Eat Outside With Edenmoor -

Premium grass-fed meats, expertly curated BBQ boxes and specialist cuts for uprated outdoor cooking

With BBQ season seemingly never-ending (remember rain?), Edenmoor (formerly Pipers Farm) has a collection of barbecue favourites, bringing together premium-quality British meat, seafood and artisan produce for outdoor dining. Available at www.edenmoor.com,

Whether you’re planning dinner for two, a family barbecue or a larger gathering, Edenmoor’s enormous range has everything meaty you need, from grilling essentials to fancy sharing cuts and lesser-known favourites, all supplied by its trusted network of British farmers, fishers and independent food producers.

These are British producers who rear 100% free-range, grass-fed beef, native-breed pork, slow-grown poultry and lamb using pasture-based farming systems that support regenerative agriculture, healthy soils and biodiversity.

Every cut is prepared by in-house butchers who champion whole-animal butchery to maximise both flavour and sustainability. Sustainably caught seafood is supplied in partnership with the team at Rockfish in Brixham Harbour, while the expanding collection of dairy products, baked goods and pantry essentials is sourced from independent producers who share the same commitment to quality and ethical production.

The complete BBQ collection is available now at www.edenmoor.com.

Curated BBQ Boxes for Effortless Entertaining

To make it all even easier, Edenmoor has created a selection of BBQ boxes, each featuring a mix of premium cuts tailored to different occasions, cooking styles and party sizes.

Discover New BBQ Favourites

We should all experiment with the under-appreciated cuts that deliver great flavour when cooked over fire. These selections reward slower cooking methods, thoughtful seasoning and careful heat management, producing rich, distinctive results that go beyond the everyday BBQ menu.

That said at FP we tried some pure pork sausages from Edenmoor that may have been ‘classic’, but couldn’t have been better. The sausages grilled over charcoal superbly, the casings didn’t leak and cause flare ups, and the sausages took on great colour.

That casing was the clue to quality; it had a beautiful ‘snap’ to it that told you it was the real deal and the finely minced pork ( I don’t really like coarsely minced pork in a sausage) was the best. You don’t really need all those fancy additions people put in sausages, not when the quality is this good. Just enjoy a perfect banger for what it is.

That said, Edenmoor do some seriously tasty sounding Cheese & Red Onion Marmalade Sausages and Natural Pork & Black Pudding Sausages, too.

And what about burgers, you ask? Well it was obvious from seeing the burgers raw that these were top quality. Thick enough to ensure a juicy centre, whilst getting the exterior properly caramelised, Thin cheap burgers just don’t cut it.

We flame grilled these, not intentionally but the BBQ had a lot of flare ups, using our new BurgerGrill, a wire rack that holds up to six burgers and is easy to flip (available from the midl of Lidl. Go on, we know you shop there when no one’s looking).

We got a lovely crust and only slightly overcooked the centre. We used our trusty Thermapen instant read thermometer to check temp, but forgot to allow for the meat still cooking even when off the heat and resting. Still very good burgers, no complaints at all.

Edenmoor do chicken as well, of course. What’s a BBQ without chicken?

Their Properly Free Range Chicken Wings are excellent too, we grilled ours over the coals and for about thirty minutes, but you do have to stay on the case and keep turning them or the skin will burn.

Alternatively, for risk-free chicken wings, slather them in your favourite marinade and bake them either in the oven, or better still in a Kettle Barbecue over indirect heat for about forty five minutes. Wings also come pre-marinaded, if you prefer.

There’s no shortage of online butchers, which is good as there’s definitely a lack of high street butchers, particularly if you wish to avoid Halal meat. Edenmoor stand out for consistent high quality and an enormous range.

Long live summer! Their summer sale is now on.

BBQ Advice from Edenmoor Head Butcher Sam Martin

Cooking Burgers

For a classic burger, grill over a hot barbecue for around 3–4 minutes per side. Once cooked, allow the burgers to rest for 5–10 minutes before serving. A properly heated grill helps develop a caramelised crust while keeping the inside juicy. Avoid pressing burgers with a spatula during cooking, as this releases their natural juices.

Knowing When Chicken Is Ready

Chicken should always be cooked thoroughly. The meat should be opaque throughout with no traces of pink, particularly near the bone, and the juices should run clear. For the most accurate results, use a meat thermometer and aim for an internal temperature of approximately 75°C.

BBQ Chicken Wings

Chicken wings cook beautifully over charcoal in around 20–30 minutes. Turn them regularly to prevent burning and cook primarily over indirect heat before finishing over higher heat to crisp the skin, creating tender meat with a crisp exterior.

Slow-Cooking Brisket

Brisket benefits from low-and-slow cooking, allowing connective tissue to soften while the fat slowly renders. Maintain a consistent indirect heat over several hours to achieve tender, flavour-packed results.

Direct Heat vs Indirect Heat

Direct heat places food directly over the flames and is best suited to fast-cooking items such as burgers and steaks. Indirect heat positions food away from the fire, creating an oven-like environment ideal for larger or tougher cuts including brisket, pork belly and chicken legs. Combining both methods gives greater control and consistently better results.

Grilling the Perfect Steak

Choose well-marbled steak for maximum flavour and tenderness. Before cooking, remove it from its packaging and allow it to come to room temperature. Sear over high heat, ensuring the fat renders properly. If using a thermometer, aim for an internal temperature of around 45°C before resting the steak uncovered for at least 15 minutes.

Preventing Meat from Drying Out

Overcooking and excessive heat are the main causes of dry meat. Careful temperature control, combined with the appropriate use of indirect heat and sufficient resting time, helps retain moisture and flavour.

Best BBQ Cuts

The ideal cut depends on your cooking style. Burgers, sausages and chicken wings remain reliable crowd-pleasers, while ribeye and sirloin are perfect for quick grilling over high heat. For those with more time, brisket, pork belly and short ribs reward slow cooking with exceptional tenderness. More unusual choices such as picanha and flat iron steak also perform brilliantly over open flames.