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Private Cooking Lessons

Private Cooking Lessons

Private Cooking Lessons

Private Cooking Lessons

Cooking on a Big Green Egg isn’t just about low and slow pulled pork or brisket, there are so many other techniques that can be used. Have you struggled with pork crackling or do you fancy trying to bake a cake or some bread?

A private class on the Big Green Egg gives me the opportunity to pass on my knowledge, tackle some of the jargon and help you avoid some of the mistakes we have all made. I can tailor a private lesson to expand your knowledge of how to cook on your ceramic barbecue so that you can extend your repertoire and impress your family and friends even further.

I also offer group classes. In 2017 I hope to give some of these from my own home.

by Chris and Beth on Meat Smoke Fire
Eggsellent eggstraveganza

We loved spending the day with Nic, he is great company, the food was delish, his instruction was inspiring and we would certainly love to see him again for some more feasting.

by John Taylor on Meat Smoke Fire
Taylor Green Egg class

The class with Nic was excellent and proved to be a very enjoyable day. Pre-class preparation was clear so we had all the ingredients ready and wasted no time. The day was well thought through so we covered a wide range of cooking techniques and enjoyed a very tasty lunch. Instruction was very interactive and allowed flexibility in the demonstrations to answer specific questions as they arose. The outcome was a much better understanding of how to control the Egg and it's capabilities and how to exploit the full range of cooking techniques which would have taken many weeks/months to cover without the class. Above all, a fun day and I hope to have a repeat class in the future.

by Andrew Morrison on Meat Smoke Fire
Big Green Egg Day

This was one of my 70th birthday presents and it was a great day in our garden. I learnt so much about cooking on my egg. Nic is a natural and so enthusiastic about cooking. We spent all afternoon cooking and eating mouth watering food. Nic makes it all fun.We have subsequently cooked our rib eyes direct on the coals as recommended by Nic. They are a whole new experience. This is the only way to cook steaks for me now.Thanks Nic for a great experience.

Cooking class
French Trimmed Rack of Pork

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