PHOTOshoots & content creation
High Grange has been the location for a number of books and photoshoots, including Channel 5’s Build Your Dream House In The Country, BBC’s Escape To The Country, the Telegraph’s Interiors supplement, the Big Green Egg Cookbook, James Whetlor's DIY BBQ Cookbook, Bex Partridge’s Flowers Forever and brand shoots for Pipers Farm and &Sons clothing.
Luke also produces recipes and filmed content for a number of aligned brands including Kamado Joe, Angus & Oink rubs and Vulcanus Grills.
Hire out the location for your exclusive use, with or without catering, Luke and our team.
“High Grange feels magical from the moment one parks up and walks towards the fire....High Grange is so good that we want to visit in every season...a special experience!”
“High Grange is so beautiful and provides so many options for photos - that’s why I’ve chosen it twice! Luke’s a brilliant chef and HG is really well equipped - he was really helpful with the food prep. ”
WRITING
Luke has written for many publications including the Guardian, BBQ magazine, Devon Life and the Borough Market magazine. Examples of his writing can be found below.
This includes recipes, articles and his monthly column in Devon Life on all things outdoor cooking!
He is available for writing commissions, ambassador roles and content creation - do get in touch.
“I’m not advocating uncontrolled food burning by the way. A burnt sausage is still only good for the bin. Meat generally doesn’t do well with burning - caramelised, yes - acrid, no. The joy of burning comes mostly from vegetables - my favourite are leeks, carrot and beetroot and sometimes fruit - think apricots or pineapple. Like anything it takes skill to get it right but adding ‘burnt’ to your outdoor cooking repertoire will take you to the next level. ”
Demos & teaching
Luke has 20 years experience of teaching and demonstrations, both at Award-winning BBQ Fire School High Grange and also at London’s Borough Market demo kitchen which he headed, and as a guest tutor at the UK Barbecue School.
He has provided food tuition and demonstrations at food events, such as the Dartmouth Food Festival, the Spring Classic Festival and the Ottery Food Festival.
Finally, he is happy to come to you to teach you and your team how to cook. He’s done this at a number of venues for both professionals and amateurs alike, including at the Titchbourne Arms.
GALLERY
