With glorious sunshine and warm weather forecast across the Bank Holiday weekend, it’s finally time to put the coats away, dig out the shorts and fire up the BBQ. This is the moment we’ve been waiting for. Think sizzling steaks and juicy lamb chops, vibrant tomato salads, and tender asparagus … Read More
We are offering a fantastic Christmas deal for anyone who buys a Big Green Egg before December 15th 2025. If you buy a Big Green Egg, we will include a free cast iron griddle and a Chapel Down Gift Box that includes two bottles of English Sparkling (one Brut, one … Read More
It’s all starting again, lots of wonderful local produce arriving at the door direct from growers and farmers, with the asparagus coming direct from Slade Farm near Rogate, and delicious plump strawberries from Westlands near Wickham. Raspberries will be following soon… Isle of Wight tomatoes have the full array of … Read More
We are ready for a sunny Bank Holiday weekend with a glorious array of beef, lamb, venison, pork and Creedy Carver chicken, all prepared for the BBQ. From steaks to chops, baby back ribs to homemade sausages, koftas, burgers and pork souvlaki; it’s a superb selection ready for your grill … Read More
50th Birthday for the Big Green Egg We have a special offer, free beer and fizz and roast beef tasting, all before this year’s price increases, so there has never been a better time to buy a Big Green Egg than the weekend of 25th – 27th May. Demo Day: … Read More
Big Green Egg now has a superb rotisserie attachment to spit roast your ingredients over the coals. The rotisserie gives you enough room to set up sides and sauces under the spit to absorb the juices from the meat above. It’s perfect for Sunday Lunch rotisserie chicken, leg of lamb … Read More
Lee has some Hanger Steaks (otherwise known as Onglet de Boeuf) available this week – this is the traditional cut for steak frites in French Bistros as it has great flavour. You do need to cook it rare or medium rare and cut across the grain if you are grilling … Read More
We are building up a lovely collection of Asian-inspired sauces which can be added to local, seasonal ingredients to give you a sensationally new taste and food experience. It’s time to think beyond the usual condiments and spice up your dishes with some Korean or Japanese flavours that will get … Read More
If you spatchcock a whole chicken, the flavours of rub are more intense and the cooking time is reduced. This can be cooked in a conventional oven, but also works well on the BBQ or even in your pizza oven (if you can keep the heat to about 220°C. If … Read More
Lee has been ageing steak in the fridge and now has a selection of 40 day old steaks available for this hot summer weekend. He has rump, sirloin, ribeye and fillet all available on a first-come, first-serve basis. The dry-ageing process intensifies the flavour as they lose moisture, and also … Read More
It’s Father’s Day this Sunday, and we have a superb range of steaks, Tomaporks and ribs of beef, a load of locally brewed ales, some legendary chilli sauces, as well as BBQ and Pizza Courses which are great Dad gifts that will benefit the givers over the summer. Why not … Read More
Steak Salad Recipe In the heat of the summer, a salad is perfect for lunch or a light supper, and I like to add a small bit of protein if it’s the main meal. You can have flexibility, adding roasted vegetables, croutons (using up any stale bread), nuts and seeds, … Read More