Perfect for pescatarians, these barbecued spiced salmon skewers are served with naan bread and pickled onions. 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. 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. When the date and onion mixture has cooked and the dates have softened, blend the mixture until smooth and pour it into the rest of the BBQ glaze ingredients.

Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.

Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. 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. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print.

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. Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. 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. 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. Cut each block of halloumi in half horizontally through the middle to create four flat halloumi steaks in total.Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine. 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. Some of our recipes, guides, experiences and new products are reserved for members of The Club, a community that seeks to make the most of the Big Green Egg lifestyle.