Keep it simple. You don’t need much — just good ingredients, a decent heat source, and a bit of time. The less you try to do, the better it usually goes.
How do you handle a beach cooking trip with two small children?
With patience and low expectations. That said, we try to get them involved — finding kindling becomes a bit of a game, and they love anything to do with fire. We keep the food very simple. As long as there’s a snack at the end, everyone’s happy.
How have you found using the Grill Tote? What do you keep in it?
It’s brilliant — really well made and very satisfying to use. We take it down to Branscombe and cook over a fire on the beach. I keep a small chopping board, salt and pepper, matches, a firelighter, and a couple of small logs in there — plus something nice to cook, of course. We even made a nice little video of one of our trips, take a look below.
What’s on the menu at Glebe this autumn?
It’s a lovely time of year to cook. We’re still getting summer crops like tomatoes and cucumbers from the polytunnel, but they’re now sitting alongside more autumnal ingredients — mushrooms, squash, game, and roots. We’ve had venison on the menu in a few different ways and we’re serving native prawns from Lyme Bay in our pasta course. Lots to work with.
Do you have a favourite local ingredient or supplier?
Hard to choose, but the tomatoes from Trill Farm Garden have been outstanding this year. We’ve done all sorts with them — one highlight was a consommé we served with goat’s cheese agnolotti.
What experiences do you have coming up?
We’ve got a cider-making workshop this autumn with Tom Nancarrow from Adam’s Apples. I also run a salumi course which is something I’ve become really passionate about.
What should we make next?
A knife roll would be great.
Where to go next?
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