DESTINATION > LONDON
The freshest seafood needs simple, exciting flavours … this is where the EGG excels.
It’s a joy to use a Big Green Egg, and it’s an essential part of the cooking plan at Prawnography; you could say it’s defined the menu! – Chef Jim Thomlinson
BIG GREEN EGG
As founder of the critically acclaimed Prawnography pop-up seafood restaurant in London, England, Chef Jim Thomlinson is relishing his opportunity to bring the bounty of the coast to the city – a dream of his for a decade now. In an attentiongrabbing fisherman’s hut with a six-foot wide prawn as the mascot, Chef Jim knows how to make a splash. But make no mistake, while Jim is known for his sense of humor, he is totally serious when it comes to food. Jim’s passion for food started at a very young age, finding inspiration on weekly visits with his parents to the butcher shop, fishmonger and produce markets. Having formally served as the sous-chef at several Michelin-starred restaurants in England, his background and passion for fresh produce means his menus are constantly evolving ... and it’s not uncommon to find some dishes changing daily in response to produce he personally sources from his early morning market visits across London. “It’s a joy to use a Big Green Egg, and it’s an essential part of the cooking plan at Prawnography; you could say it’s defined the menu! On a very practical level,” adds Jim, “the EGG stays reliably hot at whatever temperature I need, and it imparts a really rich intensity and smoky characteristic to the seafood, which I feel can only be achieved by cooking on the EGG.” Among the daily menu options are the signature 12-inch giant sea tiger prawns. Shrimp remoulade regularly tops the menu, along with huge sharing platters of Norwegian king crab with a variety of garnishes including Szechuan butter and preserved lemon curd. “We’ve had fun experimenting with different types of fish and a mixture of wood smoking chips. The freshest seafood needs nothing more than simple, exciting flavours … this is where the EGG excels. The flavour and moisture are unbeatable.”