Crafting Astonishing Flavours With Fire and Fervour at Millbrook Inn, South Pool, Devon

In the heart of South Devon, nestled in the charming village of South Pool, on a tidal creek not far from Salcombe, sits the Millbrook Inn, a cosy, traditional pub with a huge heart that has become synonymous with incredible food, thanks to the creative genius of its fire-wielding head chef, Iain Dawson.

Walking through the door you are hit with the delicious whiff of wood smoke infused with the smell of food that unfurls and envelops and that's what the Millbrook is all about, its a place where fire and flavour infuse while warmth and tradition pervade.

The Millbrook Inn has long been a bucket list destination, but recent changes have elevated it to something truly special. In 2021, the pub was acquired by the Owens family, owners of Fowlescombe Farm, a 500-acre organic farm nearby. 

This farm supplies all the slow-grown meat, vegetables, and herbs to the Millbrook Inn's kitchen, creating a farm-to-table experience. This year it has opened two stunning cottages Land and Sea, opposite the pub, giving people the wonderful opportunity to stay in the village and dine at the Millbrook.

Iain, 33, and originally from Canada, brings a flamboyant, bold approach to his cooking, quite distinct from his early days at Heston Blumenthal's Hind's Head in Bray. He embraces the unpredictability of cooking with fire, infusing tradition and simplicity into every dish, all whilst using ingredients sourced from the nearby Fowlescombe farm.

Iain's secret weapon is the Josper grill, renowned in the world of charcoal gastronomy, which he wields with the same mastery as his skills at butchery. The searing heat of the grill creates a caramelised crust on the meat, resulting in unique, unforgettable flavours. And then he adds his standout flair, elevating the dishes with handfuls of home grown herbs like oregano, thyme, basil and chives and adding vegetable sides, that could be a delicious meal in themselves. 

Iain's approach to cooking is deeply rooted in his desire to revive old culinary traditions, focusing on honest, uncomplicated food that respects the animal and the environment. His food philosophy draws inspiration from renowned Australian chef Lennox Hastie, renowned for his live fire and wood-fired cooking, and Dan Barber's influential book, "The Third Plate," which champions sustainability and responsible food practices.

At the Millbrook Inn, menus are dictated by the farm's offerings and whatever comes through the door, with leftover vegetables returned to the farm for composting. This commitment to sustainability and quality shines through in every dish.

This is a proper English pub, that's stood the test of time, where delicious food that's served with confidence is a shining beacon. Small in size, but huge in its reputation, not only is it in one of the most idyllic locations in the entire UK but its food is shouting loud beyond the patchwork fields, with wood fire at its heart.

And yet despite its burgeoning reputation, the Millbrook Inn will always remain true to its core as a place for locals, and anyone else who happens upon South Pool, to gather. As a new chapter opens for Millbrook Inn that promises to surpass its already cemented reputation, with stunning places to stay its new proposition,  this a place where astonishing food will always be its beating heart.

Iain's defining dish is Smoked pastrami-style short ribs, with spiced celeriac puree infused with blade mace, coriander, and thyme. This is served with a classic sauce chasseur and grilled sweetheart cabbage.

According to Iain, the preparation for this dish is a laborious process and he says you have to be fully invested in the process to truly enjoy making it but the effort is worth it. He believes you can taste the difference when a dish has been crafted with this love and dedication. 

https://millbrookinnsouthpool.co.uk

Masterbuilt Wants everyone ready for BBQ Season

As the summer temperature begins to rise, it's time to gather family members and friends, fire up the grill and indulge in the sizzling delights of barbecue season. Masterbuilt, which is a leading innovator in outdoor cooking, has a range of charcoal grills designed to make charcoal grilling as effortless and enjoyable as possible.

Barbecue enthusiasts appreciate the smoky flavour and authentic cooking experience that only charcoal barbecues can deliver - not gas. That's why Masterbuilt have integrated cutting-edge technology into their grills that are as simple to use as an oven at home, ensuring that every home-cook can achieve exceptional results with ease.

Here are some key features that set Masterbuilt's charcoal grills apart:

Ease of use: Masterbuilt's engineers have taken great care to simplify the grilling process. With a button to ignite the BBQ and a digital dial to control the heat, it's as simple and straightforward as an indoor oven and is ideal for beginners and seasoned grill masters.

Advanced technology: The Gravity Series has world first technology with an external gravity fed charcoal hopper. It holds up to eight hours of charcoal and it's simply a case of allowing gravity do all the work and constantly keep the fire topped up. And as the charcoal hoppers are external, you won't lose smoke and temperature every time you open up the barbecue lid. The digital dial is WiFi enabled, so you can control the heat of the fire from your phone.

Superior flavour: People opt for charcoal because it imparts a distinct smoky flavour to foods.

Durability and performance: Crafted with only high-quality materials and built to last, Masterbuilt's charcoal grills provide exceptional performance year on year. They are designed to withstand the rigors of outdoor cooking, ensuring a long-lasting investment in your culinary adventures.

Versitility: You can grill, smoke, sear and bake like you can with your inside oven. Whether you're chargrilling juicy steaks, succulent ribs or the best vegetables you've ever eaten, Masterbuilt grills are more than up to the task.

Masterbuilt Gravity Series – Comes in 3 sizes – 560, 800, 1500. From £649.

It really is the ultimate all-rounder. It's designed to make charcoal grilling as convenient as possible. A digital dial adjusts heat as you would on your oven in your house. Whack it up to full and takes 10 minutes to reach searing temperature. The GravityFed charcoal hopper holds over 12 hours of charcoal and gravity ensures you have constant fuel to the fire.

Masterbuilt Portable Grill from £279

NEW - Made for adventurers, this suitcase-sized grill comes with an easy to transport collapsible cart, for effortless grilling on the move. With a tough shell, it is durable enough to withstand expeditions and is designed to be hauled into the back of a car, wheeled across moors, carried across beaches and set up next to lakes and rivers. 

Like all Masterbuilt grills, it's designed for convenience. Simply light a fire lighter under your charcoal, then turn a dial to control a fan for a consistent temperature. The charcoal hopper can burn briquettes or lump wood for up to 4 hours from 130c - 260c.

NEW Masterbuilt Pizza Oven Attachment. From £179.

Simply slot this into your BBQ (works in any brand that is the right size) and it provides 360 degrees airflow and cooks your pizza in no time. A handy 'plug in and play' accessory so you can swap between BBQ and pizza parties easily.

Experience the joys of charcoal grilling this barbecue season with Masterbuilt's state-of-the-art charcoal grills. To learn more about Masterbuilt products and explore the full range of outdoor cooking solutions, please visit uk.masterbuilt.com

Why not try this recipe?

Claypot chicken

Once you've cooked this dish, you won't look back. It's ridiculously easy to make, yet packs in so much flavour due to the high quantities of the ingredients - don't skimp on any of them, especially that whole head of garlic - it all balances out perfectly.

Serves 4

1kg Chicken Thighs, skin on, bone in

2 tbsp Vegetable Oil

4 cloves Grated Garlic

150g Ginger, peeled and sliced

50ml Water

Marinade

1 head (approx. 10 cloves) Grated Garlic

2 Shallots, chopped

3 tbsp Vegetable Oil

4 tbsp Caster Sugar

120ml Fish Sauce

2 tbsp Ground Black Pepper

1 tsp Sea Salt

Method

In a large bowl, massage the marinade ingredients into the chicken thighs. Cover and leave in the fridge for an hour.

Put the vegetable oil into a heavy-bottomed casserole pan on a high heat and add the crushed garlic and ginger. Toss until aromatic - it'll only need a few minutes.

Add the marinated chicken with all of the juices and cook for a further couple of minutes. Add the water. Cover with a lid and BBQ indirect in a low heat for about an hour. 

Remove the chicken from the sauce and place skin side down on a rack over the fire. Allow the skin to crisp up beautifully, before adding back to the residual sauce as a glaze. Delicious with sticky rice, chopped coriander and spring onions.

Good BBQing is on tap with the Kamado Joe app!

Kamado Joe, the innovator behind industry-leading kamado-style ceramic grills, has announced the addition of the Konnected Joe™ to their product line-up. 

A world first, this digitally connected ceramic grill combines all the benefits of traditional ceramic cooking with modern technology, offering a solution for easy fire-lighting and effortless temperature control. 

The Konnected Joe will be available for pre-order in the UK/EU for £1,999 (2,199 €) at select retailers from 15 April 2023 following a launch party hosted by Kamado Joe's director of culinary inspiration, chef Eric Gephart, at the Paris BBQ Expo 14-16th April. Orders will be fulfilled in June 2023.

The digital controls and convenient app-enabled features help grillers experience the benefits of ceramic grill cooking, while making the whole process a simple matter of pushing a button to ignite the fire and a dial to maintain the desired grill temperature. 

Global marketing manager Ben Forte says, “Kamado Joe has always been totally committed to delivering a superior grilling experience since the very start.

"Today, we're proud to introduce kamado style cooking to grillers of all skill levels with the Konnected Joe, giving them the confidence and flexibility to use digital controls.”

The all-new Konnected Joe offers: 

HASSLE-FREE CHARCOAL IGNITION – The Automatic Fire Starter™ ignition lights the charcoal with the push of a button, so your grill is ready to use in under 15 minutes.

ABILITY TO MAINTAIN CONSISTENT TEMPERATURES – The Kontrol System™ (consisting of the Kontrol Board™ digital display, Kontrol Fan™, and Kontrol Tower™ top vent) maintains total temperature control throughout each cook.

ULTIMATE VERSATILITY – Effortlessly achieve 95°C - 370°C for smoking, grilling, baking, roasting, and searing with the push of a button. Monitor up to three meat probes at once. 

UNMATCHED FLEXIBILITY WITH COOK MODES – The Automatic Cook Mode offers step-by-step instructions on the Kontrol Board™ digital display or use Classic Cook Mode and control your temperature manually for traditional kamado cooking. 

KAMADO JOE APP – Adjust and monitor your grill temperature, meat probes, and cook times from anywhere with the new Kamado Joe app.

STANDARD KAMADO JOE INNOVATION – The Konnected Joe also includes thoughtfully engineered features like a slide-out ash drawer for easy clean-up, Air Lift™ Hinge for reduced dome weight, and 2-Tier Divide & Conquer® for cooking flexibility.

To stay up to date on the latest innovation from Kamado Joe, visit www.kamadojoe.co.uk.

Macdonald Craxton Wood Hotel announces Aiden Byrne to open third restaurant within their hotel

Macdonald Craxton Wood has announced that Aiden Byrne will be launching his third restaurant on July 29th 2011. Working in collaboration with Macdonald Hotels, Byrne is to take over the operation of the 120 seater restaurant at the 72 bedroom Craxton Wood Hotel on the Wirral, Merseyside, where he will showcase his cooking in a new 'British Grill' concept that will carry his name.

Byrne who currently operates the 3 AA Rosette Church Green Pub in Lymm, and The Collingwood in West Kirkby, confirmed his pleasure with the collaboration with Macdonald Hotels and the hotel in Chester.

Byrne also pointed out he will be looking to introduce the style of dishes already established in his other two establishments. “The 'Aiden Byrne British Grill' concept is going to pick up the breezy comfortable style of cooking that has thrived at The Church Green and The Collingwood,” said a spokesman.

Byrne explained: "It's a venue for everyone. We're looking to enrich the dining experience by blending traditional British cooking with a relaxing venue in tune with what the public want."

The 'Aiden Byrne British Grill' will begin trading as new refurbished restaurant on the site of the Craxton Wood hotels former dining room; The Garden Room. David Guile, CEO of Macdonald Hotels, is keen to confirm another headline chef to work alongside the Macdonald brand.

Byrne continued: "The food and beverage culture within the collection has been particularly strong in recent years. Bringing Aiden onboard allows us to diversify with unique skills we know our hotel guests will find memorable and ultimately enjoy."

Aiden Byrne, is very experienced and was previously head chef at the famed Dorchester has enjoyed a stellar career having enjoyed spells working alongside Tom Aikens, Paul Rankin and David Adlard.

His numerous TV appearances have enabled audiences to explore his dynamic cooking on shows like Master Chef, Saturday Kitchen plus the highly popular Great British Menu.

Macdonald Hotels won AA Hotel Group of the Year in 2007 and over the last 5 years has become a self-styled industry leader in the hotel dining market. In 2010 it boasted 40 AA Rosettes across its collection, nationwide.

Food and beverage director Alan Swinson said: "There are locations around the UK which lend themselves very well to joint ventures with top chefs. Delivering added value to our hotel guests is key to what we do."