THE EGG GOES TO CHELSEA FLOWER SHOW
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THE LIFE AQUATIC
For their gold medal-winning garden at this year’s RHS Chelsea Flower Show, Susie Kennedy and Kate Henning have created a small but perfectly formed floating home with a fully functioning garden.
Inspired by Kate’s time as a houseboat dweller, Tales from the Riverbank aims to show just how fulfilling the life aquatic can be – a simpler, more connected existence that embraces nature and community rather than shutting its doors on the outside world. Right at the heart of their garden is a Big Green Egg – an essential tool for an outdoor life with shared experiences at its heart.
Fire and water
As part of the festivities, food writer Kathy Slack visited Susie and Kate’s garden to cook on their EGG. She shared two of her beautiful recipes, both packed with homegrown veg, perfect for enjoying down by the riverside surrounded by nature.
In the garden
SEE THE EGG UP CLOSE
If you want to see the EGG out in the wild at Chelsea, there are plenty of places to visit. It’ll be there with British interiors and lifestyle brand Neptune, which is unveiling its new Broadway outdoor kitchen collection as part of the Oakwrights garden pavilion. It’ll be with Oaktree Garden Centre, who’ll also be stocking it alongside our Corten Steel Kitchen and stunning new Teak Kitchen. It’ll be with Renson, makers of luxury pergolas and canopies. And chef James Strawbridge cooked on a Large EGG hosted by Malvern Garden Buildings.
EXPERT EYES
The perfect outdoor kitchen
The appeal of a Big Green Egg goes far beyond food. It’s about quality time spent outdoors, enveloped by the natural world. Ahead of last year’s RHS Chelsea Flower Show, three of the country’s leading garden designers spoke to us about their craft, offering tips on creating an outdoor kitchen and sharing their favourite fire-cooking recipes.
EGGS ON THE EGG WITH ADAM FROST
Gardeners’ World presenter Adam Frost is a keen alfresco cook who regularly fires up a Large Big Green Egg to feed his family. We had the pleasure of spending the day with Adam at the Yeo Valley organic farm in Somerset. Using Yeo Valley’s fantastic dairy and meat products, he rustled up a spread of hearty brunch dishes.
