Author: PaulS

Everdure by Heston Blumenthal Tour the UK

Everdure by Heston UK Tour with free live deonstrations.

If you’re keen to learn more about the future of BBQs and have a love of exciting and unique food, you won’t want to miss our UK tour of FREE live BBQ demonstrations of the Everdure by Heston Blumenthal range.

From Dorset to Cumbria, the talented team behind the UK’s newest innovation in both gas and charcoal BBQs will be touring UK garden centres and department stores providing live cooking demonstrations.

In addition to all of the sumptuous food, there will be exclusive offers, cooking tips and insights into how to get the best from your BBQ and, of course, the finest recipes to sample – such as Chicken chipotle, delicious breakfast muffins and mouth-watering steak with coffee rub.

Everdure by Heston Blumenthal represents the very best in outdoor cooking and comes with the seal of approval from the three-star Michelin chef, who used his 20 years of professional experience in helping design the BBQs.

With the first event starting on May 12th at Beetham Nurseries, Cumbria, to the last demonstration at Brigg Garden Centre in Lincoln on June 1st, the full list of venues, dates and times can be found below.

Whether you’re a newbie to the world of outdoor cooking or a veteran with seasoning, there is no need to book, just turn up and enjoy the flexibility of these state-of-the-art BBQs, as they cook everything from all-day breakfasts to sweet desserts, including Heston’s own unique cuisine!

Those looking to get a head start on the pop-ups can watch BBQ cooking videos here, featuring the impressive BBQs at work and cooking tips (we don’t advise doing so if you’re hungry).

Everdure by Heston Blumenthal BBQ Experience

Steak and bread cooking on a Fusion charcoal BBQ at the Everdure by Heston Blumenthal BBQ experience.

Garden Centres and Department stores from across the UK received an invitation to Bray in Maidenhead to enjoy a hands-on cooking experience with an Everdure by Heston Blumenthal BBQ range. Hosted in the garden of The Crown, Heston’s very own gastropub, the event included chefs from the award-winning Fat Duck Team.

An Everdure by Heston Blumenthal Fusion charcoal BBQ on display at our BBQ experience.

A Hands-On BBQ Experience

The Everdure by Heston Blumenthal range was on full show over the two-day event. Heston’s usual, unique cuisine was cooked on gas and charcoal barbeques. From all-day breakfasts to sweet desserts, guests were taught how to harness these impressive outdoor cooking machines with tasty results.

Staff from John Lewis, Notcutts and other garden centres attended the event. Despite the cold and wet British weather, the enthusiasm on the day showed our passion for a good old-fashioned BBQ.

Unique BBQ Recipes

The event included four cooking stations, each with their own recipe and BBQ. Steak with blue cheese and watercress on toast was cooked on a Fusion charcoal BBQ. Guests cooked an apple tart and full English breakfast on the Force and Furnace gas BBQs.

A Fat Duck chef teaching staff how to cook a full English breakfast on a Furnace gas BBQ.

While we learnt, a suckling pig cooked throughout the day on the built-in rotisserie system of a HUB charcoal BBQ. We then closed the event with pulled pork sliders, with a brioche bun, specially made BBQ sauce and coleslaw. See the full recipe here.

Everdure by Heston Blumenthal Ambassadors

A Fat Duck chef teaching an audience how an Everdure by Heston Blumenthal HUB BBQ works.

Our aim for the event was to show our customers just what you can achieve on our unique BBQs. Look out for our new Everdure “Ambassadors”, ready to inform you of what delicious food they made at our event.

We would like to thank all who attended our BBQ experience. Also, a big thank you to the chefs from the Fat Duck team. They arranged the delicious recipes and imparted their extensive knowledge. We hope this will inspire the whole of the UK to go out and master the heat on their BBQ.

We are LOFAssured

Palma Mini Set in rattan from KETTLER's Casual Dining range in a conservatory

Kettler is now officially LOFAssured.

LOFA is the Leisure & Outdoor Furniture Association, and we are a member. They give us advice and services to ensure our products are compliant with official regulations so we can create the best furniture for the end consumer.

Fire Safety

The LOFAssured scheme is an audit process which all LOFA members must pass. The scheme ensures we adhere to best business practices. The LOFAssured label means we do everything in our power to comply with the Flammability Regulations. We perform ample due diligence during the manufacturing process, therefore, ensuring our products come readymade for your home.

The Furniture and Furnishings (Fire Safety) Regulations 1988 set levels of fire resistance for domestic upholstered furniture, furnishings and other products containing upholstery. It is illegal for furniture not to comply with these regulations.

What is covered?

  • All filling material in upholstered furniture must meet the specified ignition requirement.
  • Upholstery composites must be Cigarette Resistant.
  • Covers/Outer Material must be Match Resistant.
  • Every item of furniture must have a permanent label.
  • A display label must be present at the point of sale.

Safe Garden Furniture

The initiative ensures all cushions comply with Trading Standards as well as FIRA’s (Furniture Industry Research Association) fire safety regulations. With the LOFAssured tag on our garden furniture, you can take comfort in the knowledge that our cushions are up to standard.

A Guide to Training for a Triathlon

Mireille at the Newbury Triathlon 2014.

Last year Kettler sponsored Triathlon athlete Mireille Cook. Mireille competes for Great Britain on an international level. Last summer she won the bronze medal in her age group at the Triathlon World Championships. Her journey from beginner to competitor took two years.

Here is her guide to training for a triathlon:

First Triathlon Experience

I have always been sporty, having played hockey since I was a teenager. But I was always a jack of all trades, master of none! Hockey gave me a great base fitness for running, which is probably my strongest part of triathlon now. The main drive for doing sport though is that I am massively competitive (mainly against myself) and exercise is how I relax.

In the Summer of 2014, (always up for a new challenge!) I decided to take part in a local Sprint Distance Triathlon in my hometown of Newbury. After a few of my friends had done one I was intrigued to try a triathlon. I had no real swim experience but knew that I probably had enough basic fitness to manage the bike and run sections.

I did no training for it and had no proper triathlon kit back then so cobbled together some bits and pieces to be able to do the race. I did the 600m Lido swim in some cycling shorts and a sports bra, then stuck on a t-shirt for the 20k cycle and 5k run. Without a proper road bike, I used my Mountain bike (decidedly non-aerodynamic!) for the bike section.

I absolutely LOVED the event – it was fun, informal, friendly and I really enjoyed the challenge of changing from 1 discipline to another. I don’t know where I finished but it certainly was nowhere near the Podium!

Why triathlon?

Triathlon was something I was aware of, but it wasn’t until friends recommended it that I decided to get involved. There is so much variety with triathlon it is easy to enjoy. Nor do you have to be amazing at 1 particular sport, which was great for me as I was more of an all-rounder.

Triathlon: Beginner to Competitor

The great thing about Triathlon is that anyone can do them, especially the shorter distance events. You just need to be able to swim (any stroke), own a pair of trainers and a bike!  This meant I could take up competing straight away. After the Newbury Triathlon in 2014, I decided I would like to be more competitive. I realised I would need to get better in all 3 disciplines – especially swimming.

I started training properly in the Spring of 2015, which basically consisted of lots of short sessions at the pool, reading/youtube research on swimming and a few lessons. At that point, I started to really enjoy swimming so I joined a club. It all went on from there! Before I knew it, I was fitting in a couple of swim sessions, run sessions and bike rides a week. I just had to learn the art of waking at 6am and getting it done before the family awoke!


The triathlon diet

One of the main advantages of training for triathlon is that you generally have a licence to eat as much as you like! It’s definitely a motivator! The only change to my diet is that I make sure I drink lots of water and eat plenty of protein. The hardest thing is that during the race season I tend not to drink much and I do miss being able to enjoy a glass or 2 of wine!

Do you take a break during Christmas?

OH yes! I definitely take a break around Christmas! I think it’s important not to train hard all the time and have a bit of downtime. There is no real routine around Christmas so I just tend to pop out for the odd run to blow away the cobwebs and if the weather is bad I use my Kettler Racer S Indoor training bike, which is perfect for working out whilst watching a movie!

Pulled Pork Slider

Pulled pork burgers cooked from an Everdure by Heston Blumenthal BBQ recipe with decorative gherkins.

Outdoor cooking is more than just a taste experience. The Everdure by Heston Blumenthal pulled pork slider utilises the rotisserie of the HUB or Fusion for a visual experience to make mouths water.

Preparation time: 24h
Cooking time: 4h+
Serves: 4+


For the Suckling Pig:
1.8Kg Suckling Pig
3 Kg Rock Salt

For the BBQ Sauce:
15g Groundnut or grapeseed oil
3 Cloves of garlic, peeled and finely chopped
1 Banana shallot, peeled and finely chopped
¼ tsp Ground ginger
¼ tsp Powdered allspice
¼ tsp Mustard powder
¼ tsp Cayenne pepper
¼ tsp Smoked paprika
210g Tomato passata
100g Cider vinegar
120g Demerara sugar
1 tbsp Worcestershire sauce
1 tbsp Golden syrup
½ tsp Salt
¼ tsp Black pepper


  1. Dry the skin of the pig. Using a sharp knife, lightly score the skin in a cross hatch direction. Using the salt, massage the skin of the pig ensuring that it is covered in salt.
  2. Place some of the salt on the bottom of a large container. Place the pig on top and sprinkle the remainder of the salt on top to cover. Allow to stand for 2 hours.
  3. After the time has elapsed, remove the pig from the salt and scrub off the excess salt. Dry the skin with kitchen towels and place in the fridge overnight.
  4. Set up the bbq by filling the tray with charcoal and igniting it. In the meantime, rub vegetable oil on the surface of the pig. Place the pig on the middle setting of the rotisserie function and allow to rotate for 1 hour.
  5. Move the rotisserie to its highest setting and continue to rotate for approximately 3 to 3.5 hours while topping up the charcoal as necessary, making sure the heat is evenly distributed.
  6. For the BBQ sauce, heat the oil in a saucepan over a medium heat. Add the garlic and shallot and sweat until soft (approximately 7 minutes).
  7. Put in the dry spices, and continue to cook for 2 minutes, stirring to incorporate them. Add the rest of the ingredients and cook for 20 minutes.
  8. Pour the contents of the saucepan into a blender and blitz for 30 seconds until smooth. Pass through a fine sieve and allow to cool. Keep in an airtight container in the fridge until needed.
  9. Lower the pig on the rotisserie back to the middle setting for the last 30 min of cooking.
  10. Mix with BBQ sauce and serve the pulled pork slider in the Brioche buns.

Honey and Red Wine Vinegar Rotisserie Leg of Lamb

Heston's own Honey and Red Wine Vinegar Rotisserie Leg of Lamb and vegetables cooked from an Everdure by Hetson Blumenthal BBQ recipe.

Cook Heston’s own Honey and Red Wine Vinegar Rotisserie Leg of Lamb on your Everdure by Heston Blumenthal BBQ. Serve with charred vegetables for the complete barbeque taste.


For the Lamb:
3g        Star anise
4g        Fennel seeds
20g      Parsley leaves
10g      Tarragon leaves
10g      Garlic cloves, peeled
3g        Fennel pollen
50g     Olive oil
10g      Salt
1          Boned leg of lamb

For the Garnish:
2          Bulbs of fennel
12        Purple baby carrots
100g    Unsalted butter
50g      Honey
2 Litres water with 10g salt


  1. For the lamb, toast star anise and fennel seeds in a pan over medium heat. Remove from the heat and using a pestle and mortar grind to a fine powder.
  2. In a blender add the parsley & tarragon leaves, garlic cloves, star anise and fennel seed powder, plus the fennel pollen. Blitz on low speed while slowly adding the olive oil. Continue to mix until smooth. Season with salt.
  3. Place the leg of lamb on a chopping board and open so that it is flat against the board. Rub the marinade on all sides of the leg. Place in a container and cover. Place in the fridge for 24 hours.
  4. Remove from the fridge and roll the leg back to form a log. Using butcher’s twine, tie the leg together. Place the rod from the spit through the middle of the leg and fasten using the Cliplock Forks.
  5. Place the charcoal in the tray of the HUB barbeque, following the instructions in the user manual for ignition.  Press the ignition button on the front of the barbeque. Place the rod back on the rotisserie poles at height level 3, and press the rotisserie button also on the front of the barbeque.
  6. Continue to add coals throughout the three to four hour cooking time. Baste the leg of lamb with the honey.
  7. Using a thermometer probe as well as an infrared thermometer gun, check that the temperature reaches approximately 60°C on the outside of the meat while reaching 56°C on the core. This will be achieved by moving the charcoal around during the cooking process.
  8. Once the temperature has been reached, remove the leg of lamb from the rotisserie and cover with aluminum foil. Allow to rest on a cooling rack over a tray for 30 minutes.
  9. During this time the lamb will continue to cook reaching a final temperature of approximately 60°C.
  10. For the Garnish, slice fennel top to bottom about 1cm thick and cut the carrots in half lengthways. Reserve the fennel to be cooked on the barbeque.
  11. For the carrots, place them in a medium pan with butter and cover. Place over medium heat and cook until the carrots are cooked but firmed to the touch.
  12. While the leg of lamb is resting, place the carrots and fennel on the grill of the HUB and cook until charred and cooked. Glaze the carrots with some of the cooking butter.
  13. To serve, place the vegetables on a serving platter and place the slices of the leg of lamb on top.

Go-Karting Tips for Children

A GIF with "Go-Kart or Go Home" and two tracks going under and over the text with go-karts driving by.

Hitting top speed in a go-kart by pedalling as fast as you can is a thrilling experience for kids. Having mastered that, the next step for young karters is to pit their skills against others in a race.  Of course, it’s not just raw power and acceleration that’s required to succeed on the race track. We’ve boiled down some of the best go-karting tips and advice so you can help your little racers become champions.

Preparing for a go-kart race

As the well-known phrase goes, if you fail to prepare then prepare to fail. The first step in helping your child prepare for a race is to make sure their go-kart is set up correctly.

To maximise safety and the chances of winning, you’ll need to check that wheels and brakes are in good condition and all other moving parts are working as they should. It’s equally important to ensure that the seat is positioned correctly. The racer should be in a comfortable position and be able to reach the steering wheel easily. Furthermore, with a pedal go kart, it’s crucial they can extend their legs when pushing the pedals for maximum power.

Steering and braking

Children will quickly learn to direct their go-karts using a steering wheel, even if at first it feels a bit like trial and error. To help them build these skills further, you should encourage them to hold the steering wheel at the ‘quarter to three’ position and help them to steer relatively gently and smoothly.

Applying the brakes may seem counterintuitive for children when the aim of a race is to be the fastest around the track. Once they get the hang of using the brakes to give them a little more control, especially when combined with good steering skills, they’ll be better racers as they will be able to negotiate corners more effectively.

Entering and exiting corners

Races can be won and lost at the corners so showing children how to properly enter and exit corners will help them achieve the best go-karting performance.

Teaching them to enter a corner wide to cut down the amount they need to turn is the first step. As they approach, they can reduce their speed by braking or slowing and even stopping their pedalling, although it’s best to make sure that their feet remain on the pedals. The trickiest part is knowing when to turn and this can take a lot of practice. Generally though, showing them to turn into the corner aiming for the central point is advised.

How they enter a corner is only half the story, being able to exit a corner effectively is an equally valuable skill and preaching the mantra of slow in and fast out can really help them hone this skill.

Having entered the corner and got to the central point, go-kart drivers should aim towards the outside of the track. Once they’re heading in that direction, more steering is required to straighten the wheel as they come out of the bend. At the same time as they start to come out of the corner, it’s time to get those legs pumping again to propel themselves up to full speed once more.

Many children are fearless at this stage in their life when they develop so many skills, so you’ll probably find they pick up the ability to be top drivers incredibly quickly. Although, as winning a race can come down to such fine margins, the more practice they can get the better. And, with these handy tips, maybe you have a future Formula 1 champion on your hands.

It’s never too early to start on the road to pole-position – take a look at our range of pedal-powered go-karts for children aged from 3 up to 10.

Grilled Lobster Cocktail

Grilled Lobster Cocktail cooked from an Everdure by Hetson Blumenthal BBQ recipe arranged with lettuce in a glass.

The Grilled Lobster Cocktail from Everdure by Heston Blumenthal is the perfect entree. The following recipe serves 4 and creates a quick and delicious starter to a BBQ feast.


For the Marie Rose Sauce:
110g Tomato ketchup
100g Mayonnaise
¼ tsp Cayenne pepper
12 drops Worcestershire sauce
10g Lemon juice
Salt and freshly ground black pepper
5g vanilla paste

To Finish:
2 x 500g lobsters
160g  Cocktail sauce
1 Avocado
4 Heads little gem lettuce
20g Extra Virgin Olive oil
Lemon juice


  1. For the sauce, combine the tomato ketchup, mayonnaise, cayenne pepper, Worcestershire sauce and lemon juice in a bowl.
  2. Add the vanilla paste and season with salt and pepper. Mix thoroughly.
  3. For the lobster, remove claws and tails. Bring a pan of water with 10g of salt to the boil. Have a container of ice water ready.
  4. Drop the lobster claws and tails into the boiling water for 2 minutes, remove and plunge into the ice water.
  5. Once chilled remove meat from claws and tails, leaving as whole as possible. Chargrill the lobster pieces on a preheated FURNACE barbeque making sure to get char marks on all sides and cooked through.
  6. To serve, peel and de-stone the avocado. Chop into medium dices. Shred some little gem lettuce.
  7. Chop the lobster into pieces and coat in the cocktail sauce. Dress salad leaves with olive oil and lemon juice and sea salt.
  8. Build the salads into 4 glass bowls. Place the lobster on top and finish with a little extra sauce.

Romaine Lettuce Vegetable Wedge

Heston Blumenthal's Romaine Lettuce Vegetable Wedge cooked from an Everdure by Heston Blumenthal BBQ recipe.

The Romaine Lettuce Vegetable Wedge is a delicious vegetarian option to cook on a BBQ. Packed with healthy goodness, this is a low calorie, tasty side to try out on your Everdure by Heston Blumenthal BBQ.


For the Lettuce Wedge
1          Courgette
1          Aubergine
2          Romano red peppers
3          King oyster mushroom
1          Romaine lettuce
5g        Tarragon leaves

For the Dressing
10g      Chopped tarragon
50g      Whole grain mustard
30g      White wine vinegar
155g    Olive oil

For the Garnish
20g      Parmesan shavings
10g      Croutons


  1. For the Lettuce Wedge, slice courgette, aubergine, and king oyster mushroom approximately 0.5cm thick. Cut Romano pepper in half-length ways and remove seeds and stalk, then cut each half into 3 pieces.
  2. Lightly coat all vegetables with vegetable oil and lightly season with salt. Grill vegetables on both sides cooking until soft and caramelised. Remove the vegetables from the barbeque and place on tray.
  3. For the dressing, add all the ingredients into a deep container and emulsify using a hand blender. Use half of the dressing and the whole tarragon leaves to marinade the grilled vegetables, leave for at least an hour.
  4. Wash the romaine lettuce leaves while still attached to the root. Carefully prize open the lettuce enough to allow you to fill the gaps with the marinated vegetables, making sure to fill all gaps.
  5. Once the romaine lettuce has been filled, tie the whole lettuce using butcher’s twine.
  6. Place the lettuce in a preheated FURNACE barbeque and quickly grill the lettuces on all sides.
  7. The lettuce should be soft on the outer leaves and slightly warm. Remove from the heat and cut the strings off.
  8. To Serve, use a sharp knife to cut the lettuce in half lengthways. Finish by drizzling some of the dressing on top and sprinkle some parmesan shavings and croutons.