What runs out first
By Friday afternoon the fresh meat counter, brioche buns, ice and charcoal are the first things gone in coastal supermarkets. Anything you consider essential, treat as something to bring with you.
Keeping meat cold on the road
The drive is long and the car is hot. Meat should travel in an insulated box with ice packs underneath and on top, kept out of direct sun, and go straight into the fridge on arrival.
Our boxes are packed exactly this way — insulated, chilled and sealed — so they survive the drive without you thinking about it.
Grill where the wind isn't
Coastal wind will steal your heat and blow ash across the food. Set the grill against a wall or screen, with the lid opening away from the breeze, and give yourself an extra ten minutes to reach temperature.
The lazy version
Order a box, have it delivered chilled, open it on the terrace and light the coals. That is the whole plan — no list, no queue, no missing sauce.
