When it comes to cooking delicious BBQ seafood, I believe fish quality, cooking tools, cooking surfaces and the preparation makes all the difference.

This recipe is a straight forward cook which adds chargrilled flavours and a light salty lemony tang to the freshness of John Dory fillets.

UK Ex-dairy ribeye with roasted Bone Marrow & black garlic chimichurri

BBQ Monkfish Tails cooked over charcoal fire

Dirty Bavette Steak with Roasted Bone Marrow Butter

Set the fire pit and burn down the logs until you have a good bed of embers and some burning wood but a light clean smoke.

15 hour smoked UK grass fed beef brisket point with layered bbq rubs

Whole Large Red Mullet grilled over alder wood charcoal on the Big Green Egg

The taste the hay gives is an earthy smoky hit and rather different to direct charcoal and wood smoke which suits lamb. This was served with asparagus and roasted baby potatoes.

Picanha, or top rump, is a Brazilian cut traditionally cooked purely seasoned with salt either cut into steak and cooked on a rotisserie or roasted whole