A Big Green Egg Summer Feast & Workshop in Kent
THE PIG-at Bridge Place | Thursday 13 August 2026Head to the front lawn of THE PIG-at Bridge Place this August for a hands-on, fired-up workshop of Big Green Egg barbecue cooking! Dive into all the gnarly know-hows of low and slow outdoor grilling, followed by a wander through the Kitchen Garden, and rounded-off with a menu packed with smoky, seasonal dishes cooked by you and eaten together under a stretch tent.
£145 per person
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There’s something about cooking over flame beneath the Kentish countryside that feels perfectly suited to the warmer months. The slow, unhurried rhythm of it. The smell of smoke drifting across the lawn. The way a big, juicy joint of locally sourced meat, left to do its thing over coals for a few hours, becomes mouth wateringly tender. It's the most honest, traditional way of cooking there is… and for us, it never gets old!
At THE PIG, we've always believed that the best food comes from slowing down and letting good ingredients speak for themselves. So, this summer, we've teamed up with our pals at Big Green Egg to bring you a hands-on cooking workshop – showing you first-hand the kind of feasting we love most at this time of year.
This August, pull on something you don't mind getting a little smoky and head to the front lawn of THE PIG-at Bridge Place for a day that's equal parts learning, digging in, and surrounding yourself with some ruddy good company!
You'll arrive at 10am to a warm welcome, a hot drink and a fresh pastry, before getting straight to work under the stretch tent – a free-range leg of lamb goes straight over the charcoal of the XL Big Green Egg, cooking low and slow on the rotisserie for the rest of the morning. Then it's out into the Kitchen Garden to pick the freshest seasonal leaves, herbs and edible flowers for your very own garden salad.
Back under the stretch tent on the front lawn, the MiniMax Eggs will be fired up and ready to go, and the cooking (and tasting!) properly starts. Throughout the afternoon you'll work your way through a menu that makes the most of fire, smoke and the season, washing everything down with chilled Pentire tipples in cans; Paloma, Coastal Spritz, and Margarita.
You'll get stuck in with even more of our favourite BBQ recipes, pulled together by Paul from Hampshire BBQ; gently smoked trout cooked over cedar plank with shaved fennel, fresh herbs & a citrus dressing, slow-roasted tomatoes with whipped feta, harissa & warm grilled bread, fire-blackened aubergines smoked directly over the embers, blended with tahini, garlic, lemon and olive oil… plus so much more!
Later in the afternoon, we'll be popping the cork on some English Fizz from our friends at Hambledon Vineyard, to toast the moment the rotisserie leg of lamb is ready and carved up on the table and dished up for you to dig into.
You'll leave with the skills, the insider knowledge and the recipes to recreate a proper summer BBQ feast back at home - the kind of dishes that friends and family will talk about long after the plates are cleared.
When?
Thursday 13th August 2026
What time?
Arrive at 10am to a warm welcome, a hot drink and a fresh pastry under the stretch tent on the front lawn of THE PIG-at Bridge Place. The workshop will wrap up around 3pm, and you'll leave full, happy, a few new recipes in your back pocket, and smelling faintly of woodsmoke!
This workshop is a relaxed and sociable experience. You’ll be cooking in groups of three on the MiniMaxs, so you may be teamed up with other guests along the way.
Where?
THE PIG-at Bridge Place, Canterbury, Kent
How much?
£145 per person, which includes a full day of hands-on cooking with Big Green Egg, a wander through the Kitchen Garden, Pentire cans on ice throughout the afternoon, and a glass (or two!) of Hambledon English Fizz to toast the finished feast. We'll send you home with the recipes too, so you can do it all again.
Please note this event is for over 18s only.
Meet your host...
Paul Ives is a live-fire chef and roving instructor whose Big Green Egg cookery classes are among the best in the country.
“My goal in every class is to help people not only learn new recipes and techniques but also feel confident and inspired to create incredible food at home,” he says. “There’s nothing quite like seeing someone’s face light up when they realise what’s possible on the Egg."
