Join us for a hands-on spring cookery experience, exploring the full versatility of the Big Green Egg.
This one-day course is ideal for beginners and for those already confident with their Egg who want to expand their skills and repertoire.

Together we’ll create a seasonal 5-course menu, showcasing the best spring produce — from vibrant asparagus and spring greens, to beautiful local fish and meats, finishing with a gently smoked rhubarb dessert.

What to Expect
We’ll begin by exploring ingredients — discussing what’s in season and how to build flavour using smoke, heat, and timing. You’ll learn how to make the most of your Big Green Egg across a range of cooking methods and tools.

Techniques Covered

• Slow Cooking: Learn about brining, marinades, and rubs, and discover which cuts of meat and vegetables work best for long, gentle cooks.
• Roasting: Master indirect heat setups for perfect roasts and vegetables.
• Grilling: Use precise temperature control with the lid down to achieve great flavour without flare-ups.
• Rotisserie: Explore even cooking and crisp finishes for meats, fish, or vegetables.
• Dirty Cooking: Experience cooking ingredients directly on the coals for deep, smoky, caramelised flavours.

Equipment and Ingredients
We’ll work with a range of Egg accessories — from the rotisserie to the Eggspander system — and discuss charcoal and wood types, exploring how different fuels create unique flavour profiles.

All dishes feature fresh local spring ingredients, selected for quality and sustainability.

Format
This course is as hands-on as you want it to be — you can roll up your sleeves and help prepare each dish, or relax with a glass of wine and take notes while watching the demonstrations.

The course is held outdoors, so please dress appropriately for the weather.

We’ll finish the day with a five-course lunch, made up of all the dishes cooked on the Eggs, followed by a relaxed Q&A session.

Booking Information
Price: £135 per person
Offer: If you purchase a Big Green Egg on the day, we’ll refund the cost of the course.
Includes: Tuition, all food and equipment, refreshments, and a full sit-down meal.