Elevating the BBQ Season with Coal, Fire & Flame

As BBQ season draws to a close, we look back on a summer that turned outdoor dining into a true celebration, filled with the rich flavours and theatre of charcoal cooking.  

Our culinary teams have stepped up their creativity and whilst classics like burgers and sausages have remained on the menu, fresh inspiration has introduced delicious new dishes. Some of our most passionate teams have even gone a step further, designing mini-BBQ festival experiences for our clients.

By shifting perceptions of what a traditional BBQ can be and focusing on elevating flavour, presentation and creating an extension of our guests’ cafés and restaurants, we’ve been able to offer immersive space where our guests can really relax and enjoy good food with colleagues - resulting in outstanding menus and fantastic feedback.

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To add a touch of sweetness, our chefs even created their own ice cream pop-ups and innovative mocktail stations, amplifying the festival atmosphere.

Group Head Chef, Jack Harrison, who led the teams behind the BBQ festival concept, is delighted with the success - not just in introducing bold new flavours, but in delivering a completely fresh outdoor dining experience.

“My restaurant background gave me the opportunity to master cooking over charcoal barbecues. There’s a real art to it and I wanted my team to experience that craft and bring it into the corporate setting. This summer, I took the team to the Fume Festival in London, where they got to explore the latest street food and BBQ creations to spark fresh ideas in the kitchen. The result was Ember & Eats - our bold, flavour-packed BBQ experience that has captured the spirit of outdoor cooking. The feedback has been incredible; we’ve rolled it out across six client locations this summer, enjoyed by over 2,000 guests. We’re excited to see how we can take it even further next year!”