If you've never cooked a Poulet Jaune Black Prestige on the BBQ, prepare to question every chicken you've ever eaten before it. Sourced from a cooperative of 200 farmers in the Vendée region of France under the Leon family's Black Prestige brand, these birds are slow-grown on a corn-based diet — free from antibiotics and hormones — and reared to the highest welfare standards. The result is that unmistakable golden-yellow skin, an extraordinary depth of flavour and a natural moisture that supermarket chicken simply cannot replicate.

Tom's note on this one says it all: these are the most flavoursome chickens ever to come through the doors at TJB. For the BBQ, spatchcock the bird (or ask us to do it for you), season generously with salt and your choice of herbs, and cook low and slow over indirect heat until the skin is lacquered and the juices run clear. Rest for ten minutes before carving. Unforgettable.

When you want quality without the prep, our Free Range Marinated Chicken Skewers are the answer. Made exclusively from free-range Yorkshire chicken breasts — slow-grown birds raised outdoors — these are diced into generous chunks and marinated in-house at TJB HQ. Three flavours to choose from: a bold Peri-Peri with a tangy medium kick, a sweet and smoky BBQ, and a fragrant Lemon, Garlic & Herb for those who prefer a Mediterranean lean.

No fillers, no shortcuts — just properly sourced chicken, properly marinated. Thread onto skewers, cook over medium-high direct heat turning regularly, and serve with flatbreads and a simple yoghurt dip. They're the thing the kids pile in on, but the adults quietly come back for seconds of too.

We don't say this lightly: the Wagyu x Galician Burger might be the best burger you've ever had. Built from the finest trim of two extraordinary beef ranges — UK Wagyu from our trusted Golden Herd farms and dry-aged Gran Reserva Galician beef — this is a 250g patty of pure, unapologetic richness. The Wagyu brings that buttery, umami depth. The Galician adds a deep, aged beefiness that lingers. Together? Locals say it's the best burger around, and we're not arguing.

Keep it simple on the grill — high heat, two to three minutes per side for a proper crust, and don't press it down. Let the fat do the work. A quality brioche bun, some good mustard, and perhaps a slice of Colston Bassett Stilton from our cheese range melted on top. Done.

If the Wagyu x Galician is the premium pick, The O.G. is the everyday hero — and at 250g a patty, single-minced for a coarser, more satisfying texture, this is the burger that set the standard at TJB. Think of our regular Dry-Aged Burger but bigger, bolder and with even more bite. Made from grass-fed beef — no preservatives, no nonsense — these are seasoned simply with Himalayan salt and black pepper, because when the quality of the beef is this good, that's all you need.

Four patties per pack. Cook them hot, serve them slightly pink in the middle, and don't skip the rest. Two minutes off the heat makes all the difference to the juiciness of the final bite.

For those who want to genuinely show off at their next BBQ, look no further than the Dry-Aged Beef, Bone Marrow & Truffle Burger. Grass-fed beef blended with bone marrow and truffle butter, finished with herbs — this is a burger that operates in a completely different league to anything you'd find at a supermarket. The bone marrow adds extraordinary richness and self-basting fat as it cooks. The truffle lifts everything with a depth of earthiness that lingers on the palate.

At 150g these are a lighter patty, ideal served as doubles or alongside other cuts as part of a wider BBQ spread. Keep toppings minimal — let the burger speak for itself.

Lamb on the BBQ is a criminally underused combination in the UK, and these Minted Lamb Burgers are the gateway drug. Crafted from grass-fed lamb — sourced from our own herd at Coxtie Green Farm and the Salt Marshes by Abingdon Reservoir in Maldon — ground from select dry-aged cuts and blended with a fresh mint sauce for a clean, aromatic finish. No fillers. No artificial ingredients. The quality of the lamb simply speaks for itself.

Cook them over medium-high heat for around four minutes per side and serve slightly pink. The combination of the rich, dry-aged lamb and the freshness of mint against charred meat is a timeless pairing — one that always gets people asking where you ordered from.

If you want to bring something different to the BBQ this summer, put our Grass-Fed Lamb & Beef Koftas on the grill. A carefully balanced blend of 75% grass-fed lamb and 25% beef, ground in-house and combined with fresh herbs and spices for a rich, aromatic depth that works brilliantly over charcoal. Gluten-free, no preservatives, and made with the same dry-aged provenance that runs through everything we do at TJB.

Cook them over high direct heat for three to four minutes per side — you want that caramelised, slightly charred exterior with a juicy, pink centre. Serve with flatbreads, tzatziki, pickled chillies and a good squeeze of lemon. They disappear fast, so order more than you think you need.

For those who want the flavour of grass-fed lamb on the BBQ without any of the prep, our Minted Lamb Kebabs are the answer. Hand-prepared in-house using the same quality lamb we use throughout our range — sourced from our own farm and the Maldon Salt Marshes — and infused with fresh mint for that classic, fragrant finish. These are made to go straight from the fridge to the grill, making them the ideal addition to any BBQ spread that needs a bit more variety.

Cook over medium-high heat, turning regularly, until evenly coloured and cooked through with a little char on the edges. Serve with rice or flatbread and a cooling sauce on the side.

Every great BBQ needs a great sausage — and ours is different from anything else out there. The Thomas Joseph Sausage is made fresh daily from high-welfare, free-range pork, with zero artificial preservatives and none of the fillers that fill out lesser products. We've stripped it back to what a sausage should be: meat, seasoning, and nothing else to hide behind. The casing snaps. The fat renders to golden on the grill. The flavour is pure, deep and unmistakably pork.

Cook over medium indirect heat, turning regularly. Resist the urge to crank the heat — low and slow on the BBQ gives you an evenly coloured, fully cooked sausage without splitting. Serve with whatever you like; they're the one thing that always goes first.