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

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Goodwood, the historic West Sussex estate owned by the Duke of Richmond and Gordon, is famous for its motorsport and horseracing, but great food is an important part of its appeal. And, he continues, home BBQ enthusiasts shouldn't get disheartened if things don’t turn out quite as planned. Invite as many people to your BBQ as possible to give you feedback but more importantly to have fun.

Cut each block of halloumi in half horizontally through the middle to create four flat halloumi steaks in total. Place the skewers on the hot barbecue and cook for two to three minutes on each side until golden brown and lightly charred. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients. In the summer of 2023, Michelin-starred chef Tommy Banks, who oversees the ground’s Edrich restaurant, launched a star-studded weekend-long food festival, The Home of Food, at which Big Green Eggs played a major part. For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper.Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. The Highland Scramble, run by a tightknit set of friends obsessed with motorbikes and the beauty of northern Scotland, takes small groups of riders on biking treks around the Highlands, taking in some of the UK’s most staggering scenery along the way, from mirror-like mountain lakes to deserted beaches.

Step forward British chef Tom Kerridge, whose new book Tom Kerridge’s Outdoor Cooking, out now via Bloomsbury Absolute, contains all the al fresco inspiration you’ll need this summer.Lay the bacon-wrapped sausages on the hot barbecue and cook for about 10 minutes, turning every minute or two. Meat lovers will find his Rib-Eye Steak, complete with brown butter sauce and salted tomato salad, or his Beer Can Chicken with a spicy sweetcorn side. Tom Kerridge Barbecues is woven together with Tom’s own warmth and passion for cooking outside over hot coals and we are extremely proud to have sponsored such an amazing show. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes.

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. The dried porcini powder in the butter adds an incredible savoury depth, which is enhanced with chilli, garlic and lemon zest. Located just metres from the estate’s organic farm, the restaurant champions seasonal English fare, showcasing the farm’s produce along with selected ingredients from local suppliers. Previously head chef at Michelin-starred restaurant Adlard’s in Norwich, Tom also worked at Monsieur Max in Hampton, Odette’s, Rhodes in the Square, Stephen Bull and The Capital. 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.

So it is lovely to be able to do some vegetarian dishes and the end result is outstanding,” he says. Who needs beef, when you’ve got thick slices of halloumi and portobello mushrooms sandwiched in a brioche bun? They’re also at the heart of special events including the magical Fire Feasts: spectacular dinners held in a clearing deep in the ancient woodland, accompanied by a blaze of fiery entertainment. This glorious meat is dry aged on site by the Pasture team and cut for each service by their in-house butchers. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.

In April-May 2020 we built and supplied the barbecues needed to practice on and packed up all the charcoal for the filming, all of which was our Bar-Be-Quick products so it was a great showcase for these items. For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients.There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed. Skim off the fat from the surface of the beef brisket cooking juices and add the remaining juices to the pan. Some of our recipes, guides, experiences and new products are reserved for members of The Club, a community that seeks to make the most of the Big Green Egg lifestyle.