Burnt Ends Goes Global with New Meatsmith Branch Opening in Doha
Burnt Ends Hospitality Group is going global: the local brand is going in partnership with Aura Hospitality, and opening at Medina Centrale - The Pearl Qatar, the 85-seat restaurant brings signature Meatsmith favourites to discerning diners in Doha. We speak to Burnt Ends Hospitality Group Chef-Owner Dave Pynt and ask him to divulge more details regarding the new Meatsmith in Doha.
Tell us a little about the new opening of Meatsmith in Doha: Why was the location chosen? What was the process like to choose that location?
Chef Dave Pynt (DP): With two bespoke restaurants in Singapore, we were considering global expansion for the Meathsmith brand. Opening the new Meatsmith restaurant in Doha has happened in a very organic manner and at an opportune time. We have previously worked with Aura Hospitality on a different project and trust their commitment towards executing our vision of offering authentic Meatsmith experience to the discerning diners in Doha. It has only been a few weeks since the launch, and the response from guests in Doha has been very encouraging.
What can the people in Doha expect to see in this Meatsmith opening? Will there be any country-exclusive items featured in this restaurant and will there be any showcase of Singaporean-favourites in this opening?
DP: The entire journey of adapting to a new country and their food culture whilst retaining the fundamental Meatsmith DNA has been a fantastic learning experience. Ahead of the restaurant’s launch, we flew a team of experienced chefs and service staff over to Doha from Singapore to ensure the local team was appropriately trained to prepare our signature dishes using the wood-fired ovens. The menu in Doha blends wood-fired favourites from Meatsmith Telok Ayer, specialising in smoked meats and classic American barbecue, and Meatsmith Little India, a modern Indian BBQ created around traditional spices and flavours brought to life with new world techniques. Menu highlights include some of the Singapore best-sellers such as Wagyu Brisket Burger, 14-hour Smoked Beef Short Rib, Melt in the Mouth American Brisket and Smoked Cauliflower.
Are there any changes to the recipes that would be brought over to Doha to suit the Doha market?
DP: We have found that beginning with our traditional American BBQ flavours and crowd pleasers works best to begin with, after which we can gradually introduce new specials that reflect local influences and flavours.
What’s next for the Burnt Ends Hospitality Group?
DP: Coming up next for the Meatsmith family is definitely global domination, starting with a range of new regional outlets. This includes launching Meatsmith Xpress in Jakarta. There are further opportunities in the pipeline, and we hope to announce them soon.
