BBQ Stage

Join our resident BBQ expert throughout the weekend 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

Exact BBQ Stage timetable to be confirmed – but whilst you wait, you can wet your appetite on some of the tasty new ideas below, that we'll be show-casing throughout 2021 on our BBQ stage.......

Cook a steak to perfection and have a go at seafood BBQ in this amazing BBQ cooking class. BBQ Ben will show you how to use your BBQ to infuse flavour and make a tasty feast with inspiration straight from the USA.
You will learn to make:
• Corn on the cob
• BBQ sirloin steak
• Glazed pork ribs
• Miami-style fish sandwich
• The NYC bagel burger
• Sticky bourbon chicken thighs
Pop a shrimp on the barbie in this online cooking class! With the help of your BBQ master, Ben, you will learn how to grill up something yummy with flavours and recipes from the land down under.
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
Become a BBQ buff in this online cooking class! You'll learn how to grill yummy food for summertime garden parties or even a winter dinner party. This virtual class will give you loads of great things to make at home that is packed with flavour.
You will learn how to grill and BBQ all sorts of meat in this online cooking class. A BBQ master, Ben, will show you how to cook bbq chicken drumsticks so that they're juicy and flavourful and how to turn poblano peppers into a tasty dish.
Anyone can enjoy this BBQ cooking class from grilling newbies to a seasoned chef!
You will learn to make:
• Spicy pork fajita kebabs
• Chilli Rellenos
• Chiplote chicken drumsticks
• Mojito cajun chicken thighs
• Chili con carne kebab tacos
• Cajun crispy papitas
In the red apron corner Britain's Best BBQ'er BBQ Ben will take on in the blue corner World BBQ Judge Alex Nicholls using a mystery bag of ingredients provided by festival stall traders. The event will be hosted by compere Nick Maycock who will ensure it is a fair food fight!

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.

Calling all veggie lovers and vegetarians, this live class is for you! Learn how to make the most delicious food using your BBQ or grill. Recipes include patatas bravas and halloumi fries Picante. We will also be cooking corn on the cob, stuffed peppers, grilled aubergine & foil wrapped sunchokes.
Your BBQ master, Ben, will show you the best ways for you to use your barbecue or grill and how to use it to make some tasty vegetable dishes. Infuse your veggies with spices and flavours for an impressive meal. BBQ Ben will also help you serve your masterpieces so that they make an exciting feast. It is sure to wow all your guests at your next party.
If you're new to the grill or cooking flavourful food for vegetarians, then this cooking class is for you. It's a productive thing to do at home as you'll learn loads of great new skills for some healthy cooking.
BBQ isn't all about the savoury, try this BBQ cooking class to get some sweet treats out of your grill. It's perfect when you want some fun things to do at home and learn a great new skill
No matter if you're a BBQ newbie or master griller, everyone can learn something new in this class. You'll also get a yummy reward out of your freshly grilled desserts.
You'll be helped along by the BBQ Champion of Great Britain, BBQ Ben. You'll get demonstrations to guide you through for your next party using only your BBQ. Impress family and friends with a warming pudding to finish the night.

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 or here...
In his own words...

From a young age, I knew I wanted to be a chef. My mother is a phenomenal cook and I learnt about meat, fish and game from her. Even now she won’t let me in her kitchen! I started my catering training in Bournemouth studying 7061 and 7062 Food Skills and got my first job at Forte’s Restaurant on the seafront as a commis chef. The kitchen worked with an old-fashioned brigade system so you moved around doing everything from peeling to washing! It was great training.

I returned home and studied part time the HCIMA Certificate and Diploma whilst running our newly “converted from a cow shed” restaurant named after me, “Big Ben Restaurant”, the pun being I am short! What a fantastic learning curve running a restaurant and a licensee under 20! From chips with everything to fine dining and lobster bisque in 2 years. From the occasional customer to weddings in a marquee for 200. You bet I was a quick learner!

Always singing, I won a bursary to study Opera for two years in Florence, Italy where I also worked at Masaccio’s restaurant and learnt to cook over 100 types of pasta! Following this I was offered a job with Conran at Cantina Del Ponte in London and I jumped at the opportunity to be the Special Event Chef for Global International, London which took me to number 10 Downing Street, the Foreign Office and the European Cardiff Summit.

A few years later friends took on the Pumphouse at Hotwells and asked me to launch a new kitchen at this busy harbour-side public house. After two years, I increased sales from 200 to more than 2000 covers every week. During this time, I offered to barbecue for a friend’s wedding. I’d been used to cooking on barbecues, but when the guest list hit 100 and I had to use three grills it was a totally different situation – and I loved it! They entered me into Britain’s Best Barbecue Contest and my prize was to visit Kansas City and learn from Slaughterhouse Five, a chain of barbecue restaurants. That was in 2003 and I’ve been hooked ever since!

My top dishes that go down a treat on the barbecue include pork – pulled pork and pork ribs, chicken trio – thigh, breast and wings, king prawns and scallops, and beef brisket. You can’t beat a sirloin steak! With meat, it’s easy to overcook beef and chicken can be quite dull. Pork is great and very forgiving on the barbecue. A fish kebab works well and so do fruit or vegetable ones. Jacket potatoes work well too. Cook them, scoop out the inside and mix with cheese, peppers, onions, and chopped bacon. Re-stuff the skins and pop them back on the grill.

Then a couple of years later the brewery Marston’s Pub Company from Burton upon Trent who owned the building asked me to join them as Catering Development Manager for 1500 pubs across the country. I won several awards for training, was made a Fellow of The British Institute of Innkeeping and won the Morning Advertiser “Food Champion of the Year.”

Four years later I was head-hunted by Scottish & Newcastle Pub Company based in Edinburgh to become their Food Development Manager where I was responsible for all catering development within 2100 pubs.

After many years working for big corporations I set up my own consultancy business and wrote a book, The Haynes BBQ Manual that is available in over 75 countries. I advise several National companies and regularly write for the media, working continuously on projects for the Craft Guild of Chefs and the Seafish Industry Authority and I am the Ambassador for Crown Verity barbecues and Lions sauces. 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.

The World BBQ Championships this year are in Limerick, Ireland and the best teams from 80 countries are competing. A few years ago, I was a judge at the one 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 have been awarded the Silver Craftsman award from the Craft Guild of Chefs and I have become a Certified World BBQ Association Judge Trainer.

"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 traditional British food."