
Nancarrow Farm
Nancarrow Farm and the Big Green Egg
Chefs love a short supply chain. The closer they are to the source of their ingredients, the more confidence they can have in their freshness and quality. Supply chains don’t get much shorter than those enjoyed by Jackson Bristow, head chef at Nancarrow Farm. This small-scale organic farm in Cornwall supports its farming operations by hosting feasts and events. Jack and his team only cook with meat and produce that’s been reared or grown right there at Nancarrow. Even their charcoal is made on the farm.
Everything is cooked over fire, with Big Green Eggs playing a vital role. “A lot of chefs who come to work here don’t have years and years of experience with open-fire cooking, and the EGG is very easy for them to train on,” says Jack. “It’s so consistent. We can set them up, get them to the right temperature very quickly, and then keep them there.”
The view from the pass
A chat with Jack
The food served at Nancarrow Farm changes day by day as ingredients peak in their quality and quantity. Jack took time out from constructing that day’s menu to talk to us about mucking in with the harvest, using every last bit of the animals, and the forgiving nature of the Big Green Egg.

The recipes
About Nancarrow Farm
Set on a tranquil, south-facing valley in Cornwall, Nancarrow is a 100-acre Soil Association-certified organic farm. Over nine generations, the same family has poured heart and soul into this compact parcel of land, using it to produce the highest quality meat and vegetables. For a small farm that uses traditional techniques, turning a profit in a food system geared towards industrialised producers is a constant challenge. Nancarrow’s solution has been to diversify, turning its old buildings into beautiful accommodation, creating a sizeable feasting and events space, and inviting the public in.

Nancarrow’s setup
The excellent XL
Jack and his busy team work their magic on the XL EGG, our largest model. It’s the size best suited to feeding big parties or bringing the magic of fire cooking to multi-dish meals. But its size doesn’t come at the cost of speed, fuel efficiency or ease of use – it’s an oven for everyday dinners as well as feasts.
