Aint’ it a pain when your principles get in the way of a good time. That was the situation we faced with BBQ Ribs. One of my all time favourites is the chips and
BBQ Sauce from The Lobster Pot, and we were absolutely confident we could create that incredible taste of the chippy sauce, but how did we get that famous bright red
hue without just smashing loads of food colouring in there?

At Sixty we had promised to always use real ingredients, and so adding a load of e-numbers and chemicals just to give an unnatural colour was never on the cards!

Enter stage left, Beetroot Powder. Not only does this allow us to stick to our standards whilst giving us a stunning colour boost, but the beetroots natural
earthiness and sweetness actually enhances the base note flavours of the sauce and marries perfectly with our meaty ribs.

BUT DON’T PANIC!

You wouldn’t know it was there if we didn’t tell you, and we promise you won’t think you’re eating a salad!

Plant-based alternative: BBQ Corn Ribs

taiwanese beef

Taiwanese braised beef shin is the ultimate comfort food — rich, savoury, and utterly satisfying.

Slow-cooked to perfection, the beef shin absorbs the deep flavours of soy sauce, fresh ginger, and spices, becoming tender and full of flavour.

The soy brings a delicious umami, while the ginger adds a subtle warmth and freshness that cuts through the richness.

It’s the kind of dish that invites you to slow down and savour every bite, a perfect balance of salty, sweet, and savoury.

Paired with our signature fried rice, this dish becomes a complete meal — the richness of the beef complements the light, fragrant fried rice, creating the perfect
harmony of textures and flavours. Whether it’s cold outside or you’re craving something hearty, this Taiwanese classic is a comforting reminder of the power of simple ingredients, cooked with care.

Plant-based alternative: Taiwanese Tofu

chicken, garlic and broccoli

I hate that we let wine have all the glory when it came to pretentious descriptions of flavour profiles that don’t let you know what it actually tastes like.

This is a full bodied sauce, robust on the nose and bold on the mouth, with a flamboyant finish.

Slight acidity cuts through some of the more oaky notes, to leave us with a complex, unctuous delight that pairs marvellously with roasted chicken thighs and smoky charred broccoli.

Basically it’s like that garlic sauce that you get from a chippy but well nicer.

Plant-based alternative: Mushroom, Garlic & Broccoli