day one >

a fiery welcome

The dough, smoke + fire experience starts late afternoon in the grounds of Manoir Beaulieu. We’ll be lighting the impressive hand built barbecue with locally sourced oak logs, and spend the evening direct grilling.

Barbecues can and should be so much more than a few sausages and burgers. We’ll show you how to do those better, and show you a whole heap more, all with a french twist. 

Looking at:

• The best choices of barbecue and adapting your cooking to different equipment
• Failsafe lighting techniques for both wood and charcoal
• The 2-zone cooking technique
• Inspiring uses of marinades, rubs and spritzes
• Subtleties in flavour, depending on what wood is used

Here’s a suggestion of what’s cooking on the fire:

• Decadent smash burgers
• Locally sourced Limousin steaks 
• Delicious marinated chicken wings
• Grilled salad + fruit 

Alongside an array of vibrant salads. Food will continue into the night on the terrace and around the lit up pool.

day two >

a low and slow kinda day

Breakfast like a king or queen, we’ll show you some creative ways of using the leftover barbecue food for brekkie so nothing goes to waste. Then, early morning we’ll get the smokers fired up.

We’ll show you:

• The best cuts of meats for low and slow smoking
• Uses and types of rubs, marinades, injections and spritzes
• Best choice of wood for each type of protein
• Cold smoking techniques

A suggestion of the things we’ll smoke: 

• Beef short ribs
• Pork belly burnt ends
• Duck legs
• Toulouse sausages
• Cold smoked local cheeses

After lunch we’ll prepare the dough. This needs 24 hours to prove, so we’ll get it going before dinner, ready to cook on day three. We’ll also show you how to start your own sourdough starter, which you can take home with you.

Time to rest, for the dough and for you. Explore the grounds at Manoir Beaulieu, jump into the pool or venture out to the local villages – you’ll have a few hours of relaxing before a banquet of smoked meat, seafood and grilled vegetables, served overlooking the French countryside.

day three>

a day of dough

Indulge in another feast for breakfast. After we’ve eaten we’ll take you through other innovative dough recipes, ready for lunch. We’ll get the barbecue and impressive poolside wood fired pizza oven fired up ready to cook breads for French inspired kebabs.

After lunch we’ll ball up the pizza dough ready for the evening.

We’ll take you through:

• Top techniques for kneading
• Different styles of pizzas (Neapolitan, Detroit and New York)
  

A casual evening of pizzas will be served around the pool. You’ll get a chance to try your hand with the pizza peel, throwing your own pizza in the oven, along with experimenting with some amazing flavour combinations. Forget your standard pepperoni, think…

• Mortadella ham + pistachio on a white base
• Boudin noir, sliced potato + fresh apple 
• Bayonne ham, confit garlic + truffle oil
• Dark chocolate + rosemary cream

Of course if you fancy a margarita we can throw one of those in too. After dinner we’ll retire to the grand barn for an evening of, pool, darts and table tennis.