The Victoria's Head Chef, Michael Chamberlain, on the Holkham National Nature Reserve with some Belted Galloway cattle.

Michael’s BBQ recipes

July 8, 2024 | Foodie bites | 1 minute read

With the sun shining and alfresco barbecuing finally an option again, this month head chef Michael is sharing with you his favourite barbecue marinades.


200g clear honey (local if possible)
50g wholegrain mustard

This easy and quick marinade is perfect for chicken or pork. Whisk the honey and mustard together in a bowl. Transfer to a food bag with your chicken or pork and ensure the meat is well covered. Seal and leave in the fridge overnight. This amount is perfect for 500-600g chicken or pork.


200g maple syrup
100g tomato ketchup
250ml apple cider vinegar
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cracked black pepper
1tsp crushed coriander seeds
100g brown sugar
1tsp chilli flakes (optional)

Place all the ingredients in a bowl and mix well. Place your steaks into a deep dish, cover with the marinade, then put clingfilm over the top and put in the fridge for 24 hours. For tougher cuts such as Bavette and Flank, marinade for 48 hours. This amount is perfect for around 1kg steaks.


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