May 29, 2020

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There’s no better way to celebrate the sunshine, fresh air and time with family than to fire up the grill. This week is National BBQ week (25-31 May) and we’ve asked the TOG24 team for their all-time favourite BBQ recipes. It’s no surprise that for a company that loves the great outdoors, our team also loves a good BBQ. We’ve got meat-eaters, vegetarians and vegans here at TOG24, so there’s a recipe for everyone, guaranteed to make your summer BBQ an instant hit.



Paul Ramsden is TOG24’s Head of Sales and during lockdown he’s been the BBQ king with his signature sweet chilli ribs dish.


2 cloves garlic, minced/finely chopped
2 tablespoons fresh ginger, minced/finely chopped (But I have to be honest and say I use lazy garlic and ginger to save on the chopping!)
½ cup sweet chili sauce
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon brown sugar


Mix all the ingredients together in a bowl, coat the ribs with the sauce and marinate at room temperature for 1 hour, or refrigerate overnight.

Here’s a picture of Paul celebrating the 75th anniversary of VE Day. Unshaven since lockdown began, Paul looks delighted with a rack of deliciously marinated ribs.



Our Engagement Officer Rachel Kellet enjoys a this fresh, healthy and herby tabbouleh salad with her BBQ. She guarantees it’s a bowl full of zingy yumminess. Prepare to get chopping!


300g of cooked bulgur wheat
Zest and juice of 2 lemons or 2 limes
1 bunch of spring onions
1 cucumber
250g  tomatoes
2 bell peppers
Large bunches of flat-leaf parsley, mint and coriander
Salt & pepper (plenty)
2 garlic cloves put through the garlic press
Glug of olive oil


Finely chop all the ingredients, add the olive oil, salt and pepper, zest and juice of either the lime or lemon and mix together with the cooked bulgur wheat. Easy




Morgan is not only TOG24’s social media queen but a big foodie and a vegan. Here’s her recipe for veggie skewers.


You can make this with any vegetables you like but I find Mediterranean style veg works best e.g. aubergine, courgettes, peppers, tomatoes, mushrooms, onions.
Chop up your veg into chunks and drizzle over olive oil and spices before building your skewers.

For extra flavour, you can even add some fruits like pineapple.
Grill them on the BBQ. Top tip: if you sit them on the foil you avoid bits falling off the skewer and dropping into the coals! I’ve learnt this the hard way.




Our Regional Manager Kevin Harris and his wife are massive BBQ fans and will cook outside at any opportunity. These are two of his favourite dished to accompany a lightly seasoned, BBQed steak. Kevin’s final recommendation it to enjoy these delicious dishes with an ice cold beer!

Mushrooms with blue cheese
Serves 2


4 large field mushrooms, peeled
100g of your favourite crumbly blue cheese
1 tsp of garlic granules (optional)
Olive oil
Salt and course ground pepper


Place The prepared mushrooms on a flat barbecue proof tray stalk side up.
Drizzle each mushroom with olive oil.
Sprinkle with the optional garlic granules.
Crumble over the blue cheese, making sure each mushroom is filled with the cheese.
Season with salt and pepper to taste.
Place the tray on the barbecue over a medium heat until the mushrooms soften and the cheese melts.

Garlic, shallots and rosemary crushed potatoes
Serves 2


250g of new potatoes
100g of pealed shallots
6 gloves garlic thinly sliced
2 sprigs of fresh rosemary
50g of butter chopped into small pieces
Olive oil
Salt and ground pepper


Par boil the new potatoes (no need to peal).
Place the par boiled potatoes, shallots, garlic and rosemary in a deep sided barbecue proof tray.
Cover with a generous glug of olive oil to coat. Toss around the tray to mix and add the butter across the top.
Season to taste.
Place the tray on your barbecue in an area that’s warm but not too hot. Stir all the ingredients in the tray regularly and encourage the potatoes to squash down. Once all the ingredients are cooked thoroughly serve.

After all that you'll need to burn it off with a swim or walk...run...?!

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