Pulled Pork is easy to prepare at home, it’s great if you have a BBQ that can slow cook, but it’s easy to do in your slow cooker or oven as well. The trick is good quality pork, (Scott’s Free Range from the South Downs) and ideally rare breed pork … Read More
We have been getting ready for a weekend of catering parties and Lee has been mass producing our lamb koftas. These will be available to buy in the butchery using local lamb, but if you would like to make them yourself, the recipe is very simple and the results are … Read More
Jacob’s Ladder is a cut of beef that is gently coming back into fashion, and can be cooked in two different ways. You can slow cook it for at least three hours until the meat is succulent and falling off the bone, or you can cut thin strips off the … Read More
Gavin is cooking brunch from 9am – 12 noon over flames this weekend, using our OFYR with flames from seasoned ash providing a delicious smoky flavour. The flames cook food directly, or can heat up the metal plate so that you can use it as a giant griddle. We are … Read More
With the glorious Easter weather this year, I am suggesting that you get your BBQ ready for an Easter feast, although it’s easy to replicate this recipe in a conventional oven, just without the smoky flavour. Our lamb usually comes from Midhurst, but we have got some Spring Lamb and … Read More
This weekend’s specials include a Beef Kebab with Israeli Couscous and Wood Roasted Vegetables, Tom’s Deli Plate, and a chicken skewer with a peach and goats cheese salad. Our Beef Kebab is ideal in this weather – if it’s hot you can go heavy on the salad and simply garnish … Read More
Gavin’s Sausage Rolls are starting to develop a fanatical following – and I can guarantee that you will never have tasted a sausage roll like it. They are about a foot long and utterly delicious. This weekend we have the following sausage rolls available: Beef and Truffle, BBQ Pork, Lamb … Read More
We are excited to bring you a seriously tasty gourmet burger that has been made using a combination of grass fed Beef Short Rib, Chuck Steak and Brisket. It has been lightly seasoned and is truly superb on the BBQ. The flavour is mighty, there is a good chew, and … Read More
We are celebrating the Hampshire Food Festival with a Stansted Pork BBQ lunch in the courtyard on 14th July at 12.30pm. This is a ticketed event costing £12.50 per person and you can book your place HERE. The Stansted Pork BBQ plate cooked on charcoal on the Big Green Egg … Read More
It’s the Stansted Garden Show this weekend and we will be cooking pizzas, doing Big Green Egg demos and the shop will be fully stocked for a magnificent summer weekend. There will be an incredible array of plant, design and art stalls and Gavin and the team will be producing … Read More
With all this lovely, summer weather, it’s time to enjoy salads with local lettuce, tomatoes and roasted veg. To take the salad to the next level you need a great vinaigrette. We have some superb oils and vinegars to choose from so that you can rustle up your own vinaigrette, … Read More
Flank steak is a renowned cut of beef in other countries, (Bavette steak in France, Sobrebarriga in Columbia) but relatively unknown over here. You do need to prepare it the right way, but the rewards are worth it as the flavour is fantastic. Over the weekend I cooked a dirty steak … Read More