THE ATLANTIC HOTEL AND THE BIG GREEN EGG

Overseen by Executive Chef Will Holland, an award-winning chef who’d earned his first Michelin star before he turned 30, the food makes full use of the island’s exceptional ingredients, including stunning seafood and wild plants. Throughout the summer, two Large Big Green Eggs are used for barbecue Sunday lunches on the terrace, as well as bank holiday lunches with live jazz, private events and masterclasses. A MiniMax in the main kitchen is used year-round for day-today service.

For Will, control is key. “In my opinion they are the most controllable barbecue on the market and the flavour you get from them is unreal,” he says. “You have complete precision over the cooking temperature by being able to control the airflow.”

As well as using Big Green Eggs at the hotel, Will owns one of his own, which he fires up all year round. His favourite dish to cook at home is beer-can chicken (although he usually uses the Vertical Chicken Roaster, as “it does the job of a can of beer without wasting a beer!”). He’s also a big fan of flatbreads cooked directly on the Baking Stone; low & slow pork belly with black treacle, Coca Cola and mustard; dirty cooked steaks and root vegetables; and blackened corn cobs. “Not forgetting smoked banana souffles!”