Posted 20 hours ago

Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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He also includes desserts and drinks, tips and advice for the perfect summer barbecue, campfire or outdoor gathering with friends and family. Invite as many people to your BBQ as possible to give you feedback but more importantly to have fun. Wrap each one in bacon, using three rashers per sausage, and secure the bacon with a couple of cocktail sticks.

Toast the buns, then fill with the burger sauce, tomato, lettuce and gherkin and a good dollop of the burger sauce.Lay the chicken thighs skin-side down on a hot barbecue – position them, close to but not directly over the coals, as the fat may drip down and cause the coals to flame up.

With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results. The Grill by Tom Booton, the Dorchester hotel’s modern British restaurant, aims to drive destination dining into a new era of boldness and creativity. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved.In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine.

It’s about preparing beautiful ingredients from scratch, cooking over fire, spending time out in the air, working with your hands, building new skills, trying new flavours, and – most importantly – gathering people together to share food and conversation.

As the name suggests, the restaurants source their beef from small West Country producers that raise their cattle on pasture using high-welfare farming methods. Who needs beef, when you’ve got thick slices of halloumi and portobello mushrooms sandwiched in a brioche bun? They’ve even got gochujang paste for the butter that accompanies Kerridge’s beer can chicken (there is some controversy over this method of cooking, just give it a Google.

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