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this issue...
MARCUS BAWDON
16
JAMES HASKELL
One of the biggest names in barbecuing
and author of best-selling cookbook
Food and Fire introduces our brand new
BBQ magazine. Diet is important for athletes, especially
after celebrity jungle rations. Rupert
Bates talks to James Haskell about
rugby, fitness and eating for England.
05 18
THE GRILL
Meat and greet. An interview with
Richard H Turner, chef, butcher and
restaurateur.
09
MY FAVOURITE THINGS
Keen amateur cook Jamie Gibson picks
his best bits of BBQ kit.
10
PRODUCT REVIEW
RECIPES
A selection of live-fire recipes and
techniques from professionals and
amateurs, tempting you to light the
barbecue and expand your repertoire.
You think you’ve got all the equipment?
Well think again as we look at products
to add to your cooking armoury. 29
15 You’ve chosen the menu and stoked the
fire. Drink anyone? Therese Gaughan on
wines and beers to complement the food .
ICE & FIRE
Ricky Davies cooks outside as often as
he can and, as a director of Sub-Zero &
Wolf, knows all about the finest cooking
and cooling appliances.
30
GUEST COOK
Genevieve Taylor is a live fire and BBQ
expert who has written 10 books,
including the bestselling Charred.
PITMASTER’S APPRENTICE
Rupert Bates learns how to cook
delicious dirty steaks at BBQ
School in Devon, courtesy of
CountryWoodSmoke.
23
36
DRINK
FUEL
Turning up the heat. Time to talk wood
and charcoal with the keeper of the
flame. Rupert Bates in conversation with
Mark ‘Lord Logs’ Parr.
38
INTERNATIONAL
What’s cooking abroad? A trip to
Australia’s Mornington Peninsula to eat at
the communal tables of Red Gum BBQ.
42
GARDEN OF EATING
A plain slab of lawn just doesn’t cut it,
as we look for more stylish and practical
ways to enjoy eating outdoors.
45
SHACK ATTACK
Gavin Moss of Barbecue Shack has
turned his engineering skills into a
business, building shacks, grills,
smokers, sinks and beer chillers.
48
FIRESIDE CHAT
As the fire flickers and darkness descends,
it is time to reflect on food enjoyed,
friends made and lessons learnt.
42
45
02 | Spring 2020 | BBQ
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