Embracing barbecue season

There’s nothing quite like the taste of food cooked al-fresco on the grill; join me as I share some tips that will elevate your barbecue from good to great.

As summer unfolds over the rugged coastline and rolling countryside of Cornwall, a sense of warmth and vitality breathes life into its communities. The longer days, gentle sea breezes, and an ever-present scent of salt in the air create an atmosphere ripe for outdoor gatherings. And nothing encapsulates the Cornish summer quite like a barbecue full of seasonal goodies. Cornwall’s beaches, coves and clifftops make for an idyllic barbecue setting. On warm evenings, Porthleven beach fills with the sound of laughter and the smell of sizzling barbecues while families and friends gather together with coolers full of snacks and chilled beverages. Whether it’s a spontaneous get-together or a planned event, these gatherings reflect the Cornish spirit of community and shared joy of seasonal eating.

What sets Cornish barbecues apart is their rootedness in local, seasonal fare. The region’s seafood and agricultural produce mean that, in the summer, fresh ingredients are in abundant supply and they take centre stage on the grill. We are particularly lucky to have an abundance of great seafood that grills so well on the barbecue, such as scallops, sardines, mackerel, mussels, lobster, sea bass and gurnard, to name just a few.

I personally try to cook al fresco any day that has sunshine and I will find any excuse to light up the barbecue. But which barbecue do I prefer? I have mentioned before that we have used barbecues in both Kota and Kota Kai, and I love the smoky flavour I can introduce to all my produce. I personally like to use a Kamado-style barbecue which, once lit, keeps super-hot for hours, while its lid and different vents help control the temperature of what you are cooking. I also use a Konro Grill which is a smaller style barbecue. It’s extremely flexible and you can buy a rack that sits on top of the grill at different levels so you can adjust the height and temperature you would like to cook your food at. 

Then it is all about which fuel to use. For the Kamado and Konro, I use a mix of Binchotan charcoal which stays hot for a long time and then add in some wood chips or different woods to flavour whatever I may be cooking. Of course, you can always just light a gas barbecue which makes life very easy, but I much prefer the flavours of the charcoal and wood.

I also think people should look at using the barbecue to cook different courses. A lot of the time, people throw on everything that they can at the barbecue at the same time, whereas I like to cook things at different times. I prefer to cook something like scallops, and then maybe a few sardines. To follow, perhaps some marinated chicken thighs, steak and a few sausages. Let’s not forget for our vegetarian friends that vegetables grilled on a barbecue are just as delicious. I love grilling any vegetable on the barbecue but I have a couple of real favourites such as corn Elotes and Hispi cabbage with miso butter and Roquefort yoghurt dressing. For dessert, how about some barbecue peaches or apricot halves with clotted cream flavoured with amaretto and candied almonds? Or a chargrilled banana split? Grill your banana on the barbecue in its skin until cooked and then split and serve with vanilla ice cream, nuts, whipped cream, and tiny marshmallows. This is the perfect way to cook a barbecue for a long lunch or to make a special dinner by taking your time over each course.

Whether enjoyed on a sandy beach, a grassy field, or a sunny back garden, a Cornish barbecue is a wonderful way to enjoy food this summer. It also gives a break from cooking in a hot kitchen! Look out for some special barbecue events on the green outside Kota Kai this year; we intend to be using that green as long as there is sunshine!

KOTA & Kota Kai
Harbour Head, Porthleven TR13 9JY
01326 562407 / 01326 727707
www.kotarestaurant.co.uk
www.kotakai.co.uk