4 x 3oz Teriyaki marinated beef bavette steaks (soy, sesame)
4 x 3oz Soy & ginger coated pork loin chops (soy)
8 x Shawarma chicken skewers (milk)
4 x Hand pressed lamb, mint and cumin burgers
4x Merguez sausages (gluten)
2 x 6 Fiery king prawn and chilli kebabs with lemon (crustaceans)
4 x 3oz Harissa marinated Scottish salmon fillet with garlic, chilli flakes and lime (fish)
4x Brioche buns (gluten, soya, eggs, milk).
Chipotle mayo (gluten, soya , mustard, egg and wheat)
Garlic, soy, chilli dressing (soya, gluten)
Garlic aioli (egg)
4x Corn on the cob, maple syrup glaze (milk)
Miso coleslaw (egg, mustard)
Garden salad, smoky barbeque dressing
Creamy new potato, dill and mustard salad (gluten, mustard, egg and wheat)
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.
Prepare and pre-heat
All BBQs need to be pre-heated
Charcoal needs to burn until coals are covered with a layer of white ash
Meat should be at room temperature
Brush the meat with oil
Handle gently with tongs
Use the 60/40 rule. Cook the first side for 60% of the total cooking time
Turn your meat & fish just once
Cook the second side for the remaining 40% of the cooking time
Check it’s done using the meat thermometer
Rest barbecued meat just as if you had pan-fried it
Resting ensures the meat relaxes and is evenly juicy and tender throughout
Chef's Top Tips
- You don’t have to cook straight onto a BBQ; you can use roasting trays on top of the grill – good for when cooking small items that may fall into the coals.
- You can use pizza stones on top of the grill – keep the lid closed and you can cook pizzas, garlic breads and flavoured breads just like a wood pizza oven.
- BBQs are there to be enjoyed, relax and do not hurry, let the flames go out before cooking.
All of these dishes can be cooked slowly in the oven prior to finishing them off on the BBQ to give you that lovely smokey flavour – the benefit of this is that you can make sure the food is cooked thoroughly and you will have time to join in with the party. As the British weather can change quickly or guests may arrive late, you will not ruin your creation if it stays in the oven for a little longer.
Beef cooking guide
Rare - 50°C (122°F)
Medium rare - 55°C (131°F)
Medium - 60°C (140°F)
Medium well - 65°C (149°F)
Well done - 70°C (158°F)
Chicken and pork
74 c (165°
Salmon and prawns
50 c (125°
75 c (167F)