With the mercury rising to 24C this weekend, millions of Brits will be dusting off the barbecue, inviting friends over and lighting up the coals for the hottest weekend of the year so far.
From hamburgers to hot dogs, marinated meats, potato salads and coleslaw, many will be experimenting with the flavors of summer this year.
But many people make mistakes when lighting the grill, from using the wrong wood to not seasoning the meat enough.
Here, FEMAIL speaks to 11 of the UK’s top chefs about their tips for the perfect summer Barbie…
Jack Stein, chef director of Rick Stein restaurants, said: ‘Grilled fish is fantastic – marinate it and cook it in foil to prevent the skin from sticking to the grill and retain its delicious flavour.
Benjamín Ferra Y Castell, head chef at Pavyllon London, awarded a Michelin star
‘To keep your tools in top condition once you’re done grilling, soak them for 15 minutes in Coca-Cola and then another 15 minutes in ketchup. After a quick rinse, they’ll be shiny as new!’
Sofian Msetfi, executive chef at Michelin-starred Ormer Mayfair by Sofian
‘Get the perfect smoky flavor by adding firewood to your barbecue; but be careful not to overdo it, as you don’t want a pungent flavor.
‘Try adding wood slowly to let the flavor develop gradually. Be sure to add plenty of seasonings throughout the cooking process—grilled meat, fish, and vegetables stand up to any combination, so don’t be afraid to experiment.
Eran Tibi, executive chef at Bala Baya & Kapara
Vivek Singh, executive chef and CEO of Cinnamon Collection, said: “To get the most out of meat on the barbecue and enhance its flavours, the key is to marinate it for as long as possible.
‘Whether you’re using a traditional charcoal grill, gas grill, or even a smoker, learn to control heat and smoke for optimal flavor.
“Remember, cooking low and slow when barbecuing allows flavors to develop and meat to tenderize, so learning to manage heat is a key skill.”
Gopi Chandran, Executive Chef at Sopwell House
‘Always probe meat to check for doneness to avoid food poisoning from undercooking and cross-contamination.
‘And work cleanly: have enough work surface to prepare food; Keep cooked and raw meats separate.’
Paul Greening, executive chef at UBA
‘I like to use secondary cuts of meat, such as wagyu feather or spatchcock chicken, as I find them easier and quicker to cook.
“When basting meat on the barbecue, use a spray bottle filled with your favorite marinade instead of a spoon to ensure maximum flavor.”
Jack Stein, chef director of Rick Stein restaurants
‘Grilled fish is fantastic – marinade it and cook it in aluminum foil to prevent the skin from sticking to the grill and preserve its delicious flavour.
“Don’t forget the greens, either: Greens like lettuce and collard greens taste great grilled to bring out their smoky, charred flavors.”
Robert Manea, executive chef at Bōkan
‘I tend to avoid adding herbs and spices when seasoning meat; A generous pinch of salt and pepper is all you need! This minimalist approach enhances the natural flavors of the meat, providing an authentic barbecue experience.
Vivek Singh, Executive Chef and CEO of Cinnamon Collection
‘To get the most out of the meat on the barbecue and enhance its flavours, the key is to marinate it for as long as possible.
‘For those who don’t have time, the second best tip is to collect the juices and use them to baste the meat.
“Using leftover marinade can create more flavor and really enhances grilled meats.”
Theo Randall, chef patron of Theo Randall at the Intercontinental, said: ‘Barbecues are great for roasting vegetables – char the skin of the vegetables, peel them and marinate the remaining smoky veg for a delicious addition to the barbecue.
Kerth Gumbs, head chef at Fenchurch restaurant
‘A really delicious side dish is grilled corn salad. Grill the corn on the barbecue until blistered, remove and cover with aluminum foil to cool. Once cool, use a knife to remove the kernels and place them in a bowl with a mixture of freshly chopped herbs such as mint, coriander, parsley, chopped radish and pomegranate seeds.
Theo Randall, chef patron of Theo Randall at the Intercontinental
‘Barbecues are great for grilling vegetables: char the skin of the vegetable, peel it, and marinate the remaining smoked vegetable for a delicious addition to the barbecue.
“My favorites are eggplant, red and yellow peppers and leeks – they all taste delicious dressed simply with olive oil, lemon juice, honey, chopped basil and mint.”
Chris Knights, food director at Young’s Pubs
‘The best ingredients are the underused ones: vegetables! Grill baby lettuce quarters and scallion and add to chicken thighs with Caesar dressing and Parmesan shavings.
