There’s something magical about the sizzle of food hitting a hot grill, the smoky aroma wafting through the air, and the satisfying crunch of charred perfection. Whether you’re a tongs-in-hand traditionalist or a backyard BBQ experimentalist, it’s time to raise your grilling game with some insider secrets from the UK’s culinary elite.
Forget limp sausages and burnt burgers, we’re diving into the world of beer-can chicken, Japanese charcoal, grilled grapefruit, and even hay-smoked desserts (yes, really). From meat to marinades, veggies to flame-kissed fruit, these chefs know their way around the coals and are here to share the hacks that turn your BBQ from meh to Michelin-worthy.
So fire up the grill, grab your marinade brush, and prepare to impress – because the nation’s top chefs are serving up the ultimate BBQ blueprint, and your summer spread is about to get seriously smoky.
Mike Lewis – Group Executive Chef at Sticks’n’Sushi
Top Tip: Invest in Japanese Charcoal
“Invest in some Japanese Binchō-tan charcoal as it burns hotter, cleaner and longer than other
charcoals. When prepping your meat – ensure it’s all equal thickness so it cooks evenly. If using skewers, you can pre-soak them before using or lay tin foil across the grill where the handles will lie – this protects the wooden skewer and your hand from the heat.”
Alessandra Malacarne – Development Chef at Mildreds & Mallow
Top Tip: Work with space you have!
“I love using a cast iron pan directly on the grill, it’s perfect for caramelising potatoes or cooking smaller items that might fall through the grates. If you’re cooking indoors, a good-quality griddle pan is a great alternative. Adding a pinch of smoked salt can help replicate that BBQ flavour.”
Gopi Chandran – Executive Head Chef at Sopwell House
Top Tip: Use smoky wood chips
“For meat with an elevated depth of flavour, the secret is using soaked wood chips alongside your lump charcoal. Hickory and oak chips have smoky caramel notes while cherry and applewood chips offer a subtle sweetness that complement the meat’s natural flavour. Once the charcoal embers are glowing, sprinkle the chips on top to unlock layers of rich, smoky complexity to take your BBQ to the next level.”
Luca Mastrantoni – Head Chef at Ekstedt of The Yard
Top Tip: Grill with hay
“Try grilling with hay – it might sound unusual, but at Ekstedt at The Yard, we use it to lightly smoke dishes, and it adds a subtle, grassy aroma that works beautifully with lamb and also vegetables. I also love making dessert on the BBQ – try some grilled peaches with smoked cream and a sprinkle of spruce.”
Eran Tibi – Founder and Executive Chef of Bala Baya & Kapara
Top Tip: Experiment with citrus marinades
“Don’t be afraid to experiment with bold spices, citrus and a touch of sweetness, and always let your protein marinate for at least a few hours, if not overnight. I love using coffee in my marinades as it adds a great depth. Another secret tip is onions – blitzed, mashed, grated – however they come, they have magical enzymes that break down the meat and help the marinade seep into every nook – it’s game-changing.”
Jack Godik – Executive Chef at Sucre
Top Tip: Use miso if pinched for time
“If I’m strapped for time, my go to marinade is miso. Just rub miso paste all over a chicken an hour or so in advance and it will come out amazingly. It also works so well should you decide to do a BBQ last minute and are in need of a full proof, easy way to elevate the flavours of your protein or veg of choice.”
Jack Stein, Chef Director at Rick Stein Restaurants
Top Tip: Cook large proteins in the oven first
“I’d always recommend cooking your big proteins in the oven first, then moving over to the BBQ. For example, try a butterflied lamb leg, marinated with thyme, garlic and anchovies pressed into the meat and drizzled with olive oil, and cook in the oven for 1-2 hours at 60°C. You can then focus on getting a great sear on the BBQ – do this on over raging hot coals for a fantastic, charred flavour.”
Benjamin Ferra Y Castell – Head Chef at Pavyllon London
Top Tip: Beer-Can chicken
“For me, a great summer BBQ will involve ‘beer-can’ chicken. You place half a can of beer inside the chicken before standing it upright on the grill. This method means the beer steam cooks the chicken from the inside, keeping the meat juicy while the skin crisps to perfection. It can be a little tricky to balance and looks a little wild but tastes insane.”
Kerth Gumbs – Chef de Cuisine at Fenchurch Restaurant
Top Tip: Try an unusual cut of meat
“Try something a little different on the grill this summer. I recently barbequed pig’s tail – an underrated cut that caramelises beautifully and chars to perfection thanks to it’s a fatty gelatinous texture. It can take on a heavy dose of seasoning and loves heat, making it ideal for the BBQ. Lamb is still my favourite meat to grill – full of flavour and always a crowd-pleaser.”
Robert Manea – Executive Chef at Bōkan
Top Tip: Save your marinade
“For a great BBQ, prepare your meat the day before. Cut a whole chicken in half and marinate each half in a sealed bag overnight – I opt for a mix of cajun spice, honey, citrus, garlic, sesame oil, olive oil, soy and Worcester sauce. The next day, save that marinade to brush on the chicken whilst it cooks for maximum flavour.”
Vivek Singh – Executive Chef and CEO of the Cinnamon Collection
Top Tip: Char your fruit
“Roasting fruit on a barbecue like bananas or pineapple really brings out their sweet, smoky flavours. The caramelisation and char add depth so even if they get a little black, it all adds to the flavour! Peel off the skins to reveal soft, steaming fruit, then serve hot with caramel sauce and a scoop of ice cream. It’s a simple, yet brilliant combo.”
Pavel Baranovs – Head Chef of UBA
Top Tip: Experiment with grilled grapefruit
“Have you considered trying grilled pink grapefruit? It pairs wonderfully with a drizzle of Greek yogurt, honey, and a sprinkle of tajin for added flavour. Alternatively, grilled pineapple with a red miso glaze and caramelised hazelnuts is a great option to explore as well.”
Alistair Craig – Executive Head Chef at The Montagu Arms
Top Tip: BBQ brassicas
“Brassicas are great cooked over coals! Cut broccoli into six chunky pieces and grill before dressing with gremolata; or cut cauliflower into eight, BBQ and finish with a Ras El Hanout, garlic and extra virgin olive oil drizzle. Grilled hispi cabbage is another winner – finish with anchovies, lemon, chilli and olive oil for a kick.”
Elliot Day – Co-founder and Chef at FieldGoods
Top tip: Don’t forget dessert!
“Banana with dark chocolate is a must-try! Simply slice the banana skin and add some dark chocolate, making sure you leave it in its peel. Close the barbecue, keeping the heat low, and let it cook for about 30 minutes. The result is incredible.”
