Every bell tent at Fieldroot comes with its own BBQ and firepit. Whether you're a seasoned outdoor cook or someone who's never grilled anything more ambitious than a sausage, here's how to make the most of it.
The BBQ Basics
Your BBQ is charcoal-fired — bring your own charcoal (or add our Yorkshire BBQ Box when you book, and we'll sort everything). Light the charcoal, wait until the flames die down and you've got a bed of grey-white coals, then cook. The biggest mistake people make is cooking over flames rather than coals. Patience is the secret ingredient.
Simple Wins
Sausages: Low and slow over indirect heat. Turn them often. 15-20 minutes. Don't prick them — let them hold their juices.
Burgers: Press them once to flip, then leave them alone. A thick burger wants 4-5 minutes per side over hot coals. Don't press down with the spatula — that squeezes out all the flavour.
Halloumi: Slice thick, oil lightly, grill for 2 minutes per side until you get those char lines. Squeeze lemon over it. Dangerously good.
Foil Packet Magic
Wrap anything in foil, place it in the coals, and wait. New potatoes with butter and rosemary — 40 minutes. Corn on the cob with chilli butter — 20 minutes. Banana stuffed with chocolate chips — 10 minutes. The foil does all the work.
The Firepit
The firepit is for atmosphere, warmth, and marshmallows — not heavy cooking. But you can absolutely toast bread, warm a pan of soup, or heat up a pot of mulled cider over it. Our Campfire Kit includes everything you need to get a good fire going.
Marshmallow Technique
Hold the marshmallow above the coals, not in the flames. Rotate slowly. You're looking for an even golden-brown all the way around — not a blackened fireball (though some people prefer it that way, and we don't judge). Our S'mores Kit comes with toasting sticks, chocolate, and biscuits.
Clean Up
Let the BBQ cool completely before cleaning. We provide utensils and a brush. If you've used the firepit, let the embers die naturally — don't pour water on them. They'll be cold by morning.