Hartswood Estate, Surrey Hills
An open day at the 1,500-acre Hartswood Estate near Reigate, from Venues by Bespoke, included live-fire cooking demonstrations led by Simon Taylor of Surrey Hills Butchers and pitmaster Jack Rowbottom of Jack’s Meat Shack, in partnership with BBQ magazine.
A Bavette steak from Hartswood’s own Wagyu herd of beef, Korean BBQ chicken, sticky ribs, plank-smoked salmon and spiced roasted cauliflower steak were on the menu, cooked on Big Green Egg and OFYR grills, supplied by The BBQ Shop, Woking.
“One of the key reasons we wanted to incorporate fire and food in our launch event was that it plays beautifully into our ethos for Venues by Bespoke – unplug and reconnect with nature,” said Karianne Levett, managing director of Bespoke Events Management.
Hartswood is one of five outdoor event locations from Venues by Bespoke, available for experiences, weddings, festivals, parties and corporate days.
