Springing Forward at Origin Barbecue
- BignoseBBQ
- Jan 21
- 2 min read
Updated: Jan 22
As the days get longer and the fires start burning earlier, it feels like the perfect moment to pause, look back on 2025, and celebrate what we’ve built here at Origin Barbecue.
From the ground up, last year was about foundations. We built our kitchen, earned a 5-star rating from the NFDC Environmental Health Officer (the important people in white lab coats), and began some truly special collaborations.
One of those was our trading relationship with the now famous Butcher Joe of Highcliffe. Our paths first crossed over a decade ago in London, then again years later in sunny Southbourne - proof that good food people tend to find each other again.
Alongside Joe, and working with award-winning farmer and gamekeeper Andy Renyard and the team at The Hinton Admiral Estate, we were able to serve our own beef and venison across a range of dishes - from burgers to Nordic-inspired roasts - all rooted in provenance and with respect for the animal.
Beyond the New Forest, we took Origin Barbecue on the road...
From cooking at festivals both home and away, including Rob da Bank’s Camp Bestival with the DJBBQ crew...
...To hauling our kit up mountains for YETI Extreme Verbier, feeding gold medallists alongside my dear friend Nick Weston from Hunter Gather Cook.
Fire, food, and good people... exactly what we’re about!
Introducing Our Joys of Spring Experience Day
Lamb Butchery & Barbecue
All of that experience leads us neatly into our first barbecue and butchery day of 2026, and we’re starting the year with one of our favourite animals to cook over fire... lamb.
The Joys of Spring lamb course is live on our events page and promises a full, immersive day around live fire, knife skills and proper eating.
You’ll enjoy:
Three generous meals
Expert lamb butchery tuition from Lee Moreton of @food_fire_knives
Lunch and dinner cooked by myself, @bignosebbq, and Rich @gastronaut.bbq
Lunch will feature Lebanese-inspired lamb kebabs, cooked over fire and served with fresh, vibrant sides.
As the day draws on, we’ll move into a hearty New Forest wood-fired evening feast, showcasing lamb in all its glory using a whole host of fire-powered kit designed to inspire your own domestic barbecue adventures.
And because it wouldn’t be Origin without a bit of comfort:
We have a brewery onsite
Big fire pits for warming hands and swapping stories
A cosy snug to retreat to once the embers start glowing
🎟 Tier 1 tickets are available now, so book early and join us as we kick off 2026 the only way we know how - with fire, lamb, and great company! Ticket link here.
P.S.... We have a limited number of spaces available with our Early Bird coupon... book before 14 February and save 30% with code BIGNOSE30!
We can’t wait to cook with you!
Big Love
Chris aka Bignose BBQ
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