Tom Hamblet
TOM AND THE EGG
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is one of the country’s most exciting young chefs – the 24-year-old Tom Hamblet, winner of last year’s MasterChef: The Professionals.
Tom, who stunned judges Gregg Wallace, Monica Galetti and Marcus Wareing with his perfectly balanced, beautifully presented dishes, is a recent convert to the Big Green Egg. But, ever the perfectionist, he has thrown himself headlong into building his fire-cooking skills, week by week. “I’m amazed by the control you have,” he says. “I always assumed that if it got hot, that’s it, there’s nothing you can do about it, but it’s actually really easy to control the temperature.”
A TALK WITH TOM
After a busy lunch service at Lainston House, where he’s completing a residency as guest head chef, Tom took time out to chat to us about the influence of his chef parents, his determination to master the Big Green Egg, and why he never really wanted to apply for MasterChef.
TAKE A TURN
Tom’s kebab recipe involved the Big Green Egg Rotisserie, an accessory he loves above all others. Available for Large and XL EGGs, the Rotisserie is built around a metal spit with two adjustable forks, which fits into a motor powerful enough to hold and rotate just about anything you could possibly want to spit roast. A Tumbler Basket and Flat Basket can also be attached to the spit, making it an even more versatile tool.
ABOUT TOM HAMBLET
Tom comes from a serious culinary family – his mum and dad, who met in a high-end kitchen are both still working at the top of their profession as chefs at South Lodge in Sussex. After learning his craft as an apprentice at South Lodge, Tom built his skills at The Latymer and Interlude, both of which hold Michelin stars. His victory on the 2023 series of MasterChef: The Professionals led to Tom securing a three-month residency as head chef at The Avenue restaurant at Lainston House, which ends on 30th June.
A class above
Tom is currently enjoying a residency as head chef at Lainston House, a beautiful manor house hotel in the Hampshire countryside. It was there, on a sunny afternoon in a picturesque outdoor kitchen, that he rustled up his new recipes for us. The same EGGs he fired up for his kebabs and buns are used in the hotel’s highly regarded Season Cookery School – the place to go for the very best barbecue masterclasses. Join the Big Green Egg Club to claim 10% off these classes.
Join us for our 50th Celebrations
There’s no party quite like a Big Green Egg party. There’s something about cooking in the open air over fire and smoke that turns casual gatherings into special occasions and special occasions into truly memorable events. We’ve been providing those magical moments for people all around the world since the brand’s foundation exactly 50 years ago. Throughout 2024, we’re going to be celebrating the 50th birthday of Big Green Egg the only way we know how: bringing people together to share exceptional food and unforgettable experiences.
Back to 50 Recipes
Discover more recipes created by friends of the EGG.
