 I'm the type of dude who is headed for greatness I'm the type of dude who can really make changes Cause I'm the type of dude that's becoming contagious I'm the type of dude that will always be anxious I'm the type of dude that will always feel shameless I'm the type of dude that they say is... So tell us why you're here Why my hair? You invited us? No hang on I was going to say yeah you invited me, no I invited you, no hang on how did it happen? We enforced ourselves No I asked to get my bike cleaned and then this happened Somehow it's turned into a full fledged interview You've had a technical day in the bay? Yes Getting the bike cleaned? Yes but I didn't that I did I watched Tell us a bit about yourself and how the bike passion and love first started It first started by watching Orange County shoppers as a younger boy I always wanted an Orange County shopper And to be honest with you I rode bikes on my bike before I had a car And I rode a Honda Hornet and I was unaware I thought that Harry Davison would always be out of my reach financially And then my brother-in-law said to me You do realize you can buy like a mediocre Harley brand new for sort of seven to nine grand And I was like well why haven't I got one? And then I got one But yeah my passion has always been like cruises that kind of stuff Custom bikes The bike itself is a street bike diner But what I've done to it is massive in California It's called club style But in the UK well I think mainly a lot of Europe It's a lot rarer in Europe than it is in the States And then yeah the fabrications have had done on it I got imported from California And your man over there told me that there's not many of them in the UK If not I don't know he said there was one in Germany and none in the UK It's set up to be more aggressive More for the road Less for cruising More for actual driving Yeah it's been tuned It's been dynoed So it looks mean and it does what it needs to do as well For people that don't know You own the smoke bit in Northampton I do Which is where we are now Which is where we've got the sickest backdrop in the world Anthony Bourdain Yeah it did those There he is Tell us about the smoke bit Like how did that come about What's the Again Well I was working as a chef Pretty pissed off with Lining other people's pockets And not my own And especially in the caving world It's a lot more harsh than it is in a lot of other worlds It's been glorified by the media a lot People think it's all Jamie Oliver Yeah master chef And they've got a little tweezers out And they're putting their flowers in the place They don't see the 7am starts And the 1am finishes And It's like detailing A lot of people see the finished product Exactly And they see the waxing But they don't see What's going into it The feeling behind the wheel It's going all back and around Exactly Exactly So when did the smoke bit start So this opened Before years ago in January I've got the other one opened It's not a smoke bit It's a chop house Which is sort of based on a I think it was like the 1600s They used to call them chop houses The restaurants that served Single servings of meat So like a pork chop A lamb chop A chunk of ham Whatever So it's sort of But the other one's based on that But this one, yeah Four years in January I don't know I just I love barbecue anyway I love anything I love anything American Speaking of food What's your favourite dish yourself On the menu here On the menu menu Oh mate Yeah I thought that's an open Is that a D? I thought someone asked me What my favourite box is Yeah Slightly same I don't know Slightly what's your favourite Ham and what's your favourite Day of the week It's just If I was to recommend Anybody anything here If it was a burger I'd recommend the Donald Rump Which is made from It's made from Dry aged meat Which would be dry aged over there So it's a lot more earthy and favourite Or the hanger steak Because not many people know what hanger is Or the house platter I mean to be fair I've eaten so many house platters And I don't know how I could stomach them Be a little bit like a barber Going home and cutting hair wouldn't you Yeah How was it watching somebody else Take over the bike And detail it in the day for you But if I'm really honest I'm pretty crap at cleaning my bike Like I'm one of these people That would just go out Ride it and put it in the garage And then when it's got Half the class of a bug's life On the front I'll give it a wife over Yeah But I don't know More of a More of a rider than a polisher But that's the hence why I've got all the blacked out bikes And not all the chrome And that kind of stuff I mean I get it But I compared you a little bit Oh yeah definitely Definitely Well now I've seen how easy it is Because that's the thing I'll be doing it with These little white things That someone gave me And it's You put that spray on the front With those bugs And then you're just like Gone Gone and they're shining Don't end up on positive will Yes mate all do it And we'll cook it And we'll cook it Thanks man No worries There's a lot of bad So we're doing it There you go It's Tom Hi Tom Hi mate how are you? Not bad mate Tom's cooking up some steak Yeah buddy Right Let's go to the smoker Tom is there anything in the Smokers mate That's what it's called He's loading the herb that's good Those boys have got the Chicken Windsor on the special Oh nice But they're like Stupidly hot We have to save them rubber gloves There's a little thing on the menu Saying don't touch it Finally Yeah Do your turn on now You're going back in there Oh you're back in there Yeah that's alright man Oh yeah boy Yeah so that's the You were calling I just pitched Yeah no go for it This is the smoker This is imported from Cookshack in Oklahoma So it's a restaurant grade smoker So it's not like a back garden smoker You basically put your wood in the bottom Okay Set the temperature, set the time Shut the door, press play So they'll be like Yeah What are we going to say about ours? Not sure how I'm doing them for They're only baked back So it won't be too long But yeah low and slow But we don't put any season on them As we put them in Because we season them and stuff After we finish cooking them Okay But yeah that's the smoker button That's sweet So that's what we're going to be eating today or? Yeah I think that was just all the baby backs actually Nice one You'll be eating the last batch Ribs and wings Very good Don't look around for fear mate