Big Green Egg UK will stage a series of live-fire cooking events this May, bringing chefs and guests together for three evenings of outdoor dining and demonstrations in Surrey.

The “Discovery Sessions” will take place from 7 to 9 May 2026 at The Walled Garden in Cobham, Surrey. Organised by Big Green Egg UK, the events are designed to showcase the capabilities of its ceramic barbecue systems through a mix of demonstrations, tastings and communal dining.

Set within a two-acre Victorian walled garden, the programme begins each evening with a welcome drink in the venue’s Glasshouse before attendees explore a series of interactive stations. Professional chefs will demonstrate a range of cooking techniques, including slow smoking, high-temperature searing and baking, while offering samples and practical guidance.

Additional features include a live butchery demonstration, a cocktail station and retail displays of cooking equipment and accessories. Brands featured at the event include Solidteknics cookware and YETI drinkware.

Following the demonstrations, guests will take part in one of two dining experiences. The Feasting Experience, priced at £90, offers a shared meal served in the Long Room, a restored Victorian building within the garden. Diners will be seated at communal tables and served a selection of seasonal dishes cooked over fire.

Following the demonstrations, guests will take part in one of two dining experiences. The Feasting Experience, priced at £90, offers a shared meal served in the Long Room, a restored Victorian building within the garden.

A second option, the Chef’s Table (£165), is limited to 14 guests per evening and takes place outdoors. This experience includes a multi-course menu prepared by a guest chef, with an emphasis on technique and ingredient pairing. Attendees will also receive a branded gift bag.

Each evening features a different chef. Matt Burgess, a New Zealand-born chef and former group executive chef at Caravan and Vardo, will host on 7 May. Nisha Parmar, a MasterChef semi-finalist known for Asian-influenced cooking, will appear on 8 May. The final evening, 9 May, will be led by live-fire cooking instructor Paul Ives.

Doors open at 18:00, with dinner served from 19:45. The event concludes at 22:00. Tickets are available online, and purchases can be redeemed against a Big Green Egg product bought on the day. Attendance is restricted to those aged 18 and over.

Bookings can be made at biggreenegg.co.uk

Check out the multi-page events guide in our latest edition. We also produce a monthly online ‘what’s on’ bulletin.