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Tom Booton
A star of the pass
As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. Next up is the man responsible for the fantastic food at one of London’s most famous hotels, The Dorchester.
Tom is the executive chef of The Grill, the hotel’s 93-year-old restaurant. While embracing this historic institution’s rich heritage, Tom has added a more modern, dynamic edge to its classical European menu – and this includes the regular use of two MiniMax Big Green Eggs in the kitchen. He loves them for the smell of the smoke, the crackle of the charcoal, and their impact on what he calls “honest cookery”: simple and unpretentious but packed with flavour.
The perfect charcoal pairing
Our bold, clean Eucalyptus charcoal pairs beautifully with the entire feast.
Small but mighty
THE MINIMAX BIG GREEN EGG
Tom prepared his meal on a MiniMax Big Green Egg, using the Cast Iron Searing Grid. The Grill at The Dorchester is home to two MiniMax EGGs, which are built to the same sky-high specs as our larger models, offering the same versatility, control and ease of use in the most space-efficient way. The Cast Iron Grid absorbs and retains heat in a way that results in clearly defined sear marks on meat, fish or veg.
About Tom Booton
As driven as he is talented, Tom is regarded as something of a culinary prodigy. Starting at the tender age of 15, he learnt his craft at Le Talbooth in Essex before rising through the ranks at several Michelin-starred restaurants, including Dabbous and The Westbury. He took over The Dorchester’s kitchens while still just 26, becoming the youngest head chef in the restaurant’s 93-year history.
BACK TO 50 RECIPES
Discover more recipes created by friends of the EGG.
