NEW FOR 2025: Live Fire School

New for 2025, let loose your inner BBQ chef and join James Peck and his crew of pit bosses at our intimate live fire cooking school.

Take a pew and learn from the pros as they break out a rub or two, find a prime cut and throw it on a sexy grill for your viewing pleasure.

There are four sessions during the weekend, each lasting approximately 90 minutes and each featuring a different pit boss.

The sessions are ticketed and limited to 30 people per session. We expect these session to sell out so please book early to avoid disappointment.

A £10 ticket buys you a set in the front row and some tasty samples fresh from the grill. There might are some giveaway from Angus and Oink in a couple of the sessions. You can also get beers delivered form the bar while you take in the show. Or there is free standing room at the back.

The school is the brainchild of James Peck, who runs two live fire restaurants in NN – Restaurant Ember and The Four Pears at Little Houghton.

He said: “It’s going to be really relaxed and really relatable. It’s a chance for keen BBQ enthusiasts to learn from some the stars of the live fire cooking scene.”

The sessions will be hosted as follows:

SATURDAY

11am on Saturday June 7 – Rob and Kraig from Rodeosbbq.com – a Western-themed haven in Stoke Goldington with range of BBQs, grills, pizza ovens and BBQ accessories and a Wild West cafe.

Learn to go from backyard BBQ warrior to pitmaster with Rob and Kraig. They will teach you the fundamentals on how to turn basic BBQ into a cook to remember each time!

These hombres have taken their love for food and BBQ and turned it into a full-blown passion—firing up grills, crafting bold flavours, and sharing their journey every step of the way. Now, they create mouth-watering content and inspire others to go from BBQ zero to hero, showing that anyone can master the flame with a bit of know-how and a lot of heart.

2pm on Saturday June 7 – James Peck and Dave Milson from H. Johnson and Son Butchers in Thrapston. Dave will break down some prime cuts while James hits the tongs on his top-of-the-line Blok grill.

The sessions will be hosted as follows:

SUNDAY

11am on Sunday June 8 – BBQ queen Holly Lou will ignite your Sunday morning with her flamboyant cooking style. Holly will demo a full cook – brined, sticky chicken wings, pork belly tacos with pickled apple slaw and pork belly bites finished on a skillet with butter and honey.

Holly will pre-prep her ingredients but she will talk you through the whole process – how the wings were brined and pork belly smoked.

2pm on Sunday June 8  – seeing out the weekend, Alex ‘Mac’ McLaren from Whitebottom Farm in Stockport. Mac is a passionate live fire chef, part-time farmer, and co-founder of the acclaimed Fields to Fork Festival, a celebration of British farming, seasonal produce, and real fire cooking.

James Peck is Master Chefs of Great Britain Ambassador for Blok, Charlie Charcoal ovens, Angus and Oink rubs and Globaltic charcoal.