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Welcome to the Rotigrill blog!

This page will provide up to date information on rotigrill products and activities. It will also feature customer feedback and comments. If you would like to provide feedback and/or comments on our products and service, please click "Contact us" and submit an email.

Thursday, April 17, 2014 - 10:51

What is it about a Sunday roast that makes it so special?


Traditionally, the Sunday roast is about family. It is the time when families join together for a formal gathering. It is also about enjoying food that you know and love....

Friday, April 11, 2014 - 16:34

One of the most frequent questions that we are asked is how to adapt a BBQ to operate with a rotisserie.


It makes sense to look at this option rather than buying a new, purpose built rotisserie BBQ, before your...

Friday, April 4, 2014 - 12:41

Spring lamb is always a favourite.  

Each year we look forward to seeing fresh lamb in our shops.  As Scotland is famous for its beef, then Wales and England can be proud of their lamb.  In many communities and cultures, Lamb is a traditional feast for Easter.

Friday, March 28, 2014 - 16:02

Wood or Charcoal – Smoke and Herbs. The type of fuel you use, together with any additives will affect the taste of your BBQ food.

“What is the best type of fuel to use on a BBQ”?


Friday, March 21, 2014 - 07:32

Mention the word BBQ to most people and they will think of burgers, sausages and chicken drumsticks. But, how about some fish as an alternative?

Make no mistake, all of those foods are absolutely delicious and in our case with rotisserie BBQ’s, roasted meats are stunning....

Friday, March 14, 2014 - 17:13

BBQ’s are great fun and over the past ten years their popularity has soared.  So too have the number of accidents and injuries. Some people forget that BBQ’s involve combustible materials such as gas and volatile fuels like charcoal and wood.  BBQ...

Friday, March 7, 2014 - 14:02

Although spring has arrived meteorologically, most people feel that April 1st is the springboard towards warmer weather and our “summer” of BBQ’s.

As such, it’s a good idea to look around for any pre-season deals on BBQ’s. We have special...

Friday, February 28, 2014 - 13:20

Meteorological Spring has begun, so it’s time to think about preparing or replacing your BBQ.

In meteorological terms, it’s fairly simple. Spring is March to May, Summer June to August, Autumn September to November, and Winter December to February.  In BBQ terms,...

Thursday, February 20, 2014 - 14:04

The humble chicken is eaten more than any other meat, but in some circles, it is seen as a poor relation. 

If all else fails, let’s have chicken!  So in this article, I would like to pay homage to the chicken for its versatility and culinary benefits.


Friday, February 14, 2014 - 14:12

Brining is a process similar to marinading in which meat or poultry is soaked in brine before cooking.  

Salt is added to cold water in a container, where the meat is soaked usually between six to twelve hours. The amount of time needed to brine depends on the size of the meat...


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