Articles & Recipes

Packed with soft, smoky grilled aubergine and plump chickpeas, this hearty salad illustrates that veggie barbecue recipes are anything but dull.

Simple but delicious, this recipe is deliberately heavy-handed with soft summer herbs; fresh, green and flavourful, they combine beautifully with the season’s best Cornish new potatoes and a light vinaigrette dressing. Serves 4 as a side.

Fancy a break from the usual bangers and burgers? This flavour-packed paella is cooked on the barbecue (though the recipe translates easily to stove-top cooking) for a deliciously different ‘al fresco’ dining experience!

This recipe may seem a little long-winded, but in fact it just requires a bit of easy prep a couple of hours before you plan to eat – and the end result is definitely worth the effort!

Light and summery, this salad makes a lovely warm-weather lunch or supper. Easy to put together, it’s also great to take on picnics – keep the prepared dressing separate from the other ingredients and add it just before serving.

Pork and apples definitely have an affinity, and cider-marinated barbecued pork is a lovely (if not particularly traditional) way to enjoy this tasty pairing. The skewers take moments to put together and to cook, but please be aware that you’ll need to leave at least one hour’s marinating time for this recipe.

This summery recipe swaps Victoria Sponge for scones, and combines several of our favourite things; home-made cake, fresh strawberries and proper Devon clotted cream. Best kept refrigerated and eaten within 1-2 days of baking.

Made with luscious fresh lobster, crisp croutons and a deliciously different dressing, this special salad makes ‘eating your greens’ a little more decadent! Serves 2 as a main course or 4 as a starter.

Spatchcocked chickens have a flattened shape, produced by removing the spine and opening out the bird. It’s still a whole chicken, with juicy, tender meat on-the-bone – and the flatter shape means it’s brilliant on the BBQ, too.

We are delighted to be stocking the world renowned Carlingford Oyster. These delicious oysters have been hand picked from the heart of Carlingford Lough where oysters have thrived for many centuries. The unique sweet taste and high meat content of the Carlingford Oyster is one of nature's real treasures.

Served without their shells and cooked in a garlicky, paprika-infused sauce, these flavoursome mussels are perfect to serve as a starter or as part of a tapas-style spread.

Perfectly-baked eggs sit atop juicy mushrooms to make a simple but sustaining morning meal. Serve with a couple of rashers of our streaky bacon for a more meaty cooked breakfast – a big mug of strong tea or freshly-brewed coffee is also a must! Serves 2 (makes 4 mushrooms).