Claiming to have revolutionised British barbeque food, Scott Munro, 38, and James Douglas, 37, drew on inspiration from their travels in the US to launch their American-style smokehouse in Leeds in 2012. Red’s now has six restaurants around the UK, its latest opening in Liverpool last month. Asda and Sainsbury’s stock its BBQ sauces and seasoning in stores nationwide, and the founders have sold more than 25,000 copies of their ‘Let There Be Meat’ BBQ cookbook. The company grew sales to £7.1m in 2014, and in May this year secured £5m funding from investors including former Wagamama chairman Ian Neill.
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