The Original. The Best. Since 1974.
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Get StartedWhat size Egg is right for you
50th anniversary The history of the EGG
More than a barbecue since 1974
"It’s safe to say that the Big Green Egg has often been imitated but never equaled and we intend for it to stay that way for another fifty years to come!" Ed Fisher Founder of Big Green Egg
READ MOREPremium fuel Why Big Green Egg Charcoal
Everything you need to know
It’s not just a fuel, it’s an ingredient, with each of the woods we use imparting its own unique set of flavours.
READ MOREEight ways to cook. Endless possibilities since 1974.
Low & Slow
Take it slow
Turn the temperature down, pour a drink, and let the EGG do the hard work for you. Slow Cooking is an indirect cooking mode that allows you to break down fats to create tender lamb, succulent pulled pork, brisket, ribs and so much more.
Shop accessoriesRoast
A roast with the most
Convection cooking, with charcoal. As heat is deflected around your EGG you can roast at a stable, even temperature. Think roast chicken or pork belly; crisp skin, crackling and deliciously moist meat. Perfect for vegetables and whole fish too.
Shop accessoriesBake
A baker’s oven
With the EGG's ConvEGGtor in place, and the addition of a Baking Stone, you can match the results achieved in a wood-fired oven. This means perfectly crisp pizza bases, crusty sourdough loaves, or even a flaky-based tarte tatin.
Shop accessoriesRotisserie
Join the revolution
The Big Green Egg Rotisserie opens up an eighth cooking mode, allowing you to spit-roast your ingredients over the coals. With the right accessories in place, you can do this using either direct or indirect heat and cook your starters, sides or sauces underneath the spit, absorbing the drip of delicious juices.
Shop accessoriesGrill
On the grid
Even in its classic barbecue form, the EGG is a cut above. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results.
Shop accessoriesSmoke
Holy smoke
Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites, from whole hot-smoked sides of salmon to a punchy baba ghanoush.
Shop accessoriesPan Cooking
Panning for gold
Enhance your favourite chilli or stew, add depth to your weekend eggs and make gravies and paella to remember by cooking them over fire on your EGG. Keep the Dome closed and lock the flavour in.
Shop accessoriesDirty Cooking
Down and dirty
Our charcoal is so good, you can cook straight on top of it. Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers.
Shop accessoriesAchieve restaurant-quality food at home
An EGG is your passport to culinary success, simple to grasp but with limitless potential for creativity and craft.
SHOP ACCESSORIESJoin the Big Green Egg Club
EXCLUSIVE & FREE TO JOINLatest & greatest
Join in the 50th Celebrations
Join the Celebrations 50 recipes from our famous friends
The Dorchester prodigy Tom Booton
Park Lane Legend
Tom Booton, executive chef at London's Dorchester hotel, has brought a new sense of adventure to the kitchens of this historic Park Lane institution, including the regular use of two MiniMax EGGs. Tom has taken three of the fantastic dishes from the menu of the hotel's acclaimed Grill restaurant and reshaped the recipes for you to recreate at home.
Go to the GRILLTHE HOPPERS RESTAURATEUR Karan Gokani
OPEN-FIRE MAGIC
Karan Gokani grew up in Mumbai before moving to the UK to pursue a short-lived career as a lawyer. His real passion was always food. Inspired by the open-fire cooking of Sri Lanka and South India, he opened his first Hoppers restaurant in Soho in 2015, followed by two more London branches. Karan has been cooking at home on a Big Green Egg for several years. He loves the versatility it offers and the sense of control. The flavours it creates, he says, are like “someone lighting a fire in autumn down your street and you being able to smell it when you come outside”.
DiscoverThe England rugby legend Will Greenwood
Vibrant Thai flavours
World Cup-winning rugby union centre Will Greenwood owns a Big Green Egg and loves firing it up to feed his family and friends. He doesn’t claim to be quite as adept with an EGG as he was with an egg-shaped ball, but he’s slowly building his skills, cook by cook. For his two recipes, he rustled us up a chicken pad thai with a side of spicy prawns – simple, healthy, but absolutely packed with vibrant flavours.
DiscoverThe Michelin-starred maestro Tom Aikens
Elevated ingredients
At work, Tom Aiken is a master of Michelin-starred dining, overseeing acclaimed restaurants everywhere from Tokyo to London. At home, he looks to simpler fare, using his EGG to elevate the flavours of high-quality ingredients. He has gifted us five fantastic recipes, including a whole baked sea bass, a Brazilian-style steak, and a scallop dish so uncomplicated it doesn’t need plating.
DiscoverKind words about us
THE FINE DINING LEGEND Tom Aikens
THE FINE DINING LEGEND
Chef Tom Aikens has been at the very top of his craft for almost 30 years. Aged just 26, he became the youngest British chef ever to be awarded two Michelin stars, and he’s carried on hoovering up accolades ever since. Muse, his Belgravia restaurant, gained its star almost as soon as it opened in 2020. Tom is a regular user of a Big Green Egg when entertaining friends and family at home. “The great thing about the EGG is that you can be a beginner or someone who has mastered the art of barbecuing,” he says, “but at the end of the day there is something there for everyone.”
Watch Tom's 50th recipesThe British-Iranian Recipe Writer Sabrina Ghayour
The British-Iranian Recipe Writer
British-born, with Iranian roots, Sabrina Ghayour is a multi-award-winning food writer, specialising in Persian and Middle Eastern flavours. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu. ”I absolutely love learning all the wonderful things that can be done on an EGG,” she says. “It really has exceeded my expectations and I’m constantly finding new things I want to cook on it. It’s a really special piece of kit and the flavour it gives food is really superb.”
Get startedGood Housekeeping UK “Big Green Egg is slowly taking over the world”
The Godfather of Spanish cooking José Pizarro
The Godfather of Spanish cooking
Originally from the beautiful village of Talaván, José is often credited with popularising Spanish cuisine in the UK. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print. “The depth of flavour achieved with the Big Green Egg is incredible,” he says. “Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas.”
Get startedThe two Michelin-starred chef Tom Kerridge
The two Michelin-starred chef
Tom Kerridge worked as a chef in restaurants across Britain before deciding to open The Hand & Flowers with his wife in 2005. It went on to become the first (and only) pub in the world to acquire two Michelin stars. “Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma and crackle of the charcoal, the charring or gently smoking food inside,” he says. “There’s nothing else quite like it.”
Get startedDaniel Clifford, Chef of Midsummer House “I have never come across a barbecue that offers such versatility and control.”
THE BRITISH LUXURY HOTEL GRILL MASTER Tom Booton
THE BRITISH LUXURY HOTEL GRILL MASTER
The Grill by Tom Booton, the Dorchester hotel’s modern British restaurant, aims to drive destination dining into a new era of boldness and creativity. Its Executive Chef is – as the name makes abundantly clear – Tom Booton, who at the age of just 26 became the youngest head chef in the restaurant's history. “We absolutely love working together with Big Green Egg. EGGs play a massive part in our menus here at The Grill by Tom Booton,” he says. “We are so lucky that they are in the dining room, as the guests love seeing our chefs cooking live in front of them. There is nothing better than lighting an EGG and learning how to use it to its full potential. What an experience!”
Get startedThe chef, author and food writer Gill Meller
The chef, author and food writer
Dorset-based Gill Meller is a chef, award-winning food writer, food stylist and cookery teacher who has been part of the River Cottage team for 11 years. He lives and breathes fresh, local food and believes in keeping dishes simple. Time and again he has said that the EGG is perfect for getting the best out of ingredients, letting their natural flavours shine.
Get StartedThe Original. The Best. The better way to cook
Where to find the EGG
THE RURAL RETREAT Wilderness Reserve
A Suffolk escape
Wilderness Reserve in Suffolk is an 8,000-acre estate of woodland, lakes and rolling pasture punctuated more than a dozen beautifully restored period properties, including a Grade II listed manor house and a 15th century barn, all available for holidays, retreats and weddings. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. They’re also at the heart of special events including the magical Fire Feasts: spectacular dinners held in a clearing deep in the ancient woodland, accompanied by a blaze of fiery entertainment.
THE GRAND HOTEL The Grill at The Dorchester
A very modern classic
The Dorchester on London’s Park Lane is a hotel steeped in 1930s grandeur – a traditional haunt of writers, musicians and actors, from Ernest Hemingway to Elizabeth Taylor. Its Grill restaurant is now looking forward, not back, with its classical European menu given a more modern, dynamic edge by Tom Booton who, when he took over on the pass in 2019, became the youngest head chef in the restaurant’s near 100-year history. Tom’s innovations include his regular use of Big Green Eggs, which are fired up both in the kitchen and in the revamped dining room, where they provide a bit of theatre for the seated guests.
The Scottish Highland Experience Glen Dye Retreat
A wild retreat
Set within the wild beauty of the Scottish Highlands, Glen Dye is a private estate of around 15,000 acres, surrounded by wilderness forest and moorland on the banks of the River Dye. Its holiday cabins and cottages provide the opportunity for a truly peaceful escape, enriched by a range of wellness, bushcraft, creative and culinary experiences. Big Green Eggs are part of the offering, helping guests explore the rich flavours of the Scottish countryside.
THE SUSSEX VINEYARD Rathfinny Wine Estate
DINING IN THE VINES
Located on the edge of the picturesque village of Alfriston on the glorious rolling slopes of the South Downs, the Rathfinny Wine Estate’s setting is almost as big a draw as its magnificent Sussex sparkling wines. Great food is another important part of the winery’s offering. The estate’s Big Green Eggs are regularly fired up for special alfresco dining events in the warmer months, giving visitors the chance to enjoy exceptional local produce while gazing out across row after row of carefully tended chardonnay and pinot noir vines.
THE RACING CERTAINTY Goodwood
From farm to table
Goodwood, the historic West Sussex estate owned by the Duke of Richmond and Gordon, is famous for its motorsport and horseracing, but great food is an important part of its appeal. Big Green Eggs play a significant role at Goodwood’s flagship restaurant, Farmer, Butcher, Chef. Located just metres from the estate’s organic farm, the restaurant champions seasonal English fare, showcasing the farm’s produce along with selected ingredients from local suppliers. There is also an EGG at Hound Lodge, the estate’s 10-bedroom lodge, upon which a private chef will happily cook up an alfresco feast.
The Spanish gastropub José Pizarro at The Swan Inn
English pub, Spanish flavours
Situated opposite a leafy green close to the Surrey village of Claygate, The Swan Inn is a modern pub with rooms. Here, José Pizarro, one of the country’s most influential Spanish chefs, combines high-quality Iberian ingredients with seasonal local produce to produce a menu of regional dishes from his home country. José also gives his personal twist to a British pub classic: a magnificent Sunday roast. The pub’s Big Green Egg is located on a lovely garden terrace, where it’s used to produce spectacular tapas through the warmer months.
THE COOKERY SCHOOL Lainston House
Season Cookery School
Located in the beautiful converted well house and kitchen gardens of the Lainston House country house hotel just outside Winchester, Season Cookery School delivers memorable food experiences that explore the transformation of seasonal ingredients into delicious dishes. The school’s talented chefs offer a wide range of classes that change with the seasons, including barbecue masterclasses on the Big Green Egg.
THE DECONSTRUCTED HOTEL Kestrel Cottage at The Tawny
BARBECUE BY THE PRIVATE POOL
The Tawny is a ‘deconstructed’ hotel, located deep in the glorious Staffordshire countryside. It offers all the facilities and services of a high-end hotel – heated outdoor pool, fantastic dining options, room service – but the accommodation is located within its own private spaces, including wildwood huts, treehouses and romantic boathouses. Among the most luxurious of these is Kestrel Cottage, a four-bedroom cottage with its own pool, bar and games room, plus a Big Green Egg. As well as personally utilising the EGG, guests can arrange for a private meal to be cooked by the head chef at the Tawny.
The Michelin adventure Yoxman Festival
All-star food festival
The annual May event will see three renowned Michelin-starred chefs from Spain, France and the UK take over Wilderness Reserve for a glorious long weekend of gastronomy, music and entertainment. Get ready for the ultimate foodie escape in the British countryside.
THE BUZZY URBAN HOTEL The Hoxton
A taste of LA
First established in East London in 2006, The Hoxton is a series of beautifully designed hotels dotted around the most vibrant and culturally rich urban neighbourhoods of Europe and the US. Its West London outpost, in buzzy Shepherd’s Bush, is home to Chet’s – a restaurant that combines the heat and sharpness of Thai cuisine with the comforts of a classic American diner. The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace.
THE SCOTTISH BIKING ADVENTURE The Highland Scramble
Feasting in the Highlands
The Highland Scramble, run by a tightknit set of friends obsessed with motorbikes and the beauty of northern Scotland, takes small groups of riders on biking treks around the Highlands, taking in some of the UK’s most staggering scenery along the way, from mirror-like mountain lakes to deserted beaches. A chef and a battery of Big Green Eggs follow the bikers on their tour, stopping each night at characterful accommodation, often in the middle of nowhere, to cook up communal feasts packed with superb local ingredients.
The three-star icon The Waterside Inn
Fine dining by the river
Located in the Berkshire village of Bray, The Waterside Inn is a true icon of British fine dining. It was founded in 1972 by the brothers Michel and Albert Roux, and for more than 20 years has been run by Michel’s son Alain Roux. The restaurant gained its third Michelin star in 1985 and has retained that status ever since – the only venue outside France to have been on the top rank for such a sustained period. Big Green Eggs are a fundamental part of the kitchen operation, used for daily menu prep.
THE SERENE GARDEN TERRACE The Standard
Food to match the setting
The Standard Hotel in London’s King’s Cross, part of a globe-spanning group of boutique hotels, is located in a stunning 1974 Brutalist tower – a building that appears at once both retro and futuristic. The hotel’s interiors are equally distinctive, as too is the high-quality food offering. Isla, one of several restaurants and bars, uses Big Green Eggs to serve up seasonal food on a serene garden terrace. In 2023, the hotel hosted part of our Supper Club series, with a stellar line-up of chefs showing off their skills on the EGG.
THE HOME OF CRICKET Lord’s Cricket Ground
Events at an iconic venue
Anyone who has been to watch cricket at Lord’s will know that this famous patch of St John’s Wood can be viewed either as a sports ground with great food or a food destination with some world-class sport to watch between courses. In the summer of 2023, Michelin-starred chef Tommy Banks, who oversees the ground’s Edrich restaurant, launched a star-studded weekend-long food festival, The Home of Food, at which Big Green Eggs played a major part. The EGGs at Lord’s are also regularly rolled out for private events – as you’d expect of such polished all-rounders.