Thermapen Thermometer

Thermapen Thermometer The world's favourite kitchen thermometer 🇬🇧
Join the community who cook to temperature, not time.

Thermapen is for the cook who knows that temperature, not time, is the key to creating great food. The world’s favourite kitchen thermometer is your secret weapon, helping you know exactly when your food is tasting at its very best. Quick, accurate and easy to use, it’s designed to take the guesswork out of every cooking challenge, from perfect roasts to triumphant BBQ, magnificent cakes and delic

ious jams. Whether you choose the essential Thermapen Classic or our ultimate Thermapen One, you can be assured of one thing – great cooking, perfectly done. Thermapen is the flagship product of Electronic Temperature Instruments Ltd (ETI), a British, award-winning digital thermometer manufacturer. All Thermapens are designed and manufactured at our facilities in Worthing, West Sussex.

19/06/2026

A perfectly cooked tomahawk steak finished with rich, punchy cowboy butter - made easy with the RFX Billows Kit.
 
INGREDIENTS
• Tomahawk steak 
• Sea Salt
• Black pepper
• 250g block of unsalted butter
• 1 garlic clove
• 1 ½ tsp fresh chives
• 1 ½ tsp fresh parsley
• 1 ½ tsp fresh thyme
• 1 red chilli
• 1 lemon
• Hot sauce (optional)
 
Method
 
Bring steak to room temperature for at least 1 hour.
Preheat grill to 150°C using Billows. Season generously.
Insert the RFX MEAT probe into the thickest part and cook until the centre reaches 45°C.
Remove from grill. Increase heat to 350°C.
Sear the steak on all sides, turning frequently. When it reaches 52°C, wrap in foil and rest for 15 minutes.
Meanwhile, make the cowboy butter: melt butter, stir through finely chopped garlic, herbs and chilli, then season with salt, lemon juice and hot sauce.
Slice the steak off the bone, cut against the grain, and serve with the butter.

11/06/2026

Upgrade your BBQ kit with 25% off RFX 🔥

Smart, powerful, and the perfect Father’s Day gift for dads who love to grill.

Hurry, limited time only.

04/06/2026

🌮 Steak Tacos with Green Pepper Salsa 🌮
 
Ingredients:

1kg bavette steak, 12 tortillas, 4 garlic cloves, 20g thyme, 1 jalapeño, 3 green peppers, 2 mild green chillies, 1 red onion, 1 bunch coriander, 2 avocados, 100g hot sauce, 100g mayo, salad garnish, olive oil, salt.

Method:

Marinate steak with garlic, thyme, chilli, coriander stalks, oil and salt for at least 1 hour. Char peppers and chillies on the BBQ, steam in a covered bowl, then peel, deseed and finely chop. Mix with diced red onion, chopped coriander, lime juice, olive oil and salt to make the salsa.
Combine hot sauce and mayo for a spicy mayo. Grill the steak over high heat until it reaches 48°C, then rest to 55°C. Grill and slice the avocado while the steak rests.
Slice the steak against the grain and build your tacos with spicy mayo, green pepper salsa, avocado and your favourite salad garnish.

02/06/2026

World Cup match days BBQ feasts.

We're kicking off the football season with up to £15 off selected Thermapen colours ❤️🤍

Perfection guaranteed — whatever the result.

All the temperatures you need for the Bank Holiday weekend ☀️Whatever’s on the menu, cook to temperature for perfect res...
23/05/2026

All the temperatures you need for the Bank Holiday weekend ☀️

Whatever’s on the menu, cook to temperature for perfect results every time 🙌

Save this post!

21/05/2026

Our Late May Bank Holiday Sale has landed 💥
 
Up to 30% off limited edition Thermapens — once they’re gone, they’re gone. 
And up to 50% off sitewide.
 
Plus our new tea towel has arrived too 👀

08/05/2026

UK BBQ Week - Fakeaway Friday

KFC-style fried chicken 🍗🔥

Chicken & marinade:
4 boneless skinless thighs, dill pickle juice (from 1 jar), 200g buttermilk, 100g hot sauce

Gravy:
75g butter, 75g flour, ketchup, soy sauce

Spice mix:
500g flour, 15g salt, 10g thyme, 10g basil, 30g celery salt, 7g oregano, 30g black pepper, 30g mustard powder, 60g paprika, 40g garlic powder, 10g ginger, 60g white pepper

+ neutral oil for frying & pickles to serve

Method:
Brine chicken in pickle juice (few hrs/overnight), then drain. Coat in buttermilk + hot sauce and marinate at least 1 hr (overnight best).

Heat neutral oil in a deep, heavy pan to 160°C (don’t overfill).

Make gravy: melt butter, stir in flour to form a roux, cook until lightly browned and smells nutty. Gradually whisk in chicken stock until smooth and thickened, then add ketchup + a dash of soy sauce. Season and loosen with water/stock if needed.

Mix all spice ingredients. Take chicken from marinade, coat well in seasoned flour, pressing it in for a crispy crust.

Fry carefully for ~4 mins, turning once, until golden and crisp. Cook to ~70°C (it’ll rise to 74°C while resting).
Rest briefly, then serve with hot gravy + dill pickles.

Tarts, pies and pastry for UK BBQ Week 🔥—so it only felt fair to share a few of our go-to tips for nailing pastry every ...
05/05/2026

Tarts, pies and pastry for UK BBQ Week 🔥—so it only felt fair to share a few of our go-to tips for nailing pastry every time (with filling temps included). Swipe 👉



04/05/2026

Mexican Monday Meets Science & Temperature 🌶️🔥

We’re big fans of Dr Stuart Farrimond’s books, so for UK BBQ Week we’re bringing you a few flavour science favourites with a Mexican twist.

🌶️ Why we crave chilli heat
Chillies don’t raise temperature, they trick your brain.
Capsaicin activates pain receptors that normally respond to heat above 43°C, creating that burning sensation and a feel-good endorphin hit.

💡 BBQ tip: spice is sensory, not thermal—so always cook to temp and balance heat with dairy products.

🌽 Sweetcorn & heat transformation
How you cook corn changes everything:

Steamed (under 5 mins) – fresh, sweet, green notes
Boiled (short) – mild, slightly cabbage/popcorn-like
Roasted – richer, floral, deeper sweetness
BBQ’d – smoky, nutty, caramelised sugar flavour

💡 BBQ tip: you’re controlling sugar transformation with heat.

🍋 Lime pairings

Best with coriander + nutmeg.
Add after cooking to keep that fresh citrus lift—heat dulls it fast.

🌰 Cumin

Fresh: piney, slightly liquorice
Heated: warm, nutty, toasted

💡 BBQ tip: gentle heat unlocks flavour—too much burns it out.



02/05/2026

UK BBQ Week – Steak & Sauces


A quick guide to getting steak right, plus a few easy sauces to finish things off.


Hot & Fast (thin cuts

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