Learn how to cook incredible BBQ food in the atmospheric TOKC courtyard garden with live-fire cooking & Big Green Eggspert, sought after chef Ross Anderson. This is a lively and interactive masterclass event with a feast to share at the end! We limit the class to 12 under our heated Renson canopy with cosy blankets if it's chilly. If you want to brush up on your barbecue skills or are a beginner who wants to improve your repertoire, this is the course for you and Ross tailors each course specifically to attendees to ensure there's something for everyone!

Ross will cook a variety of top quality, carefully sourced seasonal ingredients. You will learn how to light fires, understand how charcoal is used as an extra ingredient and pick up some amazing tips - this is the perfect course to take your outdoor cookery to the next level.

At TOKC we are passionate about creating unique events in our beautiful courtyard garden using great ingredients, cooked outside in great company. Leave well fed, with new friends - confident in your barbecuing abilities to cook and share tasty food at home with loved ones.

Cost: £165 per person (*price includes course content, all food PLUS unlimited alcoholic/non-alcoholic drinks)

What you will learn:

How to cook delicious BBQ food for family & friends on a kamado style BBQ & Gozney Dome Oven
An introduction to the Big Green Egg and foundation on lighting and fuel/ temperature management
Modes of cookery and theory behind cooking over fire
The importance of sourcing the right produce, cuts and ingredients
Takeaway notes and recipes (emailed following the event)

What you will drink / eat*:

Welcome tea/coffee (alternative milk available)
SPRING MENU
Lahmacun (Turkish Pizza) - Cooked in the Alfa Pizza Oven Lamb mince blended with a mixture of middle eastern spices and garnished with concasse of tomato and fresh parsley, drizzled with split yoghurt.
Miso Cod Loin with hot dill pickle - Coooked on the Big Green Egg Baby cucumbers, cauliflower and heritage carrots, lightly pickled with cider vinegar, mustard seed and dill and served hot.
Onglet Steak, Salsa verde - Big Green Egg
Spring Vegetable Risotto - Open Fire Grill classic Spring vegetable risotto with shelled peas, asparagus tips, artichoke and finished with creme fraiche and chilli oil and burnt lemon. The dish is designed to be light and clean on the palate with spicy, full bodied dishes
Rum glazed Pineapple - Big Green Egg Rotisserie
Premium Beer, carefully chosen wine from our neighbours, Gonzalez Byass Spanish wine distributors and soft drinks to accompany the meal

Please note that we are unfortunately unable to cater for individual dietary requirements. Menu may be subject to minor changes. We require a minimum of 14 days notice of transfer to another event date or cancellation in order to re-sell the tickets. No refunds or date transfers after this date however tickets can be transferred to another name. HUMANITIX fees are non-refundable in the event of you needing to cancel.

Please note this event will be photographed for marketing purposes and used on TOKC's social media and website. Please let us know prior to the event if you wish to opt out of this.