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Breaking the mould since 1974
“It’s safe to say that the Big Green Egg has often been imitated but never equalled and we intend for it to stay that way for another 50 years to come!” Ed Fisher, founder of Big Green Egg
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Experience the EGG
The EGG’s enduring appeal is partly down to its unrivalled control and versatility. Partly it’s the promise of a product designed to last forever. But ultimately, it’s all about the food – the amazing flavours conjured up in the heat and smoke of that iconic ceramic Dome.
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Hot off the Press
Eight ways to cook. Endless possibilities.
Our warranty, broken down
Read the full warranty details for Big Green Eggs, bases and accessories.
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Latest & greatest
Experience the Big Green Egg
On Saturday 2nd May, our fantastic network of independent dealerships will be hosting live cookery demonstrations and tastings. Whether you’re curious to learn more about the EGG or looking to expand your cooking repertoire, we’d love for you to drop in, enjoy some delicious samples, and connect with fellow enthusiasts.
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Pie in the sky
Pie recipes from Willy’s Pies founder Will Lewis, baked on the EGG in our new Falcon Enamelware Oven to Table Pie Dish.
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Where to find the EGG
On the Michelin menu
Set within a beautiful 45-acre estate complete with woodlands and a walled garden, the five-star Hampton Manor hotel is as famed for its food as it is for its grand architecture and luxurious rooms. As well as two award-winning restaurants – the Michelin-starred Grace & Savour and the more rustic, produce-led Kynd – the estate is home to a kitchen garden, a cookery school and an artisan bakery. Big Green Eggs play an important role in creating Grace & Savour’s highly acclaimed tasting menu.
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Straight from the source
Set on a tranquil, south-facing valley in Cornwall, Nancarrow is a 100-acre organic farm devoted to producing the highest quality meat and vegetables. The family owners have transformed some of its old buildings into beautiful accommodation, created a big outdoor kitchen, and invited the public in to enjoy the farm’s stunning produce straight from the source. Big Green Eggs play a central role in creating Nancarrow’s famous fire-cooked feasts.
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A view across the rooftops
Located in the heart of London’s West End and designed by the legendary Kit Kemp, Ham Yard Hotel is known for its vibrant interiors, distinctive artworks and urban village feel. The fourth floor opens onto a large, leafy roof terrace with sweeping views over the skyline of Soho and Mayfair, and a kitchen garden that grows produce for the restaurant. It also hosts Ham Yard’s Big Green Egg, used all year round for rooftop events, from drinks party to intimate weddings to the annual winter pop up.
Simple cooking, local ingredients
The Pig is a group of 10 hotels and a pub, dotted around southern and central England. Food plays as big a role in their appeal as the comfortable, characterful accommodation, with Big Green Eggs an important part of the chefs’ arsenal. Perhaps the most distinctive feature of each location is a kitchen garden, from which the chefs have access to seasonal vegetables, fruits, herbs and meat of the very highest quality. Almost everything that can’t be grown or reared on site is sourced from small producers within a 25-miles radius.
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Precision and invention
Run by chef Luke French and his wife Stacey Sherwood, JÖRO is one of the best and most innovative restaurants in Yorkshire. Set within a 300-year-old former mill on the edge of Sheffield, its focus is on high-quality local ingredients cooked with precision and invention, bringing in subtle influences from Japan and Scandinavia. Fire cooking features heavily on JÖRO’s tasting menus, and Big Green Eggs are integral to the kitchen, used in the creation of smoked fish bone oils and stocks and dishes such as Hebridean scallop with Yorkshire rhubarb hot sauce and smoked roe caramel.
Kentish food and Kentish wine
The Swan Wine Kitchen is set at the heart of the Chapel Down winery in Tenterden, Kent, offering beautiful views of the rolling vine-covered slopes. Overseen by head chef Charlie Whitton, the restaurant’s ever-changing menu features an abundance of seasonal, locally sourced produce, cooked to perfection before being paired with the estate’s own superb English wines. In the summer months, The Swan’s Big Green Egg is frequently fired up for alfresco cooking events. It is also increasingly being used to lend its heat and smoke to dishes on Charlie’s regular menu.
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FEASTING ON THE ROOFTOP
Located in a grand 1920s building in the heart of the City of London, The Ned is a luxury hotel and members’ club that makes the most of its stunning setting. This summer, Big Green Egg has found a prominent new home within Ned’s Club, on a rooftop space exclusively for members that features spectacular views, an outdoor pool, restaurant, and terraces for eating and drinking. As part of Ned’s Club’s monthly event series, members can look forward to fire-cooked feasts from chef Matt Burgess, a master of bold flavours and one of the great champions of the EGG.
Butchers in a boozer
Part of Tom Kerridge’s extraordinary food ecosystem in the Buckinghamshire town of Marlow, The Butcher’s Tap and Grill combines a welcoming neighbourhood pub with a traditional butcher’s counter. Cuts of high-quality British meat can either be taken home or cooked on site by skilful butcher-chefs and enjoyed with a pint or a glass of wine. The Big Green Egg in the outdoor kitchen is fired up to smoke ‘garden specials’, which include eight-hour beef cheeks, lamb shoulder and pineapple upside-down cake. The same EGG is also used to prepare brisket for Tom’s two Michelin-starred pub, The Hand & Flowers.
SEASONAL FOOD, STUNNING SCENERY
Set within a beautiful Grade II listed manor house on the 500-acre Farncombe estate in Worcestershire, Foxhill Manor is a 5-star boutique hotel offering sweeping views over the Cotswolds and the Vale of Evesham. The seasonal food is as much a part of the hotel’s appeal as the luxurious bedrooms and stunning scenery. Senior sous chef Taylor Jones uses a Big Green Egg both at home and at work. At Foxhill Manor he fires it up for larger events, smoking lamb shoulders or other big cuts for functions and weddings.
EXCELLENCE AND ETHICS
Chantelle Nicholson’s Apricity is the proud holder of a Michelin green star, a rare accolade for restaurants that combine culinary excellence with the highest ethical and environmental standards. Tucked away on the edge of Mayfair, right in the heart of London, it’s a warm, welcoming spot offering an inventive, ever-changing menu that reflects the shifting seasons. An EGG plays a major role in Chantelle’s operation. “Our Big Green Egg takes pride of place in the kitchen at Apricity,” she says. “We use it to enhance the flavour in so many of the dishes on our menu.”
BRITISH INGREDIENTS AT THEIR BEST
Set in a stunning 16th-century manor house in the Lancashire countryside, Moor Hall is one of only two restaurants in the UK to hold three Michelin stars and a green star for sustainability. Helmed by chef Mark Birchall, its reputation has been built on a refined, produce-driven tasting menu that celebrates British ingredients at their best. Many of those ingredients are grown in the estate’s kitchen garden, and it’s here, under a mulberry tree, that Moor Hall’s XL Big Green Egg can be found, ready to add a touch of smoke to Mark’s flavour-packed dishes.
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BY THE HALLOWED TURF
Allianz Stadium Twickenham is one of the cathedrals of English sport – the historic home of the England rugby union team, the world’s largest rugby union stadium, and a place where sporting legends have been created since 1907. On the days it isn’t hosting rugby matches, this magnificent arena hosts a wide range of events, and the stadium’s Big Green Eggs often play a major role. What could be more fitting for a pitchside feast than a world-class outdoor oven shaped not unlike a rugby ball?
Lunch on the terrace
Overseen by Will Holland, an award-winning chef who’d earned his first Michelin star before he turned 30, the food at The Atlantic Hotel in Jersey is considered exceptional even by the island’s high standards. Throughout the summer, on a picturesque terrace offering stunning views of St Ouen’s Bay, Big Green Eggs are used to create a barbecue Sunday lunch menu using seasonal local ingredients. The EGGs are also fired up for the hotel’s occasional jazz lunches, accompanied by sultry live music, and for Will’s outdoor cooking masterclasses.
THE END OF NOWHERE
With its two Michelin stars and endless accolades, Ynyshir is up there with the very best restaurants in the UK. Located in the far west of Wales, it is, in the words of chef Gareth Ward and his partner Amelia Eriksson, “not in the middle of nowhere, it’s at the end of nowhere”. A visit to Ynyshir is an intimate, immersive experience, with bedrooms and dining space for just 20 people. Gareth’s bold, playful, ever-changing feasts feature aged meat, local shellfish, fermented vegetables and beautifully balance Japanese flavours – and the Big Green Egg is a vital tool in its construction.
DINING IN THE VINES
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. Great food is another important part of the winery’s offering. The estate’s Big Green Eggs are regularly fired up for special alfresco dining events in the warmer months, giving visitors the chance to enjoy exceptional local produce while gazing out across row after row of carefully tended chardonnay and pinot noir vines.
From farm to table
Goodwood, the historic West Sussex estate owned by the Duke of Richmond and Gordon, is famous for its motorsport and horseracing, but great food is an important part of its appeal. Big Green Eggs play a significant role at Goodwood’s flagship restaurant, Farmer, Butcher, Chef. Located just metres from the estate’s organic farm, the restaurant champions seasonal English fare, showcasing the farm’s produce along with selected ingredients from local suppliers. There is also an EGG at Hound Lodge, the estate’s 10-bedroom lodge, upon which a private chef will happily cook up an alfresco feast.
Season Cookery School
Located in the beautiful converted well house and kitchen gardens of the Lainston House country house hotel just outside Winchester, Season Cookery School delivers memorable food experiences that explore the transformation of seasonal ingredients into delicious dishes. The school’s talented chefs offer a wide range of classes that change with the seasons, including barbecue masterclasses on the Big Green Egg.
A taste of Cornwall
Established by the legendary Rick Stein and now run by his son Jack, the Stein restaurant group remains firmly rooted in Cornwall, where the family advocate loudly for the county’s sustainable, small-scale food producers. Located in the countryside outside the picturesque coastal town of Padstow, The Cornish Arms is the Steins’ village pub, known for its well-kept ales and simple, hearty food made from exceptional local produce. In the summer, the pub’s large, sunny terrace offers a menu of fire-cooked dishes, created on the Big Green Egg.
Jack Stein's 50 Recipes
PREMIUM PORK SANDWICHES
Located within the Borough Market Kitchen – the street food section of London’s historic Borough Market – The Black Pig stand is famous for its ciabatta sandwiches and salads, most of which come packed to the gunnels with slow-roasted pork shoulder cooked over the coals on a Big Green Egg. The pork, which comes from slow growing, free-range pigs, is paired with premium accompaniments such as honey truffle mayo, smoked scamorza and 30-month aged parmesan. The cooking smell alone is enough to draw a crowd.
Fine dining by the river
Located in the Berkshire village of Bray, The Waterside Inn is a true icon of British fine dining. It was founded in 1972 by the brothers Michel and Albert Roux, and for more than 20 years has been run by Michel’s son Alain Roux. The restaurant gained its third Michelin star in 1985 and has retained that status ever since – the only venue outside France to have been on the top rank for such a sustained period. Big Green Eggs are a fundamental part of the kitchen operation, used for daily menu prep.
Feasting in the Highlands
The Highland Scramble, run by a tightknit set of friends obsessed with motorbikes and the beauty of northern Scotland, takes small groups of riders on biking treks around the Highlands, taking in some of the UK’s most staggering scenery along the way, from mirror-like mountain lakes to deserted beaches. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients.
Simplicity, elegance and balance
Everything at Danesfield House Hotel and Spa is set up to enhance the wellbeing of its guests: the 65 acres of formal gardens, the views across the Thames and the Chilterns, the grand Renaissance-style mansion, the tranquil spa. And, not least, the superb food. Dining at Danesfield is overseen by executive chef Matthew Edmonds, who uses the finest local ingredients to create simple, elegant, perfectly balanced fare. The Big Green Egg plays an important role, set on the hotel’s terrace and used all year round for Matthew’s regular menu as well as private events and guest chef nights.
FEASTING ON THE LOCH
Located on the shores of Loch Fyne, Kabn is a peaceful, off-grid retreat in the heart of the Scottish Highlands. Its architecturally distinctive wooden cabins, made from sustainable materials, feature floor-to-ceiling glass, minimalist interiors and stunning views. Each cabin has access to a Big Green Egg, allowing guests to savour incredible produce supplied by the area’s fishermen, hill farmers and gamekeepers. Or, if they want the retreat’s own fire-cooking expert to do the work for them, the Wild Kabn Kitchen’s EGG can be fired up for private dining experiences and group supper clubs.
English pub, Spanish flavours
Situated opposite a leafy green close to the Surrey village of Claygate, The Swan Inn is a modern pub with rooms. Here, José Pizarro, one of the country’s most influential Spanish chefs, combines high-quality Iberian ingredients with seasonal local produce to produce a menu of regional dishes from his home country. José also gives his personal twist to a British pub classic: a magnificent Sunday roast. The pub’s Big Green Egg is located on a lovely garden terrace, where it’s used to produce spectacular tapas through the warmer months.
HEART OF THE COUNTRYSIDE
Set in the rolling hills of the South Downs with a stunning Tudor manor house at its heart, the Cowdray estate offers the perfect base from which to explore the very best of the English countryside. Visitors can enjoy pursuits such as clay-pigeon shooting, fly fishing, riding or hill walking, take a round of a championship-level golf course, and enjoy the spectacular local produce found in the estate’s farm shop and restaurants. Big Green Eggs are an important part of the food offering, used to turn out amazing food at some of Cowdray’s many outdoor events.
BARBECUE BY THE PRIVATE POOL
The Tawny is a ‘deconstructed’ hotel, located deep in the glorious Staffordshire countryside. It offers all the facilities and services of a high-end hotel – heated outdoor pool, fantastic dining options, room service – but the accommodation is located within its own private spaces, including wildwood huts, treehouses and romantic boathouses. Among the most luxurious of these is Kestrel Cottage, a four-bedroom cottage with its own pool, bar and games room, plus a Big Green Egg. As well as personally utilising the EGG, guests can arrange for a private meal to be cooked by the head chef at the Tawny.
A Suffolk escape
Wilderness Reserve in Suffolk is an 8,000-acre estate of woodland, lakes and rolling pasture punctuated more than a dozen beautifully restored period properties, including a Grade II listed manor house and a 15th century barn, all available for holidays, retreats and weddings. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. 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.
All-star food festival
The annual May event will see three renowned Michelin-starred chefs from Spain, France and the UK take over Wilderness Reserve for a glorious long weekend of gastronomy, music and entertainment. Get ready for the ultimate foodie escape in the British countryside.
A taste of LA
First established in East London in 2006, The Hoxton is a series of beautifully designed hotels dotted around the most vibrant and culturally rich urban neighbourhoods of Europe and the US. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace.
Food to match the setting
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. The hotel’s interiors are equally distinctive, as too is the high-quality food offering. Isla, one of several restaurants and bars, uses Big Green Eggs to serve up seasonal food on a serene garden terrace. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.
Events at an iconic venue
Anyone who has been to watch cricket at Lord’s will know that this famous patch of St John’s Wood can be viewed either as a sports ground with great food or a food destination with some world-class sport to watch between courses. In the summer of 2023, Michelin-starred chef Tommy Banks, who oversees the ground’s Edrich restaurant, launched a star-studded weekend-long food festival, The Home of Food, at which Big Green Eggs played a major part. The EGGs at Lord’s are also regularly rolled out for private events – as you’d expect of such polished all-rounders.
