The Original. The Best.
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REDEFINING BARBECUE.
A Big Green Egg is more than a charcoal grill. It’s for pizza, paella and pulled pork as well as the perfect steak. It will serve you all year round. And it will last you a lifetime.
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Achieve restaurant-quality food at home
An EGG is your passport to culinary success, simple to grasp but with limitless potential for creativity and craft.
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Daniel Clifford, Chef of Midsummer House “I have never come across a barbecue that offers such versatility and control.”
The Original. The Best. The better way to cook
Good Housekeeping UK “Big Green Egg is slowly taking over the world”
Eight ways to cook. Endless possibilities.
Roast
A roast with the most
Convection cooking, with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
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Low & Slow
Take it slow
Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.
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Rotisserie
Join the revolution
The Big Green Egg Rotisserie opens up an eighth cooking mode, allowing you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices.
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Bake
A baker’s oven
With the EGG's ConvEGGtor in place, and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin.
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Grill
On the grid
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.
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Smoke
Holy smoke
Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites, from whole hot-smoked sides of salmon to a punchy baba ghanoush.
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Pan Cooking
Panning for gold
Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and sauces to remember by cooking them over fire on your EGG. Keep the Dome closed and lock the flavour in.
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Dirty Cooking
Down and dirty
Our charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers.
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A selection of exciting new products, unmissable old favourites and inspirational recipes.
Latest & Greatest
Where to find the EGG
THE RURAL RETREAT Wilderness Reserve
A Suffolk escape
Wilderness Reserve in Suffolk is an 8,000-acre estate of woodland, lakes and rolling pasture punctuated more than a dozen beautifully restored period properties, including a Grade II listed manor house and a 15th century barn, all available for holidays, retreats and weddings. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. They’re also at the heart of special events including the magical Fire Feasts: spectacular dinners held in a clearing deep in the ancient woodland, accompanied by a blaze of fiery entertainment.
THE SUSSEX VINEYARD Rathfinny Wine Estate
DINING IN THE VINES
Located on the edge of the picturesque village of Alfriston on the glorious rolling slopes of the South Downs, the Rathfinny Wine Estate’s setting is almost as big a draw as its magnificent Sussex sparkling wines. Great food is another important part of the winery’s offering. The estate’s Big Green Eggs are regularly fired up for special alfresco dining events in the warmer months, giving visitors the chance to enjoy exceptional local produce while gazing out across row after row of carefully tended chardonnay and pinot noir vines.
The three-star icon The Waterside Inn
Fine dining by the river
Located in the Berkshire village of Bray, The Waterside Inn is a true icon of British fine dining. It was founded in 1972 by the brothers Michel and Albert Roux, and for more than 20 years has been run by Michel’s son Alain Roux. The restaurant gained its third Michelin star in 1985 and has retained that status ever since – the only venue outside France to have been on the top rank for such a sustained period. Big Green Eggs are a fundamental part of the kitchen operation, used for daily menu prep.
THE RACING CERTAINTY Goodwood
From farm to table
Goodwood, the historic West Sussex estate owned by the Duke of Richmond and Gordon, is famous for its motorsport and horseracing, but great food is an important part of its appeal. Big Green Eggs play a significant role at Goodwood’s flagship restaurant, Farmer, Butcher, Chef. Located just metres from the estate’s organic farm, the restaurant champions seasonal English fare, showcasing the farm’s produce along with selected ingredients from local suppliers. There is also an EGG at Hound Lodge, the estate’s 10-bedroom lodge, upon which a private chef will happily cook up an alfresco feast.
THE BUZZY URBAN HOTEL The Hoxton
A taste of LA
First established in East London in 2006, The Hoxton is a series of beautifully designed hotels dotted around the most vibrant and culturally rich urban neighbourhoods of Europe and the US. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace.
THE GRAND HOTEL The Grill at The Dorchester
A very modern classic
The Dorchester on London’s Park Lane is a hotel steeped in 1930s grandeur – a traditional haunt of writers, musicians and actors, from Ernest Hemingway to Elizabeth Taylor. Its Grill restaurant is now looking forward, not back, with its classical European menu given a more modern, dynamic edge by Tom Booton who, when he took over on the pass in 2019, became the youngest head chef in the restaurant’s near 100-year history. Tom’s innovations include his regular use of Big Green Eggs, which are fired up both in the kitchen and in the revamped dining room, where they provide a bit of theatre for the seated guests.
THE SCOTTISH BIKING ADVENTURE The Highland Scramble
Feasting in the Highlands
The Highland Scramble, run by a tightknit set of friends obsessed with motorbikes and the beauty of northern Scotland, takes small groups of riders on biking treks around the Highlands, taking in some of the UK’s most staggering scenery along the way, from mirror-like mountain lakes to deserted beaches. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients.
THE SERENE GARDEN TERRACE The Standard
Food to match the setting
The Standard Hotel in London’s King’s Cross, part of a globe-spanning group of boutique hotels, is located in a stunning 1974 Brutalist tower – a building that appears at once both retro and futuristic. The hotel’s interiors are equally distinctive, as too is the high-quality food offering. Isla, one of several restaurants and bars, uses Big Green Eggs to serve up seasonal food on a serene garden terrace. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.
THE HOME OF CRICKET Lord’s Cricket Ground
Events at an iconic venue
Anyone who has been to watch cricket at Lord’s will know that this famous patch of St John’s Wood can be viewed either as a sports ground with great food or a food destination with some world-class sport to watch between courses. In the summer of 2023, Michelin-starred chef Tommy Banks, who oversees the ground’s Edrich restaurant, launched a star-studded weekend-long food festival, The Home of Food, at which Big Green Eggs played a major part. The EGGs at Lord’s are also regularly rolled out for private events – as you’d expect of such polished all-rounders.
THE MEAT MASTERS Pasture
Fine meat, high heat
Chef Sam Elliott’s much-loved Pasture steak restaurants in Bristol and Cardiff embrace the magic of fire-based cooking, with an emphasis on provenance, sustainability and innovation – therefore ticking every box for a productive Big Green Egg partnership. As the name suggests, the restaurants source their beef from small West Country producers that raise their cattle on pasture using high-welfare farming methods. This glorious meat is dry aged on site by the Pasture team and cut for each service by their in-house butchers.
Trusted by those in the know
THE BRITISH LUXURY HOTEL GRILL MASTER Tom Booton
THE BRITISH LUXURY HOTEL GRILL MASTER
The Grill by Tom Booton, the Dorchester hotel’s modern British restaurant, aims to drive destination dining into a new era of boldness and creativity. Its Executive Chef is – as the name makes abundantly clear – Tom Booton, who at the age of just 26 became the youngest chef in the restaurant's history. “We absolutely love working together with Big Green Egg. EGGs play a massive part in our menus here at The Grill by Tom Booton,” he says. “We are so lucky that they are in the dining room, as the guests love seeing our chefs cooking live in front of them. There is nothing better than lighting an EGG and learning how to use it to its full potential. What an experience!”
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The British-Iranian Recipe Writer Sabrina Ghayour
The British-Iranian Recipe Writer
British-born, with Iranian roots, Sabrina Ghayour is a multi-award-winning food writer, specialising in Persian and Middle Eastern flavours. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu. ”I absolutely love learning all the wonderful things that can be done on an EGG,” she says. “It really has exceeded my expectations and I’m constantly finding new things I want to cook on it. It’s a really special piece of kit and the flavour it gives food is really superb.”
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The two Michelin-starred chef Tom Kerridge
The two Michelin-starred chef
Tom Kerridge worked as a chef in restaurants across Britain before deciding to open The Hand & Flowers with his wife in 2005. It went on to become the first (and only) pub in the world to acquire two Michelin stars. “Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma and crackle of the charcoal, the charring or gently smoking food inside,” he says. “There’s nothing else quite like it.”
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The Godfather of Spanish cooking José Pizarro
The Godfather of Spanish cooking
Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print. “The depth of flavour achieved with the Big Green Egg is incredible,” he says. “Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas.”
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The chef, author and food writer Gill Meller
The chef, author and food writer
Dorset-based Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher who has been part of the River Cottage team for 11 years. He lives and breathes fresh, local food and believes in keeping dishes simple. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine.
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The butcher Richard Turner
The butcher
Richard Turner is one half of the independent butchery business Turner & George, which supplies some of the best quality British rare-breed meat that money can buy, and co-founder of Meatopia UK. He says: “There’s a crazy alchemy that goes on inside the EGG: you set the temperature, close the lid and boom, you get the best tasting meat. I’ve been a fan from day one.”
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