BBQ Stage at
Join our resident BBQ expert throughout the weekend at for a jam packed timetable of BBQ Master-classes. Follow BBQ Ben's expert tips and recipes and he'll get you all set to be King (or Queen!) of your own BBQ!
BBQ Stage Timetable
10.30 Australian BBQ
11.30 Fish is the BBQ Dish
13.00 The Big BBQ Battle
14.00 Korean Gogi-Gui BBQ
15.00 BBQ After Party
You will learn to make:
• Barbecued shrimp
• Aussie lamb and herb burgers
• Coconut spiced chicken breasts
• Grilled aubergine
• Dukkah-spiced chicken thighs
• Halloumi and watermelon 'stoked' skewers
Try this class to learn the tastiest bbq seafood recipes with perfect cooking every time. It's a fun thing to do at home as you'll learn a new skill and get a yummy reward.
Whatever your favourite fish is, you will learn the best way to season and cook it with help from the BBQ Champion of Great Britain, BBQ Ben!
Sustainable British fish and shellfish to include:
- Cod
- Coley
- Brown crab
- Cuttlefish
- Haddock
- Hake
- Langoustine
- Mackerel
- Monkfish
- Oysters
- Plaice
- Prawns
- Scallops
- Dover sole
- Squid and turbot.
Join BBQ Ben in celebrating the Great British Barbecue, and get some fantastic tips and recipes to make your next barbecue a success
Read more about Ben on his website www.bbqben.co.uk or here...
In his own words...
After many years working for big corporations I set up my own consultancy business and wrote The Haynes BBQ Manual that is available in over 75 countries. Since then I have published several books and at The Great British Food Festivals this year I will be launching my new BBQ book written with top Australian Chef Ross Yarranton. I advise several National companies and regularly write for the media, working continuously on projects supporting young chefs for the Master Chefs of Great Britain. My favourite item to barbecue is fish, because you can char-grill, steam in foil, wrap in salted vine leaves or cook on wood (planking) – the options are endless! Mackerel and sardines work really well, all you need are fresh herbs, oil and flavours and the end taste is fantastic.
There are also some unsung barbecue heroes such as Sweetcorn, as well as aubergines and courgettes. Octopus is great and literally takes just two minutes to cook. All it needs is a marinade of tomato sauce, a few chillies, a bit of brown sugar and Worcestershire sauce. Don't forget desserts. Bananas, peaches and pineapple are fabulous on the barbecue. Wrap a banana in foil and place on the grill. When it's soft to the touch, slice it open and pour in a generous measure of Irish cream. Simple, but delicious.
A few years ago, I was a judge at the World BBQ Championships in Morocco and it was amazing and fascinating to witness the different styles of barbecuing from around the world. The Moroccan competitors wore their traditional dress and sat on stools hand-turning the goat they were barbecuing for three hours. The team from Argentina cooked their meat on a huge metal cross and threw charcoal on the floor below it. They too hand-turned the meat – and danced while it was cooking!
In my spare time, I give more time to my favourite charity The Eleanor Children's Charitable Trust and have spent time in Targu Jiu, Romania distributing aid to orphanages, schools and hospitals.
Recently I was awarded a Gold Award in the Bristol Eating Better Business Awards and am an Ambassador for Love British Food and Monolith BBQs.
"I am on a mission to bring the joy of outdoor cooking to the nation and working with children and adults to explore the wonderful possibilities of delicious British ingredients."
BBQ Ben Bartlett
President British BBQ Association
Board Member of The Master Chefs of Great Britain
Ambassador for Love British Food
