A days cooking experience
Our hands-on classes make a great gift, as everyone loves an experience. We have three classes available:
- Class 1 – our technique class. This class covers everything you need to know in order to get the most out of your Big Green Egg or Kamado. The recipes we cook are straightforward and achievable, designed that you can easily cook them with confidence when you return home.
- Curry on the Big Green Egg – our class teaching you how to make a full Indian meal using your Egg. This class is less about how to use the Big Green Egg, more about achieving a fabulous curry.
- World Street Food – lead by our great friend Nick from KAB, you’ll learn how to make dishes from Thailand, Vietnam, Japan and Mexico.
Knives and sharpeners
Every BBQ chef needs a great knife or a set of knives. We’ve teamed up with British manufacturer, Savernake, to create some beautifully branded knifes.
We also sell the HORL range, which, in our opinion, is the best knife sharpener on the market. Its design means anyone can achieve outstanding results.
Rotisseries and accessories
We’ve been selling the LetzQ Spit rotisserie for the Big Green Egg for a few years. It’s a superb product. We also sell the Big Green Egg rotisserie.
But which rotisserie should you buy? They’re practically identical other than the side the motor is mounted on. So if your right-handed, buy the LetzQ Spit, if your left-handed, buy the Big Green Egg rotisserie.
We also sell:
Thermometers and Smart Gadgets
The key to cooking great food on your barbecue is to cook food to the perfect internal temperature — none of this 20 minutes per pound, plus 20 minutes. We’ve moved way beyond that.
We recommend the following products:
- Thermapen One – the ultimate probe thermometer used by all the Michelin starred chefs.
- Meater+ – the Bluetooth thermometer you leave in your meat to monitor it while it cooks.
- Meater 2-probe block – it’s a Meater on steroids with WiFi connectivity.
- Egg Genius – control your BBQ just like you would your oven. This is amazing.