French Timmed Rack of Pork with Fennel and Garlic

I slow roasted this rack of pork on a base of garlic. I then cooked it on a high heat for the final 20 minutes with the skin down to crackle it.

Home Cured and Smoked Ham on the Bone

This was my first attempt at curing a whole leg of lamb. I cured this in brine infused with fennel and star anise for 10 days before cold smoking and then hot smoking. It was superb and a great Christmas treat. I’ll do this every Christmas from now on.

Smoked Salmon

I home cure and smoke my own smoked salmon. It’s one of the easiest recipes to do. The photo also has some of my home cured duck and coppa, air dried pork.

Smoked Chicken Wings with Blue Cheese Dip

Crispy chicken wings are one of my favourite appetisers. This photo was one taken during a lesson I was having from my friend and excellent photographer Nigel Cook Photography.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg