Chapel Down is delighted to have partnered with Kamado-style barbecue makers Big Green Egg on a new series of recipes designed to inspire the home cook to elevate their al-fresco dining game.
Featuring recipes from Charlie Whitton, Head Chef at Chapel Down's award-winning on-site restaurant The Swan Wine Kitchen, perfectly paired by our very own Head Winemaker, Josh Donaghay-Spire, these dishes will have you running to the barbecue to recreate them.
So allow Josh and Charlie to introduce themselves, and watch along as we bring you the very best of British produce and English wines, one recipe at a time.
Click the image below to watch our first video!
