World food, local ingredients


Using quality, responsibly sourced, high welfare  ingredients which are as local as possible is integral to The Vargas Brothers approach.


We buy from the best Cambridge butchers, artisan bakeries and local grocers.


BEEF – Grass-fed, Norfolk beef supplied by a handful of small-scale Norfolk farmers

LAMB – Exclusively from Suffolk and Norfolk and pasture-fed

PORK – Free-range Suffolk cross breeds from Dingley Dell and Blythburgh

CHICKEN – Fosse Meadow's extraordinarily high quality free-range poultry

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, birthdays and friends' weddings, often setting up whole lambs 'a la cruz', the traditional Gaucho 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.


pebre ingredients laid out in the Vargas kitchen
For more details
A sirloin cut the length of the rib on a beef hindquarter butchery day, interspersed with two great BBQs

Take a look at the youngest Vargas brother's own family business, building and renovating homes: Inti Construction.

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