All-American style | 1 August 2026

We're going all in with an All-American BBQ class. You'll learn the art of preparing, seasoning and cooking dishes such as fall-off the bone, beef short ribs, (known as a 'Jacobs Ladder because of its robust flavour and high quality fat and marbling), sweet, sticky pork belly Burnt Ends and the most succulent, butter injected Turkey crown you will ever eat.

These are the new BBQ classics with the volume turned up.

You'll practice techniques, such as reverse-searing, you'll understand the importance of cooking to temperature, not time, and how to control live fire and smoke. You'll also make dishes that you never thought could be cooked on the BBQ such as Chocolate Guinness cake! I will guide you through every step of the process, and there'll be plenty of samples along the way.

You will not go home hungry!

What's included

• Arrival breakfast.

• Hot and cold drinks, including beer and wine for refreshment during the day.

• Goody bag with rub samples, recipe cards and more.

• Rubs, sauces, Norfolk Charcoal, Traeger pellets, available to purchase in the Shop

• Free parking and WC on site.

• Max 10 people per class.

Sample menu*

• Beef ribs known as Jacobs Ladder (21 day matured, grass fed beef from Tavistock Farm, Antingham)

• Peach-tea glazed pork belly Burnt Ends (high welfare, outdoor reared pork from Morley Farm, Holkham Estate)

• Baby-back ribs (high welfare, outdoor reared pork from Morley Farm, Holkham Estate)

• Surf n' Turf lunch combo - grilled Sri-Lankan style prawns, Tomahawk steak

• Butter-injected Turkey crown

• Maple and Chilli hot links (made for The Irish Egg by G F White Butchers, Alysham)

• Crispi-Hispi cabbage, all-star dressing

• Smoked mac n' cheese

• Chocolate Guinness cake.

NB This is a SAMPLE menu and can be subject to change