Sauce Loves… National Barbeque Week

Ahead of National Barbecue Week (28th May – 3rd June), we have put together a selection of ways to enjoy the start of the summer.


Niklas Ekstedt, chef-patron of Stockholm’s Michelin starred restaurant, Ekstedt, is set to head up the Fire Pit at Taste of London next month. As within his restaurant, Niklas will demonstrate his impressive open-flame cooking, using no electricity nor gas to heat his ingredients. With innovative recipes and ancient Nordic cooking techniques, Niklas has had a profound impact worldwide. He has appeared on many global screens and has recently filmed for a new food series ‘Four Hands Menu,’ which will be pushed out by Viaplay this autumn. Additionally, Niklas’ latest book ‘Happy Food’ has now been sold around the world with an English translation expected later this year.

http://ekstedt.nu; http://tygesessil.se; http://hillenberg.se/

BBQs from Ben Tish at The Stafford London


Earlier this month, the team at The Stafford London relaunched the hotel’s much-loved American Bar. Following a beautiful refurbishment, Culinary Director Ben Tish has introduced an exciting menu that showcases the Mediterranean flavours for which he is known. The refurbished American Bar leads out onto the hotel’s private cobbled courtyard, and in warm weather guests can enjoy the new menus al fresco alongside a selection of chargrilled specials from the BBQ. Some of Ben’s new summer dishes include BBQ Spring Chicken, lemon, thyme, roast garlic and honey with courgette fritti; Spiced tabbouleh, bbq courgette, labneh and pistachio and Grilled merguez, potato and honey flatbread, piquillo pepper and saffron alioli. Ben is the also the author of Grill Smoke BBQ, a cookbook dedicated to all things BBQ.


Savernake Knives

Savernake Knives, the Wiltshire-based bespoke knife brand, has partnered with Chef Neil Rankin, Temper, to design the ultimate bespoke barbecue knife set ahead of National Barbecue Week. Working closely with Rankin the collaboration has combined the brand’s revolutionary manufacturing design and technology with Neil’s extensive knowledge of high end barbecue. Rankin’s love affair with charcoal cooking began early in his career and led him on to open Temper, which specialises in unique barbecue and open fire pit cooking over wood and charcoal. With his expertise, each knife within the set of four has been crafted with function in mind. The handles, made using Richlite, an eco-friendly, resin-infused, paper-based material, feature grooves to prevent slip when being handled with grease and fat-covered hands. Each blade is made using Savernake Knives signature manufacturing methods, such as hollow-ground, a unique profile which takes weight away from the blade, resulting in an unparalleled cutting edge and follow-through feel.

Available to pre-order here: https://www.savernakeknives.co.uk/21st-century-artisans/barbeque

Nathan Myhrvold

Polymath and former chief technology officer of Microsoft, Nathan Myhrvold, routinely pushes boundaries of culinary science as a chef, scientist, photographer, and writer. Before attending culinary school at École de Cuisine La Varenne in France, Myhrvold participated in the Memphis in May World Championship of Barbecue Cooking Contest under the leadership of champion John Willingham. After three days of cooking for 16 hours a day, the team won first place in both the pasta and ‘anything but pork’ categories and won Best Team Overall.

Myhrvold is the founder of The Cooking Lab, author and publisher of and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the team’s latest work, Modernist Bread. Myhrvold and co-author Francisco Migoya have just announced the topic of their next book: pizza.


Big Easy BBQ

Celebrate BBQ week at Big Easy, the home of all things American Bar.B.Q. With three locations across London, Big Easy offers everything from Carolina Pulled Pork, Bar.B.Q Ribs & Shrimp to Texas Sliced Slow-Smoked Brisket, satisfying all of those BBQ needs! Top off your celebrations and kick your party into full swing with Big Easy’s extensive cocktail list, including their infamous slushy cocktails and house classics.



Celebrate BBQ week at Tokimeitē with one of their signature Wagyu beef dishes. Offering Sirloin and Ribeye cuts openly grilled and finished with a miso glaze, the delicate pieces of meat will be the ultimate luxury BBQ week celebration food. Both priced at £1000 per kg, guests can experience the authentic Japanese delicacy right in the heart of Mayfair.


Competition alert with Portobellow Brewing Co

Porto Bello

To celebrate National BBQ Week, West London craft brewing company, Portobello Brewing Co. have teamed up with celebrated West London butchers The Ginger Pig Ltd. to give you the chance to win the ultimate Beer & BBQ package. For your chance to win a case of Portobello’s London Pilsner, a Ginger Pig BBQ Box filled with sausages & steaks & a BBQ just click here. The winner will be announced on Wednesday 30th May… just in time for BBQ Week-end!