Chantelle Nicholson, Chef/owner of Apricity (holder of a Michelin Green Star) and The Cordia Collective. To put our new Oven to Table range through its paces, we needed a chef with a mastery of the EGG and a feel for enamelware. We knew who to turn to. “Having used both Big Green Eggs and Falcon Enamelware for many years, I was super excited about this collaboration, says Chantelle Nicholson, chef-owner of London’s acclaimed Apricity restaurant and the holder of a Michelin green star. We visited The Cordia Collective, Chantelle’s new garden café at the stunning Borde Hill estate, to watch her explore the new range’s unique qualities.

The result: three vibrant summer recipes.

A simple summer dessert, baked in enamelware and topped with charred rhubarb and caramelised strawberries.

This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Dish. The dish’s heat resistance makes it perfect for baking the cake in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.