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Burb News

Good morning, I hope you all had a great weekend.

We had plenty of deliveries, happy customers & rugby training, but the highlight for me was seeing Mason’s face when he found out about his first sale of the Burb Jr menu that he designed.

We thought we would update you on a few changes, exciting news and updates to future events.

Our weekly Specials Board and our Sunday Roasts menu has been updated, these menus are now live and can be ordered via our website. Our prepared meals are made with locally sourced produce and can be reheated in a conventional oven and are typically ready within 20 mins.

We have also put together a menu suitable for those shielding/self isolating with a smaller appetite, we can also pickup some essentials from the shops, just ask and we will add it to your order, we are only a message away.

We were/are hoping to open a pop -up drive-thru Burb-Bar-Q at the end of this month, but due to the ongoing Covid crisis, we are finding it difficult to plan. If we can open safely then we be offering takeaway food from the NEW Burb-Bar-Q menu. We also have our shop up and running,where you will be able to build your own platters from our range of carefully selected Local Cheeses, Local Charcuterie & Homemade Treats. More details on this will follow shortly. We do have a Plan B if we are unable to open, we have Halloween & Bonfire Night Family Feasts available for delivery.

We are hoping to pop up for something special for Xmas.

We have Party Platters, Festive Paella and Xmas Dinner available from December.

We hope you all have a fantastic week.

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What’s On?

Hello Monday

I thought I’d try something new,

A newsletter to tell you all that’s happening at Burb HQ this week and the next few months.

New to this week, we have extended our Deli-Range to include Lunch-Packs, Your Way. These can be pre-ordered online to be delivered to your home or place of work at a time to suit you. Our Lunch-Packs are a pick ‘n’ mix style lunch, chosen by you, put together and delivered by me.

Lunch Packs

Specials Board

Our weekly Specials Board has proved popular over the last few months, showcasing some of our regions treats. The menus have recently been focused on BBQ/Street food from around the world. As we are on the cusp of a seasonal change, you will see our menus reflect that, our food will always be Fresh, Locally Sourced, Homemade and packed full of flavour. We are always open to suggestions, so please drop us a line if there is something you would like to see.

CLICK HERE to order.

Burbs Roast Dinner

Our Roasts Dinners are put together using the finest local ingredients.

A menu for everyone, a meat of the week, a local fish of the week and a vegan option and half portions are available for the smaller appetites.

CLICK HERE to order.


Autumn is here, Hoo-Ray!!!

Comfort food is on its way, Halloween is nearly here.

To celebrate & welcome the new season with open arms, we are going to offer 15% of your total basket value upon checkout if you order before Wednesday, use the following easy to remember discount code on checkout.



We have been working on a themed menu for all the family. We are in contact with a local party store to give your Halloween a little boost, (More details to follow). This will be a very different Halloween for this year, but please, Keep it Local, Keep it Safe.

We will be holding a competition to win £20 Burb Voucher. The competition will be a crafty one.

Your challenge is to create the scariest face using fruits or vegetables without using a pumpkin. The best entries will be posted online and put to a vote. Here is mine.

Ghost Pepper???


This is a busy month, we have our Wedding Anniversary, it’s Bonfire Night and its the build up to Xmas.

Here is a sneak peak:

More details to follow on Bonfire Night and our plans for Xmas Platters and Xmas Dinners to follow……….

We hope you all have a fantastic week.

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Cook Along with Burb

Burb’s Taste of Spain


On the 30th of May Burb-Bar-Q will be hosting their first Live Cook Along Event. We will be cooking the Spanish classic Paella. Hopefully you can join us. We will be cooking two versions of this, one Vegan & one for the meat eaters. Below is an ingredients list and a quick how to guide to follow if you or I get lost during the live cook along. Don’t worry if you can’t source the ingredients, we will post up ‘Paella kits‘ to purchase, suitable for the amount of people you will be cooking for. Alternatively, kick back with a Sangria (a couple of recipes below) or two, watch the show and wait for your food to be delivered.

The ingredients lists below are our guides, feel free to add or take away certain ingredients to suit tastes and budget.


  • Cooking should be enjoyable
  • Cooking shouldn’t be a stress or a chore
  • Mistakes happen (either start again or run with it), that’s the basis of learning
  • Everyone’s tastes are different
  • Try not to be too finickity about the recipe, technique and timings.
  • All heat sources act differently
  • Cooking should be enjoyable
  • Involve the family (if safe to do so)

Ingredients List for Vegan Paella (for 1 person)

  • 1/2 Large Onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 Bay Leaf (dry)
  • 1/2 Tsp Thyme (dry)
  • 1/2 Tsp Smoked Paprika (dry)
  • 1/2 Tsp Sweet Paprika (dry)
  • 2 Strands of Saffron
  • 75g Bomba Rice
  • 1 Tsp Chopped Parsley (Fresh)
  • 300 ml Stock (Made with Vegan Stock Cube and the Saffron)
  • 1/2 Carrot (finely chopped/grated)
  • 2 Large Beef Tomato (I’ve checked, there are Vegan friendly versions of these)
  • 1 Small Bell Pepper (diced)
  • 1 Green Pepper (diced)
  • Juice of 1 lemon
  • 1/2 mug of frozen peas
  • Salt & Pepper

Ingredients list for the Meat Eaters Paella (for 1)

  • 1/2 Large Onion (finely chopped)
  • 3-4 Garlic Cloves (minced)
  • 1 Bay Leaf (dry)
  • 1/2 Tsp Thyme (dry)
  • 1/2 Tsp Smoked Paprika (dry)
  • 1/2 Tsp Sweet Paprika (dry)
  • 2 Strands of Saffron
  • 75g Bomba Rice
  • 1 Tsp Chopped Parsley (Fresh)
  • 300 ml Stock (Made with Vegan Stock Cube and the Saffron)
  • 1/2 Carrot (finely chopped/grated)
  • 2 Large Beef Tomato (I’ve checked, there are Vegan friendly versions of these !)
  • 1 Small Bell Pepper (diced)
  • 1 Green Pepper (diced)
  • Juice of 1/2 lemon
  • 1/2 mug of frozen peas
  • 1 Chicken Thigh (skinless, bone out & tied) (preferably smoked but not essential)
  • 2 Large Prawns (King, Giant Tiger, Crevettes or Langoustine)
  • 4 Large Mussels
  • 4 Calamari Rings
  • Salt & Pepper

What Kit?

  • A large heavy base frying pan (ideally a Paella Pan, but not essential)
  • A spatula
  • Chopping Board & Knives
  • Measuring Jug
  • Cloths
  • Heat Source (BBQ, Gas Ring, Hob, Camping Stove)

Got the Ingredients, Got the Kit, Now What?

  1. Lets presume you have washed your hands and all your ingredients measured out and chopped. (if not, this is your cue to do so.)
  2. Start by placing onto your heat source of choice. Try to keep the pan at a constant medium-high heat.
  3. When the pan is hot, add your olive oil, chopped onion and carrot.
  4. Gently fry this till the onions have lightly browned.
  5. Add your peppers and fry till slightly softened.
  6. If you are making the Meat Eaters version, add your chicken now. Turn the chicken occasionally to ensure even cooking.
  7. Add your rice, garlic and dry spices, stir rice until coated in the spices, oil and garlic.
  8. Slowly add a 1/4 of your stock and stir.
  9. Add the chopped tomatoes
  10. Top up the liquid in your pan with stock, you are looking for the rice to be just covered.
  11. Add your seafood, if that’s your thing, if not, we are not judging here, move on.
  12. Add a big squeeze of lemon, (no pips required for this recipe).
  13. Leave the Paella to do its thing, and try to resist stirring to much. There is something called ‘The Socarrat’, which gives Paella its character, flavour and identity. It is the crust and the caramelization of the toasted ingredients at the bottom of the pan. IT’S NOT BURNT, it’s ‘The Socarrat’.
  14. If the rice looks as though it is drying out and not close to being cooked, then more stock can be added (hot water will do, if you have used all your stock)
  15. Add your peas.
  16. Once the rice is cooked & liquid has absorbed, sprinkle the chopped parsley over the top.
  17. Taste and adjust seasoning to suit.
  18. We did it, Pour yourself a large glass of something, kick back and enjoy your creation.

Please send your creations into us on Facebook , Twitter, Instagram or email us, using the hashtags #Burbscookalong #Paella #Burbstasteofspain #OutdoorsIndoors #outdoorstoyourfrontdoor

Anyone for Sangria?

Check out these recipes for the traditional Sangria and an alternative ones, have you got your own recipe you’d like to share with the group?

Gin Sangria.
This Sangria recipe from Waitrose features Gin, Lime, etc.

Read more here

A Traditional Sangria
This Sangria recipe from Waitrose features Orange, Brandy ,Red Wine, etc.
Read more here

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Learnt In Lockdown (LIL)

Banana bread, unprecedented, sourdough starter, furlough, SPaG (conjunctions, adjective, alliteration), Minecraft & clearing cookies/caches are some of the new words I’ve learnt in the last 4 weeks. Some of which I still don’t understand, actually all I don’t understand.

But there are other things I’ve noticed that I’m particularly good at:

Making Tea

Washing Plates, Cups & Dishes of the 500 strong army that use our kitchen while I’m not watching.

Maths homework

Growing Vegetables

Online Scrabble

And my new favourite Griddled Flatbreads, and it’s dead simple. All you need is the ingredients below, a little time, patience, griddle pan and a strong right hand.💪🏻

Knead, knead & knead some more.


200g Strong White Flour

1/2 tsp Yeast

1tsp Salt

125ml Warm Water

1 tsp Olive Oil


Add the dry ingredients to a bowl & give it a good mix. Add the wet ingredients, stir until the mixture comes together.

Lightly dust a clean dry work surface. Place dough onto floured work surface. Wash up bowl and dry. Knead the dough for 11 mins or 9 mins if you are particularly strong like me.

Lightly oil a mixing bowl and place dough into centre of bowl. Rub a drizzle of oil over dough. Cover bowl with cling film and leave in a warm place until dough has at least doubled in size (longer you leave it the better). Pick up bowl and drop it onto work surface from a height of about 6.5cm. The dough should deflate like a blow up mattress on a stormy night.

Leave it to do it’s thing again and about double in size (longer you leave it the better). Dust your work surface with flour. Cut dough into 4. With a rolling pin, roll out till 1/2 cm thick. Rough shapes are good, no symmetry here.

Heat a griddled pan still smokin’ hot. Place flat bread into pan and cook on both sides till golden brown. If you want lines, don’t move the bread until you are sure its done on that side.

Rip, Dip & Enjoy.



Press the Facebook button to check out my Facebook page for updates, reviews, events, special offers & competitions.

Press the Delivery Button to see this weeks flavours being delivered to Bournemouth, Poole & Christchurch.

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Burb-Bar-Q Sauce

The Burb

I do love a sauce! It doesn’t necessarily need to be spicy, but it does need to lift, enhance, compliment or even power up the food you are eating.

There are a million or so different sauces to buy out there (I’ve had time to count them recently). The most obvious sauces are Tomato Ketchup, Chilli Sauce or Brown sauce.

Now it would be foolish of me to think I could take on the ‘57 varieties’ or ‘Houses of Parliament’(HP) or the Jamaican Reggae King.

But I am with my own range, my own take, my own flavour.

Now there’s nothing wrong with the big hitters, staples of our cupboards and tables for years.

But despite all the madness going on at the moment, a range of sauces by Burb-Bar-Q will be going on sale very shortly.

There will be 4 sauces to start things off:

Sun- Dried Tomato Ketchup

Burb’s Brown Sauce (still working on the name)

Smokey Burb-Bar-Q Sauce

Chilli & Pineapple

All of these sauces will be available in a returnable Flip Top Glass Bottle. You buy the bottle once and pay for the sauce you have. We are trying to do our bit for the planet and still provide you with a quality product.

A Empty Flip Top Glass Bottle

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It’s a bit like the good life….

Not sure which is which🤦🏼‍♂️

It’s a bit like the good life minus the chickens and crazy dress sense.

We planted these seeds about 2 weeks ago. My son particularly enjoyed planting the seeds and has taken great interest in watering and measuring on a daily basis. The veg patch is ready, the bamboo structure is ready.

We have:

  • French Beans
  • Peas
  • Carrots
  • Spinach
  • Chilli
  • Tomato
  • Onion
  • Baby corn
  • Potatoes

Watch this space for harvest, whenever that might be…..

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Hi, the introductory blog post.

This section will have all the latest news, gossip and announcements.

I’ll share some recipes, pictures and general good news and feel good stuff.

Until the next time, stay safe.