This is our signature course and will cover a wide variety of outdoor fire cooking and British barbecue techniques, followed by a BYO feast.

On arrival you will be greeted with some excellent coffee and a delicious fire pit breakfast, then a tour of the grounds. It might be wild mushrooms on toast; it might be a haggis bap, some HG cure bacon and eggs laid this morning. Then a tour and house keeping. Our first task will be to get a low n’ slow joint cooking – this might be a hanging haunch of venison over apple wood embers or it might be a hogget shoulder in a Big Green Egg. We could even dig a pit and cook in the most ancient of underground ovens.

Luke will talk you through different types of wood and charcoal and then we’ll fire up our pizza oven, Ofyr fire pit, Braai master and our Big Green Eggs and do a master class with each taking in temperature control, smoke as an ingredient and loading and lighting.

Lunch will be a social affair – we’ll sit at one of our oak tables or around the fire and feast on the shellfish or chops that we’ve just grilled. Our local Dalwood wine is the perfect accompaniment (we have a full wine, beer and soft drinks list available).

After lunch we will continue with our master classes and spend some time on vegetables, sides and condiments to turn our long slow cook into the most incredible meal which we’ll enjoy in the beautiful Devon sunshine overlooking our neighbouring rolling fields.

The day will incorporate butchery, fish prep and knife skills as well as flavour pairings and tips from Luke’s 20-year cooking and teaching career.