HG Walter & Lee Cadden
HG WALTER, LEE AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is Lee Cadden, the in-house chef at HG Walter. HG Walter is one of London’s most respected butchery businesses, supplier to a staggering rollcall of Michelin-starred restaurants, and a regular collaborator with Big Green Egg.
The EGG plays a promient role in the HG Walter development kitchen. “It adds dimensions of flavour you simply won’t get anywhere else,” says Lee, who loves the sheer breadth of possibilities contained within its distinctive dome. “There’s always more you can learn, more skills you can develop,” he explains, “and as a chef and someone with a real interest in cooking, that’s one of the most enjoyable parts of it.”
A CHAT WITH LEE AT HG WALTER
At the end of busy day in the kitchen, Lee – who helped put together the fantastic new Big Green Egg x HG Walter Steak Box – talked to us about the importance of sourcing high-quality meat, the magic of dry aging, and the pleasures of using lesser-known steak cuts.
UPPING THE STEAKS: OUR ULTIMATE STEAK BOX
Lee has joined with us to create the ultimate Steak Box. The meat is exceptional, sourced by HG Walter from small farms that raise their animals slowly and treat them with care and respect. The five cuts in the box – côte de boeuf, wing rib, onglet, picanha and chateaubriand – offer a rich diversity of flavour and character and will help you unlock four of the EGG’s modes: grilling, roasting, pan cooking and low & slow. We’ll also supply all the recipes and guides you need to get the most out of this stunning selection.
MEATY MASTERCLASSES
On the evening of 16th July at HG Walter’s Baron’s Court shop, Lee and head butcher Tom will be running a pair of steak masterclasses exclusively for Big Green Egg. These hands-on sessions will explore what to look for when choosing a steak, how to break down a rib joint, and how to cook the cuts from our Steak Box with the finesse they deserve. You’ll be treated to a spectacular buffet, then leave with steaks and burgers to cook at home. There are eight places available for each class. No experience needed – just a love of steak, a hearty appetite and a willingness to get stuck in.
THE MIGHTY MINIMAX
Lee’s development kitchen at HG Walter contains two MiniMax Big Green Eggs. Their compact size means they fit comfortably in a professional environment where space is at a premium, but that convenience doesn’t come at the cost of power or versatility. A MiniMax contains is built using the same premium materials and engineering as our larger models and is just as mighty.
ABOUT LEE
After building an impressive career as a restaurant chef in high-end London establishments such as the Bingham, the Malt House, Hibiscus and Charlotte’s Place, Lee joined HG Walter as the company’s in-house chef. His role includes overseeing the production of spectacular pies, pâtés, sauces and stocks, feeding the company’s 140-odd staff members and creating collaborations, masterclasses and mouthwatering social media content.
Join us for our 50th Celebrations
There’s no party quite like a Big Green Egg party. There’s something about cooking in the open air over fire and smoke that turns casual gatherings into special occasions and special occasions into truly memorable events. We’ve been providing those magical moments for people all around the world since the brand’s foundation exactly 50 years ago. Throughout 2024, we’re going to be celebrating the 50th birthday of Big Green Egg the only way we know how: bringing people together to share exceptional food and unforgettable experiences.
Back to 50 Recipes
Discover more recipes created by friends of the EGG.
