Learn the difference between lamb, hogget and mutton, and why older animals should make a return to our tables, while we prepare a dish showcasing some fantastic produce and talk you through cooking over direct heat.

Quince jelly and sherry vinegar are combined with butter to form a glaze, and crumbly Wensleydale cheese is mixed with toasted hazelnuts, parsley and sheep’s sorrel to make a delicious crumb. Served on a toasted crumpet.

Joseph and Andrew has hosted and cooked for many prestigious Live Food Events and Festivals including Taste of Dubai, Malton and Isle of Man Food Festivals, Street Feast Abu Dhabi, Taste the World Dubai.

Join Andrew and Joseph as they share their BBQ tips and favourite recipes.