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The best beach BBQ

Forget your normal beach BBQ, with charcoal sticks that might have once been sausages, this is true wild cookery, and it's easier than you might think. We head down to Lyme Regis for a true taste of the sea – mackerel cooked over an open fire, followed by simple but delicious roast peaches. Our guide and chef is Gill Mellor, a cookery trainer and writer from River Cottage, who believes that food and eating are about so much more than flavour.

Here's how to do it

Garden herb & mackerel flat bread


  • Filleted mackerel
  • Olive oil
  • Salt & pepper
  • Garden herbs - Gill uses fennel tops & marjoram but almost anything will do
  • Flatbread
  • Chive flowers to garnish

For the garden herb sauce:

  • Herbs (same as used above)
  • Mustard
  • Capers


  1. Scatter the herbs over the mackerel, packing a little inside the fish
  2. drizzle with olive oil
  3. Season to taste
  4. Lie the mackerel on a grill, quite low over hot coals
  5. Set the flatbread on rocks near the fire to warm
  6. Cook for around five minutes, until the fish is flaky
  7. Mix the mustard, capers and herbs with oil, salt and pepper to make the sauce
  8. Break the fish onto the flatbread and drizzle over the sauce
  9. Garnish with the chive flowers and, as Gill says, "stuff it in your face".

Rosemary roasted peaches


  • Stoned, halved peaches
  • Honey
  • Brown sugar
  • Butter
  • Rosemary
  • Lemon

  1. Let the coals die down to embers
  2. Lie the peaches on a sheet of foil with enough room to make a parcel
  3. Mix the honey, butter and brown sugar together
  4. Dollop some of the mixture into each peach
  5. Place some sprigs of rosemary over the top
  6. Squeeze over some lemon juice
  7. Wrap the foil over the peaches, making sure everything will be contained
  8. Place the parcel straight onto the embers
  9. Cook for ten or fifteen minutes
  10. Serve with cream or crème fraîche

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