Tom Aikens

Tom and the EGG

As part of Big Green Egg’s 50th birthday celebrations, we’re sharing 50 brand-new recipes from an amazing cast of cooks. We’re kicking things off with five recipes from a genuine legend of the British restaurant scene: Tom Aikens.

At work, Tom is a master of Michelin-starred dining; at home, he’s a master of the Big Green Egg. It’s what he turns to when entertaining family and friends. He loves its speed, consistency and versatility. Above all, he loves how the heat and smoke enhance the natural flavours of high-quality, sustainably sourced produce.

Watch Tom’s videos

GLAZED ROTISSERIE PICANHA WITH CHILLI SALT | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Rotisserie Glazed rotisserie picanha with chilli salt

BAKED SEA BASS WITH LEMON AND FENNEL | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Roasting Baked sea bass with lemon and fennel

SCALLOPS WITH LEMON AND THYME | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Grilling Scallops with lemon and thyme

GRILLED HISPI CABBAGE with GREMOLATA | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Pan cooking Pan-fried hispi cabbage with gremolata

SPICED FLATBREADS | Tom Aikens | 50 Recipes 50th Anniversary | Big Green Egg

Baking Spiced flatbreads

About Tom Aikens

After working his way up through some of Europe’s best kitchens, Tom Aikens has been at the very top of his craft for almost 30 years. Aged just 26, he became the youngest British chef ever to be awarded two Michelin stars, and he’s carried on hoovering up accolades ever since. Muse, his intimate restaurant in London’s Belgravia, was awarded a star almost as soon as it opened in 2020, and he oversees similarly vaunted venues in Tokyo, Jakarta and Qatar.