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He was right to be worried. According to government statistics, two people died last year from barbecue-related injuries and another 19 ended up in hospital. It may not sound like a lot, but when you factor in the poor weather last summer and thus the relatively low number of barbecues being lit, it's more significant. And the figure doesn't include the less serious, but still painful minor burns that involve a lot of holding your hand under the tap – hardly the stuff of a relaxed party atmosphere.

Tomalin-Reeves doodled a sketch for a new style of barbecue in his Filofax – despite owning all the latest computer design technology, he prefers not to use an electronic diary. The idea ticked over until 2009 when he linked up with his nephew Jonathan, a graduate in neuroscience, and product designer Jonathan White to turn it into reality.

It remains very much a home-grown project. The spare bedroom at the Tomalin-Reeves house doubles as the studio, littered with plastic prototypes made on a 3D printer, and pictures of Tomalin-Reeves's inspirations, including Fifties Italian jugs and cars – lots of cars. "I'm obsessed with cars. It's a bit sad really," the designer admits.

The finish on the Halo, as you'd expect from a wannabe car designer, is impressive. The parts are hand polished in the Black Country. The triple-layered body is aluminium so it's light to move around, while the grills are marine-grade stainless steel and dishwasher safe. Coals sit in a steel bowl which (once cool) can be lifted out and emptied easily.

I've cooked on one at home and I'm impressed. The insulation that keeps the outside cool also stops heat loss, so a small amount of charcoal lasts a long time, cutting fuel costs.

It's a calmer cooker than usual barbecues – the flat grill, laser cut rather than constructed from metal rods like normal barbecues, means that the fat doesn't drip down so much from your sausages causing flare-ups. And the barbecue stands higher than most – making it more comfortable to stand and cook at.

The Halo has been available for just two months and sales are promising, says Tomalin-Reeves, despite a relatively high price. "Initially people are sceptical, but when we explain how it works, how it will last longer, they get it. And they like that it is British design, British made." At last, the Great British Barbecue. Just in time for the thunderstorms.

The Halo Cooltouch costs £495 from halocooltouch.co.uk

The Competition

Weber

An American classic, though made in China, the original was created from half a buoy (yes, one of those things that bob around in the sea) and was a satisfying apple shape. The latest add-on is a pizza oven that sits on top of the larger barbecues, designed in conjunction with the British makers of the Chadwick Oven. Prices start at about £80 for a compact model. weberbbq.co.uk

Big Green Egg

The chokingly expensive barbecue that's modelled on a kamodo — a heavy­weight Japanese ceramic charcoal — and is made in Mexico. The styling belongs to a time when hexagonal plates were the last word in cool. It has a cultish following (devotees are called Eggheads), and arcane rules for use (cook with the lid down, "burp" it before opening the lid, don't move it). Chefs love them and they insulate well but the outside still gets very hot. Prices start at £399 for a Mini; X-Large is £1,200. biggreenegg.co.uk

Kamado Joe

Like the Big Green Egg but with a thicker ceramic shell and not quite as pricey. From £816 for a 23in model (similar to a large Big Green Egg) including stand and shelves; from alloutdoor.co.uk

How to make barbecued pizza