You Be Chef Gourmet BBQ Box

Last Updated on June 24, 2024

A sprinkle of Michelin stardust from the Isle of Wight

A little bit of magic happened on Father’s Day this year. It had rained without stopping for at least a month (I had the heating on in June) but the Sunday in question was not only sunny and warm but remained so all day. Having arranged to review a BBQ box from You Be Chef, located on the Isle of Wight, I suspected that some of that lovely microclimate had been packed into the delivery box, hence the sunshine arriving just in time.

This was a BBQ with bells and whistles. Gambas, scallops, tandoori burgers and sides of onion rings and potatoes along with a tomato salad as one might expect from the Isle of Wight where all the fabulous tomatoes grow. You Be Chef is the brainchild of Robert Thompson who is showcasing the produce of the Isle of Wight and sending it out to homes across the UK. Thompson, MBE, was awarded a Michelin star in 2007, the youngest British chef to achieve this accolade. Fabulously fresh produce, creatively transformed into delicious dishes is but one aspect of the business. Sustainability is a priority too and I was impressed with the fully recyclable packaging.

Inside my very well-packaged box, I found all the ingredients neatly wrapped and ready for the fridge. Small stickers identified which bits belonged with what – there were a fair number of lovely sauces and garnishes. When it came to cooking, the full-colour leaflets provided precise cooking times for the BBQ and for cooking indoors if need be. Considering the weather this summer, I thought I might have to resort to indoor grilling but was so happy to be able to BBQ as the fire adds that unmistakable flavour.

I must admit that while my husband prepared the coals, I felt slightly stressed by the number of bits that I needed to remember to add to the dishes when they came off the BBQ. However, keeping calm and carefully following the instructions on the leaflets provided by You Be Chef helped a lot.

Two dishes – the potatoes and onion rings were warmed in the oven – while the scallops, gambas and burgers were all cooked on the BBQ. I would suggest that the seafood be cooked first and, while eating these, place the burgers on the BBQ so they are cooked while enjoying the starters. We cooked everything at once so took a while before we got around to eating the burgers.

All the dishes were excellent. The gambas were huge, arrived already butterflied, and cooked perfectly according to the instructions. They were served with a saffron aioli which was gorgeous to look at – sunflower yellow – and a good accompaniment to the prawns. Adding to the luxurious fare were the scallops, a very generous size, cooked in their shells in a Café de Paris sauce. A scattering of herbed breadcrumbs finished off this delicious dish.

I cannot recall when I last ate a burger – it is many years – but I made an exception on this occasion because these were not your average burgers. My son, who regularly enjoys burgers at a variety of trendy places around London, commented on how professional these looked. They tasted really good too. I liked the slightly spicy tandoori flavouring of the meat. The sesame challah rolls looked lovely and imparted a brioche-type sweet flavour that paired well with all the other items that were piled on. As the burgers were about to come off the BBQ, thick slices of feta were added so that the cheese just warmed through. Then the assembly began. The burgers and feta were placed on top of a lettuce leaf and then topped with a slice of coeur de boeuf tomato, followed by mashed avocado, and finally, a piquant red onion, mint and lime salad. Oh my, this was delicious. Alongside were beer-battered onion rings with black onion seeds and pont neuf potato wedges with garlic and flat parsley. We happily dipped these into a rose harissa hummus which was very moreish.

As if this was not enough, there was charred corn on the cob served with seaweed, miso and red chilli glaze which elevated the humble corn to the next level. The final dish – and a must-have from the Isle of Wight – was a ceviche of Isle of Wight tomatoes. This colourful salad had a variety of heritage tomatoes, already sliced, and scattered with red onion, red chilli and coriander. The lime dressing added a citrus note.

The You Be Chef Gourmet BBQ box for two sells for £90 and is but one of a lovely selection of options. It is designed to feed two people but we shared it amongst three and there was plenty to eat. If you want to push the boat out for four people, the ultimate BBQ box has all of the items mentioned above plus a black treacle and thyme marinated Tomahawk steak with red wine and confit garlic butter. Judging by the quality of the items we enjoyed, I am sure the steak must be quite wonderful. If you prefer seafood only you can order a seafood BBQ box with gambas, scallops and a marinated monkfish steak. Or you could choose to BBQ a marinated leg of lamb which serves four. You also have the option of creating your own bespoke box as every item is available to order individually. In addition to the excellent BBQ boxes, you can also order a monthly menu with seasonal ingredients, enabling you to put a fine dining meal on your own table.

Those visiting the Isle of Wight have the opportunity to explore more of Robert Thompson’s inventive cuisine at his RT Café Grill at Royal Maritime House in Ryde. Overlooking the Solent, a modern British menu is served. 

You Be Chef boxes can be ordered here.

RT Café Grill at Royal Maritime House, 17 St. Thomas St, Ryde PO33 2DL