan on the hob.

2. Combine

Add the rest of the BBQ sauce ingredients and 80ml of water.

3. Simmer

Simmer over a medium heat for around 20 minutes, or until thickened, stirring occasionally. Season to taste.

4. Brush

Brush the BBQ sauce over the ribs and return them to the BBQ for another 30 to 40 minutes or until tender and golden.