World food, local ingredients
Sourcing quality ingredients as locally as possible is integral to The Vargas Brothers approach. Buying from the best local butchers, artisan bakeries and vegetable growers makes a seven hour, slow-roast taste that much sweeter, whether it’s East Anglian lamb, grass-fed beef or rare-breed pork.
The Vargas Brothers story
Asados (barbecues) have been an integral part of our lives from as far back we can remember. A tradition of cooking outdoors in Argentina whenever the weather permitted was carried over to the UK and would see Papa Vargas fire up the parrilla (grill) whatever the time of year.
As we grew up, so did our barbecueing and we started catering for large parties and friends' weddings, often setting up whole lambs 'a la cruz', the traditional Gaucho or countryside method of slow roasting lambs and whole sides of beef ribs using a simple cross.
Following years spent working in restaurants across Cambridge and London, we decided the time had come to bring this traditional South American style of cooking to a wider audience and launched The Vargas Brothers.
For more details
Take a look at the youngest Vargas brother's own family business, building and renovating homes: Inti Construction.