We say, steady on there old chap, it’s a nice book of barbecue recipes including marinades, sauces, ribs, steaks, joints, fish, skewers, wraps, burgers, subs and salads from a well known chef.

Earlier in his career, he worked for such British restaurant luminaries as Gary Rhodes and Stephen Bull in London and David Adlard in Norwich. They’re also at the heart of special events including the magical Fire Feasts: spectacular dinners held in a clearing deep in the ancient woodland, accompanied by a blaze of fiery entertainment. Grill for 10 minutes, turning the pieces halfway through cooking, until golden and charred in places.He believes that outdoor cooking should be given the same love and attention as cooking in the kitchen and he wants to show people how to do it properly. Place the skewers on the hot barbecue and cook for two to three minutes on each side until golden brown and lightly charred. Previously head chef at Michelin-starred restaurant Adlard’s in Norwich, Tom also worked at Monsieur Max in Hampton, Odette’s, Rhodes in the Square, Stephen Bull and The Capital.

Tom’s innovations include his regular use of Big Green Eggs, which are fired up both in the kitchen and in the revamped dining room, where they provide a bit of theatre for the seated guests. The Standard Hotel in London’s King’s Cross, part of a globe-spanning group of boutique hotels, is located in a stunning 1974 Brutalist tower – a building that appears at once both retro and futuristic. It’s a good cookbook with some very nice recipes (see below) but it’s not biblical in either proportion, at just 240 pages, or in scope or in ambition. For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper. Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies.Bookplates are official labels which are signed by the author and then fixed to the title page of the book. There’s a breezy 10 page introduction where Kerridge reminisces about a aubergine he once ate at 3am in Singapore and talks about how we all used to drag woolly mammoths back to our camps back in the day, which is, uh, well it’s certainly something. While they are on the barbecue, mix the German mustard mayo ingredients together in a bowl, seasoning with salt and pepper to taste; set aside until needed.

Located on the edge of the picturesque village of Alfriston on the glorious rolling slopes of the South Downs, the Rathfinny Wine Estate’s setting is almost as big a draw as its magnificent Sussex sparkling wines. Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and sauces to remember by cooking them over fire on your EGG.With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices.

If you are using an oven, preheat it to 150°C/130°C fan/Gas mark 2 and place the ribs directly on the oven racks, with a tray at the bottom of the oven lined with foil to catch drips. Inspired by the festive favourite pigs in blankets, Kerridge’s ultimate barbecue hot dog is wrapped in bacon and topped with caramelised onions, melted cheese and mustard mayo.

In it, the man behind two-Michelin-star pub The Hand and Flowers takes classic barbecue fare like burgers, salads and dips and ups the deliciousness. Who needs beef, when you’ve got thick slices of halloumi and portobello mushrooms sandwiched in a brioche bun? Chapters include hearty favourites like pork and chorizo burger, veggie mains like charred cauliflower salad, and shareable snacks like aubergine dips and flatbreads. With a little bit of thought and adaptation of the cooking methods (you can figure out how to cook a meatball without resorting to a Kamado Joe can’t you?