The Grid Iron Gourmet

A selection of our favourite recipes and some tips and guides.

Recipe Collections

Browse through the themes below to discover meals that match the way you want to cook right now. Whether you’re after comfort, bold spice, quick weekday wins or something special for the weekend, there’s a collection to guide you.

Latest Recipe

Whole Bavette on a Kamado Grill

A whole bavette is a brilliant cut for the Kamado: deeply beefy, loose-grained, and superb when cooked hot and fast after a gentle smoke or indirect warm-through. The key is not to overcook it, then slice it correctly across the grain so it eats tender rather than chewy.

Latest Feature

The Bio-Engineers of the Dales: Why Nature Needs Livestock

When you look out over the dry stone walls of the Yorkshire Dales, you aren't looking at a "wild" landscape. You are looking at a managed one. For centuries, grazing animals have sculpted these hills. But in recent years, a narrative has emerged suggesting that the best way to help wildlife is to remove livestock entirely and "let nature take its course."

Cooking with British Meat, Fire & Flavour

Features is where we go beyond the recipe — a collection of stories, guides, and techniques that bring the Grid Iron Gourmet philosophy to life. From in-depth looks at British native breeds to step-by-step cooking methods, seasonal inspiration, and behind-the-scenes glimpses of the Grid Iron Kitchen, these features are all about deepening your connection to the food you cook.

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