Tommy’s Bar & Q @ The Source

Where? Outside in the Source Park (near White Rock) with a hip industrial vibe. Tables are socially distanced, hand-sanitiser is ample, and waiters disinfect tables/chairs after guests leave. Currently open Wed to Sat (12-9pm), and Sun (12-6pm) but check their Instagram @tommys_bar_and_q for latest updates. For menu and prices
go to: www.tommyspizzeria.co.uk/bar-and-q

What? Described as ‘low and slow BBQ’ which translates to 12 hour smoked melt-in-the-mouth brisket and pork belly (sourced from East Sussex farms) served with slaw, pickles and other delectable sides. There’s a vegan option, too, in the form of the intriguing-sounding ‘Shawarma celeriac “doner”’. On our visit, the pork belly (served with burnt apple and rosemary ketchup) was sold out, testament to its popularity. The brisket we chose instead was divine (a good mix of tender meat and more textured smokier ‘burnt ends’) and came served in a soft brioche bun and slathered in a rich house-made BBQ sauce. There are four sides to choose from, but we settled with the three most carb-heavy ones: smoky potatoes, chipotle baked beans and wood-fired corn on the cob with chilli butter. Potatoes were a hit, and while I found the beans a little vinegary, my eating partner gave them a big thumbs up. Corn was tasty but would have benefitted from a smidge more chilli butter. There’s a small but carefully curated drinks menu (think beer from Pig & Porter Brewery and frozen cocktails with quirky flavours) to round off your evening. 

Why go? Tommy’s and Source Park have worked hard to create a space that enables all members of the community to celebrate summer in a fun, yet safe, way. Music is central with live DJs playing more mellow tunes during the day and louder beats at night. 

Bonus extras: Be sure to order the ‘wood-fired garlic and rosemary potatoes’. They come served hot and crisp skinned, fluffy in the middle and with lingering smoky and garlic notes – a definite highlight. Oh, and ask for extra napkins – you’ll need them!


We hope you have enjoyed reading this article. The future of our volunteer led, non-profit publication would be far more secure with the aid of a small donation. You can also support local journalism by becoming a friend of HIP. It only takes a minute and we would be very grateful.