Great barbecue doesn't have to revolve around American brisket, pork butt and imported cuts of meat.Our British BBQ class takes the techniques of traditional American barbecue and gives them a distinctly British twist, showcasing UK-reared meats, lesser-known cuts and seasonal ingredients that can rival their American counterparts. During this four-hour class , you will learn how to prepare, season and cook a selection of British meats, including:    smoked beef featherblade - Thick cut pork belly ribs - pork collar - grilled Bavette steak - lamb rump  side dishes: grilled hispi cabbage, roasted beef fat potatoes, apple and fennel pickled slaw & baked pit beans We will go trough low & slow smoking, grilling and indirect cooking, covering everything from coal management, temperature control to trimming, seasoning, resting and carving. Alongside the meat, we'll prepare seasonal British sides, sauces and accompaniments. Duration: 4 hours Suitable for: All abilities Included: All ingredients, equipment, tuition and food.

Spend the day learning how to cook properly over live fire using Kadai fire bowls.This hands-on class is all about understanding the fire and getting the most out of cooking over flame and hot coals. We’ll start with the basics of lighting and managing a fire, creating different heat zones and knowing when to cook over flames, embers or indirect heat.Throughout the day we’ll use a range of Kadai cooking techniques including direct grilling, cooking in the embers, plancha cooking, hanging food over the fire, cedar plank cooking and using a flambadou.We’ll cook a selection of meat, fish and vegetables, along with flatbreads, sauces and sides, using each dish to demonstrate a different way of cooking with fire. There will be plenty of opportunity to get involved with preparing and cooking the food, as well as learning how to manage the fire as it changes throughout the day.The class is relaxed and informal, with plenty of food to eat along the way. We’ll start the day with a cooked breakfast before getting stuck into the main cooking, finishing with something sweet from the fire. Although we’ll be cooking on Kadai fire bowls throughout the class, the techniques we cover can be adapted to most charcoal barbecues and fire pits, so you don’t need to own a Kadai to put what you’ve learnt into practice at home. What we will cook: Kadai breakfast hash Smoked ham hock · crispy potato · fried egg · charred spring onion  Dirty-roasted aubergine Whipped tahini · chilli · pomegranate · mint · lemon Fire-grilled chicken skewers Piri Piri  Cedar-planked trout taco Burnt corn · avocado · pickled chilli · coriander · lime Hung leg of lamb salsa verde Plancha hispi cabbage Smoked anchovy butter Ember-baked butter beans Roast garlic · rosemary · lemon · grilled bread Dry-aged bone-in ribeye Flambadou beef bone marrow  Fire-roasted seasonal fruit vanilla mascarpone · oat crumble

Get stuck into the world of American BBQ with this four-hour hands-on cooking class. Using Kamado Joe BBQs, we’ll show you how to get the best from charcoal, smoke and fire to create some proper American BBQ. We’ll cover everything from lighting and temperature control to setting up for low and slow cooking, choosing smoking woods, building a good bark, cooking over direct heat and knowing when your meat is ready.  Throughout the class we’ll cook a selection of American BBQ favourites, including smoked beef short ribs, Brisket point end, sticky pork belly burnt ends and Alabama-style BBQ chicken, alongside classic sides such as smoked mac & cheese, skillet cornbread, charred corn and slaw. We’ll also get into rubs, sauces, smoking techniques, resting and carving, with plenty of tips that you can take home and put into practice on your own BBQ. The class is relaxed, hands-on and suitable for all abilities. You don’t need to own a Kamado (skills are transferable to other barbecues) or have loads of BBQ experience – just come hungry and ready to cook. At the end of the session, we’ll sit down and tuck into everything we’ve cooked together. Class duration: 4 hours Experience level: All abilities welcome All food and equipment is provided

Festive BBQ & Live Fire Cooking ClassGet ready for Christmas with a festive twist on barbecue.Join us at the BBQ school for four hours of cooking with smoke, fire and charcoal, as we take some Christmas favourites and show you how to cook them outdoors.This is a hands-on class covering a range of BBQ techniques, from low and slow smoking and indirect cooking to grilling over hot coals and cooking with cast iron. Along the way we'll cover fire and temperature control, choosing fuel and smoking woods, getting the best from your BBQ and, most importantly, how to put together a great Christmas feast.We'll be cooking dishes including smoked Turkey with cranberry , maple and sage glaze, sticky Christmas spiced pork belly burnt ends, coal-roasted celeriac with mushroom gravy, beef-fat roast potatoes and charred Brussels sprouts with bacon and chestnuts as well as other nibbles along the way.We'll finish things off with a warm sticky toffee pudding cooked on the BBQ and served with bourbon toffee sauce and vanilla ice cream.Everything we cook is shared and eaten throughout the class, so come hungry.Whether you're planning to fire up the BBQ on Christmas Day or just fancy doing something a little different this festive season, you'll leave with plenty of ideas and techniques to use at home. 4-hour hands-on class All food and ingredients included Suitable for all abilities

Spend an evening learning to make Neapolitan style pizza. I will show you how to make the perfect Neapolitan dough, how to open and stretch the dough, top your pizzas with great flavours and finally cook your pizza in our Gozney ovens to achieve that perfect puffy Neapolitan crust. Please make us aware of any allergens or intolerance  before the day of your class   Inclusions What's Included 🍴 Food - everything we make during the class 🥤 Drink - non alcoholic drinks will be available   What you'll need 🧤 Warm Clothing ☂️ Waterproofs - if necessary

Spend a day learning to smoke different cuts of meats and sides using a variety of smoking methods and a range of barbecues. (Demonstration led)  Barbecues that we will use on the day: Weber smokey mountain, Kamado style barbecue, Weber kettles What we will cover during the day: Breakfast tacos, tea and coffee upon arrival  Basic safety and hygiene when cooking barbecue Starting and maintaining a barbecue Choosing your meat and how they lend themselves well to low and slow cooking meat preparation fuel sources and smoking woods cooking different cuts of meat using various techniques the importance of resting meat Assemble the perfect side dishes and sauces Discussion on how to best use your barbecue at home to achieve great results What we will cook: Pork belly St. louis  ribs Beef Jacobs ladder   Reverse seared rib eye steak   Brisket point end   Pickles BBQ sauce Vinegar slaw   Smoked bone marrow mac 'n' cheese   Inclusions What's Included 🍴 Food - everything we cook on the day 🥤 Drink - non alcoholic drinks will be available throughout the day welcome to bring your own alcoholic beverages with you.    What you'll need 🧤 Warm Clothing - if necessary ☂️ Waterproofs - if necessary