It is that time of year. The sun is occasionally shining and the smell of charcoal will soon be filling the air, as the BBQ’s are fired up across the nation.
Whether you are a seasoned professional, catering for your restaurant, or a home cook wanting to wow your crowd, take part and celebrate National BBQ Week. The British BBQ has come a long way. Although the frazzled sausage is still mandatory, we have been told from a few butchers, that consumers demand high quality produce and something a little bit different for the firepit.
We spoke with the lovely @offthe_hookbutcher (IG), Dave Innis to discover what meat is perfect for grilling this season. His recommendation would be to “go with a bad boy 12oz ribeye steak done over charcoal with some oak chip chucked on to add that extra hit of flavour”
Here at Row & Sons, we are celebrating the event by offering Chefs an extra 10% discount on all of our steak board range. Claim your discount from 28 May until 30 June by quoting BBQ18 – Contact Matt Dawes for more information. firstname.lastname@example.org.