A GREEN AND STARRY GARDEN – THREE MICHELIN-STARRED CHEFS COOKING ON THE BIG GREEN EGG AT THE CHELSEA FLOWER SHOW 2013
To mark the 100th Anniversary of the Chelsea Flower Show, The Big Green Egg is undertaking a demonstration like no other, welcoming three Michelin-starred chefs to cook for the first time in the history of the RHS show.
As part of the “Fresh Garden” area, The Big Green Egg is welcoming Daniel Clifford, Clare Smyth and Tim Allen to cook on Monday morning to demonstrate the versatility, innovation and culinary capabilities of The Big Green Egg.
The Big Green Egg is redefining the British barbecue. Due to the high spec ceramic design it boasts a range of different cooking modes to achieve tasty and succulent results every time. From grilling to searing, baking to roasting, smoking to low&slow, the EGG can do it all – it is simple, tidy and easy and allows you to cook food that you would never consider before on your BBQ; pizzas, bread, roast chicken and whole joints to name just a few.
3 Michelin-starred chef, Clare Smyth, uses the EGG in Restaurant Gordon Ramsay. She said: “We like to use every last part of the animal and have butchered our own whole rare Scottish Beef in house. The EGG enables us to cook the diverse cuts all requiring different cooking applications, with ease and delicious results.”
The focus of the Chelsea Flower Show’s Fresh Garden area is to promote new ideas and innovations. Rachael Horsley from Chelsea Flower Show said: “We want to encourage people to get out in their garden to not only grow fruits, vegetables and herbs; but to enjoy their outdoor spaces through cooking and entertaining.
“The Big Green Egg is the perfect device for the job and we’re delighted to have them attending at the show to demonstrate the delights that cooking on the EGG can deliver.”
Alfresco Concepts Ltd Managing Director, David Ezrine, said: “To be hosting such a demonstration for the first time in the Chelsea Flower Show’s history, and on the centenary year is very special. We’re delighted that Clare, Daniel and Tim are able to help us celebrate the EGG’s capabilities. It really is a fantastic tool and I believe may signify a turning point in the current culinary culture of cooking food over flame and smoke.
The whole product is based on a simple foundation of cooking quality ingredients, in an honest and skillful way, as simply as possible while achieving the highest culinary results. We believe the EGG’s versatility, year-round cooking capability and environmentally efficient design is the future of outdoor cooking.”
In-house development chef, Mike Barnard, will be on-hand to assist with demonstrations to the media and there is an association with Sipsmiths gin to offer a “herb garden G&T” with fresh herbs embedded in the ice cubes.