The food we cook is seasonal and local, where possible cooked on embers, flavoured with smoke and using simple but effective cooking techniques from around the world.

Argentine grilling, the flavour and texture balances of Thai herb salads and roast chilli dips, Korean and Scandinavian fermentation and pickling.

Most importantly the food should be served in a feasting style, large communal dishes which look spectacular and encourage guests to engage with each other and share the experience.

We love the spectacle of cooking outside using fire, but our approach to food is at its heart on of great ingredients and simple but effective techniques, so we are able to apply it even for indoor events without a garden to dig a fire pit in!