Tom Goddard will open Southern Soul within Canteen, the food hall on Greenwich Peninsula, this week, which will serve a menu of low ‘n’ slow smoked meats paired with homemade buns, pickles and sauces.
Goddard, whose CV also includes time spent working as a baker for The Dusty Knuckle, has been developing the concept for Southern Soul for several years, drawing inspiration from the barbecue culture of the Southern US and infusing it with the spirit of its South London roots.
“The driving force for starting Southern Soul was to do something I love and feel passionate about,” says Goddard of the concept.
“My family is full of incredible home cooks that delight in bringing everyone together through great food, alongside a passion for music, and creating great memories. This is the essence of Southern US cuisine.
“It is important for me to create something that is authentic and full of flavour, Southern food is exactly that. It is about the people you are with. It is about shared happiness. That’s what I want Southern Soul to represent.”
Barbecue options to feature on the will include oak smoked pork belly rib; Applewood smoked chicken thigh; smoked and pulled beef brisket; and oak smoked beetroot.
All dishes will be served on freshly baked soft white buns with homemade pickles and dipping sauces.
A range of seasonal and house salads will also feature, which diners will be able to top with their meat of choice.
Canteen is located within Greenwich Peninsula’s Design District and launched in the summer of 2021.
It houses a total of six rotating street food kitchens. Other operators currently in residence include Mexican street food brand Hermanos; congee and youtiao concept Juk Pou; Pasta Rebels; Tapas Bravas; and Choy House.
“We’re so excited to be able to welcome Southern Soul to Canteen,” says John-Luke Field, general manager of Canteen.
“We’re committed to supporting up-and-coming vendors and are confident that Southern Soul will be a huge hit with our customers, from Greenwich Peninsula residents and the Design District community to visitors.”