Two Michelin-starred barbecue chefs from Texas, John Bates and Ali Clem, are teaming up for the first time in London, offering a unique fusion of their signature smoked meats and Texas-style dishes at The Ned, a luxury venue in the City of London. The collaboration, which runs from 4 September to 4 October, takes over the Electric Bar & Diner within The Ned for a month, presenting a special menu centered around large portions of meat and traditional Texas sides. This marks a rare event, as the chefs are combining their distinct styles into a single, meat-heavy experience that is available for a limited time. John Bates, chef and owner of InterStellar BBQ in Austin, and Ali Clem, owner of La Barbecue, both received Michelin stars when the guide launched its first Texas edition in 2024. They are now among the few barbecue restaurants in the state to earn such recognition. Clem is notable as the only female Michelin-starred barbecue chef in the world. La Barbecue has long been a staple in Austin, founded by Clem and her late wife, LeAnn Mueller, whose father, Bobby Mueller, was a renowned figure in Texas barbecue and a James Beard Award winner in 2006. InterStellar, by contrast, is a newer venture; Bates opened it in 2019 after rebranding his earlier restaurant, Noble Sandwich Co. The menu features a sharing tray that begins at £150 for two, with no emphasis on moderation. Bates contributes his signature dishes, including peach tea-glazed pork belly, pulled lamb shoulder, and beef short rib. Clem adds her own favorites, such as pork ribs and a chopped cheese sausage. The menu also includes Texas toast, queso, beans, and a beetroot salad, offering a small balance of vegetables. For those who want more, an additional £50 can be added for La Barbecue’s USDA prime brisket. The meal is rounded out with desserts like InterStellar’s banana pudding, finished with Jack Daniel’s caramel. The drink menu includes creative cocktails like a corn-and-honey Old Fashioned, called the Texan Sun, as well as more experimental options like a hard shake made with bonded whiskey, banana, and raisin. This collaboration comes two years after Michelin published its first guide for Texas, which awarded 15 restaurants with stars, including four barbecue spots. The event at The Ned is a celebration of both chefs’ backgrounds and the growing recognition of Texas barbecue on the global stage. The menu is available for a minimum of two people at £75 per person, with drinks not included.