A BBQ Love Affair

Hampshire Fare is an award-winning food group dedicated to supporting local producers and businesses, raising awareness of Hampshire’s food and drink. NATASHA DOCHNIAK, commercial manager, explains what lights the county’s fire.

Born and bred in Hampshire, and having lived 15 years in Australia, where BBQ isn’t just a way to cook, it’s a way of life, outdoor cooking quickly became second nature. There’s something about the sizzle, the open air, the laid-back energy, and the unmistakable aroma of food over flames, that I completely fell in love with.

When I moved back to the UK, my trusty baby Weber came with me. I couldn’t leave it behind; it had been at the heart of so many relaxed weekends and get-togethers. Now, firing it up back home feels just as special, only with better local sausages!

And it turns out Hampshire couldn’t be better placed to fuel this passion. With its rolling countryside, stunning coastline, and fierce pride in local food, this county is fast becoming a hotbed of alfresco cooking and outdoor dining. The shift from occasional summer BBQ to full-blown outdoor lifestyle is well underway, and our local producers are rising to the live-fire challenge.

Across the county, you’ll find a feast of local produce made just for the grill: award-winning sausages, rare-breed steaks, and juicy, marinated skewers from family-run butchers. Hand-dived scallops, king prawns, and day-boat fish from coastal fishmongers, colourful veg boxes from growers who pick to order.

And it’s not just what you cook; it’s how you cook it. Hampshire is home to passionate makers of BBQs, wood-fired ovens, firepits, and full outdoor kitchen setups. Whether you’re into gas, charcoal, or smoking over applewood chips, there’s kit here to suit every style – from rustic to restaurant-grade.

Let’s not forget the all-important finishing touches: marinades, sauces, and rubs. Hampshire’s artisan makers are crafting punchy BBQ sauces, sweet and sticky glazes, chilli jams, and bold spice blends that can turn a simple burger or vegetable skewer into something sensational. They’re small-batch, big-flavour, and proudly local.

At Hampshire Fare, we champion these producers year-round. They’re the heart of our food scene, and many are leading the alfresco movement. Outdoor cooking here is relaxed, earthy, and joyfully social – often with a pint of local ale or a chilled English sparkling in hand.

It’s about gathering with friends, eating well, and making the most of what our region offers. So, light the fire, load up your grill with Hampshire’s finest, and raise a toast to the simple pleasure of cooking, and living, outdoors. Because here in Hampshire we don’t just do BBQs; we do them brilliantly.

HAPPY ADJIKA

A family-run business combining traditional Georgian recipes with the best Hampshire produce. Happy Adjika was born from a love of bold flavours and seasonal ingredients. Its range of handcrafted condiments brings the heat, depth, and heritage of Georgia to kitchens across the UK.

“Hampshire’s food scene has become a vibrant landscape filled with passionate growers and artisan producers – a perfect match for our commitment to all-natural ingredients and fresh, small-batch production. We’re proud to be part of this thriving local food movement, celebrating the county’s bounty through flavour-packed sauces and spice blends with a story behind every jar,” says co-founder Lana Suhova, based near Andover.

“Our Red Adjika is a bold Georgian chilli and garlic paste that’s made for the BBQ. Crafted using chillies, fresh garlic, and warming Georgian spices, it’s rich, fiery, and deeply aromatic. Whether used as a marinade, rub, glaze, or spicy table condiment, it brings an addictive depth of flavour to grilled meats, vegetables, and burgers.”

POTHECARY GIN

Pothecary Organic Gin uses artisan methods of production and with sustainable practices at its core, including the use of local New Forest spring water. The gin goes through multiple distillations, one for each botanical. The Original gin, floral and aromatic, leading with lavender and lemon, pairs well with fish on the barbecue, while the Sicilian Blend, with its bitter-sweet orange style and soft-roasted almond taste, is an excellent accompaniment to smoky chicken or ribs.

THE SMOKIN ELK

Elky Whittaker, the Smokin’ Elk, runs one of the UK’s most popular BBQ Schools, teaching people all the skills of fire cooking in a relaxed, social environment, with “nobody leaving hungry or thirsty!”

“When I’m not teaching BBQ, I’m creating social media content for brands, such as Kamado Joe, Thermapen and Vulcanus. The Vulcanus grill is available from Kingsworthy Foundry in Hampshire,” says Elky, (left) based near Waterlooville.

“They’ve introduced me to some other great Hampshire places such as Lainston House hotel, where you’ll often find Jay from Porterhouse Orangerie cooking some stunning Hampshire produce over fire. Then there is the Tichborne Arms pub, another place doing some incredible stuff with local produce and fire.”

Elky also highly recommends the fire cooking prowess of fellow Hampshire chef Chris Taylor, T-Bone Chops, who runs catering company Berro Kitchen with his mother, Karen Taylor. “What those two don’t know about fire and food isn’t worth knowing and you must check out their events and catering offerings.”

BLACK BOX BBQ

Based in Greatham, Black Box BBQ is ‘an Aladdin’s Cave for barbecue lovers’ with the full range of cooking equipment, as well as rubs and sauces.

Traeger, Monolith, Gozney, Napoleon, ProQ and Petromax are among the brands, for whatever style of live-fire cooking you prefer.

“We recently launched The Artisans Kitchen & Cookery School, offering expert classes and bespoke courses to elevate your cooking,” says George Orange, owner of Black Box BBQ.

Black Box BBQ taps into Hampshire’s larder, including working with Kaighin & Daughter butchers, and George also recommends Hollycombe Home Farm in Liphook, which hosts open-fire farm feasts, as well as selling meat boxes.

OWTON’S BUTCHERS

Rob Owton worked at his father Reginald’s original butcher’s shop in Southampton and when Reginald retired in 1976, Rob and his wife, Gill, founded the R.Owton wholesale business on their farm.

They started selling to butchers and restaurants but soon attracted retail customers to their 225-acre farm. The business now includes a further two farm shops, as well as nationwide home deliveries.

“The secret to a good BBQ is to cook the meat low and slow, so when the fat melts into the lean part, it turns those tougher cuts tender and moist. It’s worth taking the time to get the coals and grill to the right temperature so that the meat gives you that melt-in-mouth texture,” says Rob Owton.

CHALKSTREAM FOODS

ChalkStream Foods, based near Romsey, specialises in premium English trout sourced from Hampshire’s renowned Test and Itchen rivers. These chalk streams, fed by pure, mineral-rich spring water filtered through ancient chalk downs, create an ideal environment for slow-grown, lean and clean-tasting trout.

“Hampshire’s chalk streams are legendary among anglers and food lovers alike, celebrated for their crystal-clear waters, rich biodiversity and deep-rooted fly-fishing heritage. The allure of Hampshire lies in its tranquil riverbanks, historic angling traditions and the exceptional quality of its local produce, making it a destination for both gourmets and nature lovers alike,” says ChalkStream’s Victoria Hardman.

Slow grown for two years the ChalkStream Gleamer is a hero of the summer barbecue. Easy to prepare and easy to cook, these 2.5kg rainbow trout are crowd pleasers feeding six to eight people. Ideally stuffed with fresh herbs, butter, a splash of white wine and then wrapped in foil and laid on a barbecue grill for around 30 minutes, until cooked through, they only require simple salad and potato accompaniments, as well as peppery watercress leaves, the Hampshire trout’s native bed partner.

THE COMANCHE BARBECUE

The Comanche Barbecue is an event catering company that focuses on top quality Southern-style barbecue for private parties, weddings, corporate events and pop ups.

“We use only the best produce from our local suppliers to provide a unique barbecue experience. We smoke low and slow on locally sourced Hampshire oak for our signature smoked brisket and pulled pork,” says The Comanche Barbecue owner and pitmaster Giles Riley. “For the grills we use lump charcoal to cook our chicken, steak and hot link sausages, with a Hampshire connection from butcher to table.”

This includes meat from Sway Butchers, Pondhead Charcoal from the New Forest and Lymington Firewood, providing the kiln-dried oak for the 14-hour brisket.

“We host many pops up events at several Hampshire micro-breweries including PIG BEER, Vibrant Forest, The Brew Forest and Flack’s. Recently we have started to supply Setley Ridge Farm Shop in Brockenhurst with our vacuum-packed smoked brisket and our house rub.”

CALLALOO CORNER

Trinidadian style BBQ sauces, distinct from American styles, combine fruity pineapple, scotch bonnet pepper, herbs and spices – ideal for meat, seafood, vegetarian dishes and stir fries.

“Callaloo Corner (based in Winchester) captures the authentic Trinidadian tastes I cherished growing up, using only natural ingredients to create top-quality products. We are rooted in a sustainable and innovative community committed to trust, culinary craftsmanship, and uncompromising standards,” says founder Christine Lee Wing.

“Our ethos aligns perfectly with Hampshire’s values, focusing on quality and local produce while supporting artisanal creators. This shared philosophy assures Callaloo Corner a cherished place within the Hampshire community.”

Try its Spicy Pineapple BBQ Sauce, the Doux Doux pepper sauce, featuring Chayote and Tamarind for added flavour and spice, with smoky roasted cumin, and the Papa Yo! hot sauce, with papaya and carrot and a fruity, spicy kick.

TWO&ONE OLIVE OIL

Two&One Olive Oil, based in Cheriton, near Winchester, represents the fusion of two cultures – Spanish heritage and British passion – into one lifestyle born in the heart of Hampshire. With roots extending back five generations to olive growing in southern Spain, Two&One specialises in crafting three distinct extra virgin olive oils from the single Picual varietal.

“The taste of our olive oils will elevate your BBQ experience and the flavours of your fire cooking. I grew up celebrating family occasions cooking over an open fire among the olive trees,” says co-founder Lola Rubio, recommending the olive oils for both seasoning and adding flavour, as well as for preparing sauces to accompany BBQ meat and fish.

HORNET CHILLI

Hornet Chilli is a small-batch sauce producer near Basingstoke, handcrafting bold, flavour-packed sauces, rubs, and hot honeys. in its own development kitchen.

“Hampshire’s rich mix of countryside, coast, and artisan food culture makes it an inspiring place to create. The support for local businesses and the growing appetite for quality, handcrafted products has been central to our success and continues to fuel our growth,” says Bruce Ansell.

Hornet Chilli produces an award-winning Golden Flame BBQ Sauce – rich and tangy with a fiery kick, made with fermented habaneros, smoked paprika and a touch of mustard.

“It’s designed to elevate grilled meats and charred vegetables. It balances heat and sweetness for a bold flavour that lingers just enough – ideal as a marinade, glaze, or side sauce.”

LOGPILE

Logpile charcoal is run by father and son Shaun and Matt Barnett. With 30 years in the tree industry, the pair are passionate about sustainable woodland management and responsible sourcing. On the Blackmoor Estate in the South Downs, every log comes from carefully managed British woodlands, mostly from the big forests across Hampshire.

The wood is processed and kiln-dried to below 20% moisture and includes cherry smoking chunks for that extra flavour on the barbecue, as well as sustainably sourced restaurant-grade lumpwood charcoal. It burns long and hot, delivering consistent heat to deliver sizzling steaks on charcoal grills at home, or firing up a professional kitchen.

THE NEW FOREST TEA COMPANY

Ian and Kelly Tiffin moved to Hampshire 14 years ago and opened their first tea venture in Lyndhurst, before launching The New Forest Tea Company. The couple has launched a range of cold brew tea pouches. Each pouch contains enough ethically sourced tea to create two litres of cold brew tea. You can also add a summer splash with a dash of lemonade or maybe something a little stronger – perfect on the terrace as a non-alcoholic barbecue drink option.

THE GRANGE

The Grange vineyard was planted in 2011 by four Baring siblings on the chalk downland of the family estate in Alresford, near Winchester.

The geology, not dissimilar to Rheims Champagne country, helps deliver award-winning sparkling wines from Pinot Noir, Pinot Meunier and Chardonnay grapes. The estate also has its own theatre, home to an annual opera festival and runs vineyard tours, with the barbecues fired up.

The Pink pairs perfectly with BBQ food – ripe red berry fruits, wild strawberry and cherries. Rich and round on the palate, this dry English sparkling wine has notes of raspberry, cranberry and redcurrant. Uncork it to drink alongside mackerel and shellfish.

SOLENT HOTEL & SPA

This is a four-star hotel between Portsmouth and Southampton with an award-winning restaurant and a spa. The restaurant features an open-plan, theatre-style grill kitchen on the outdoor terrace, complete with fire pits. Diners can watch teams of chefs transform regionally sourced ingredients into dishes, creating a culinary visual experience. The Parson’s Collar is the hotel’s local pub, with a pizza oven.

SOCAL

A team of BBQ experts, Socal, in Southampton, has a wide selection of barbecues for achieving the perfect sear, smoke, roast or pizza, as well as all the essential BBQ accessories. The BBQ Shop, which also has a live-fire cooking school, stocks top brands such as Traeger, Gozney, Blackstone, Broil King, Big Green Egg, BBQ Gourmet, Weber, Kasai, Nomad and Mill Scale and is also a leading importer of American BBQ rubs and sauces. Socal is YETI’S latest UK flagship store and the largest retailer of YETI gear in the area, with coolers, drinkware and bags. Socal also hosts the annual BBQ festival Sizzlefest.

THE GARLIC FARM

For over 50 years, garlic has been grown on this family farm on the Isle of Wight. The Garlic Farm produces, sources and creates organic garlic, speciality garlic and garlic-infused products, from chutneys and sauces to beer and ice cream.
Its Garlic Mayonnaise with Lemon & Black Garlic is a refined, creamy mayonnaise with an added blend of sweet black garlic, lemon and a dash of mustard. Smooth with a velvety zing, it works very well as a barbecue accompaniment, be it on a burger, or mixed into a salad or coleslaw.

KINGSWORTHY FOUNDRY

Kingsworthy Foundry, near Winchester, is the UK distributor of leading outdoor grill Vulcanus, a theatrical centrepiece for any BBQ.

Kingsworthy Foundry works closely with several well-known Hampshire locations, such as Lainston House hotel, The Tichborne Arms and Bar Lento Tapas Bar, and collaborates with leading Hampshire fire chef Elky Whittaker, the Smokin’ Elk.
Its showroom also houses Gozney pizza ovens, Morso, Petromax, Big Green Egg, YETI, and a range of fire pits and smokers.

HYDES CYDER

Its classic 5% ABV cider, as well as a non-alcoholic alternative, is perfect to pair with open-fire cooking, offering crisp, orchard-fresh flavours to enhance smoky meats and charred vegetables. The rustic taproom at Hydes Farmhouse in Herriard near Basingstoke hosts fire feasts, matching Hydes Cyder with BBQ food. Favourites include pulled pork infused with cider and grilled apples glazed with Hydes Lyte.

THE BOOK & BUCKET CHEESE COMPANY

Founded by cheesemaker Peter Morgan in 2019, the artisan cheese is handmade in its dairy on the Hampshire border, working closely with local farmers. The Book & Bucket Cheese Company make a range of award-winning sheep and cow’s milk cheeses. Its Huxley ‘squeaky’ cheese has great depth and is best cooked on the barbecue to give caramelisation and soft mallow texture. Smoked Huxley is cold smoked over oak – imagine smoked bacon as a cheese.

POWDER MONKEY BREWING CO

Powder Monkey Brewing Co, soaked in naval history, is based in Priddy’s Hard, Gosport, sitting alongside its own Tap House on the Solent seafront, overlooking the historic dockyards across the water from Portsmouth.

“The Explosion IPA has an assertive bitterness that makes it an ideal partner for bold barbecues, cutting through the richness of fatty cuts like brisket and pulled pork, while our Bravo Zulu, a crisp, clean pilsner, is a BBQ all-rounder, with the deep, smoky flavours of grilled meats allowed to shine,” says head brewer Mark Hamblin.

Drop Anchor is a Vienna pale ale, pairing with the caramelisation of fire cooking, while its hop aromas work well with Moroccan lamb.

“Our Fearless Monkey, a lighter pale ale, with citrus and fresh fruit notes, is a natural fit for more delicate dishes, such as seafood and grilled vegetables,” adds Hamblin, with Goddards Brewery on the Isle of Wight also part of the Powder Monkey group.