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BLENDED ON THE ESTATE
Rubs for the fire.
Three rubs blended here at Waresley Park and used on our own courtyard BBQ. One for the bird, one for the pig, one for the lamb, and a gift box with all three.
£8Per 200g shaker
3 rubsChicken, pork, lamb
£24The gift set
THE RUBS
One for every fire.
Each rub is built for a meat and a method. Tap one for flavours, ingredients and how we use it.
Rub
For chicken & poultry · Sea salt base
Golden Zest – Chicken & Poultry Rub
Lemon, onion, cracked pepper, garlic
Rub
For pork & belly · No added salt
Pepper & Fennel – Pork & Belly Rub
Black pepper, fennel, lemon, a little cayenne
Rub
For lamb & mutton · Sea salt base
Flock & Flame – Lamb & Mutton Rub
Cumin, smoked paprika, chipotle
HOW TO USE THEM
A tablespoon to every 500g.
The same rule for all three: season ahead, give the rub time to work, then cook over a steady fire.
Chicken & poultry
Golden Zest. Season the skin and cavity an hour before cooking. Spatchcock for the fire, or spin a whole bird on the rotisserie.
Pork & belly
Pepper & Fennel. Work into dry pork the night before and salt separately, so the skin still crackles.
Lamb & mutton
Flock & Flame. Press into scored lamb with a little oil an hour before the fire. Low and slow for a mutton shoulder.
Rubs keep for months in a cool, dry cupboard. Close the lid tight between cooks.
THE FIRE COOKING RUB SET
One for the bird, one for the pig, one for the lamb.
All three estate rubs in a gift box, with a how-to-use card from our kitchen. The present for anyone with an OFYR, a kamado, or just a grill and a bit of ambition.
- 1Golden ZestLemon, garlic and cracked pepper for chicken and poultry.
- 2Pepper & FennelNo added salt, so pork belly still crackles.
- 3Flock & FlameCumin, smoked paprika and chipotle for lamb and mutton.
£24
Buy the gift set
FROM THE COURTYARD BBQ
Made for cooking over fire.
We cook over fire at Waresley every week, on the OFYR in the courtyard and on the kamados at our events. These are the rubs our kitchen reaches for: blended here on the estate in small batches, and tested on a lot of chicken, pork and lamb.
Each one is built for a meat and a method. A salt base where it helps the crust, no added salt where the pork needs to crackle, and enough spice to stand up to smoke.
— The Waresley kitchen
COOK IT OVER FIRE
Everything you need for the fire.
We sell and cook on OFYR and BSTRD. kamados at Waresley. Come and see one lit, or shop the range online.
WHY OUR RUBS
Blended here, used here.
01
Blended on the estate
Mixed in small batches at Waresley Park, not bought in and relabelled.
02
Used on our own fire
The same rubs go on the meat at our courtyard BBQs and fire cooking events.
03
No declared allergens
Full ingredients and nutrition on every label.
04
A tablespoon per 500g
A 200g shaker seasons a lot of dinners.
