With another bank holiday weekend coming up and the promise of soaring (ish) temperatures, our thoughts have turned to barbeques. And we’re not the only ones. One of our favourite Brighton-based chefs, Michael Notmann-Watt (The Syndicate Kitchen, former head chef at 64 Degrees, Young Sussex Chef of the Year in 2018), will be taking over our Instagram this Saturday for a live barbeque cook-along.
But this isn’t just burgers and bangers – great as they are – oh no, this is pretty special: Michael will be showing us how to cook up spectacular-looking (and tasting) BBQ mackerel bruschetta and coal-baked oysters. Oh, yes.
And wine expert (and Michael’s wife) Alex Notmann-Watt will be picking wines from Butler’s Wine Cellar to go with the dishes, too.
Join Michael on our Instagram next Saturday, 23rd May at 5.00pm for the live cook-along. Bank holiday barbies, here we come!
If you’re cooking with us, do tag @thesyndicatekitchen and us, @btntheinside, in your photos and stories – we’d love to see what you cook up and will share our favourites.
Don’t forget to tune in to BOTI’s Instagram next Saturday at 5.00pm!
And if you’re not sure where to get your hands on fish, Michael recommends Brighton and Newhaven Fish Sales. You can buy from the shop in Portslade, but they also do home delivery.
For the mackerel bruschetta – serves 4:
Ingredients:
For the coal-baked oysters – serves 4:
Equipment you’ll need: