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BBQ Masterclass at the Brewery with Surrey Hills Butchers - Hogs Back Brewery

BBQ Masterclass at the Brewery with Surrey Hills Butchers

If you want to expand your grilling repertoire and get past sausages, burgers and the odd charred chicken leg on your BBQ at home, then The BBQ Mag masterclass in conjunction with Surrey Hills Butchers is the session for you!

Sign up for one of the three sessions on Saturday 6th July here at the Brewery.

11am - 12noon

1.30pm - 2.30pm

4pm - 5pm

15-20 guests maximum per session.

£35 per person.  Booking essential.

Book now!

Using our Ofyr Plancha to cook three modern classics, our pit master will guide you through some simple but effective tips and tricks for creating the perfect BBQ for your friends.

This immersive, hands-on experience allows you to explore a variety of flavours, from sweet to savoury, and learn different techniques and marinades that you can easily replicate for your guests at home. It’s a chance to get involved, taste, and enjoy the food, with some of Hog’s Backs finest ale to wash it all down!

After the 60-minute masterclass, guests can obtain a complimentary digital copy of BBQ Magazine, downloads for all the featured recipes, and discounts and offers for the equipment and BBQ rubs.

On the menu:

 Roasted Cauliflower Steak, with Zhoug, pomegranate and feta
Korean BBQ Chicken with rice vinegar, pickled onion, and little gem
Hanger steak tacho with horseradish mayo
Grilled fig, with local honey and ricotta
Your pitmasters will be:

Simon Taylor

Pitmaster expert Simon Taylor

Taylor started as a butcher’s boy aged 13 at West End in Surrey, earning £25 a week, alongside paper rounds and car washing – early signs of an entrepreneurial spirit and strong work ethic. 

He is certainly a talented cook, especially over live fire, and earlier in the year held centre stage with chefs and celebrities at Taste of London. The theatre of the Fire Pit in Regent’s Park drew the crowds, holding cooking demonstrations and Taylor teaching about the meat on the flames, the importance of its provenance and the life journey of the animal.

Turning the clock back again and in 2011 he acquired a “very run-down shop in Oxshott”, which is now the flourishing Surrey Hills Butchers and aptly calling itself ‘traditional butchery with modern twists.’  Simon opened a second branch at The Hogs Back Brewery in 2023.

In recent years, he has captained the Team GB Butchery Team to success in the world championships in 2022 and has been accredited as a Master Butcher by the Worshipful Company of Butchers.

Ian Jones

Ian Jones

Ian Jones is an accomplished event producer and moderator.  He first trained a chef in the 90s. He went on to have a successful career in the hospitality industry for over 25 years, working for hotels and producing events, from bespoke private dinners to international conferences with thousands of attendees. 

In 2017 he swapped his suit for his wellies to set up Hill House Farm, a farm-to-table food business, supplying the hotel and restaurant trade with outdoor bred rare breed pork and lamb, all reared on the farm in the Surrey Hills.

In March 2020, with the arrival of Covid-19, disaster struck as the farm’s wholesale customer base was forced to close, wiping out all the farm’s customs and income. To save the Farm and help keep the nation fed overnight, Ian pivoted the business to become consumer-facing. He also collaborated with other like-minded local farmers and producers to provide consumers with a wide selection of locally sourced produce. With no infrastructure for customer orders, the first ones came in via WhatsApp and over the phone. Still, Ian knew he needed a more robust and comprehensive solution, so he worked tirelessly to develop an online shop from scratch, and within two months, it was up and running. 

At its peak, Ian and the team delivered orders to over 400 homes across Surrey and Sussex. Ian’s herculean efforts were subsequently recognised by Her Majesty the Queen in the June 2021 birthday honours list by being awarded the British Empire Medal for services to the community. In May 2022, it was time for a change, and Ian stepped away from the Farm to start Food Ideas, to connect people with great food and drink through his work creating and moderating food and drink events.

Ian has been cooking with fire for many years and was a very early customer of Big Green Egg in the 00’s when they first became available in the UK.  Ian loves to cook with smoke and fire and when he is not creating and delivering events he can usually be found cooking out on his deck for friends and family all year round!

Book now!

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