In an attempt to catch you up with my regular column in the Nottingham Evening Post here is my first article published back in July 2014
So summer is finally here.... I know this because last night as I walked back from parking my truck both myself and the dog were distracted by the amazing smell off the streets multiple bbq's. Never mind that it was mid-week, the sun was out so Nottingham was going to make the most of it. There's something about cooking and living outdoors that attracts us and although some are more outdoorsy than others, everyone loves a good BBQ. Whether it be a quick sausage on a Wednesday evening with the kids or a full on feast with friends and family at the weekend, just getting outside makes us feel better about the world. And you don't need much, a patio, a few chairs and the bbq itself and you're away. But with a few simple improvements you can turn a campsite staple into a summer luxury.
Raised beds are a fantastic addition to even the smallest of gardens, not only can you grow fresh herbs that pick up a simple salad and steak, but if built correctly they can double up as seating when you run out of emergency chairs. A simple option can be made from timber or you could push the boat out and go for a rendered structure with stone or timber top. We build more and more raised beds and they always help to give interest to the garden, adding that 'outdoor room' feel with structure that can suit any style.
Back to the food, ideal herbs easily grown for a bbq include rosemary (for lamb), chives (for the potato salad), Tarragon (for the chicken) and oregano (for the tomato sauce). I'm also a fan of fresh salad and tomatoes are so easy to grow but yet improve the humble burger immensely. Rocket and similar 'cut and come again' salad leaves are a great side and if you're prepared to get adventurous fennel with a bit of chilli in tin foil is one of my bbq favourites. Whilst most of these can be grown happily in pots and grow bags by putting them up higher in a raised bed you can not only control the soil quality and avoid gardening on your knees but, when designed properly, also integrate them into the bbq area turning that part of the patio into an outdoor kitchen diner and giving that last minute bbq (when the clouds part) the respect it deserves.
