Anything is possible, from sauted veg to squid paella

Fine dining chef Barry has always found innovative ways to adapt, so when lockdown struck, he decided to take his talents outdoors.

A few weeks ago, Barry bought a commercial barbecue and started a luxury dining experience, cooking up a storm in people’s gardens.

“I had been doing deliveries, but then I thought that wasn’t really giving people the same experience as going to a restaurant.

“In recent weeks we have been able to meet up with friends and family in our gardens, so I started thinking about garden parties. Barbecues are so versatile. You can put pans on them and create some really stunning dishes, from sauted vegetables to sauces and even squid paella.

“You can still have a fine dining experience, just one with a difference.”

Barry loves cooking meat on the grill, but says there are lots of other things you can try – and plenty of options for vegetarians and vegans.

“You can make your own veggie burgers, kebabs and even flatbreads,” he said. “Anything is possible. Sometimes you just need to think outside the box.”