Millington Hall Farm

24/11/2025

🔥 Exciting News from Millington Hall Farm! 🔥

We’ve just released more spots for camping, campervans, and vendor spaces for our BIG BBQ Community Cookout in April! 🎉 Whether you’re looking to enjoy a cozy campout under the stars or showcase your delicious offerings, we’ve got you covered.

Allocation 2/3 gone!

👉 Head to our website to book your spot now! Remember, this is a free event, but a fully refundable deposit is required to secure your spot. 🌟

Don’t miss out on this fantastic community gathering!
APRIL 25th
www.millingtonhall.com

24/11/2025

GRAB YOUR APRONS!

Our Great British Bake Off-style event “The Bake Off” brings out creativity, friendly competition and plenty of sweet treats.

Flour, fun and big personalities — it’s one of our favourite events of the year and it’s back for 2026, spots are flying out the door quickly.
Don’t hang around head over to our site now and book your place!

➡️ www.millingtonhall.com

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23/11/2025

RECIPE FROM OUR PITMASTERS
Charred Leeks & Spring Onion

Cooking with fire and smoke isn’t all about meat.
Vegetables hit directly over the coals take on a depth you just can’t get indoors — sweet, smoky, and full of character.

This dish works as a side or a full plate. Simple ingredients, big flavour. Even the committed carnivores go quiet when this lands on the table.

We cooked it on a Weber Kettle but any grill with a direct heat zone will do!

Ingredients
• 2 large leeks (trimmed)
• 1 bunch spring onions
• Olive oil
• Salt
• Black pepper
• 1 medium celeriac (peeled, diced)
• 1 small onion (sliced)
• 1 garlic clove (crushed)
• 300ml vegetable stock
• 100ml cream (or whole milk)
• Salt to taste
• Crispy chilli oil
• Chives, finely chopped
• Crisped onions
• Apricot BBQ Sauce

Method

1. Fire setup
Set the BBQ for two-zone cooking: one side direct heat, one side indirect.

2. Make the purée
• Soften onion and garlic in a pan on the indirect side.
• Add celeriac, let it take a little colour, then pour in the stock.
• Simmer 15–20 minutes. Add cream.
• Move between direct and indirect as needed to keep the heat steady.
• Blend until silky smooth. Season. Set aside.

3. Char the leeks and spring onions
• Coat with olive oil, season well.
• Grill directly over the coals until deeply blistered.
Leeks: 4–5 mins per side
Spring onions: 1–2 mins per side
• Move to indirect to soften and finish.
• Slice the leeks into 3–4 pieces for plating.

4. Plate
• Spread a spoonful of warm celeriac purée.
• Add the charred leeks and spring onions.
• Drizzle with crispy chilli oil and a touch of apricot BBQ sauce.
• Finish with crisped onions and chives.

22/11/2025

Celebrating the people who bring the fire to life.
Our pitmasters are the heart of Millington Hall Farm. Their enthusiasm is infectious, their knowledge runs deep, and their love for live fire cooking shows in every class.

Even after the grills cool down, they’re still helping guests in our community WhatsApp groups, answering questions, sharing tips, and keeping the BBQ chat alive.

A big thank you to the team who keep the sparks flying and the smoke rolling.

21/11/2025

Ever wondered what goes into preparing our fire cooking experiences?
From prepping ingredients to firing up the pits, here’s a look behind the scenes as we plan for another year of classes, workshops and experiences at Millington Hall Farm.

Head to www.millingtonhall.com now for our 2026 dates, more being added daily!

20/11/2025

FIRE COOKING TIP- BUILDING THE PERFECT COAL BED.

Great BBQ starts with great fundamentals.
Today’s tip: how to build a consistent, even coal bed for perfect heat control.
- Good quality charcoal
- A consistent ignition point
- Even arrangement of charcoal
- Clear old ash away
- Loose pile to allow airflow

This is one of the core skills we teach in our specialist BBQ classes, simple, essential and game changing.

New class dates for our range of classes hitting the site in the coming weeks.

19/11/2025

18/11/2025

Settle in beside the fire and let the night slow down.
Overnight Smoke is back at Millington Hall.

We light the pits and cook through the dark. You learn the rhythm of proper low and slow BBQ. You taste the magic that only happens when food meets fire overnight. When morning comes, the brisket is ready to carve and the farm wakes up around you.

Good food. Good people. A night on the farm you will not forget.
Join us for Overnight Smoke.

Includes full butchery demo
Saturday night BBQ banquet
Brisket Masterclass

18/11/2025

WEBSITE UPDATE GUYS.

17/11/2025

Fire, Food, Community!
The Big BBQ Community Cookout celebrates everything we love about live fire cooking and the community around it.
Good people, great food and plenty of heat!
Join the cookout, get involved, be part of it!
Did we mention it’s 100% FREE!

14/11/2025

Ready, steady… BAKE! 👨‍🍳✨
We’re bringing all the fun, flavour and friendly competition of The Great British Bake Off, to Millington Hall Farm with our very own “The Bake Off” 🍰🔥

Whether you’re a star baker or a total beginner, join us for a day filled with whisking, kneading, creativity and plenty of laughs. Expect delicious aromas, farm-fresh ingredients, and a warm community atmosphere — all under our rustic farm setting.

Will you get the handshake?
Who will rise to the occasion? 👀
Sign up, bring your skills (or lack of!), and let’s create some unforgettable (and tasty!) memories together.

💗

13/11/2025

Every great dish starts with great produce!
We’re proud to work with suppliers who are within an hour of our location at the farm, and we are spoilt for choice.
On the butchery side alone we have fantastic working relationship with The Catering Butcher and Fentons Farm Shop.
Between these two suppliers we’re guaranteed to get everything we need and of the best quality possible whilst also being confident in the animal welfare of the meat we use.
We are huge advocates of shopping and supporting local and we urge you to do the same, make friends with your butcher, you won’t regret it.