Organising a BBQ for Dad on Father's Day? Then You Need Big Nath's Help!

BIG NATH'S BBQ is a multi-award winning BBQ business that dominated the street food world for the last five years, and has made waves across the country thanks to a cult following on social media, a series of coveted award, wins and regular TV, radio and Foodie Fest Appearances.  

Founded and created by Pitmaster and BBQ Influencer Big Nath, Big Nath's food showcases Texan style craftsmanship, with a Big Nath twist.

Their multi award- winning artisan sauces and rubs are lovingly made in Bristol, and sold globally via their online store https://www.bignathsbbqshop.co.uk.

What's available?

Big Nath’s BBQ Sauce - £6.50

Big Nath’s very own, award winning, signature BBQ sauce recipe bottled up for you! Handmade, sweet and smoky BBQ sauce. Use it to marinade, dip or glaze. Once tried, never forgotten! 

And it's both Vegan and gluten free, so is perfectly good for Dad, if he's a vegan, or any relatives who now tick the "no meat, please!" box. And also safe for any coeliacs in the family.

BIG NATHS BBQ RUB - £4.00

Use it to cover your meat, best for pork or chicken, and get things smoking.

Makes the perfect partner with our BBQ sauce.

Big Nath’s Brisket Rub - £4.00

Big Nath’s brisket rub. Simple, classic and effective.

This is the combination uses for smoking all of their brisket.

Let the meat do the talking!

Big Nath’s Hot Sauce - £6.00

A mild hot sauce!

Mild enough for your grandma, sassy enough for her to raise an eyebrow.

To learn more about Big Nath's BBQ business, his sauces his rubs and his BBQ Skool, where you can learn how to become a BBQ master, please visit https://www.bignathsbbq.co.uk

Nath will even teach you how to Gozney like a pro! 

And you can gift your father a Skool gift card https://www.bignathsbbq.co.uk/gift-card

Husband & Wife Team Launch a Titanic Cookery Course to Celebrate the Centenary

Cookery school hosts, Jim and Lucy Fisher, have launched a unique course to celebrate the centenary of the Titanic and its sumptuous, Escoffier-inspired menus.

Quail Eggs Benedict with Smoked Duck Breast and Waldorf Pudding with French Ice Cream are just two of the dishes Jim and Lucy will teach their guests at their Dordogne-based cookery school.

Throughout the week, a host of techniques will be taught all of which culminate in the creation of a 10-course Titanic Banquet on the final night of the course.

The pair came up with the idea as a tribute. Jim discovered he had a relative who died in the tragedy when researching his family history. Jim, a former policeman, was a BBC Masterchef finalist and has since worked with Rick Stein, Tony Tobin and Alistair Little. He met his wife Lucy when she was working in the City and instantly fell in love with her when he discovered she was also a butcher.

They now run their own school in the Dordogne and are adamant they can turn the most inept cook into a chef in just five days.

For more information on the Titanic Cookery Course as well as Jim and Lucy’s other courses please visit www.cookinfrance.com

Cost for the Titanic Cookery courses are €845.00 EUR for the full, all-inclusive five night experience.

Cookery School Urges British cooks To 'Be Proud of Pastry'

The Lake District cookery school, LucyCooks, is issuing a rallying cry of 'Be Proud of Pastry', urging British cooks to cherish the pastry dishes that we take for granted, but which foreign diners relish when they visit our shores.

The cookery school is inviting keen cooks across the country to send in their favourite pastry recipes. The best will be rewarded with a prize of a cookery course for two at its state-of-the-art premises in Staveley, on the outskirts of the market town of Kendal.

The prize relates to two places on one of the school's own pastry or baking courses, such as its Pies, Puds and Perfect Pastry courses, which regularly run to show the cooks who lack confidence with their pastry exactly how versatile it can be as a topping or encasing for a variety of fabulous dishes.

The closing date for the competition is November 30 and the winning recipe will then be posted on the LucyCooks website at www.lucycooks.co.uk with all due credit to its ingenious deviser.

LucyCooks general manager, Magnus Mumby, says: "I have worked all over the world and can honestly say that British pastry dishes are a unique part of this nation's heritage and something of which we should be proud. We are inviting British cooks to share their own pastry dishes with us, whether these are based on traditional recipes, or are modern dishes offering an innovative twist on pastry and our message to everyone, regardless of whether they can cook or not is to 'Be Proud of Pastry', enjoy dining on our pies and puds and if you don't yet know how to create your own pastry dishes, come along and learn how to do so!"

To enter the competition, cooks can send their recipe to: Be Proud of Pastry Contest, LucyCooks, 1 Mill Yard, Staveley, Kendal, Cumbria, LA8 9LR, along with their name, address, telephone number and email address. All entries received by November 30 will be judged by the LucyCooks chefs and the winner advised by December 14, 2011.