Maarten: Tortilla de patatas. Spanish food is often about simplicity done well. With tortilla, it’s just eggs, potatoes, and onions, but the magic is in the technique, the touch, and the timing. Then there’s the Jamón Ibérico – we serve it simply, with flatbread and tomatoes. You don’t need to dress it up; in fact, the less you do, the better it is. That’s what makes the menu special to me: these are rustic, real dishes that honour tradition and let the ingredients speak for themselves.

Rytis: We kick things off with our iconic scallops, caught freshly from Brixham. Cooked simply over fire with garlic butter and white port – sweet, tender, and straight from the boat. The top favourite, of course, must go to our 35-day dry-aged, grass-fed rib of beef, roasted over charcoal as the main event.

Maarten: Think about the whole experience, not just the food. Lighting, music, the layout of your space, it all contributes to the atmosphere. A firepit or open flame can become the heart of the gathering, adding warmth and theatre. Plan a menu that allows for prep in advance so you’re not stuck at the grill all night. Most importantly, embrace the informality. Al-fresco dining isn’t about precision, it’s about togetherness, spontaneity, and making memories around good food.

Rytis: Buy the very best meat – this is the key. Make sure the beef is from a traditional sustainable British breed, make sure its grass fed and dry aged for at least 28 days. Do what you can to support your local butcher & farmer. We like our BBQ accompanied with a cold, dry, note of pear white wine. And of course, some red – it doesn’t need to be a Malbec (not the rule!) – go for a Primitivo, or Pinot Noir, something on the lighter side.