July and August 2024 were the most demanding eight weeks the Bison Hill Grill has seen. Multiple events per week at several points across the summer, a team of four running entirely on Bison Hill kit, and a range of occasions that tested every product in a way that a single cook or a controlled […]
The Bison Hill Grill is our mobile open-air kitchen, operating at events across Surrey, Sussex, and Kent. It’s how we do live-fire cooking in public — the commercial expression of everything the brand is built around. It’s also, not incidentally, the most rigorous product testing environment we have. Customer reviews are valuable. They tell us […]
Customers had been asking for a personalised version of the Gaucho BBQ Grill Apron since we launched in November 2022. The request was consistent enough to log: birthdays, Father’s Day, Christmas, wedding gifts. People who already owned a Gaucho and wanted one with their name on it. People buying for someone else who wanted to […]
Making the BBQ Block generates offcuts. When you cut a live-edge oak plank to board dimensions, the pieces that come off the ends and edges are too small for another board. They’re not useless — they’re just small. The question of what to do with them came up early in the production process. The first […]
The BBQ Block launched in May 2024 at £99. We’d priced it by working backwards from what the material and process cost — not by finding a number that felt comfortable and working backwards from there. The oak, the maker’s time, the oil finish, the quality checking, the signing: these cost what they cost. £99 […]
Making the BBQ Block involves a sequence of steps that go from a rough air-dried plank to a finished serving board. Each step involves a decision, not just an action. Here’s the process as it actually runs. From Plank to Board Step one is plank selection and assessment — covered separately in our sourcing post, […]
The BBQ Block is made from English oak sourced from woodland local to Reigate, in the Surrey and Kent area. When we say local, we mean that specifically — not as a marketing approximation, but as a deliberate sourcing decision with traceable supply. Local sourcing is a phrase that has been used loosely enough that […]
During a visit to Pilgrim Brewery Tap Room, in our home town, thinking about festivals ahead of the team when we were interrupted by a novel snack served alongside our beer: Serious Pig Crunchy Snacking Cheese. Each bite was a revelation—crispy, salty, and bursting with the rich, mature flavour of Italian quattrocento cheese. As we […]
The BBQ Block concept started with a practical problem at Bison Hill Grill events. We needed a serving surface worthy of the food we were cooking. The gap between taking something off the fire at its best and putting it down on a surface that looked wrong was a genuine issue — not because it […]
April 2024. The first Bison Hill Grill event of the season. After the winter months, the live-fire operation restarts — and this year, it was restarting better prepared than any previous season. The Bison Hill Grill is our mobile open-air kitchen, operating across Surrey, Sussex, and Kent. The spring season traditionally opens around Easter, which […]
