Chefs bring bold ideas to backyard barbecues

Renowned chefs share inventive ideas for barbecues that go beyond burgers, from chilli spiked watermelon to a dedicated Aperol spritz setup.

Top chefs redefine the backyard barbecue with bold tastes

The Guardian asked 18 of the UKs best chefs what they would bring to a backyard barbecue. They offer more than burgers, with ideas from chilli spiked watermelon to bold marinades and non alcohol aperitifs. The replies blend global flavors with simple techniques that suit home cook realities. Some picks rely on a few key ingredients that make a dish pop on the grill without turning the party into a kitchen project.

Highlights include prawns with harissa mayo, a whole turbot on the grill, and a portable Aperol spritz station that doubles as a table. The collection celebrates shared plates and the idea that high level cooking can happen in a garden setting. The piece also notes how chef ideas slip into everyday life through practical gear and pantry staples, sometimes aided by reader friendly shopping links.

These ideas show how fine dining craft moves into everyday grills. The focus shifts from showpiece mains to thoughtful sides, sauces, and drinks that can be done with modest equipment. The variety signals a more inclusive barbecue culture that invites global flavors to the table.

At the same time home cooks may confront cost and time hurdles when trying out these concepts. Still the trend points to culinary experimentation becoming a regular feature of summer gatherings. Non alcoholic drinks and clever marinades broaden options for families, and the line between home cooking and restaurant technique feels thinner than ever.

Highlights

The barbecue scene keeps evolving as home cooks borrow chef mindset for flavor and presentation.