The Big Green Egg bus will be at Newlyns Farmshop in Hook on July 6th 2013 as part of the Hampshire Food Festival. If you’ve ever been intrigued by the EGG and wanted to see one in action..nows your chance! Admission is free so do come along between 10am & 3pm.

Admission is free – It will be a great day for the whole family with butchery demonstrations from the award winning butchery dept and tractor and trailor rides around the farm to keep the kids amused.

Date: Saturday 6th July 2013, 10am-3pm
Venue: Newlyns Farm Shop, Lodge Farm, North Warnborough, Hook RG29 1PA
Price: Free admission

www.newlyns-farmshop.co.uk    Telephone: 01256 704128

http://www.newlyns-farmshop.co.uk/barbecues/

Great article featuring the EGG in Bon Appetit a USA foodie magazine.

http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/06/american-grilling-technology.html

We’re delighted to be featured in the Evening Standard with super talented Tom & Jamie from Pitt Cue Co. cooking on our stand at Chelsea Flower Show.

http://www.standard.co.uk/lifestyle/esmagazine/barbie-boys-pitt-cue-8648093.html?origin=internalSearch

Topstak our dealer in Wales will be demonstrating several Big Green Egg’s in conjunction with the local Cowbridge Waitrose.

A team of chefs will be demonstrating slow cooked Welsh lamb, beer can chicken, Mediterranean vegetables and Pizzas.between 10am and 3pm Saturday 8th June….come along for a taste and understand why the Big Green Egg is redefining the British Barbecue!

We were delighted to receive the Award for “Excellence of Presentation” from the RHS judges at the 100th Anniversary of Chelsea Flower Show.

The garden featured in the Fresh Ideas section of the show was designed by Nicola Harding Interior & Garden Design.

Nicola Harding says “Our aim is to embrace and celebrate the British outdoor kitchen by designing a unique cooking, dining and entertaining area. The scheme references a modern living space incorporating principles of sustainability. We have achieved this through the use of a garden with a nod to edible plants, vegetables, culinary and medicinal herbs, typically found in an English country garden. The wood floor has been stained using natural vinegar based solution, to prematurely age the wood by oxidising the surface. 

The garden has been completed with a WWOO wall– a modular outdoor kitchen system designed around the Big Green Egg from the Dutch designer, Piet Van den Kommer.

We were delighted to be featured in the Telegraph today…

A GREEN AND STARRY GARDEN – THREE MICHELIN-STARRED CHEFS COOKING ON THE BIG GREEN EGG AT THE CHELSEA FLOWER SHOW 2013

To mark the 100^th 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.

We were in today’s Metro paper in London, very nice mention of two of our lovely chef fans…

The Big Green Egg will be represented by Darts Farm Shop, at the 10th Exeter Festival of South West Food & Drink.

We’re delighted to welcome the team at Darts to the Big Green Egg dealer family, they have a magnificent set up at their location in Topsham, complete with award winning Farmshop, Butchery & Foodhalls. They also have an AGA and Fired Earth store on site along with a beautiful Florist and Lifestyle Store.

Darts will be launching the EGG at the festival and will have a comprehensive display of EGGs available to see at the shop location from April 29th.

http://www.dartsfarm.co.uk/general/exeter-festival-of-south-west-food-and-drink-2011.html