The mixed grill is a cornerstone of British pub culture and a reliable crowd-pleaser for family dinners at home. It offers a satisfying balance of meats, savoury sides and comforting starches all on one plate. But what exactly constitutes “what’s in a mixed grill”? The short answer is that the core idea is a plate that brings together a selection of grilled proteins with vegetables and accoutrements, yet the precise lineup varies from venue to venue and chef to chef. In this guide we’ll unpack the typical components, explain why certain elements are traditional, offer variations you can try at home, and share practical tips for cooking a successful mixed grill that feels both classic and fresh.
What’s in a mixed grill? A classic blueprint
When people ask “what’s in a mixed grill?”, they are usually expecting a platter that includes a combination of grilled meats, a couple of vegetables, and a starch or side dish. The traditional British version often looks something like this: a beef steak, a pork product such as gammon or sausage, a fried or grilled egg, a couple of hot vegetables (like tomato and mushroom), and a hearty portion of chips or bread to soak up flavours. Depending on the establishment, you might also see black pudding, an extra slice of bacon, or a different protein such as a chicken breast or lamb chop. The beauty of a mixed grill is that it can be tailored: you still get the satisfying mix of savoury bites, but the exact cast list changes with season, region and personal preference.
Common pillars of a mixed grill include:
- A grilled beef item (steak, usually rump, sirloin or flat iron), offering a meaty centrepiece
- A pork element (gammon, a pork chop, or a Cumberland sausage)
- A poultry option or additional meat (chicken breast or another sausage, depending on the menu)
- A fried or grilled egg, often served sunny-side up
- Tomatoes and mushrooms for colour, moisture and vitamin boost
- Chips, baked potatoes or toasted bread as a fulfilling starch
- Condiments and sauces to finish the plate (gravy, HP sauce, mustard or pepper sauce)
Variations you may encounter include the omission or substitution of certain items, such as swapping chips for mashed potato, or replacing black pudding with extra sausage. Regional differences can also colour the composition—pubs in coastal towns might feature seafood options on lighter versions, while some kitchens offer a more continental emphasis with peppercorn sauce and grilled peppers. The key is balance: a good mixed grill delivers a satisfying mix of textures—crispy edges on chips, a tender steak, a juicy sausage—and a range of flavours from smoky to savoury to a gentle sweetness from grilled tomatoes.
The meats in What’s in a mixed grill: the backbone of the plate
Meat is often the star of the show. In a traditional mixed grill the most common arrangement begins with a substantial beef component, complemented by a pork element, and sometimes an additional protein to round out the plate. Here’s how the components typically break down and why they’re used.
Beef steaks: the central feature in What’s in a mixed grill
A good beef steak brings depth and texture to the platter. In many versions the steak is a concise cut such as rump, sirloin or ribeye. The aim is to deliver a robust, marbled piece that sears well and remains juicy when finished. A well-cooked steak provides a savoury, meaty anchor for the rest of the items. If you’re cooking at home, choose a steak around 200–250g as a starting point for a satisfying main piece; larger appetites may crave 250–300g or more. Resting the steak for a few minutes after cooking helps retain juices and keeps the meat tender when it meets the plate.
Pork elements: gammon, sausages and beyond
For many, pork is essential to the mixed grill. Gammon or a thick-cut pork chop can offer a salty, smoky contrast to the beef. Sausages are another popular choice; in classic versions, a Cumberland sausage or another thick link provides a juicy, succulent bite that pairs beautifully with the charred vegetables and starch. When choosing pork for a mixed grill, look for a bit of fat marbling and a firm texture that won’t crumble when grilled. For home cooking, finish sausages in the oven or on the grill to ensure even cooking without drying them out, then slice and place alongside the beef for the final plate assembly.
Other proteins: chicken, lamb and beyond
Some mixed grills include chicken breast or thigh for extra protein or to accommodate preferences. A chicken breast can be given a quick sear to lock in juices, while a chicken thigh offers more flavour and moisture. In certain regions you might also find a lamb chop or a thin rib of lamb offering a slightly gamey note that sits well with grilled vegetables and a good gravy. The overarching principle is to provide a variety of tastes and textures without crowding the plate; balance the lighter poultry with richer beef and pork items.
Vegetables and starches: the fresh and the filling in a mixed grill
Vegetables and starches complete the plate by providing colour, moisture, and a counterpoint to the meat’s richness. The most common accompaniments are vegetables that can be grilled or fried, plus a starch that helps soak up juices and sauces. Here’s what you’re likely to encounter and how to think about them when planning your plate.
Tomatoes and mushrooms: the classic grill companions
Tomatoes and mushrooms are almost universal on a traditional mixed grill. A grilled tomato brings sweetness and acidity that cuts through fat, while mushrooms add a meaty bite and earthy depth. The key is to achieve a light charring that intensifies the flavour without turning the vegetables into a soggy afterthought. For best results, cook tomatoes cut-side down until lightly blistered, and mushrooms until golden with a little crust on the edges.
Chips, bread or other starches
Chips (a British term for what Americans would call fries) are a classic accompaniment, offering crunch and a comforting texture that soaks up sauce and gravy. Some venues or homes opt for toasted bread or a baked potato as an alternative starch. When crafting a mixed grill at home, you can roast potatoes in olive oil for a crisp finish or prepare thick-cut chips in a hot oven or fryer. If you prefer a lighter option, serve with a side of steamed peas or a crunchy, tangy coleslaw to balance the dish.
Greens and colour: the finishing touches
A handful of greens—such as flat-leaf parsley, rocket, or baby spinach—can lift the plate and provide a fresh contrast to the meat’s richness. A squeeze of lemon over the vegetables brightens the overall flavour, while a drizzle of olive oil adds gloss and moisture. While not strictly mandatory, these lighter elements help the eye and palate perceive the mixed grill as a well-rounded meal rather than a heavy plate.
Sauces, condiments and finishing touches
No mixed grill would be complete without a few finishing touches that elevate the dish and tailor it to personal taste. Sauces and condiments pair with the different proteins, while a well-placed drizzle or sprinkle can take the experience from good to great.
- Gravy: a thin, well-flavoured gravy made from meat juices is a traditional partner for steak and gammon. It adds moisture and a savoury punch that binds the plate together.
- Mustard or mustard sauce: a sharp, tangy note that complements pork and beef alike.
- Pepper sauce: a creamy, mildly peppery finish that adds body and a little heat without overpowering the meat.
- HP sauce or other brown sauces: a UK favourite that provides sweet-savoury complexity and a hint of tang.
- Chilli or smoky sauces: for a modern twist, a touch of heat or a smoky glaze can brighten the plate and introduce contemporary notes.
When assembling a mixed grill, consider the balance of flavours you want on the day. If your beef feels especially robust, a lighter sauce or straightforward gravy may be ideal. If the sausage is particularly smoky, a lighter finish can help keep the overall taste from becoming overpowering. The goal is harmony and enjoyment across the whole plate.
Cooking at home: how to recreate What’s in a mixed grill
Recreating a pub-style mixed grill in your own kitchen is entirely feasible with a few well-chosen ingredients and a sensible cooking plan. The most important thing is to think about timing, heat, and the sequence in which you cook each component so everything lands on the plate at the right moment. Here are practical steps and tips to help you nail your home version.
Planning and preparation
Before you start cooking, decide on your components and prepare them in advance where possible. If you’re using steaks, season them and let them come to room temperature for about 20–30 minutes before cooking. If you’re including sausages or gammon, pre-cooking can prevent undercooked centres and help you achieve an even crust on the outside. Have your tomatoes halved and mushrooms sliced, and lay out your starches so you can manage timing efficiently. A little mise en place goes a long way when cooking a mixed grill.
Grill, pan or grill pan: choosing the right tool
For perfect searing, a hot grill or grill pan is ideal. Charcoal grills impart a smoky depth that pairs particularly well with beef and pork, but a good griddle pan or heavy skillet on the hob can deliver excellent results too. If you’re using a grill pan, ensure it’s preheated to a high heat so you achieve a crisp crust quickly without overcooking the interior. For the eggs, a separate non-stick pan works well to ensure the yolk remains glossy and runny if desired.
Cooking sequence and timing
A sensible order helps you keep meat juicy and sides hot. Start with the meat that takes the longest, typically the steak, followed by the sausages or gammon, then finish with vegetables and eggs. Rest the steak after it’s cooked to allow juices to redistribute; this also helps you time the rest of the plate’s components so they stay warm without overcooking. Fry or grill tomatoes and mushrooms until lightly charred, finish with the sunny-side-up egg, and plate with hot chips or toasted bread. If you’ve got more time, you could marinate the meat beforehand or add a finishing glaze toward the end of cooking to deepen flavour.
Seasoning and finishing touches
Keep seasoning straightforward: salt and pepper are usually enough for the steak and pork, with a light brush of oil to prevent sticking. Avoid overpowering sauces until you’ve tasted the plate as a whole. If you’re using a pepper sauce, heat it gently to bloom the pepper flavours without scorching. A final, light dusting of fresh herbs or a squeeze of lemon over the vegetables can lift the dish without masking the meat’s natural taste.
Nutritional notes and portion planning
A mixed grill is a hearty dish, rich in protein and calories. If you’re mindful of nutrition, you can tailor portions to suit your needs without compromising flavour. A practical approach is to aim for a plate that includes a palm-sized portion of lean beef or chicken, a moderate pork element, one egg, and a generous share of vegetables, with chips or bread occupying a smaller corner of the plate. Pair the meal with a side salad or steamed greens to add fibre and micronutrients. For a lighter version, consider swapping chips for baked potato or roasted vegetables and using leaner cuts of meat. And if you’re cooking for children or guests with different appetites, offer a range of sizes and let everyone assemble their own plate.
Regional twists and modern interpretations
While the foundations of What’s in a mixed grill remain constant, there’s plenty of room for regional twists and contemporary updates. In coastal pubs you might see grilled fish or seafood additions, providing a lighter alternative to red meat. In urban gastropubs, chefs often experiment with Mediterranean-inspired elements—such as grilled peppers, courgettes, or aubergines alongside the core meats—and sometimes finish with a drizzle of garlicky olive oil or herb oil. Some modern takes swap traditional chips for polenta fries or crispy potato rosti, adding texture without swelling the plate’s heft. Vegetarian and vegan adaptations are also increasingly common, with plant-based protein patties or mushroom steaks standing in for meat and a focus on flavours built from herbs, spices and smoke from the grill.
What to look for when ordering What’s in a mixed grill
If you’re ordering What’s in a mixed grill at a pub or restaurant, a few practical tips help you get the best possible plate. First, ask about the sizes of the portions—some venues serve generously proportioned plates that can easily satisfy two people. If you’d like more vegetables or a lighter portion, request it when you order. In some places, you can tailor the mix by substituting one protein for another or requesting extra eggs or vegetables. If sauce is important to you, specify your preference for gravy, pepper sauce or mustard on the side so you control the flavour balance. Finally, consider sharing a mixed grill and adding a simple starter or dessert to complete a well-rounded meal.
Frequently asked questions about What’s in a mixed grill
Q: Is What’s in a mixed grill different in Scotland or Northern Ireland?
A: The core concept remains the same, though regional preferences may influence which meats are used and how they’re seasoned. In Scotland you might see a little more ale-seasoning in some gravies or include haggis in a twist on the plate; in Northern Ireland, double-check for bacon and sausage selections that reflect local butchery trades.
Q: Can I make a lighter version at home?
A: Yes. Focus on lean cuts, limit chips or bread, and load the plate with vegetables. You can swap fried egg for a poached or soft-cried egg, or omit one of the meats in favour of extra greens or a chickpea-based patty for plant-forward options.
Q: How do I know when the meat is cooked properly?
A: For beef, aim for a medium-rare to medium depending on preference, with internal temperatures around 55–65°C (130–150°F). Pork should be cooked fully through to at least 70°C (160°F) in the thickest part. Eggs should be cooked to set the white and a runny yolk if desired, or fully set if preferred. Rest the meat for a few minutes after cooking to let juices redistribute.
Storing, reheating and leftovers
If you have leftovers, refrigerate them promptly in shallow containers within two hours of cooking. Reheat thoroughly to a safe temperature before serving again. Because mixed grills combine several elements, some components reheat better than others; consider reheating the meat and vegetables separately and cooking fresh eggs and greens just before serving to preserve texture and flavour.
In summary: the enduring appeal of What’s in a mixed grill
What’s in a mixed grill offers a satisfying, well-rounded eating experience that blends texture, flavours and comfort in a single plate. Its enduring appeal lies in its versatility: you can keep to tradition with a signature combination, or modernise it with new ingredients and techniques. The essential idea remains constant—a thoughtful, balanced selection of grilled proteins, vegetables and starches, finished with a touch of sauce or seasoning to bring it all together.
Putting it into practice: a simple homemade mixed grill recipe
- Choose your meats: one beef steak (about 200–250g), one pork element (gammon or sausage), and optionally chicken or lamb for variety.
- Prepare vegetables: halve a tomato and slice a handful of mushrooms; set aside.
- Prepare starch: oven-roast potatoes or bake a few bread rolls, or choose chips if you prefer.
- Season and sear: season beef and pork lightly; sear on high heat to form a crust, then finish in the oven if needed to reach the desired doneness.
- Cook eggs and vegetables: fry an egg to your liking; grill tomatoes and mushrooms until lightly charred.
- Assemble: arrange meats with vegetables and chips; finish with a splash of gravy or pepper sauce to taste.
With these steps, you can recreate a pub-style plate at home that captures the essence of What’s in a mixed grill while adapting to your kitchen, equipment and dietary preferences. The key is to keep the execution simple, the flavours balanced and the portions satisfying, so every bite delivers the sense of a traditional British favourite with a contemporary edge.