It is nearly the end of summer, there are only a few more chances for you to see Ed and the team. The Royal County of Berkshire Show is one for the biggest. More importantly it is the last outdoors show, so it is the last chance for Ed to light-up the BarbeSkews and offer visitors a taste of the local produce, cooked by his own fair hands. When you find out what barbecued food should taste like you will be tempted to invest in a barbecue for next summer.

So before Ed curls up into a ball after a very busy summer and hibernates, you had better take your last chance! Click on the logo or their website link here for full details of the show.

BarbeSkew and the Red Arrows will be visiting one of England’s finest country houses. Sounds like a great mix of traditional and modern. Enjoy the spectacular gardens and a fascinating list of events and exhibits to see.

The Red Arrows are only visiting on Friday and Sunday, but Ed and the team will be there all weekend. To get more details click here (or on the logo) for the Chatsworth Country Fair website.

The Oxfordshire County and Thame Show describes itself as ‘The Greatest One Day Agricultural Show in the country’. The day is July 30th, the venue is the showground just off the A4129 Kingsey Road in Thame and the opportunity is to see the whole range of BarbeSkews up close and to ask the inventor what makes them so special.

From 12th to 14th July, Great Yorkshire Showground near Harrogate hosts the Great Yorkshire Show. The full range of BarbeSkews, Ed and the team and the many attractions that the show has to offer – it is the place to be.

Full details on their website.

For 3 days at the Kent County Agricultural Showground near Maidstone.

The Royal Welsh Showground at Llanelwedd, is the venue for the 4 day The Royal Welsh Show. What better place to see the BarbeSkew range and sing its praises! Say hello to Ed and the team. You can bet that Ed will have found some great welsh sausages etc there and will be expertly barbeskewing them for you to taste.

There are many other attractions there to see, including Titan the comedic robot who toured with JLS over New Year (I kid you not) and Meirion Owen and his sheepdogs rounding up the Quack Pack.

Click on the logo or here for details from their website.

Thanks for your recipes Adrian – they look great. Click on the links below to download the recipes as PDF files:

• Croaker Fish
• whole roast lemon chicken
• Spit Roast Leg of Pork
• Spicy Turkish Chicken Kebabs

If you have any great recipes you would like to share please email them to us at info@barbeskew.co.uk.

Click on the picture or this link to watch on the STV Player, and see the barbeque review towards the end of part 2.

We’re sure Ed should win it, but go and give him your support, see the BarbeSkews where you can compare them with them other ones and enjoy a good day out.

Full details at the Grillstock website.

Ed wants to know if you can BarbeSkew a haggis, but he is not a good shot and hasn’t managed to bag one yet.

Details of the shows can be found at the Cheshire Show website.

Full details of everything at the show, as always, from the show website.

Get all the details from the SOES website.

The Royal Bath and West Show takes place near Shepton Mallet in Somerset over the Spring half term from the 1st to the 4th of June. The BarbeSkew team will be there for you to see the whole range and probably sample the produce.

Other highlights of the show include: Ladies Day, on Friday 3 June, the country’s biggest cheese show, a celebration of cider featuring the biggest cider competition in the country and the Imagineering Fair where children will also be able to explore the creative possibilities of science, engineering and technology.

Food, drink and technology, definitely the right place to see a BarbeSkew!

All details at the Bath and West website.

Stoke Park is on the north side of the centre of Guildford, less than 15 minute walk or a short bus ride. Get more information from the Surrey Country Agricultural Society website.

Come and see Ed and the team, try some BarbeSkewed food and be so impressed you place an order. If you need a little time to think about it, we will be at the Surrey County Show the next day.

Click on the link here for more details of the Hertfordshire County Show.

We will publish the list below, when it is finalised. We will put more details here of each event a month before it happens, so please check back regularly. Also, if you add us as a friend on twitter we will tweet before each event.

Ed and the team will be at the Devon County Show at Westpoint Exhibition Centre near Exeter from 19th to 21st May. See the BarbeSkew in action, try the food, then treat yourself to the best rotisserie barbecue around.

Full details of the show can be found at the show website.

See the whole BarbeSkew range and find out how to make an Easter Sunday lunch with a difference. A charcoal barbecue where you do not have to stand over it and ignore your guests, where you close the lid to get that great smokey flavour on your food not your clothes.

For details of how to find Burford Garden Company and what else you will find there click here.

The BarbeSkew team UK tour moves on to the Grand Designs Live show at Excel, London from 30th April to 8th May 2011. See our stylish BBQs in this place that appreciates great design and maybe ask Kevin if he likes BarbeSkewing.

Full details at their website.

You can find us at stand G365.

Full details can be found at Coletta’s BarbeSkew Weekend website.

Also at Coletta & Tyson this weekend:

• Come & visit the new pets display area
• Dog Portrait Competition (sat only)
• Birds of Prey Display 10am-4.00pm
• Jerry Greens-adopt a dog
• Hull Rabbit rescue-adopt a rabbit
• Face painting (sat only)
• Balloons, sweets and much more

Full details of out extended warranties and how to buy them can be found on the Warranties page.

Full details can be found on their website: East Anglian Game & Country Fair.

• November 2010
• September 2010
• March 2011

The earlier newsletters are stored as MS Word files, but can be opened in Open Office, for those that prefer. Later editions are PDF documents; the Adobe Reader can be downloaded for free from Adobe

BarbeSkew has decided this year for the first time to exhibit at The Ideal Homes Show in March 2011.

The Ideal Home Show is Britain’s biggest and longest running event, boasting a massive 250,000 visitors in attendance at each show.

We will be displaying all three models of the BarbeSkew, as shown below, and performing demonstrations on how easy it is to cook on the BarbeSkew, and how each model enables you to cook four different ways:

• The large charcoal bbq grill, which enables you to lift and lower the charcoal tray to regulate the heat. You won’t see this on any other barbecue! First method of cooking is using the 9 short kebab skewers, which rotate automatically with the mains or battery motor.

• Our propane gas barbecue grill, which is unique, because it’s the only one of its kind that mainly uses rotisserie. Second method of cooking is using the two large cage skewers to cook beef burgers, steaks, fish, sausages etc. Third method is using the large single skewer to cook a joint or chicken! All turn automatically by the battery motor.

• The small portable bbq called BarbeSkew II, which is ideal for small gardens or a balcony! It’s very portable too, so you could put it in the back of the car and take it out for a spin, to either the park, beach or on a camping trip! Fourth method is the charcoal grill to convert it to a traditional bbq – the turn and burn method!

So if you want to see a BarbeSkew in action, then don’t delay, come along and see us! Also, watch out for any offers that may be available at the show!

BarbeSkew is also intending to exhibit at many other shows during the year. A list of all events will be displayed on our website shortly!

Full details of the show can be found at their website: http://www.idealhomeshow.co.uk/.

Worry not, because although it may be winter, you can still release that BarbeSkew from under its cover or out of the shed! Yes a barbecue grill with a rotisserie is the way forward for healthier eating. It’s not all about beef burgers, sausages and ribs.

If your first thoughts are high-calorie, high-fat sausages and burgers – don’t fret! Chicken, fish, vegetables and even fruit are delicious cooked on the BarbeSkew!

So don’t be afraid to get your Charcoal BBQ out now, even if you find it is cold – don’t let the snow stop you either! The luxury of the Charcoal BBQ is that it does the work for you using the rotisserie method! Let it lovingly rotate your food, whilst you wait in the warm.

Here are a few recipes to help tantalise the old taste buds!!

This easy barbecue recipe is great for vegetarians

Halloumi, aubergine and red pepper kebabs is easy barbecue recipe that’s perfect for vegetarians – although meat eaters will love these too.

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4
4tbsp groundnut oil
2 heaped tbsp harissa (spicy Moroccan paste, available from supermarkets)
1 large red pepper, halved, seeds removed and cut into 12 equal-sized cubes
1 large aubergine, halved and each half cut into 12 equal-sized cubes
3 Brush all the vegetables evenly with the harissa and oil mixture. Place the skewers in the holes where the rear skewer rack is located for approximately 10 minutes or until the vegetables are cooked and the cheese is hot and oozing.
Per serving: 280cals, 24g fat, 10g saturated fat, 10g carbohydrate
Top tip: Cooking with halloumi
Sweetcorn cob cooked on the BBQ is delicious and acquires a taste unobtainable with any other form of cooking. Pre-boil them until just tender, to keep them juicy and speed up cooking time on the “BBQ”. Then, cut the cob in half to make it easier to skewer them. Skewer two per kebab skewer. Place them directly on the grill and turn until golden brown on the outside. Resist the temptation for lashings of butter – you won’t need it!
Beets not just for borscht (Ukrainian Beetroot Soup)
Preparing beets
Tough-yet-tender aubergine and courgette
Preparing aubergine
Courgette

You will need 7-9 short kebab skewers

1 x 200g packet halloumi cheese, cut into 16 large cubes

1 Mix together the oil and harissa.

2 Take a kebab skewer and thread on the first a piece of pepper, then aubergine, followed by a piece of halloumi. Repeat, then add another piece of pepper and aubergine at the end. Repeat with all the skewers until all the vegetables and cheese are used.

Per serving: 280cals, 24g fat, 10g saturated fat, 10g carbohydrate

Top tip: Cooking with halloumi

Halloumi, traditionally from Cyprus or Greece, is made from sheep’s or goat’s milk. It’s brine-cured but not as salty as feta. The stringy, mozzarella-like texture makes it ideal for grilling, but cut it into thickish chunks and keep an eye on it whilst rotating. It holds its shape for a fair while, but when it “goes”, it really goes! So pack your veggies on tight to help stem them in place and to stop them falling off.

Kebabs

Tofu is a popular vegetarian substitute for meat, which is very easy to cube and ideal for kebabs! Alternatively look out for cubed chicken breast, prawns or lean meats. The beauty with kebabs is that your imagination is your limit – most vegetables, and some fruits too, are delicious combined with tofu, poultry, seafood or meat.

Try cherry tomatoes, mushrooms, onion, peppers, courgette or aubergine (cut into ¼ inch cubes), pineapple chunks, apple slices… whatever takes your fancy! Simply put your chosen combination onto skewers, brush with a little olive oil, or find a reduced calorie marinade, and place the skewers in the rear skewer rack and leave the barbecue grill to rotate the kebabs for you, whilst you wait inside in the warm whilst it cooks!

Vegetable Kebabs

Try vegetable kebabs, peppers, mushrooms, courgette, aubergine, any of your favourite vegetables, skewer them, wipe with teriyaki sauce or something else you like, and stick them on the rotisserie until ready.

Marinated Chicken

4 chicken breasts cut into chunks, 2 tablespoons clear honey, 1.5 tablespoons soy sauce, juice & zest of one lime, 2 cloves of garlic. Mix up all marinade ingredients, stir in chicken pieces, leave overnight then skewer them on the kebab skewers. Place them on the rear skewer rack and leave to cook on the rotisserie till ready. This should only take 15-20 mins. Always check the meat is cooked all the way through, before you remove them off the barbecue grill.

Monkfish Kebabs

Monkfish is very meaty so doesn’t flake and fall apart on the barbeque like other fish. It was very simple: monkfish cubes interspersed with chunks of ripe mango, with a little oil drizzled over plus the juice of one lime. Delicious!”

Simply Salmon

Salmon makes a great alternative to meat. Place a whole fillet onto a sheet of foil large enough to make a parcel. Slice half a lemon and layer over the top of the salmon, squeeze the other half over the fish, season and wrap the foil to make a make a generous parcel and refrigerate overnight (to allow the flavours to fuse). It’s up to you whether you remove the salmon from the foil or not, before placing on the charcoal bbq. Place them in the cage skewer and then cook on the BarbeSkew for about 10 minutes – depending on thickness of fillet. This is delicious served with natural, low fat yoghurt, salad and crusty bread.

Low-Fat Garlic Mushrooms

Take a large square of tin foil, spray with a light cooking spray, add some sliced mushrooms, a clove of crushed garlic, freshly milled salt and pepper and wrap up in a parcel. Place the parcel in the cage skewer on the Charcoal bbq for about 15-20 minutes. Serve with French bread lightly toasted on the BBQ.

Hot Corn

The adventurous amongst you can try the traditional Mexican option which involves rubbing the hot, cooked corn in chilli powder. Warning: HOT!

Grilled Asparagus

Asparagus is said to be a delicacy and barbequed asparagus is no exception! Simply take a bunch, trim the bottoms, toss in a tbsp of olive oil and season with freshly milled salt and pepper. Pop on the charcoal bbq BarbeSkew for 2-3 minutes or until to desired tenderness – tasty indeed!!

Marinated Aubergines

Slice an aubergine length ways into just under 1/2 cm slices. Marinate them for about an hour in a small amount of olive oil (1 tsp), some nice vinegar (eg. red wine, balsamic), lemon juice and some chopped herbs. Place them in the cage skewer and cook well. When ready they should be crispy on the outside and gooey in the middle. If you’re having an okay calorie day top with a small amount of crumbled feta cheese.

Potatoes

Jacket potatoes on the rotisserie is one of the easiest things to cook on the barbecue grill. Simply brush them with olive oil and then rub rock salt all over them. Then using the large long skewer, skewer each potato. You should be able to get four to five medium sized jackets on one long skewer.

They should take approximately 45 mins. If you want to speed things up, then you can par-boil the potatoes before placing them on the barbecue grill. This will increase cooking time. Also by par-boiling it means they’ll be easier to skewer.

New potatoes are also brilliant on the BBQ. Boil the new potatoes until just tender, then drain, toss with a tiny touch of olive oil (1tbsp for four portions), garlic, salt and pepper (rosemary if available) – then using the short kebab skewers, skewer each potato. Then place the skewers in the rear skewer rack, and let the rotisserie do all the work!! You’ll end up with delicious roasties!

On the Side

One of the best things about a barbeque is the variety of foods on offer – so don’t limit this simply to what you cook on the charcoal grill. A bit of pre-planning will ensure a healthy choice of accompaniments, steer clear of supermarket coleslaw and potato salad (these are laced with fat) – but if you must, check out the low fat alternatives.

Try a fresh mixed salad with a reduced fat/calorie dressing, some freshly boiled rice (toss in some pineapple, mushrooms… use that imagination!) and some fresh bread – there’s some delightful wholemeal and granary varieties available.

For a side salad try cous cous with roasted veg, garlic & herbs – can be cooked in advance and kept for a day or two

For Dessert

Fruit kebabs are ideal on the barbecue grill! Pop some bananas (in their skins) skewered using the short kebab skewers for about 10 minutes. When you peel them you’ll have a delicious gooey banana dessert!

“Peaches and nectarines sliced are very good too – serve with some fat free yoghurt”

Beets not just for borscht (Ukrainian Beetroot Soup)

What to do with the humble beet? Once you get past the tough skin of this bulbous root vegetable, it has a sweet, earthy taste that’s worth the preparation. If you can prepare a potato, then you can prepare a beet.

Why beets? They are a good source of folate and are rich in potassium, which can help with blood pressure control. Beets are also a good source of dietary fibre and are low in calories. Look for firm, smooth-skinned small- to medium-size globes with crisp, brightly coloured, unblemished leaves.

Preparing Beets

Wrap whole beets, greens removed, skewer them on the long skewer and allow the rotisserie to rotate them until cooked all the way through!

Don’t let the beet greens go to waste. Wash them thoroughly and chop the leaves and stems into bite-sized pieces and place in a covered glass pot with some water on the bottom for steaming on the stove-top. Steam until tender, drain and add a little butter, if you like, a hit of salt and pepper, and some fresh lemon. Zing.

Tough-yet-tender Aubergine and Courgette

Though thought of as veggies, aubergine and courgette are actually fruits. These late-summer goodies can add colour, tender texture, and variety to your usual dinner routine. Bonus: The skins of both courgette and aubergine are edible, so no peeling is required.

Preparing Aubergine

Among other nutrients, aubergine will add calcium, magnesium, potassium and phosphorous to your diet. Choose aubergines that are shiny, plump, firm and unwrinkled — definitive signs of freshness. The fruit should feel heavy for its size, indicating good moisture content.

Slice aubergine lengthwise or into medallions. Lightly coat slices with a bit of olive oil and place in the cage skewers. Keep your eye on them to avoid charring, which causes the formation of carcinogens, and grill until tender. Rotisserie cooking brings out aubergine’s natural flavour, so it’s good right off the barbecue. Add a bit of Parmesan or feta cheese for a yummy contrast in flavour.

Preparing Courgette

Courgette, a type of summer squash, is low in calories and offers a healthy dose of folate, a B vitamin important for the formation of red blood cells, and perhaps best known for its role in preventing birth defects, along with potassium and vitamins A and C. Courgette also contains beta carotene and all types of summer squash provide small quantities of minerals.

Look for smaller bright-coloured courgettes when you’re shopping; they’re younger and have more tender skins. Prepare them the same way you’d prepare aubergine. You can also shred courgettes and toss it with hot pasta to add colour, nutrition and bulk.

Finally I read this article on the net and found it for interesting reading. Just shows that according to this article – Barbecue Sauce has Health Benefits!!

So remember that barbecuing can be a better alternative way of eating healthily! Especially when using the BarbeSkew, which rotates the food and ensures the meat and vegetables are cooked all the way through, without fear of charring the food with dangerous carcinogens.

Also when compared to frying food in fat in a frying pan, cooking on the BarbeSkew BBQ means the fat drops off the food ensuring there is less fat content overall making the food healthier and better for your diet!

And barbecues are no different to anything else.

BarbeSkew is one of the only British barbecue grill manufacturers and it has capitalised on having a great British innovative design using rotisserie turners to ensure the food is rotated so it doesn’t burn.

The BarbeSkew was featured on Dragons’ Den and is the only rotisserie gas bbq of its kind in the world. Chefs like Jamie Oliver are at the forefront of recommending that the best barbecued food is cooked on a rotisserie barbecue, and this is because as the food rotates the food self-bastes allowing the extra juices and moisture in the food to absorb the barbecue smoke – giving an awesome authentic barbecue flavour.

As consumers venture to buy their new barbecue from their local garden centres, there are an abundance of foreign barbecues and of course when people buy these foreign barbecues, the profits made go back to their host countries. So with Weber the profits go to the United States, with Napoleon the profits go to Canada, and believe it or not with Outback the profits go to Taiwan!

Available also as a charcoal bbq in two different sizes, the BarbeSkew exceeds the high quality expectations demanded by the British public. With profits being retained in the UK, it makes the BarbeSkew the best choice of barbecue grill to buy in these times of economic recession.

So this year, when it comes to choosing your gas bbq or charcoal bbq, Support Britain, Buy British.

Cooking Food Using the BBQ Cage Skewers

For the larger BarbeSkew BBQ’s, you can fit around 6 or 7 quarter pound beef-burgers in each bbq cage skewer (around 4 in each BarbeSkew II bbq cage skewer) meaning you can barbecue 14 beef-burgers simultaneously (8 on the BarbeSkew II bbq).  As the burgers rotate, they cook in their own juices (effectively self-basting) meaning the burgers come off the BarbeSkew moist, evenly cooked, and with the lid down, the extra moisture in the burgers absorbs all the bbq smoke giving them the most phenomenal bbq smokey flavour.

For sausages, you can line up 2 packs of 8 thick cut sausages in each bbq cage skewer and so 32 sausages can be barbecued simultaneously (24 on the BarbeSkew II bbq).  Half way through barbecuing the sausages, we recommend you turn each sausage through ninety degrees, and this then gives you the perfect result for your barbecue sausages.

Fish should be cooked without foil, as once again the rotation of the bbq cage skewers ensures the fish retains its moisture whilst also allowing the extra moisture to absorb the bbq smoke.

For steak, there is no need to sear the meat.  Searing is generally needed when steaks are barbecued on a traditional barbecue and is needed to brown the surface to seal in the juices.  With the rotation effect of the BarbeSkew bbq cage skewers, there is no need to sear the steak, as the steaks retains all its moisture from the rotation effect.  Once again, the extra moisture in the steak absorbs the bbq smoke giving you the best tasting barbecue steak ever.  What everyone wants is a juicy piece of meat, and the BarbeSkew bbq with its bbq cage skewers gives you the best juicy steak ever.

Specifications

Note: Once you start to use the bbq cages skewers to barbecue your food, you start to think “inside the cage” as opposed to “outside the cage”.  By this, we mean you start to adapt things to fit inside the bbq cage skewer, as opposed to expecting everything you have previously barbecued on a traditional grill to fit within the bbq cage skewer.

Cleaning

At the start of 2011, a new accessory called the Cage Skewer Cleaning Stand will be available, where two cage skewers can be inserted standing upright in what is almost like an umbrella stand.  The stand can be filled with hot water and fairy liquid and then the bbq cage skewers left to soak for around 15 minutes.  After this period, the cages can be withdrawn at which point it the debris falls off the chrome plated finish within seconds by using a standard supermarket plastic washing up brush.

Recent Modifications

• 2009 – The spacing between the grid on the cage skewers has been reduced to meet the British Standard ensuring that thin sausages are less likely to fall through the lattice.
• 2010 – The two original clips have been replaced with one bulldog clip which is much easier to open and close.  This change is also due on the BarbeSkew II bbq cage skewers in 2011.
• 2010 – The bbq cage skewer hinges have been replaced with a piece of thick circular wire which is more robust that the previous hinges.  This change is also due on the BarbeSkew II bbq cage skewers in 2011.

The left hand side picture shows the evolution from ape to stone-age man who skewered his meat and rotated it manually over an open fire.

The middle picture depicts a traditional kettle barbecue – “In the old days, people had to actually stand next to their barbecue and turn the food manually leaving them stinking of smoke and keeping them away from all the party guests”

Finally on the right hand side we reach the BarbeSkew bbq: “Now, the future of barbecues is here. This motorised rotisserie bbq rotates the food constantly ensuring you create the best barbecue food time after time!”

Many people use smoke boxes with their gas barbecues – as the box heats up then they emit flavoured smoke – again these work well with the Gas BarbeSkew BBQ due to the fact that the meat stays very moist due to the rotation (think about the rotisserie chickens from the supermarket and how moist and tender the meat is), and the moisture then absorbs the flavoured smoke.  We recommend the smoke boxes from Planet Barbecue http://www.planetbarbecue.co.uk/shopwoodchips.html

In fact nowadays, most barbecue manufacturers have ceased producing lava rock gas barbecues as their use is viewed as being Philistine.  All the mainstream barbecue manufacturers only produce barbecues with flavourisers.  At BarbeSkew, we are committed to putting forward the view that barbecuing is not about burning the food but about producing moist tender food with the moisture absorbing the smoke which gives the food the “real” smokey barbecue flavour as opposed to the burnt flavour.

You can choose through the options in the shopping basket to have it delivered to your place of work, but remember the large barbecues are quite big, and will not fit into a saloon car.

The delivery charge is free although there are some small surcharges for the Highlands and Islands – please see the Delivery Policy http://barbeskew.co.uk/2010/06/delivery-policy/.

For full details please see the show’s website.

1st to 3rd October 2010 – Earls Court, London

For full details see their website.

The clips were taken at the Wyevale Garden Centre in Brighton outside with the barbecue alight and cooking both kebabs and burgers. My father-in-law turned up that day, and you can see him in the clip – he is Greek Cypriot and introduced me to this type of barbecue. If you go to Cyprus, every barbecue is a rotisserie bbq and so he is a big fan and also a proud owner of a BarbeSkew II (the smaller charcoal barbecue model).

So you can tell that BarbeSkew had surged forward from the publicity through Dragons’ Den – and we are now listed in Wikipedia as a Dragons’ Den successful failure – http://en.wikipedia.org/wiki/Dragons’_Den_(UK)#Successful_failures

In actual fact, BarbeSkew is now a recognised brand name around the barbecue industry, and garden centres up and down the country are starting to stock all the models with them flying off the shelves.

I still carry out bbq demonstrations up and down the country and these are all advertised on the home page – so you can see whether I will be demonstrating in a garden centre near you.

We’ve also been featured in the book “Dragons’ Den: Start Your Own Business: From Idea to Income”, and I met up with the Dragons’ Den team in July 2010, and they are keen to do a further update on “Dragons’ Den – Where Are They Now?” in 2011.

For those thinking of going on Dragons’ Den – only ask for £50k. Most Dragons’ will just say yes to £50k as it’s neither here nor there to them. So why I asked for £180k for this fantastic rotisserie barbecue when we didn’t even really need any money I will never know! £50k for the publicity …. and/or the money and/or the help of a Dragon is great value for money!

James Caan asked how much the BarbeSkew cost and thought £299 was rather expensive. I understand James’ point of view where he can see the value in the personnel arena where large sums of money are exchanged for hiring candidates whereas perhaps he does not understand the leisure and outdoor sector where barbecues can sell for as much as £2300. The £299 BarbeSkew is our best selling model and has sold over 3000 units worldwide.

The BBC’s rather odd editing made it look like Peter Jones summed up for the Dragons’, but after one and a half hours in front of the Dragons’, the main contender and the person who summed up was Theo.

The editing made it look like Theo made his decision based on the lack of a patent whereas he made his decision based on the price – we proactively took his advice and introduced the £149 BarbeSkew II. Overall his pricing advice was flawed because the larger £299 BarbeSkew sells almost 4 four times as many as the smaller BarbeSkew II. It seems that when people are looking to invest in a barbecue for their back garden, the majority of them are looking for a large party machine that will impress their guests!

In terms of the lack of a patent, I worked diligently with the British Library Business and Intellectual Property experts and I made a very definite decision to be first to market rather than rely on an obscure patent.

Two years on and BarbeSkew is the market leader for rotisserie barbecues. BarbeSkew is the number one rotisserie barbecue manufacturer in the world – similar to Coca Cola – we are the original and the best. Why would anyone want to compromise and buy a plain old ordinary barbecue when you can buy a BarbeSkew?

Poor old Theo, especially from the fact he originated from Cyprus where every single barbecue is a rotisserie barbecue. Theo must have taken a leave from his senses that day. Oh well, his loss. With a quarter of a million pounds turnover in 2009, it’s looking like BarbeSkew is another one of those runaway successes that the Dragons’ missed.

The following year the BarbeSkew and Ed appeared on ‘Dragon’s Den On Tour‘

See us at the Royal Berkshire Show at the Newbury Showground on 18th/ 19th September.

Show website

For map and more inforamtion about Downtown see: http://www.oldrids.co.uk/

Click here for our buying guide.

And to find out even more why not subscribe to our newsletter.

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