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Spring has ushered in some glorious weather across the country, and it truly feels like summer is on the horizon. As soon as the sun comes out, one of the first things Brits are compelled to do is crack out the barbecue, to make the most of the pleasant weather for al fresco cooking.

To help home cooks nail their barbecue adventures, some of the UK's top chefs and barbecue experts have shared their best advice with the Express. The chefs and culinary icons are gearing up for the return of Pub in the Park in Marlow next week for its ninth iteration, where they'll be putting their skills to the test - including open-flame cooking. From making sure you're armed with the right tools, ingredients and cooking techniques, there's something for everyone to put to good use over the coals.

So if you're planning your next spring barbecue this weekend, here are some expert tips and tricks you should keep in mind.

Genevieve Taylor

Genevieve, live fire and BBQ expert and the mastermind of the Bristol Fire School, shared an extensive list of tips and tricks that everyone can put to good use. She said: "How to BBQ is full of tips, but I guess my main ones are a decent fuel; you've got to have really good, pure charcoal, that makes the biggest of differences so I would definitely recommend that.

"I buy all mine from House of Charcoal online - sustainable, British charcoal. Charcoal should not smell or taste of anything, so that is my top tip! If your charcoal smells of something, there is something in it that isn't charcoal.

"Don't use too much of it, a lot of people use way too much fuel and that just gives you too much heat. Charcoal is 500 celcius - that's too hot to cook most things. So you just need a bit of charcoal in an area of your barbecue and then a lot of a charcoal-free zone that you can move food on and off to to control the heat.

"Also, get a temperature probe as well. If you're cooking meat, it's the most reliable way to get it done.

"My final tip is don't over stretch yourself; you don't have to make six different kinds of meat and 5 salads when you're having a barbecue. Just think of a barbecue as you would any regular meal that you would cook for your friends in your kitchen!

"A roast dinner for example, you have one celebratory piece of meat and then an array of side dishes. That's how I view a barbecue, just like the kind of food you would do in your kitchen, not a mixed grill situation. Better to do a few things really well, than too many things and perhaps get it wrong!"

Adam Purnell aka Shropshire Lad

Adam, who gained popularity for his outdoor cooking adventures, now travels around the country as a live fire chef. He revealed: "Top barbecue tip would be to get a temperature probe, because it's so easy to over or undercook meat on fire, so a probe guarantees perfect results every time, and takes away the guess work. Also to make sure you always use good clean fuel without any added chemicals."

Big Nath's BBQ

Nathan Ritchie, the brains behind live-fire barbecue brand Big Nath's BBQ, said: "Two zone cooking will help a lot, charcoal on one side of the grill so you have a hot side and a cooler side. Don't over complicate it and don't rush it, work to temperature not time. Start with something like chicken thighs, they are very forgiving and let's face it...who doesn't like crispy chicken skin! Simple marinade and you're good to go!"

Matt Tebbutt

Saturday Kitchen star Matt recommended: "Serve a multitude of hot and warm platters to complement a great piece of grilled meat or fish.....take time to marinade and nurture what's on the grill. Char some fresh herbs, garlic and chillies and chop together to make a delicious smoky finishing sauce."

Raymond suggested: "Cooking a larger joint of meat, or a whole chicken will save you time at the grill so you can focus on socialising with your guests while it cooks. Make sure you have all your prep done in advance, salads and sides in bowls ready to serve.

"Don't overcomplicate things when it comes to the marinating of your meat, fish and vegetables with dry rubs and mop sauces. Sometimes all you need is just salt and pepper."

James Martin

James simply recommended: "Great aged and butcher bought meat. Bloc grills are good with Japanese charcoal to cook on too."

Jack Blumenthal

Jack, the brains behind Ginger Wings, said: "Mega hot coals, oil the meat and a lot of salt! Go a bit over the top as you'll lose some salt in the cooking process. Allow to come up to room temp. This will help form an amazing crust!

"When on the grills, DO NOT BE TEMPTED TO FLIP TO EARLY, grill your food of choice till it forms a slight crust so it comes away from the bars. Simple but so effective."

He summed his advice up: "Get your coals properly hot before cooking. Keep it simple with good quality meat and seasoning. Don't keep flipping your food - patience is key!"

LumberJaxe

Brendon and Jaydon, the creators of family-owned seasoning and sauce brand Lumberjaxe,said: "Our philosophy when cooking a good barbecue for the family is to keep it simple. We tend to cook a low-and-slow showpiece treat, like beef short ribs or pulled beef cheek, alongside many quick, easy options for everyone to enjoy throughout the day. Smashburgers, chicken wings, skewers are always a good go-to."

John Chantarasak

John, co-founder of Michelin star restaurant AngloThai and Great British Menu star, revealed: "I love live fire cooking, either direct cooking over charcoal or smoking using different flavoured woods. I find that this style of cooking adds layers of flavour and complexity to dishes that just isn't achievable in a home kitchen.

"My favourite thing to cook has to be an aged steak that has lovely fat marbling to give flavour and stop the meat from drying out. When you source good quality meats from a butcher then you need to do little more than take care to temper, cook and rest your meat, then season and serve with a punchy sauce."

Melissa Thompson

Melissa, an award-winning food writer and cook, advised: "Zone your barbecue! Don't just chuck loads of red hot charcoal on the grill and hope for the best. At its most basic, split it in half so there's charcoal on one side, and nothing on the other. With a lid, it turns your grill into an oven so you can cook anything away from direct heat so it doesn't burn on the outside before it's cooked on the inside."

Karan Gokani

Karan, the brains behind Sri Lankan restaurant Hoppers, said: "Marinade well in advance, manage your heat well (make sure you've got your zones on a kettle so you have a hot side and a cooler side which gives you flexibility and margin for error), and use good quality charcoal, not only does this burn longer but adds better flavour and better for health. Plan your menu sensibly: Mix it up with some slow cooked/smoked meats, salads, dips and then some last minute quick cook cuts. Otherwise the pressure mounts and you start burning things.

Simon Rimmer

Simon, chef and star of Channel 4's Sunday Brunch, revealed: "Marinades and rubs are your friends! A simple salt, sugar, smoked paprika and fennel seeds rubbed on any meat or fish is a game changer."

Chris Bavin

TV presenter Chris recommended: "I think everyone tends to go straight for the meats - steaks - burgers - sausages, which is great but for colour, and variations. I'm a big fan of veggies on the barbecue. Corn on the cob - sliced aubergine - peppers - tenderstem broccoli."

Pub in the Park returns to Higginson Park, Marlow from Thursday, May 14 to Sunday, May 17. Tickets are available to purchase now, starting from £47. For more information, visit here.