Big Green Egg, the creator of the iconic outdoor oven is celebrating its fiftieth anniversary in partnership with Gaucho Richmond by hosting a series of bespoke experiences. 

A series of masterclass sessions will be held every Saturday evening from June through August on the restaurant's terrace overlooking the river Thames. 

Along with a memorable social experience, attendees will get to witness the Green Egg in action which is known for its racing green dome made from NASA-grade ceramics that provide optimum heat retention, control and durability. 

They will also learn about different steak cuts, purchasing tips, seasoning techniques, and best practices to enhance steak flavour and tenderness. 

Mike Reid, Culinary Director of Rare Restaurants says: "The intricate art of cooking steaks on charcoal is all about simplicity and quality.

"A common misconception is that more complex techniques yield better results, but it's about starting with good meat. 

"My answer is always the same: keep it simple. Always start with high-quality produce—this wins half the flavour battle for you." 

Customers will enjoy a meal after the masterclass at the restaurant (credit: Gaucho Richmond).

Attendees will also have the opportunity to indulge in a "delectable" spread featuring three distinct steak varieties accompanied by a selection of sides to complement the meal.

Gaucho say that so far feedback from participants has been positive and have praised the hands-on experience alongside the expert guidance provided by Gaucho chefs.

Speaking to Nub News, the restaurant say: "Gaucho is always looking for opportunities to enhance its culinary offerings and bring unique dining experiences to guests across our 20 restaurants, which are all based in the UK. 

"Replicating successful partnerships, like the one we've established with Big Green Egg, could therefore definitely be something we consider for other Gaucho restaurants." 

The experience is exclusively being hosted at Gaucho Richmond to dually mark Gaucho's 30th anniversary and the 50th anniversary of Big Green Egg. 

The series comprises eight bookable sessions priced at £65 per person where each session is limited to twenty tickets. Bookings can be made on gauchorestaurants.com. 

Top tips from Gaucho chefs: 

1. Don't shy away from salt. For a nice piece of wet-aged beef, once it's placed on the Big Green Egg, generously salt the top. 
2. Leaner meats, like a 200g fillet, cook faster—around five minutes on medium heat for medium-rare. Add two to three minutes for medium to well, and another two to three for well done. This is a rough guide, but it helps. 
3. We train our chefs to touch the steak only twice: once to place it on the grill and once to turn it. This approach, combined with attention to the colour changes in the meat's juices, ensures a perfectly cooked steak every time. 

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