As the warmer days arrive in the Cotswolds, there are few pleasures quite like gathering outdoors for a summer barbecue. The scent of charcoal, the first sound of food meeting the grill, a table filled with seasonal colour and something chilled in hand, it is a simple joy when done well.

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At The Greenway Hotel & Spa in Cheltenham, Head Chef Abhijeet Dasalkar brings together classical French training, global influences and a deep appreciation for seasonal ingredients. His menus at The Garden Room Restaurant celebrate flavour with elegance and creativity, and his approach to outdoor cooking is no different.

Here, Abhijeet shares his tips for bringing a little restaurant-level finesse to your next barbecue at home.

Start with the right charcoal

According to Abhijeet, one of the biggest barbecue mistakes happens before the food even reaches the grill.

“The biggest mistake people make is focusing only on the food and not the heat source,” he says.

For a longer-lasting and more consistent cook, he recommends combining traditional lumpwood charcoal with high-performance briquettes.

“Use lumpwood charcoal on the bottom to create the initial heat, then top it with restaurant-grade briquettes. The combination gives you strong heat, better temperature control and much longer cooking times.”

The result is a more reliable barbecue that can stay hot for two to three hours, without needing constant attention.

Brining is the secret to juicier meat

Whether you are cooking chicken, lamb, pork or fish, preparation makes all the difference.

“A simple salt brine is one of the easiest ways to improve flavour and texture. It helps the meat retain moisture during cooking and creates a much better end result,” says Abhijeet.

For chicken breasts, he recommends a 5 per cent salt brine for around four hours, while larger cuts or whole birds can be left overnight. Rosemary, thyme, black pepper and other spices can also be added to bring further depth of flavour.

Fish needs a much lighter touch, with smaller portions requiring as little as 30 minutes to an hour.

Create different heat zones

One of the key differences between professional cooking and home barbecuing is heat management.

“Not everything should be cooked over intense heat from start to finish,” says Abhijeet.

Instead, he suggests creating different heat zones across the grill. Keep one side hotter for searing and another cooler for slower cooking. This allows larger cuts, such as steaks, lamb chops or pork belly, to develop colour and caramelisation before gently finishing at a lower temperature.

It is a simple technique, but one that gives you far greater control.

Let meat rest before serving

If there is one tip every barbecue enthusiast should follow, it is allowing meat to rest before cutting into it.

“When meat comes straight off the grill, all the juices are still moving around inside. If you cut into it immediately, you lose a lot of that moisture,” says Abhijeet.

Resting allows those juices to redistribute through the meat, creating a more tender and flavourful result.

“You’ll keep more of the natural flavour and create a much cleaner finish.”

Give vegetables the same care as meat

Vegetarian barbecue dishes have come a long way, and Abhijeet believes vegetables deserve the same attention as meat or fish.

“Paneer is fantastic because it absorbs marinades really well. Mushrooms are also excellent on the barbecue and develop incredible flavour when marinated.”

Cauliflower is another favourite. Abhijeet recommends briefly blanching it before grilling, which softens the structure and improves the finished texture.

“Just a couple of minutes in boiling water can make a huge difference.”

Seasonal vegetables such as asparagus, corn on the cob, courgettes and mushrooms are all excellent additions to the grill, bringing colour, freshness and a distinctly summery feel to the table.

Think beyond traditional barbecue marinades

While classic barbecue sauces will always have their place, Abhijeet encourages home cooks to be more adventurous with flavour.

“Indian-style marinades work brilliantly on the barbecue because ingredients like yoghurt and lemon help tenderise the meat while adding flavour.”

One of his favourites is Chicken Malai Tikka, made with yoghurt, cream, cheese, ginger, garlic, cashew nut paste, nutmeg and cardamom.

“People often think spice means heat, but that’s not necessarily true. You can create layers of flavour without making food overly hot.”

Celebrate the season

For Abhijeet, the best barbecues begin with beautiful ingredients.

“Summer gives us incredible produce to work with, so make the most of what’s in season rather than relying on the same ingredients every year,” he says.

At The Greenway Hotel & Spa, the June menu celebrates ingredients such as asparagus, courgettes, peas, broad beans and strawberries, with dishes designed to highlight their natural flavour. Grilled Orkney scallops are paired with Wye Valley asparagus, while courgette appears in multiple forms, from soup and basil bread to delicately marinated ribbons.

“The simpler the ingredient, the more important it is to treat it properly,” says Abhijeet. “Whether you’re cooking vegetables, fish or meat, focus on enhancing the natural flavour rather than masking it.”

So, whether you are planning a relaxed family lunch, a garden gathering with friends or simply looking to elevate a weekend barbecue, a little preparation, thoughtful seasoning and respect for the ingredients can transform the experience.

To discover more of Abhijeet’s cooking, visit The Garden Room Restaurant at The Greenway Hotel & Spa, where seasonal ingredients, Cotswold charm and considered hospitality come together in every dish.