Two of the hottest barbecue names have come together in an exciting partnership. Leading fire chef, Luke Vandore-Mackay has joined forces with global ceramic charcoal grill, Kamado Joe, taking on the full BBQ range at his fire school, High Grange Devon. This collaboration marks a significant milestone for both names as they continue to raise the bar in the barbecue world, providing state-of-the-art grills to cook on for the ultimate learning experience.
Since owners Luke and Sara Vandore-Mackay opened their doors in 2020, High Grange Devon has rapidly become a sought-after destination, attracting guests from across the UK who are keen to sharpen their outdoor cooking skills. From their rural retreat in East Devon, High Grange teaches everything you need to know about mastering the art of cooking over fire through a range of barbecue techniques. Luke and Sara’s decision to transition from their previous grill brand, Big Green Egg, to the iconic red-shelled Kamado Joe, reflects a strategic move aimed at providing students with cutting-edge technology and the best equipment to enhance guests’ barbecue skills.
Kamado Joe grills are celebrated by barbecue enthusiasts and chefs alike for their exceptional performance, versatility and innovation. Its latest release, the Konnected Joe, is a world-first digitally connected ceramic grill that you can ignite with the press of a button and control from your smart device. While kamado-style grills have been around for thousands of years, Kamado Joe rises above the parapet and takes its range to the next level with constant innovation.
Relocating from London, Luke brings decades of experience running restaurants in London, heading up the prestigious London Borough Market demo kitchen and as a chef tutor at London Barbecue School. He imparts his knowledge in cooking, butchery and offers inspiration so guests can create their own al fresco feasts at home.
Luke Vandore-Mackay, co-owner of High Grange Devon, expressed his enthusiasm for the partnership, “At High Grange, we take immense pride carefully sourcing the very best for our guests, so we use Meat Matters ethically reared ex-dairy beef, Haye Farm organic meat and fish from the award winning Lyme Bay fish shack who have their own day boats in Lyme. My friend Morgan in the neighbouring village supplies us with Hebridean lamb and geese for Christmas. The barbecues guests cook on should only be the very best too. Switching to Kamado Joe wasn’t a decision Sara and I took lightly, but this partnership represents a significant leap forward in the realm of barbecue education. High Grange is well-positioned to continue setting the standard in barbecue for years to come.”
Ben Forte, senior marketing manager at Kamado Joe says, “We are honoured to join forces with High Grange. Luke has incredible barbecue skills and knows how to get the best results every time – he’s a brilliant ambassador for Kamado Joe. Together, we aim to inspire the next generation of grillmasters.”
In addition to its fire school, guests can also attend feast nights to enjoy Luke’s impeccable food. Diners sit at long oak banquet tables and enjoy perfectly executed fire-cooked food, always from the heart. While hunks of meat and fish have their place on the barbecue, Luke’s equally passionate about making vegetables sing. High Grange also has a wellbeing centre offering a range of holistic workshops and treatments.
Find out more at www.highgrangedevon.comand uk.kamadojoe.com.
(Photo Credits: Nick Hook).
