Luncheon Muncheon

13/05/2026

I can’t believe this happened 6 years ago - my very first bbq seasoning that went publicly available. Thanks Russ The Rusty BBQ Company for starting what was and still is a beautiful and deliciousness partnership!

25/04/2026

What a stunning day to celebrate the 10 year anniversary of an amazing local organisation and business, helping people achieve their personal goals along their fitness journey.

The weather was perfect, the bbq was busy and the people were delightful. I love doing private events for great people so thank you Lyndsey and Ben for having me make your celebration delicious!

I’ve only got a few dates left for the summer season so get in touch if you want me to cater-cue for you and you’re special ones!

21/04/2026

21/03/2026

Tapas picky tea - yum!

14/03/2026

With the changing shift of spending patterns, I’m diversifying this year. I’ll still be lighting the coals for plenty of guests but I’m now taking on new skills and starting a new chapter to enhance my repertoire. This is step one of a multiple step journey and I’m really excited! Who can guess what I’m learning?…

28/11/2025

Air fryer experiment - go with me on this…

Skirt steak cooked in chimi pork fat for 8 mins at 240c extra crisp. Couple of flips during the cook and threw on plenty of quality sea salt during the 10 minute rest.

It’s quick, it’s dirty but why not! Turned out great alongside this weeks ever present side of spicy pickled red onion. Delish!

29/08/2025

I’ve eaten A LOT of steak over the years and this was undoubtedly the best rump steak I’ve ever had. It was such good quality I decided to cook it rare and omg it ate like a ribeye.

For once I decided to cook it inside in a stinking hot pan by starting it off on the fat side which rendered out some proper delish fat and then cooked the steak itself in that beautifully lush juice from the gods.

Managed a great sear and crust using the Jess Pryles JKF method - just keep flippin! If you don’t follow her btw, you should as she really knows her s**z..

Finished the steak off with some chimi butter using my RuralPunkBBQ Chimi Particles seasoning and scoffed it with lashings of English mustard. What a perfect start to the weekend!

22/08/2025

This has been the hardest year so far in the last 5 and a half. Costs have escalated beyond belief and I try so very hard to continue to give my customers excellent value for money and your feedback always makes it worthwhile on the days I doubt I can carry on.

So, after a well earned break with the family on a fantastic activities holiday and a break from social media, I’m back and I’m very excited to do my next private event on Sunday!

I’m branching out with some other micro projects too now which I am expecting will steady the ship but don’t forget - there’s no such thing as bbq season, just poorly considered attire!

Hit me up if you fancy a private bbq class or have an event coming up and we can have a delicious conversation to make something special happen…

12/08/2025

Spatchcock is my fave way to cook chicken and it’s quick too. Made a soy sauce, garlic green chilli and parsley marinade for this one and it’s sensational. What’s your fave chicken cook?…

07/08/2025

So that tomato trim curry base gravy I made got turned into a banging beef rendang tonight. Laced with lots of hidden finger chillies for the giggles! Totes delish 🌶️