By David Russell
Lots of people come back from overseas holidays keen to try something new. Yoga, Laotian curries, stuff like that. For Angus Henderson and Angus Kiley, a trip to the US in 2011 started them on a journey that would completely change their lives.
The pair bought a car, criss-crossed the country, and ate a tonne of BBQ ribs. “When we got home we started playing around with American BBQ… we bought a cheap one, then we both said ‘man, this is fun’,” Angus Henderson told Inside South Australia.
Angus and Angus started hosting dinner parties to practice their BBQ skills, and when an opportunity came up to buy an old food truck, the boys forked out 10 grand, and Low & Slow was born.
They renovated the truck and worked tirelessly to build a loyal following, through regular appearances at Fork On The Road and setting up out the front of the Wheatsheaf Hotel in Thebarton on Sundays.
Some of the Low & Slow fare. Photo: Candice Papagiannis.
It was that dogged commitment to quality and determination to succeed that impressed Renew Adelaide when the Low & Slow application to enter a bricks-and-mortar premises in Port Adelaide came across the desk.
“They had been running a successful food-truck for the past few years… helping them make the transition to a bricks-and-mortar establishment was a logical step,” said Renew Adelaide CEO Lily Jacobs.
“The Low and Slow boys had the drive and excitement that we are constantly looking for in Renew participants. Not only is their product amazing, it’s their attitude and willingness to take risks that really made them stand out.”
Low & Slow won the application, and with the help of new business partner and former employee in the food truck Jim Morrison, got to work converting the retail space at 17 Commercial Road to a kitchen and restaurant.
Low and Slow is the fourteenth business Renew has “incubated” in Port Adelaide since it began working in the area in 2013. Other projects include gallery and art studio Cats in the Loft, up-cycling bike shop Honeybee, handmade textile shop Adventuress and organic perfumery One Seed.
Low & Slow owners Jim Morrison, Angus Kiley and Angus Henderson. Photo: Candice Papagiannis.
CEO Lily thinks Low & Slow have what it takes to succeed in their new venture, and has high hopes for the Port as a whole.
“(Low & Slow) have a very high chance of success. They had to close on their first Sunday because they had completely sold out the day before.
“In just the last six months our application numbers have doubled for spaces we advertise in the Port… We are hopeful to continue to work to grow a creative community in Port Adelaide with destination retail, cafes and maker/creator studio spaces that attract locals and tourists.
“We see creative activation as an essential part in building communities and encouraging long term development.”
So why Port Adelaide for Low & Slow? The boys had been looking at spaces in the city and Mile End for a few months, without much luck. Then a post from Renew about the Port Adelaide premises popped up in Angus Henderson’s feed.
“I thought this could be pretty cool, then my business partner (Angus Kiley) approached them. I grew up in Port Adelaide… the western suburbs are awesome. We never really planned to (set up in Port Adelaide) but it’s become such a great thing.
“I’ve been living in Semaphore the past few years and I’ve seen Semaphore turn itself around from what is was five years ago… Now Semaphore is this bustling beach hub full of restaurants and cafes.
“Port Adelaide is just around the corner. There are thousands of people that live in the area… (and) you’ve got investment from the guys that turned Leigh Street and Peel Street into what they are. They just bought a wool shed around the corner.
“It’s bound to take off, you just need some people to have a crack… I think in a few years it’s gonna be rad.”
The Low & Slow menu includes the beef brisket and pulled pork burgers that were staples in the truck, as well as chicken Maryland, pork spare ribs, smoked cheese kranskies, plus eight sides and weekly specials.
They’re open Wednesday to Sunday.