Ross Geach
Ross 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 seventh-generation farmer and former Rick Stein head chef Ross Geach. Ross, who calls the EGG “the best and most versatile outdoor oven in the world”, has spent more than a decade mastering its modes and sharing his knowledge with the world.
He has already played a big part in our recipe series, helping many of our celebrities hone their recipes for the EGG. Now it’s his turn in the spotlight. For EGGtoberfest 2024, it was Ross who flew out to Atlanta to act as the official UK chef at this global gathering of Big Green Egg enthusiasts. The perfect person for the job.
A chat with Ross
Still reeling from his adventures in Atlanta, Ross talked to us about surprising the Americans, meeting Big Green Egg’s legendary founder and observing the creation of the world’s biggest serving of chicken wings.
Ross’s recipe
At EGGtoberfest, this was the signature dish that graced the British stand: a hearty combination of high-welfare pork chops and a warming butter bean stew.
EGGspand your horizons
Available for Large and XL EGGs, the EGGspander System makes the most of the Dome’s volume and allows for the simultaneous use of multiple cooking modes. Using it, Ross was able to brown his pork on a plancha at the same time as braising his beans in a Dutch Oven, then roast the pork directly over the pan, with the juices dripping down. Without an EGGspander, the recipe becomes much more convoluted and the result isn’t quite the same.
School days
At Padstow Kitchen Garden in Cornwall, Ross hosts regular day-long Big Green Egg cooking workshops using meat and vegetables from his family farm and local fish and shellfish from the Padstow day boats. One-to-one lessons can also be arranged by appointment. It is one of several cookery schools around the country that offer expert instruction on the EGG, pitched at everyone from complete beginners to budding pitmasters.
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