## Texas BBQ Royalty Brings Michelin-Starred Smoke to London<\/p>\n
When you think of Michelin<\/a>-starred dining, the image that usually springs to mind is one of delicate plating, precision tweezers, and minimalist portions. However, Texas<\/a> is currently rewriting that narrative, proving that world-class culinary excellence can be found in the rustic, smoke-filled depths of a barbecue pit.<\/p>\n This week, the capital gets a taste of the Lone Star State\u2019s finest as two legendary pitmasters descend upon London<\/a>. In a global first, The Ned is hosting a month-long residency at Electric Bar & Diner, featuring a powerhouse collaboration between John Bates of InterStellar BBQ and Ali Clem of La Barbecue<\/a>.<\/p>\n ### A New Era for Smoked Meats For those unfamiliar with the rigorous standards of the guide, this recognition is a massive shift. It validates the “low-and-slow” philosophy that defines the Texas style. Michelin inspectors were particularly enamored with Bates\u2019s technique at InterStellar, where he utilizes post oak to achieve a depth of flavor that elevates humble cuts like brisket and peach tea-glazed pork belly into fine-dining territory.<\/p>\n ### Trailblazing Talent at the Helm La Barbecue has long been considered a cornerstone of the Austin food scene. The legacy of the restaurants<\/a> is deeply personal, as Clem built the brand alongside her late wife, turning it into an institution that balances traditional techniques with a modern, inclusive spirit.<\/p>\n ### What to Expect at The Ned
\nThe arrival of these chefs marks a significant moment for the global perception of cooking<\/a> traditions. When the Michelin Guide released its first-ever Texas edition in 2024, it sent shockwaves through the industry by awarding stars to just four barbecue establishments. Both Bates and Clem were among that elite group, cementing their status as masters of the craft.<\/p>\n
\nThe residency is equally notable for the presence of Ali Clem, who holds a unique position in the culinary world: she is currently the only female pitmaster globally to hold a Michelin star. Her influence extends beyond the smokehouse; earlier this year, her dedication to the craft earned her a semifinalist spot for “Best Chef: Texas” at the prestigious James Beard Awards.<\/p>\n
\nFor London diners, this collaboration offers a rare opportunity to sample a curated menu that blends the distinct styles of two of Texas\u2019s most respected culinary minds. Expect a meat-heavy experience that honors the heritage of the American South while showcasing the technical precision that earned these chefs their Michelin accolades. Whether it is the tender, rendered fat of a perfectly smoked brisket or the innovative glazes that define their signature dishes, this residency is set to be the most talked-about food event of the season.<\/p>\n