M&B’s operations director Thomas Redwood confirmed that several sites are now under review. “We plan to continue growing the estate, evolving with market needs. While no sites are confirmed yet, several are under review for 2026 and beyond.”
The concept first launched in Solihull in 2024 and has since been refined through guest feedback and operational learnings.
“Since launching our first site in Solihull, we have traded consistently well and received great guest feedback,” Redwood said. “We’re proud to have established our position within the dining out scene of Solihull and now Crystal Palace.”
M&B portfolio
The smokehouse format builds on M&B’s history with American BBQ.
“Our story goes back to 1985, when we opened the first Old Orleans restaurant in Cambridge,” he said. “Orleans Smokehouse builds on that heritage, celebrating bold, smoky flavours and the vibrant spirit of New Orleans.”
The team described a renewed focus on authentic smoking techniques. “We’ve always had a passion for BBQ. We’re experts in smoking meats, and everything is cooked using our bespoke pellets, a blend of hickory, mesquite and oak. Our pitmasters monitor temperature and humidity throughout the cook to ensure every cut comes out perfectly tender and full of flavour.”
Operational learnings
The Crystal Palace opening reflects operational tweaks informed by Solihull. “We’ve been evolving our offer continuously since Solihull, guided by guest insights,” Redwood added.
Adjustments include a defined sports bar zone to improve sightlines and create a clearer match day atmosphere and a relocated children’s cinema room, now more visible so parents can supervise without leaving their table.
“These adjustments ensure every visit feels immersive, comfortable and true to the Orleans Smokehouse experience.”
The team said cultural trends had also supported growth.
“We’ve seen the resurgence of country music reflected in our guests’ enthusiasm. People are seeking a slice of Southern culture, and Orleans Smokehouse delivers that through authentic flavours of the Deep South.”
Ops director Thomas Redwood
Food continues to drive the offer, but drinks play an important secondary role. “We aim to innovate our drinks offering regularly, introducing seasonal options and new items to keep the menu fresh.”
Brunch is a strong performer, with festive family events introduced to broaden appeal. “We try to adapt it to keep it as fresh as possible,” he said.
A lunchtime menu featuring selected dishes at £9.99 has helped maintain accessibility and daytime trade.
To manage cost pressures, the team has leaned on tactical promotions. “We roll out regular promotions that help drive footfall. Our lunchtime deal drives midday trade, and our exclusive Friday platter has increased Friday evening bookings.”
The brand’s focus over the next year is on consolidation and experience quality.
“Our ambition is to keep delivering bold New Orleans flavours and enhancing the guest experience at our existing sites.”
