b'ONE FOR THE POTA woodland and Leigh, top chef, Martin and Mark,and elderflower cordial. tiger prawns. Nothing was over or who gifted each other notable frames that day. Leigh made it all look so easy. Theundercooked and all got plated at once.steaks were perfect, just medium rare.Eating under the canopy of trees Melting into an unctuous naughtinesswas just wonderful. It was so good I of beefy ribeye perfection. Thehad deep guilt attacks and even did the mushrooms had some bite in them andwashing up to get over it.were in creamy heaven. The crevetteNext time will have to be proper crisped to eat whole, shell and all (yes,rugged instead. This was bonkers and I am that savage) along with the juicyyes, judge us, it was rude!PIMP MY ANEVAY!The Frontier stove gets a scorch mat to save the ground and a fl ue kettle, holding 3L. Under 40 if found in stock at Go Outdoors. Avoid sites with glamp in the name or get your wallet glamped in.Improbable, incredible, delicious. BRAVA!www.anevaystoves.comAnevay - home of the original Frontier StoveFire-on-the-moveBuilt to lastDesigned with portability in mind/anevay @anevay_stoves 01872 870839027SSW003.CookoutFeature.26-27.indd 27 02/09/2019 19:03'