Real Fire.
Real Flavour.

Kamado Rotisserie Chicken
Kamado Rotisserie Chicken
A whole chicken, spinning slowly over indirect heat until the skin turns deep gold and the meat bastes itself in its own juices. The Rotisserie Large turns a technique that’s... Read more...
Roasted beetroot wedges with grilled bimi, soft white cheese and toasted hazelnuts
Roasted Beet with Grilled Bimi and Soft Cheese
A vegetable dish built on contrast: earthy roasted beets, grilled bimi, lightly smoked peas, soft white cheese, toasted hazelnuts and pickled red onion. Fresh, smoky, creamy and crunchy all at... Read more...
Seared cod fillet with grilled green and white asparagus and beurre blanc
Barry Fish
A thick piece of cod seared on the Half Moon Griddle, with grilled green and white asparagus, charred leek and a classic beurre blanc. Fresh, rich and perfectly balanced. Read more...
Seared tomahawk steak resting on a board with charred jalapeño relish alongside
Tomahawk and Jalapeño Relish
A bone-in tomahawk seared hard over direct coals, finished low and slow, then topped with a smoky charred jalapeño relish. Show-stopper territory. Read more...
Mixed grill platter with sausages, glazed pork belly and chicken carved on a wooden board
Mixed Bastard Platter
Six sausages, glazed pork belly, a whole chicken, coleslaw, mac & cheese and homemade pickles — all on one Bastard. The ultimate group cook. Read more...
Whole prawn skewers charring over direct heat on a Bastard kamado
Grilled Prawns with Chermoula
Whole prawns over direct flame with a punchy North-African herb sauce. Fast, bold, and done in under an hour. Make the chermoula ahead — it only gets better as it... Read more...
Peri peri chicken skewers charring over direct heat on a Bastard kamado
Peri Peri Chicken
Peri-peri, piri-piri, pil-pil — call it what you want. This fiery chicken skewer is dangerously good straight off the grill. Give the marinade at least 3 hours; overnight is even... Read more...
Glazed baby back ribs resting on the grate of a Bastard kamado barbecue
Baby Back Ribs
The 3-2-1 method on The Bastard: three hours of smoke, two wrapped tight in foil, one unwrapped and glazed. Fall-off-the-bone tender every time. Read more...
Pizza with leopard-spotted crust baking on a pizza stone inside a Bastard kamado
Kamado Pizza
The kamado reaches temperatures a domestic oven can only dream of. At 350–400°C on a pizza stone, you get a leopard-spotted crust, bubbling cheese and crispy edges in under 10... Read more...