This weekend Louise cooked a Lamb Keema Curry on the lid of our Family Fire Pit, the 600mm Woodee. It was absolutely delicious give it a go yourself - recipe and ‘how to’ below. Ingredients 500g lamb mince 1 red onion- finely chopped. 1tsp Ginger paste 1tsp Garlic paste. 1tsp ground cumin 1tsp Gara Masala 1/2tsp Turmeric 3tbn Tomato Puree 200g Froze Peas. 4 Spring Onions 1 small green chilli Fresh Coriander Yoghurt Raita 200g Natural Yogurt Small bunch of fresh Mint- finely chopped. ¼ Cucumber – seeds removed and cut into small dice Let’s Cook Place the cooking ..read more

We’ve teamed up with our friends from The Green Dragon Hotel to put together an incredible opportunity for you. Have you ever wanted to visit our wonderful county and experience the fantastic local produce and artisan makers? Take in stunning countryside and learn how to cook outdoors using your fire pit? We’re giving you the chance to win a luxury weekend away in Hereford, with a stay at the high-end Green Dragon Hotel and a cooking experience you’ll never forget! Simply fill in the form below to be in with a chance of winning: A place for you and one other on a Woodee Experience Day - Begi ..read more

This is a fantastic, hearty recipe shared with us by a Woodee customer - all cooked in a Dutch oven. Perfect for the colder evenings. Ingredients Beef Chuck, we used locally sourced Beef from Wild By Nature - Cut into pieces, removing any large pieces of fat 2 Tablespoons of Balsamic Vinegar Tomato Paste - 1.5 Tablespoons 1/4 cup of flour 1.5 cups of Red Wine Water 1 teaspoon of marmite 2 garlic cloves 1 1/2 teaspoon of sugar 1/2 teaspoon of thyme 2 bay leaves 3 large carrots cut diagonally 4 large potatoes cut into half/quarters Served with fresh bread, we used s ..read more

Supporting small, independent businesses can have a huge impact. We love to champion and promote like-minded businesses as well as our own local makers and support team. We want to keep growing, employing and investing in more local people and keeping our artisan collaborators in business. Through our collaboration with local traditional craftspeople and other small businesses we have an amazing depth of experience and gravitas to our business and coupled with using local materials, this gives us a unique provenance that has helped build a strong and successful rural enterprise. Small busine ..read more

Love this menu cooked by one of our lovely customers @pineapplenoodle1 on a 600mm mild steel Woodee Fire Pit over the bank holiday. Ingredients 2 Large Chickens Rosemary Thyme Parsley Lemon Onion Garlic Paprika Olive oil Salt and pepper Ratatouille Mixed pepper Courgette Dried hers Garlic granules Butternut squash Large tomatoes Red onion Olive oil Salt and pepper Plancha Potatoes Large potatoes Olive oil Salt and pepper Let’s Cook Chicken: spatchcock a couple of big chickens, put in a bag with a big bunch of rosemary, thyme, parsley, juice of ..read more

When it comes to lighting a fire in a fire pit, you may be surprised to hear there are a couple of different methods to firing up your fire pit and for some, lighting a fire is a daunting task. Often the success and enjoyment of a properly lit fire can be determined by the tools and method you use. For example, you may be able to light your fire pit, but if you spend your evening surrounded by a cloud of smoke, is it an enjoyable experience?  Regardless of which method you use you will need firelighters - we prefer natural ones, especially when cooking, so as not to taint or tarnish your ..read more

In our Easter cookout live, Louise made chocolate fondue and a sweet treat sharing plate. Ingredients 200g dark chocolate 45g butter 250ml double cream 100ml milk Sharing plate/dipping: Bag of marshmallows Fresh strawberries, raspberries, blueberries Bananas, pears, plums to grill Let’s Cook Put all the ingredients in a saucepan on top of the grill on your fire pit. Heat gently, stirring occasionally until the chocolate is melted and the sauce is smooth. Thread the marshmallows onto your skewers or use your toasting fork and carefully toast over the fire. Meanwhile cut your b ..read more

It was really informative spending time with our fabulous butchers - CJ Gibbons Family Butchers in Hay learning all about different cuts of Lamb. Geraldine had hung a spring lamb up to teach me where the different cuts came from; it’s fascinating to really understand that - it gives a new appreciation for the animal, the butcher and the cost. I learned that spring lamb is mild in taste and very tender. The older the lamb, the more intense the flavour. The lamb we were looking at was a ‘Dorset’ breed from just up the road at Boughrood. It was born in November so was 4 months old. Dorsets lamb ..read more

Here’s our recipe for a traditional Simnel Cake. Traditionally girls in service would bake a Simnel Cake to take home to their mothers on Mother’s Day to have in time for Easter. We thought this was so lovely that we are going to show you how to bake this most traditional of cakes in your fire pit: Ingredients 115g soft margarine 115g soft brown sugar 115g self-raising flour 1tspn mixed spice 2 eggs 175g mixed fruit and peel 25g dried cranberries Zest of an orange or a lemon 200g marzipan 11 whole almonds Honey to glaze Let’s Cook Line a 15cm deep cake tin with baking p ..read more

To celebrate National Butchers Week a couple of weeks ago, Louise showed the Woodee Life group how to cook a super tasty beef stroganoff on your fire pit using locally sourced beef from your local butchers. This recipe is super simple and even uses packet rice as a great hack! Ingredients 200g fillet steak, thinly sliced 150g button mushrooms - sliced 1 small red onion - sliced 1 clove garlic - grated 1 tbsn whole grain mustard Local whiskey, or your favourite - we used Jameson’s Creme fraiche Fresh thyme - finely chopped Beef stock Rapeseed oil Butter Salt and pepper ..read more