Bringing the big fire Asado barbecues of Argentina to the UK.
World food, sustainably sourced local ingredients.
01223 855833
OUR GALLERY
See The Vargas Brothers in action...
The team preparing authentic Argentine Asado on our sustainable fire pits.
THE ELDER HALF OF VARGAS BROTHERS - LAUTARO
Grilling meat and veggies.
LUCIANO (THE YOUNGER VARGAS BROTHER), LAMBS AND CHICKENS - DELIVERING THE BEST ASADO BBQ CATERING SERVICES IS OUR MISSION.
photo Oliver J Brown
FIREPIT SET UP
Lamb and beef ribs slow cooking around the fire pit.
WHOLE COW BARBECUE
The ultimate barbecue showpiece, the whole cow asado, or whole roast ox, feeds hundreds, looks and tastes spectacular.
FLYING CHICKENS
Juicy, tender, delicious. Suspended over fire for up to four hours, these chickens get the full-on asado treatment.
Photo Oliver J Brown
BARBECUE PEPPERS AND TOMATOES
An asado barbecue doesn’t just have to be about the meat, fire roast peppers and tomatoes create a juicy, sweet and syrupy vegetarian dish.
THE QUINCHO, BARBECUES AND PIZZA
Designed and built by younger Vargas brother, Julian, whose brilliant Inti Construction builds far larger offerings.
LAMB CRIOLLO OR 'A LA CRUZ'
A wedding asado for 160 people sees three lamb cooked the old country or 'criollo' way.
TIRA DE ASADO
Highlight of today's barbecue, 11 pounds of Riverside beef.
OLE TAMBOR
Five spatchcocks chicken on Ole Drum.
OLE TAMBOR
The chorizos starting on the Iron Duke.
BRAAI WOOD FIRE
South African hardwood asado.
BEEF RIBS ON A SLOW BARBECUE ROAST
About as tasty and tender as you can get a full rack of beef ribs to be.
A HERB BRUSH BASTES WEDDING LAMBS
Herbs from the garden make the perfect brush for the 'salmuera', a heavily seasoned brine that bastes the roast lambs throughout the cook.
LAMB ENOUGH FOR A WHOLE WEDDING
Three lambs for a Cambridge barbecue wedding, a unique catering job to feed over 150 people.
ARGENTINE 'SPIT-ROAST' LAMB
The Argentine version of the 'spit-roast' lamb wouldn't be authentic without a good wood fire to smoke and roast.
SIDE OF BEEF RIBS
After four hours of cooking the ribs are easily pulled away from each other and the meat slides off the bone.
PEBRE INGREDIENTS
This spicy salsa from across the Andes is a great accompaniment on the long slow roasts.
BEEF RIB AND FLANK STEAK
Steak, ribs, pebre with a hunk of bread to mop up the juices and a glass of Malbec to wash it all down.
SIRLOIN - BIFE DE CHORIZO
You can keep the whole Sirloin roll, the New York strip for a single delicious barbecue, it is the Argentine's favourite cut - this time in Cambridge we went another way.
SIRLOIN TOMAHAWK
Not as much meat on the rib as its rib-eye cousin, but this sirloin version of the tomahawk is a show-stopper nonetheless.
VARIETY IS KEY
Argentine barbecues are about mixing it up. The Vargas Brothers can deliver a range of meats - and veg - to its Cambridge and London customers... this time there was another 120 'chorizo' sausages on another grill.