The Original. The Best. Since 1974.
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50th anniversary The history of the EGG
More than a barbecue since 1974
“It’s safe to say that the Big Green Egg has often been imitated but never equalled and we intend for it to stay that way for another 50 years to come!” Ed Fisher, founder of Big Green Egg
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Premium fuel Why choose our charcoal?
More than a fuel
Charcoal isn’t just a fuel, it’s an ingredient in its own right, with each of the pure hardwoods we use imparting its own unique set of flavours.
READ MOREEight ways to cook. Endless possibilities.
Low & Slow
Take it slow
Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Cooking low & slow forces the most flavoursome ingredients to surrender into melting tenderness, resulting in succulent pulled pork or brisket, a rich beef cheek ragú or silky ratatouille
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Roast
A roast with the most
The EGG’s impressive temperature control mean you can roast at a stable, even temperature. Think roast chicken with perfectly crispy skin, or pork belly with snappy crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
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Pizza & Baking
A baker’s oven
With the ConvEGGtor in place, and often with the addition of a Baking Stone, an EGG can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or the stickiest of sticky toffee puddings.
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Rotisserie
Join the revolution
The Big Green Egg Rotisserie allows you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat. Cook your starters, sides or sauces underneath the spit to absorb the drip of delicious juices.
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Grill
On the grid
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.
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Smoke
Holy smoke
Add a few woodchips or woodchunls to your charcoal and watch as the smoke circulates around the Dome of your EGG, adding an extra depth of flavour to everything from hot-smoked sides of salmon to baba ghanoush.
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Pan Cook
Panning for gold
With its ability to generate intense flames or slow heat, impart smokiness and lock in the flavour of high-quality ingredients, an EGG’s takes pan-cooked dishes to the next level. Elevate everything from a curry to a cassoulet, from a shakshuka to a full English breakfast.
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Dirty Cook
Down and dirty
Our pure lumpwood charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole aubergines, beetroots or even a ribeye steak directly onto the smouldering embers.
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Art & science How the EGG is made
Latest & greatest
Kind words about us
THE DOYEN OF SEASONAL FOOD CHANTELLE NICHOLSON
THE DOYEN OF SEASONAL FOOD
When chef Chantelle Nicholson opened Apricity, her acclaimed London restaurant, it wasn’t just her stellar reputation that followed her from her previous venture, the much-loved Tredwells – she also brought the Big Green Egg she’d been using for years. The EGG plays a central role at Apricity, which focuses on seasonal, local food. “I love having the versatility of the Big Green Egg in our kitchen,” says Chantelle. “We use it all year round. We love the charcoal flavour and light char that it gives to our food – be it meat, fish or veg.” Her favourite thing to cook on the EGG? “Cabbage! Drizzled with miso dressing. You can’t beat that caramelisation and nuttiness.”
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THE FINE DINING LEGEND Tom Aikens
THE FINE DINING LEGEND
Chef Tom Aikens has been at the very top of his craft for almost 30 years. Aged just 26, he became the youngest British chef ever to be awarded two Michelin stars, and he’s carried on hoovering up accolades ever since. Muse, his Belgravia restaurant, gained its star almost as soon as it opened in 2020. Tom is a regular user of a Big Green Egg when entertaining friends and family at home. “The great thing about the EGG is that you can be a beginner or someone who has mastered the art of barbecuing,” he says, “but at the end of the day there is something there for everyone.”
Watch Tom's 50th recipes
Gareth Ward, Two Michelin-Starred Chef of Ynyshir “It produces the best flavours!”
The British-Iranian Recipe Writer Sabrina Ghayour
The British-Iranian Recipe Writer
British-born, with Iranian roots, Sabrina Ghayour is a multi-award-winning food writer, specialising in Persian and Middle Eastern flavours. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu. ”I absolutely love learning all the wonderful things that can be done on an EGG,” she says. “It really has exceeded my expectations and I’m constantly finding new things I want to cook on it. It’s a really special piece of kit and the flavour it gives food is really superb.”
Get startedGood Housekeeping UK “Big Green Egg is slowly taking over the world”
The Godfather of Spanish cooking José Pizarro
The Godfather of Spanish cooking
Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print. “The depth of flavour achieved with the Big Green Egg is incredible,” he says. “Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas.”
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The two Michelin-starred chef Tom Kerridge
The two Michelin-starred chef
Tom Kerridge worked as a chef in restaurants across Britain before deciding to open The Hand & Flowers with his wife in 2005. It went on to become the first (and only) pub in the world to acquire two Michelin stars. “Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma and crackle of the charcoal, the charring or gently smoking food inside,” he says. “There’s nothing else quite like it.”
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Daniel Clifford, Chef of Midsummer House “I have never come across a barbecue that offers such versatility and control.”
THE BRITISH LUXURY HOTEL GRILL MASTER Tom Booton
THE BRITISH LUXURY HOTEL GRILL MASTER
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. Its Executive Chef is – as the name makes abundantly clear – Tom Booton, who at the age of just 26 became the youngest head chef in the restaurant's history. “We absolutely love working together with Big Green Egg. EGGs play a massive part in our menus here at The Grill by Tom Booton,” he says. “We are so lucky that they are in the dining room, as the guests love seeing our chefs cooking live in front of them. There is nothing better than lighting an EGG and learning how to use it to its full potential. What an experience!”
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The chef, author and food writer Gill Meller
The chef, author and food writer
Dorset-based Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher who has been part of the River Cottage team for 11 years. He lives and breathes fresh, local food and believes in keeping dishes simple. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine.
Get StartedThe Original. The Best. The better way to cook
Where to find the EGG
The sea-view hotel THE ATLANTIC HOTEL
Lunch on the terrace
Overseen by Will Holland, an award-winning chef who’d earned his first Michelin star before he turned 30, the food at The Atlantic Hotel in Jersey is considered exceptional even by the island’s high standards. Throughout the summer, on a picturesque terrace offering stunning views of St Ouen’s Bay, Big Green Eggs are used to create a barbecue Sunday lunch menu using seasonal local ingredients. The EGGs are also fired up for the hotel’s occasional jazz lunches, accompanied by sultry live music, and for Will’s outdoor cooking masterclasses.
THE SOUTH BANK POP UP THE BBQ CLUB
TABLES BY THE THAMES
The BBQ Club is a barbecue restaurant, street food kitchen and events space on London’s iconic South Bank. Located right beside the Thames in front of the world-famous Queen Elizabeth Hall concert venue, each of the restaurant’s tables has its own inbuilt Big Green Egg on which various parts of the menu are cooked using seasonal, local produce. It’s run by pop-up restaurant maestro Jimmy Garcia, who started out in 2011 with a pop-up in his front room in southwest London before overseeing a succession of hugely popular immersive food experiences across the capital.
THE GREEN STAR HOLDER APRICITY
EXCELLENCE AND ETHICS
Chantelle Nicholson’s Apricity is the proud holder of a Michelin green star, a rare accolade for restaurants that combine culinary excellence with the highest ethical and environmental standards. Tucked away on the edge of Mayfair, right in the heart of London, it’s a warm, welcoming spot offering an inventive, ever-changing menu that reflects the shifting seasons. An EGG plays a major role in Chantelle’s operation. “Our Big Green Egg takes pride of place in the kitchen at Apricity,” she says. “We use it to enhance the flavour in so many of the dishes on our menu.”
THE HOME OF RUGBY ALLIANZ STADIUM TWICKENHAM
BY THE HALLOWED TURF
Allianz Stadium Twickenham is one of the cathedrals of English sport – the historic home of the England rugby union team, the world’s largest rugby union stadium, and a place where sporting legends have been created since 1907. On the days it isn’t hosting rugby matches, this magnificent arena hosts a wide range of events, and the stadium’s Big Green Eggs often play a major role. What could be more fitting for a pitchside feast than a world-class outdoor oven shaped not unlike a rugby ball?
THE TWO-STAR EXPERIENCE YNYSHIR
THE END OF NOWHERE
With its two Michelin stars and endless accolades, Ynyshir is up there with the very best restaurants in the UK. Located in the far west of Wales, it is, in the words of chef Gareth Ward and his partner Amelia Eriksson, “not in the middle of nowhere, it’s at the end of nowhere”. A visit to Ynyshir is an intimate, immersive experience, with bedrooms and dining space for just 20 people. Gareth’s bold, playful, ever-changing feasts feature aged meat, local shellfish, fermented vegetables and beautifully balance Japanese flavours – and the Big Green Egg is a vital tool in its construction.
The Stein family pub The Cornish Arms
A taste of Cornwall
Established by the legendary Rick Stein and now run by his son Jack, the Stein restaurant group remains firmly rooted in Cornwall, where the family advocate loudly for the county’s sustainable, small-scale food producers. Located in the countryside outside the picturesque coastal town of Padstow, The Cornish Arms is the Steins’ village pub, known for its well-kept ales and simple, hearty food made from exceptional local produce. In the summer, the pub’s large, sunny terrace offers a menu of fire-cooked dishes, created on the Big Green Egg.
Jack Stein's 50 Recipes
THE STREET FOOD SENSATION THE BLACK PIG
PREMIUM PORK SANDWICHES
Located within the Borough Market Kitchen – the street food section of London’s historic Borough Market – The Black Pig stand is famous for its ciabatta sandwiches and salads, most of which come packed to the gunnels with slow-roasted pork shoulder cooked over the coals on a Big Green Egg. The pork, which comes from slow growing, free-range pigs, is paired with premium accompaniments such as honey truffle mayo, smoked scamorza and 30-month aged parmesan. The cooking smell alone is enough to draw a crowd.
THE SUSSEX VINEYARD Rathfinny Wine Estate
DINING IN THE VINES
Located on the edge of the picturesque village of Alfriston on the glorious rolling slopes of the South Downs, the Rathfinny Wine Estate’s setting is almost as big a draw as its magnificent Sussex sparkling wines. Great food is another important part of the winery’s offering. The estate’s Big Green Eggs are regularly fired up for special alfresco dining events in the warmer months, giving visitors the chance to enjoy exceptional local produce while gazing out across row after row of carefully tended chardonnay and pinot noir vines.
The three-star icon The Waterside Inn
Fine dining by the river
Located in the Berkshire village of Bray, The Waterside Inn is a true icon of British fine dining. It was founded in 1972 by the brothers Michel and Albert Roux, and for more than 20 years has been run by Michel’s son Alain Roux. The restaurant gained its third Michelin star in 1985 and has retained that status ever since – the only venue outside France to have been on the top rank for such a sustained period. Big Green Eggs are a fundamental part of the kitchen operation, used for daily menu prep.
THE SCOTTISH BIKING ADVENTURE The Highland Scramble
Feasting in the Highlands
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. 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.
THE RACING CERTAINTY Goodwood
From farm to table
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. Big Green Eggs play a significant role at Goodwood’s flagship restaurant, Farmer, Butcher, Chef. 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. There is also an EGG at Hound Lodge, the estate’s 10-bedroom lodge, upon which a private chef will happily cook up an alfresco feast.
The Highland eco-retreat KABN
FEASTING ON THE LOCH
Located on the shores of Loch Fyne, Kabn is a peaceful, off-grid retreat in the heart of the Scottish Highlands. Its architecturally distinctive wooden cabins, made from sustainable materials, feature floor-to-ceiling glass, minimalist interiors and stunning views. Each cabin has access to a Big Green Egg, allowing guests to savour incredible produce supplied by the area’s fishermen, hill farmers and gamekeepers. Or, if they want the retreat’s own fire-cooking expert to do the work for them, the Wild Kabn Kitchen’s EGG can be fired up for private dining experiences and group supper clubs.
THE GRAND HOTEL The Grill at The Dorchester
A very modern classic
The Dorchester on London’s Park Lane is a hotel steeped in 1930s grandeur – a traditional haunt of writers, musicians and actors, from Ernest Hemingway to Elizabeth Taylor. Its Grill restaurant is now looking forward, not back, with its classical European menu given a more modern, dynamic edge by Tom Booton who, when he took over on the pass in 2019, became the youngest head chef in the restaurant’s near 100-year history. Tom’s innovations include his regular use of Big Green Eggs, which are fired up both in the kitchen and in the revamped dining room, where they provide a bit of theatre for the seated guests.
The Spanish gastropub José Pizarro at The Swan Inn
English pub, Spanish flavours
Situated opposite a leafy green close to the Surrey village of Claygate, The Swan Inn is a modern pub with rooms. Here, José Pizarro, one of the country’s most influential Spanish chefs, combines high-quality Iberian ingredients with seasonal local produce to produce a menu of regional dishes from his home country. José also gives his personal twist to a British pub classic: a magnificent Sunday roast. The pub’s Big Green Egg is located on a lovely garden terrace, where it’s used to produce spectacular tapas through the warmer months.
THE COOKERY SCHOOL Lainston House
Season Cookery School
Located in the beautiful converted well house and kitchen gardens of the Lainston House country house hotel just outside Winchester, Season Cookery School delivers memorable food experiences that explore the transformation of seasonal ingredients into delicious dishes. The school’s talented chefs offer a wide range of classes that change with the seasons, including barbecue masterclasses on the Big Green Egg.
THE WEST SUSSEX ESTATE COWDRAY
HEART OF THE COUNTRYSIDE
Set in the rolling hills of the South Downs with a stunning Tudor manor house at its heart, the Cowdray estate offers the perfect base from which to explore the very best of the English countryside. Visitors can enjoy pursuits such as clay-pigeon shooting, fly fishing, riding or hill walking, take a round of a championship-level golf course, and enjoy the spectacular local produce found in the estate’s farm shop and restaurants. Big Green Eggs are an important part of the food offering, used to turn out amazing food at some of Cowdray’s many outdoor events.
The Scottish Highland Experience Glen Dye Retreat
A wild retreat
Set within the wild beauty of the Scottish Highlands, Glen Dye is a private estate of around 15,000 acres, surrounded by wilderness forest and moorland on the banks of the River Dye. Its holiday cabins and cottages provide the opportunity for a truly peaceful escape, enriched by a range of wellness, bushcraft, creative and culinary experiences. Big Green Eggs are part of the offering, helping guests explore the rich flavours of the Scottish countryside.
THE DECONSTRUCTED HOTEL Kestrel Cottage at The Tawny
BARBECUE BY THE PRIVATE POOL
The Tawny is a ‘deconstructed’ hotel, located deep in the glorious Staffordshire countryside. It offers all the facilities and services of a high-end hotel – heated outdoor pool, fantastic dining options, room service – but the accommodation is located within its own private spaces, including wildwood huts, treehouses and romantic boathouses. Among the most luxurious of these is Kestrel Cottage, a four-bedroom cottage with its own pool, bar and games room, plus a Big Green Egg. As well as personally utilising the EGG, guests can arrange for a private meal to be cooked by the head chef at the Tawny.
THE RURAL RETREAT Wilderness Reserve
A Suffolk escape
Wilderness Reserve in Suffolk is an 8,000-acre estate of woodland, lakes and rolling pasture punctuated more than a dozen beautifully restored period properties, including a Grade II listed manor house and a 15th century barn, all available for holidays, retreats and weddings. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. 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.
The Michelin adventure Yoxman Festival
All-star food festival
The annual May event will see three renowned Michelin-starred chefs from Spain, France and the UK take over Wilderness Reserve for a glorious long weekend of gastronomy, music and entertainment. Get ready for the ultimate foodie escape in the British countryside.
THE BUZZY URBAN HOTEL The Hoxton
A taste of LA
First established in East London in 2006, The Hoxton is a series of beautifully designed hotels dotted around the most vibrant and culturally rich urban neighbourhoods of Europe and the US. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace.
THE SERENE GARDEN TERRACE The Standard
Food to match the setting
The Standard Hotel in London’s King’s Cross, part of a globe-spanning group of boutique hotels, is located in a stunning 1974 Brutalist tower – a building that appears at once both retro and futuristic. The hotel’s interiors are equally distinctive, as too is the high-quality food offering. Isla, one of several restaurants and bars, uses Big Green Eggs to serve up seasonal food on a serene garden terrace. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.
THE HOME OF CRICKET Lord’s Cricket Ground
Events at an iconic venue
Anyone who has been to watch cricket at Lord’s will know that this famous patch of St John’s Wood can be viewed either as a sports ground with great food or a food destination with some world-class sport to watch between courses. 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. The EGGs at Lord’s are also regularly rolled out for private events – as you’d expect of such polished all-rounders.
The original and best since 1974
Join the Celebrations FOR OUR 50th 50 recipes from our famous friends
THE SUPERSTAR CHEF TOM KERRIDGE
A VERY KERRIDGE CHRISTMAS
Superstar chef Tom Kerridge loves turning out a classic Christmas dinner for his family: roast turkey, roast beef, roast potatoes, a bit of seasonal veg, no fancy cheffy flourishes. The only unusual thing is that he cooks it on his Big Green Egg. For his 50th birthday contribution, Tom provided us with recipes for two eye-catching festive centrepieces – a marmalade-glazed turkey and a pastrami-spiced rib of beef – plus a root vegetable boulangère.
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THE INTERIORS EXPERT Abigail Ahern
A FEAST FOR THE EYES
Interiors expert, designer and retailer Abigail Ahern has put a lot of thought to the look and feel of her home’s outdoor space. All year round, she finds peace and contentment in her garden, while cooking simple, flavoursome food on her Big Green Egg. For her 50th birthday contribution, Abigail produced a Persian chicken dish with homemade hummus and flatbreads and – as you’d expect of someone with her eye – made it all look beautiful.
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THE GAME EXPERTS MARK KEMPSON & JOSHUA HUNTER
GOING WILD
Chefs Mark Kempson of Kitchen W8 and Joshua Hunter of Holland & Holland are both strong advocates for eating wild meats, including venison. For their 50th birthday contribution, they stalked a muntjac deer in Berkshire, butchered it at the Holland & Holland shooting ground and used the meat to create two stunning recipes.
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THE FOUNDER ED FISHER
THE ORIGINAL RECIPE
The very first food cooked on a Big Green Egg was a batch of spicy chicken wings rustled up by our founder Ed Fisher outside his shop in Atlanta, Georgia, five decades ago. Ed’s idea was that grilling some delicious wings out on the street might lure some customers in to check out his new kamado ovens. And lure them it did. Fifty years later, we’re sharing Ed’s life-changing recipe: simple, quick, unpretentious, but guaranteed to draw a crowd.
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THE BATSMAN ALLAN LAMB
A BIG HITTER
In the 1980s, Allan Lamb was part of the engine room of the England cricket team. In the mid-2000s, he and his great friend Ian Botha. were the (cartoon) faces of the British meat industry. For his whole life, starting as a child in South Africa, Allan has been passionate about the joys of outdoor cooking. For his 50th birthday contribution, he used his beloved Big Green Egg to turn out a grilled venison loin with a sweet, tangy marinade, served with seasonal vegetables
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THE FARMER & CHEF ROSS GEACH
BEST OF BRITISH
Seventh-generation farmer, former Rick Stein head chef and evangelist for the Big Green Egg, Ross Geach was the man we chose to create the official British dish at EGGtoberfest 2024 in Atlanta, Georgia. For his 50th birthday contribution, Ross has shared the recipe that caught the attention of hundreds of visitors at this global gathering of EGG enthusiasts: high-welfare pork chops with braised butter beans and a brassica salsa verde.
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THE COMPETITON WINNER JIM BROWN
RECIPE FOR SUCCESS
Jim Brown is the worthy winner of our Instagram competition to find the most inspiring new dish created by a Big Green Egg owner. Jim, a physiotherapist who lives in East Sussex, cooks on his EGG at least twice a week all year round, from big gatherings to weekday family dinners. The recipe he shared is the one most loved by his family and friends: a spectacular hot-smoked side of salmon with roasted autumn veg and garlicy whipped feta.
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THE FARM-TO-TABLE CHEF MIKE WATTS & GOODWOOD
GUT-HEALTH GASTRONOMY
Mike Watts is executive chef of the Goodwood Estate, an iconic sporting venue deep in the Sussex countryside. Working closely with Stephanie Moore, the clinical nutritionist who runs the estate’s gut-health wellness retreats, Mike used produce from Goodwood’s own regenerative farm to create two dishes designed to nourish both the body and the soul: harissa lamb leg with carrots and pickled beets, and a smoky brisket with fermented cabbage and nettle salsa verdi.
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The Presenter Lisa Snowdon
Caring and sharing
TV presenter, radio host and author Lisa Snowdon is obsessed with the positive influence that sharing nutritious food can have on health and wellbeing. She’s also a highly accomplished cook, as witnessed during her victorious stint on Celebrity MasterChef. For her simple, healthy, crowd-pleasing recipes, Lisa created a Caesar salad served with a herby roast chicken, and a spicy roasted cauliflower with a tahini dressing and fruity bursts of pomegranate.
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THE BUTCHER CHEF LEE CADDEN & HG WALTER
THE BUTCHER, THE BAKER
Lee Cadden is the in-house chef at HG Walter, the famous London butchery business that provides high-quality, skilfully butchered meat to over 100 Michelin-starred restaurants (and Big Green Egg’s fantastic new Steak Box!). For his recipes, Lee included one of HG Walter’s magnificent dry-aged steaks: a reverse-seared wing rib with bone marrow butter. He also shared the secrets to a butcher’s shop classic: a regal-looking pork pie, cooked using the EGG’s baking mode.
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THE COASTAL COOK EMILY SCOTT
A FEAST ON THE BEACH
Award-winning chef, restaurateur and author Emily Scott draws endless inspiration from the countryside, coastline and peerless seasonal produce of her home county of Cornwall. For her recipes, Emily produced a simple but stunning three-course menu, perfect for cooking on the beach on her much-loved MiniMax EGG: garlicky, chilli-laced prawn tacos followed by the quickest of fish curries and a round of sweet, crumbly madeleines, cooked in buttered scallop shells.
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THE MASTERCHEF WINNER TOM HAMBLET
Next generation
The ludicrously talented Tom Hamblet crashed into the public consciousness last year by winning the hotly contested BBC cookery competition MasterChef: The Professionals, dazzling the judges with a near-faultless performance in the final. Still aged just 24, Tom is now carving a path as a head chef. He is also getting to grips with his brand-new Big Green Egg. The EGG recipes he’s provided us with are delicious but completely attainable: a spit-roasted lamb kebab, and some beautifully sticky cinnamon buns.
Tom Hamblet's 50 Recipes
THE OUTDOORSMAN GILL MELLER
IMMERSED IN NATURE
Based in Dorset, Gill Meller is an award-winning food writer, a River Cottage chef and cookery teacher, and a man who fully embraces the outdoor life – immersing himself in nature, foraging for wild food, and constantly firing up his Big Green Egg. For his recipes, which include several foraged ingredients, Gill has conjured up a warm beetroot and smoked mackerel salad, some smoky new potatoes with seaweed butter, and slow-cooked pig’s cheeks with a rhubarb and lovage sauce.
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THE MAORI FIRE MASTER MATT BURGESS
BOLD & BALANCED
A proud New Zealand Maori, Matt has been living and working in the UK since 1998, lending his fearless approach to flavour to some of London’s most popular restaurants. In recent years, after thrilling the festival circuit with his fire cooking as part of the DJ BBQ crew, he’s become a highly skilled proponent of the Big Green Egg. For his recipes, he has conjured up three typically bold, balanced recipes: a spiced rotisserie chicken, a sticky pork belly salad and a dish of curried rice topped with smoked cod.
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The Cornish royalty Jack Stein
Land and sea
Jack, son of the legendary Rick, has taken over from his father at the helm of the Stein family’s much-loved restaurants. Jack is firmly rooted in Cornwall and is a passionate advocate for the county’s sustainable, small-scale food producers. He also loves cooking on the Big Green Egg. For his two recipes, he’s rustled up the simplest of grilled shellfish platters followed by a classic surf and turf: best of the sea, best of the land.
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The Dorchester prodigy Tom Booton
Park Lane Legend
Tom Booton, executive chef at London's Dorchester hotel, has brought a new sense of adventure to the kitchens of this historic Park Lane institution, including the regular use of two MiniMax EGGs. Tom has taken three of the fantastic dishes from the menu of the hotel's acclaimed Grill restaurant and reshaped the recipes for you to recreate at home.
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THE HOPPERS RESTAURATEUR Karan Gokani
OPEN-FIRE MAGIC
Karan Gokani grew up in Mumbai before moving to the UK to pursue a short-lived career as a lawyer. His real passion was always food. Inspired by the open-fire cooking of Sri Lanka and South India, he opened his first Hoppers restaurant in Soho in 2015, followed by two more London branches. Karan has been cooking at home on a Big Green Egg for several years. He loves the versatility it offers and the sense of control. The flavours it creates, he says, are like “someone lighting a fire in autumn down your street and you being able to smell it when you come outside”.
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The England rugby legend Will Greenwood
Vibrant Thai flavours
World Cup-winning rugby union centre Will Greenwood owns a Big Green Egg and loves firing it up to feed his family and friends. He doesn’t claim to be quite as adept with an EGG as he was with an egg-shaped ball, but he’s slowly building his skills, cook by cook. For his two recipes, he rustled us up a chicken pad thai with a side of spicy prawns – simple, healthy, but absolutely packed with vibrant flavours.
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The Michelin-starred maestro Tom Aikens
Elevated ingredients
At work, Tom Aiken is a master of Michelin-starred dining, overseeing acclaimed restaurants everywhere from Tokyo to London. At home, he looks to simpler fare, using his EGG to elevate the flavours of high-quality ingredients. He has gifted us five fantastic recipes, including a whole baked sea bass, a Brazilian-style steak, and a scallop dish so uncomplicated it doesn’t need plating.
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