Weekend details

Our dough, smoke + fire weekends will all roughly follow this 3 day itinerary.

We allow for flexibility too, depending on if the group wants to go into more detail on certain things and we’ll mix up the pizzas, meats and seafood that’s cooked to keep each weekend varied.

Thursday – a fiery welcome

Arrive late afternoon at the luxurious Manoir Beaulieu. Settle into your room and join us for a drink on the terrace. We’ll be lighting the impressive fire pit 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

Heres a suggestion of what we’ll throw on the fire:

  • Decadent smash burgers
  • Stuffed, rolled and smoked pork loins
  • Locally sourced Limousin steaks   
  • Grilled salad and fruit (trust us this is GREAT)
  • Delicious marinated chicken skewers 

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

Friday – 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. 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 the Saturday. We’ll 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 in the grand barn. Washed down with locally brewed beers and chateau wines.

Friday – 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. 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 the Saturday. We’ll 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 in the grand barn. Washed down with locally brewed beers and chateau wines.

Saturday – 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 fire pit and hibachi grill warmed up, alongside the Ooni pizza ovens ready to cook 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
  • How much / how little to handle to dough
  • 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 throw your own pizza and we’ll show you some weird and wonderful flavour combinations.

Forget your standard pepperoni, think…

  • Confit duck leg and fresh cherries
  • Morbier, asparagus and rosemary
  • Bayonne ham, confit garlic and shaved truffle

After dinner we’ll retire to the grand barn for an evening of beer pong, pool, darts and table tennis.

Sunday – au revior

We’ll set you up properly for your journey home with an indulgent Smoked Sunday breakfast – homemade and cured bacon, local eggs, smoked sausages, homemade hash browns and all the trimmings. There will be time to enjoy the Manor House for the morning, departing at 11am. Until next time…