Fire Up the Flavour: Outdoor Cooking & Fly-Fishing Fun at Lainston House

Fly Fishing in Hampshire: A Reel Treat

When it comes to fly fishing, Hampshire is kind of a big deal. Thanks to the gin-clear chalk streams and peaceful, postcard-perfect riverbanks, it’s one of the most prized fly-fishing locations in the world – and it’s not just locals who love it. In fact, it’s so good that former US President George Bush Sr. stayed at Lainston House just to fish in the local area. (True story – you can read all about it here). 

Whether you're a seasoned pro with a favourite fly, or completely new to casting and hoping for a little trout-based beginner’s luck, we work with brilliant local experts to tailor bespoke fishing experiences. You'll be guided to the very best spots in the Test Valley, with everything from tackle to technique covered.

And the best bit? Once you’ve landed your trout, that’s where the feasting begins…

Cook Your Own Catch: Fishing & Feasting Days

This May (and again in September), we’re teaming up with the legends at Big Green Egg for a brand-new experience: our Fishing & Feasting days. It’s the ultimate field-to-fork adventure: start the morning casting your line in the Hampshire countryside — all rolling fields, riverbanks, and the kind of fresh air that makes you feel smugly outdoorsy — then bring your trout back to Lainston House to cook it over fire in our open-air kitchen garden.

Under the guidance of our brilliant chefs, you’ll learn how to handle your catch, grill it to perfection, and finish it with flavour-packed herbs plucked straight from the garden beds. It’s hands-on, fire-fuelled, and seriously delicious — the kind of day that makes you want to swap your office chair for a fishing rod and a Big Green Egg more often.

Fire It Up: Outdoor Cookery Classes at Season

If the Fishing & Feasting days have you craving more time by the flames, you’re in luck — our outdoor kitchen garden is fired up and ready for action. This season, we’re turning up the heat with a line-up of outdoor cookery classes that are all about flavour, fun, and getting hands-on in the garden.

You’ll find everything from New Gozney wood-fired classes (yes, pizzas on the menu, but so are seafood, steak, and epic meat feasts) to Big Green Egg masterclasses that cover everything from low-and-slow smokehouse vibes to posh BBQ plates. And for those who like their cooking with a little theatre, our Fire Pit classes bring the sizzle.

Whether you’re brushing up your BBQ skills or diving into something new, it’s all about great food, seasonal ingredients, and making the most of the sunshine. Because let’s face it — everything tastes better cooked outside. And with Father’s Day just around the corner, it’s also a brilliant gift idea — or simply the perfect day out for anyone who loves good food, good company, and cooking over fire.

Fish on the Fire: Chef Phil’s Top BBQ Tips

Barbecuing fish doesn’t have to be a slippery slope — just ask our Executive Chef, Phil Yeomans, who’s been grilling the good stuff for years. Here are his go-to tricks for firing up flawless fish:

- Try a cedar plank
It adds a subtle, sweet smokiness and acts as a natural barrier for gentler, indirect cooking.

- Use a plancha plate for crispy skin
This gets your skin nice and crisp without sticking. Once that’s sorted, finish the fillet on the grill to boost the flavour.

- Use a temperature probe
Cook fillets to 55°C (or 60°C if on the bone) and always allow time to rest off the heat. Moist, tender fish = happy diners.

- Oil it up
Lightly oil the fish and always preheat the grill. A hot grill = less sticking.

- Cube it for skewers
Cubing allows for even seasoning and quicker cooking. Perfect for skewers and stress-free flipping.