‘We should do something about the garden’ was a familiar refrain during lockdown. One family did plenty about it, as JEMIMA NELSON reports
BBQ magazine is inclusive. All food is welcome – this issue is replete with vegetarian and vegan fare – all people welcome.
One of our greatest ever Olympians was renowned for his speed and power on the cycling track, but Sir Chris Hoy likes to take his time over the barbecue.
For breakfast read brisket. While the consummate professional, you suspect on the BBC sofa Dan Walker is dreaming of his next BBQ. Rupert Bates reports
In cold, callous, commercial terms, Covid-19 has bolstered the barbecue market in a big way.
Rubs, sauces and marinades create fantastic flavours – condiments to complement and pimp your barbecue food. JEMIMA NELSON finds herself well-seasoned
If you go down to the woods to cook, you better take ‘sommelier’ Alyson Murray with you. RUPERT BATES finds smoke, fire and flavour
Smokin J’s BBQ in San Diego is run by Jeremy and Josh George. Meet the pit master and the Paralympian. RUPERT BATES reports.
At every opportunity DAVID FLATMAN fills his car boot with his beloved BBQ kit, tells his daughters to get a move on and heads for a feed in a field
There was no need for Dragon funds to fire Grillstream. RUPERT BATES talks to the founders Peter Neath and Ian Worton
With the British & Irish Lions tour of South Africa in July 2021 – with or without supporters – it is clear that plenty of South African wine will be drunk over the summer while we are all watch the rugby, be it from home armchairs or pub gardens.
Barbecue is the food of choice if you want to become the strongest man in your family, yet alone the world. Brothers Luke and Tom Stoltman are given a grill masterclass.
When it comes to Lancashire BBQ hotpots, start your live fire journey at Northcote. Rupert Bates talks to the hotel’s executive chef and yearns for the Ribble Valley
Meat the world’s strongest men. A grill masterclass is laid on for Scottish brothers Luke and Tom Stoltman as they count down and count the calories ahead of the World’s...
Chef, restaurateur, television presenter, Simon Rimmer has led a colourful life; green of food, but fervently red of football. Rupert Bates joins him for a virtual brunch
It is a formidable partnership forged in a New Forest hotel, but also marinated with plenty of outdoor cooking inspiration and enthusiasm. Rupert Bates reports
Want to learn how to cook in a wood-fired oven? JEMIMA NELSON meets Mr and Mrs Jones
When it comes to the world of wood-fired ovens, there are few more knowledgeable and passionate than Jay Emery. RUPERT BATES meets the South African behind the Bushman
The outdoor kitchen; the outdoor living room; the room to work; the room to breathe. Never before has the outside space in all its functions been more popular, says Rupert Bates
Born in Canada and made in North America, Broil King sells its barbecues in 52 countries and is really turning up the heat in the UK, as Rupert Bates reports
When it comes to their heroes, sportsmen take up most of the top table, but asadors – grill masters - are almost equally revered. Rupert Bates gets close to the fire that fuels Argentina’s passion for barbecue
What do you talk about when you put a leading European politician and the Europe Editor of ITN in the same ‘newsroom’? Barbecue of course. Rupert Bates reports
You’ve guessed it. He hunts, he gathers, he cooks. He also teaches you how at his school. Jon Finch talks food, fire and foraging with Nick Weston
The pink mohawk may give the name away, but Scott Garthwaite is a remarkable chef for so many reasons. TV producer Andy Clarke tells his inspiring story
The growth of quality sparkling wine in the UK has been phenomenal in recent years, with top Champagne houses even buying into the English countryside in an attempt to keep up.
An innovative partnership between a garden centre and a farmer promises to revolutionise the road from farm to fork. Jemima Nelson has a butcher’s!
When we gather round the fire we are evidently of good cheer in fine company; great food and drink to season the bonhomie. But we’re allowed the odd moan, aren’t we?
The Beef is back – on the menu and the golf course. Rupert Bates talks to Andrew Johnston about his love of BBQ
Cider has always been a great partner on the BBQ scene, and any drink containing apples or pears gives a perfect, refreshing accompaniment to pork in all the meat’s live fire diversity.
A five-star hotel runs a cookery school, with plenty of classes for BBQ enthusiasts and top chefs to teach you. Rupert Bates visits Lainston House
From the biggest party to the smallest detail, the team behind Blistering is ablaze with live fire pedigree. Jemima Nelson reports
‘There’s no such thing as bad weather; only unsuitable clothing.’ Take your pick as to who originally turned this phrase. Some claim it was first coined by Alfred Wainwight, fellwalker, guidebook author and cartographer.
The barbecue, like a good soufflé, is on the rise, and the world’s best chefs are embracing it. Rupert bates talks fine dining and live fire cooking with Michel Roux Jr
It has been quite a culinary journey already for Jean Delport, cooking Michelin-starred food inside, but drawing his inspiration from outside. Rupert Bates reports
Taking your food’s temperature has always been important and, thanks to innovative products like MEATER, never easier. Co-founder Teemu Nivala talks to Jemima Nelson about the wireless thermometer
Just eight years old, Ooni is already a household name in wood-fired ovens. But founder Kristian Tapaninaho wants an even bigger slice of the market. Rupert Bates reports
... and became a world champion. Isla MacFarlane talks to Jackie Weight, now sharing her expertise with students at her BBQ Workshop
As a retired Michelin Star chef, my BBQ skills may not be as good as some featured in or reading these pages.
The pandemic has focused minds on the work of the NHS like never before, while lockdown meant more people than ever cooking from home. Andrew Scourfield explains the twin lives he and wife Laura, both doctors, lead.
Raking through the embers of this launch issue of BBQ magazine, what have I discovered sitting by the fire? Hopefully I’ve learnt that we have a new magazine to entertain and inform the barbecue community.
….without Mark Parr. Before the pandemic hit, Rupert Bates pulled up a chair by the hearth and listens to Lord Logs – the man who wood be king
Get out of the kitchen and closer to the fire. And that’s just what top chef Tom Kerridge has done, as Rupert Bates discovers
The Ashes is one of world sport’s great rivalries, but when it comes to outdoor cooking, they are both on the same team, promoting best practice and provenance. Rupert Bates talks to Matthew Hoggard and Matthew Hayden
Diet is important for elite athletes, especially after jungle rations. Rupert Bates talks to James Haskell about rugby, fitness and eating for England
Gavin Moss has turned his engineering skills into a BBQ business. Jemima Nelson breaks beef and beer with the founder of Barbecue Shack
An Italian with a wood-fired oven – it’s got to be pizza. Well, yes, but so much more besides. Rupert Bates talks to DeliVita founder Joe Formisano
Born in Ireland, bred in the USA and big in the UK, Kamado Joe is cooking up a storm around the globe, as Rupert Bates discovers.
From the backyards of Chicago to the gardens of Gloucestershire, Weber is a global name. Head grill master Dan Cooper tells Rupert Bates the story
BBQ magazine puts the questions to Jack Whitehall and Marcus Petty-Saphon
Covid-19 and lockdown has decimated so many businesses, but it has also highlighted the ingenuity and efforts of independent producers and suppliers to keep feeding their local communities. Jemima Nelson reports
For Jess Pryles, meat is a science, a lifestyle and a living, as she explains to Rupert Bates from her Texas home
The Hang Fire girls, Samantha Evans and Shauna Guinn, have taken the Deep South to South Wales. Rupert Bates reports
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