Gill Meller

Next Level Wood-Fired Cooking

  • Recommended

    $249

    Includes personal feedback and tuition. More

  • $99

    Learn in an online classroom with no more than 20 classmates. More

Course Description

Gill Meller elevates cooking in the great outdoors to the next level.

**Course available to pre-book today - classrooms open 31 January 2022**

On this course, he ventures to the beach showing you how to cook fish in situ using wood planks and shells. He’ll also demonstrate how to cook meat on a spit and gives you creative inspiration for wood-fired veg.

In the first lesson, he goes the source, cooking freshly caught fish on the beach. He’ll show you how to source and create a wooden plank for smoking fish over an open fire.

He’ll then show you how to cook scallops in their shell to keep all their glorious juices in place as they steam in butter and soak in subtle hints of wood smoke. He’ll also show you how to use clay for baking trout with lemon and dill.

Gill then celebrates veg and its amazing ability to lap up flavours when cooked over an open fire. He’ll whip up one of his favourite brunch dishes, a simple yet stunning Mushrooms with Sage and Fried Eggs.

He then turns to brassicas which transform in flavour when cooked over a fire, caramelising all of their natural sugars. He’ll share his Grilled Cabbage with Caraway and Garlic Butter before diving into cooking roots and fruits over the fire, showing you how to Grilled Jerusalem Artichokes with Tahini Yogurt and Grilled Pears in Honey.

The final lessons will teach you how to go the whole hog. Gill will show you how to create your own spit, guiding you through the entire process, right through to carving and having a celebratory spit roast party.

Course outline

  • Cooking fish on the beach

    In the first lesson, he goes the source, cooking freshly caught fish on the beach.

    He’ll show you how to prepare the fish on a wooden plank for smoking over an open fire.

    He’ll then show you how to cook scallops in their shell to keep all their glorious juices in place as they steam in butter and soak in subtle hints of wood smoke.

    He’ll also show you how to use clay for baking bream with lemon and dill.

  • Open fire veg cookery

    In this lesson, Gill celebrates veg and its amazing ability to lap up flavours when cooked over an open fire.

    He’ll whip up one of his favourite brunch dishes, a simple yet stunning Mushrooms with Sage and Fried Eggs.

    He then turns to brassicas which transform in flavour when cooked over a fire, caramelising all of their natural sugars.

    He’ll share his Grilled Cabbage with Caraway and Garlic Butter before diving into cooking roots and fruits over the fire, showing you how to Grilled Jerusalem Artichokes with Tahini Yogurt and Grilled Pears in Honey with cinnamon and vanilla mascarpone.

  • Setting up your own spit for roasting

    The final lessons will teach you how to go the whole hog. Gill will show you how to create your own spit, guiding you through the entire process.

    He’ll show you what you need, how it works, everything you need to get set up, what wood to use and how to light the fire.

  • Cooking over the spit

    Spit-roasting differs from other forms of open-fire cooking in that, as the food is turned on the spit, it is exposed to a burst of intense heat from the fire, followed by a much cooler interval as it is turned away again.

    In addition, as the meat revolves on the spit, fat and juices are directed back inside it, rather than dripping out, so the meat is effectively self-basting.

    This lesson dives into the actual cooking and celebratory potential. You’ll be sold on spit-roasting once you’ve seen this lesson.

Choose how you want to learn

  • The Expert option

    Recommended

    Develop your learning further with marked assignments and personal tuition from Gill Meller

    • Start course anytime from January 31st 2022
    • 4 weeks tutor access for personalised assignment feedback & coaching
    • 4 assignments marked by Gill Meller
    • Certificate of completion
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • Group chat & direct message with tutor & classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $249
    Start anytime from January 31st 2022
  • The Peer option

    Discover the benefits of group learning in an online interactive classroom of no more than 20 people. Get the most from shared knowledge and community study

    • Start course anytime from January 31st 2022
    • Practise what you learn with your peers
    • Online classroom with up to 20 classmates
    • 4 lessons with expert videos & notes
    • 4 course assignments
    • Group chat & direct message classmates
    • Lifetime access to videos, notes & classroom
    Learn more
    $99
    Start anytime from January 31st 2022

Food & Drink classroom - how it works

  • Start anytime

    Watch video tutorials led by expert tutors

    Watch video tutorials led by expert tutors
  • Test yourself

    Practice what you learn with inspiring assignments

    Practice what you learn with inspiring assignments
  • Personal tuition

    Get assignment feedback from expert tutors

    Get assignment feedback from expert tutors
  • Share ideas

    Collaborate and chat directly to classmates

    Collaborate and chat directly to classmates

Meet Gill Meller

Gill Meller - Food & Drink
Gill Meller has been involved with River Cottage from the early days and appears regularly on the celebrated Channel 4 series and still works closely with Hugh.

A big advocate for simple, seasonal cookery, Gill makes the most of ingredients and the natural qualities they possess. Gill considers his cooking to be a reflection of his surroundings, taking inspiration from the landscape, his locality, and the amazing farmers, growers, and fishermen that produce the ingredients he uses.

Gill teaches at River Cottage and internationally. He is a regular contributor to titles such as the Observer, Guardian, Waitrose Food, Telegraph and Country Living to name but a few, and his regular recipe column can be found in the award winning Delicious magazine every month. Gill's first book, Gather (2016), won the Fortnum & Mason Award for Best Debut Food Book, and Time (2018) was nominated for the Guild of Food Writers Cookbook of the Year. His latest book Root, Stem, Leaf, Flower was released earlier this year.

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