Devon chef who cooked for the Royal Family shares 'restaurant quality' BBQ tips

A Devon chef who has cooked for the Royal Family has unveiled ways that families can elevate their own barbecues to restaurant quality.

Mark Budd, Executive Head Chef at Bovey Castle, has shared some of his insider tips on how ‘wannabe chefs’ can impress their guests with fresh flavours this summer – from roasting vegetables through to food pairings featuring smoke and acidic flavours.

Mark was speaking ahead of the launch of Bovey Castle’s new ‘Flame & Smoke evenings’ which run every Thursday and Sunday until 7 September; where guests can indulge in a two-course dining experience, with fire-pit vibes, overlooking the Dartmoor countryside from the resort’s Smiths Brasserie restaurant.

He said: “There’s definitely been a move towards more elevated BBQ dining experiences rather than traditional buffets or basic grilling. People are becoming much more interested in fire-led cooking, smoked flavours, and sharing-style menus – which is what inspired our new barbecue evenings at Bovey Castle.

“One of the biggest mistakes people make at home is cooking everything too quickly, with heat that’s too high. Barbecues should be about controlled cooking and letting the smoke and flames build flavour naturally over a period of time.

“There are three simple ways that people can elevate their barbecue.

“Firstly, invest time in seasoning properly. Good seasoning makes an enormous difference.

“Secondly, don’t rush the cooking. Let ingredients rest, control the heat, and allow smoke to develop flavour gradually.

“Finally, focus on presentation and atmosphere. Sharing boards, fresh herbs, quality sides, candles, and good music all help turn a BBQ into an experience rather than just a meal.

“And, to really get your guests’ taste-buds wagging, try charring vegetables over an open flame. Go-to options are asparagus, courgettes or heritage carrots.

“In terms of flavour pairings, smoky BBQ flavours work beautifully with something fresh and acidic such as herb dressings, citrus, pickled vegetables or chimichurri, which really help balance richness and bring dishes to life.”

As for what guests can expect from Bovey Castle’s Flame & Smoke Evenings, Mark added: “The aim is to create something that feels relaxed, welcoming, and memorable by bringing together great food, firepit dining and the atmosphere of summer in the Devon countryside.

“There’s something special about cooking and dining outdoors, particularly at this time of year, and we’re looking forward to welcoming guests to experience it with us at Smith’s Brasserie this summer.”

For more information about the Fire & Smoke Evenings, and to book, visitwww.boveycastle.com