Culinary company excursion to Koch- & Grillacademy in Gütersloh

After an introduction to the various barbecue types and techniques, everyone now knows the difference between direct and indirect barbecuing methods and why the lid of the barbecue should always be closed.

Preparing and barbecuing together in the exclusive and stylishly furnished event location gave everyone the opportunity to get to know their colleagues across departments in a private setting. By involving the Lütgert employees in the work processes in an entertaining way, the kitchen and barbecue masters quickly created a relaxed and informal atmosphere.

Aperitif

Savoury BBQ pita with juicy strips of beef and fresh salad

Appetiser

Grilled merguez with harissa cream on couscous, served with olives and parsley

Intermediate dish

Schnitzel with smoky potato salad, seasoned with garlic-herb BBQ rub

Main course

Juicy Iberico pork loin BBQ-style, served with grilled ciabatta with mustard

Dessert

Arme Ritter with apple chutney, berry compote and salted caramel ice cream