Great British BBQ in collaboration with The Three Fishes | The Tool Shed

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Great British BBQ in collaboration with The Three Fishes | The Tool Shed

Great British BBQ in collaboration with The Three Fishes

About last night…

We were delighted to host our first Great British BBQ in collaboration with The Three Fishes in their stunning outdoor terrace area. The sun shone, drinks flowed, the smell of delicious food filled the air, it was a cracker of a night for our first partnership and we couldn’t have asked for a better host that our good friend Nigel Howarth.

If charcoal cooking is something you think might work for your establishment we are looking to offer a number of customers the chance to host an event with us free of charge, we will bring the ovens and our Chef Bruno will help you create a menu and run service with you on the night. We will promote the event via our Social Channels and to our customer base. All we ask is that you have a genuine interest in adding charcoal cooking into your establishment, will promote the event, provide the venue and the produce. Please reach out on email to [email protected] if this is something you would like to explore further.

Below is a flavour of the event that we hosted with The Three Fishes to give an idea of what a partner event could look like.

Preparation started a few weeks back when our Chef Bruno worked with Nigel to produce a barbecue menu that we felt would best suit his guests, alongside wanting to come in at a fixed price point of £65.00 Per Person. Bruno was on site at The Three Fishes bright and early on the day of the bbq to being the prepping of the dishes to ensure everything went as smoothly as possible. Our Bertha Oven and Kasai Japanese Grills were lit nice and early to ensure they were up to temperature for the evening and to cook some of the dishes that like a slower pace.

During prep and lighting of the Bertha Oven, Bruno had an opportunity to give the The Three Fishes team the inside scoop and to run them through what cooking with charcoal can do, along with some hints and tips to get the best out of every service.

For show time Our Bertha oven (Along with Bruno) took centre stage and along with our Kasai Japanese Grill produced a mouth watering menu for our guests, imagine, cedar plank sea trout, hot backed duck legs, scallops with spicy butter, Rib Eye or Pork with a house rub, English Cornfed Chicken with a chilli relish, Pineapple toasted in cane sugar and rum, BBQ Peaches. With welcome cocktails, the sunshine spoiling us and a fully booked house it really was a special day enjoyed by all.

So much enjoyed in fact that we have booked a second day in with The Three Fishes 27th July See here for full details

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