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OFYR UK 🇬🇧

@ofyr_uk

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The Art of Outdoor Cooking

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Paid partnership with OFYR

IRISH HEREFORD PORTERHOUSE

There’s something special about cooking outside over real fire. Simple ingredients, serious heat and no need to overcomplicate things.

For this one, I grilled a beautiful Irish Hereford Porterhouse on the OFYR. I let the steak come up to temperature first, then hit the hot plancha for around 2½ minutes on each side to build a deep, caramelized crust while keeping the inside juicy and tender.

And because a great steak deserves more than just a side dish, I made a fire-cooked skewer with Pimientos de Padrón, spicy Chorizo and pickles. Smoky, spicy, salty and acidic — exactly the contrast I love.

Finished with Parmesan and a creamy Panko mayo for an extra layer of crunch and umami.

That’s what Outdoor Cooking and Fire Cooking are all about for me: great products, intense heat, bold flavors and uncomplicated cooking outside.

The full recipe and cooking video is now on YouTube.

#firecooking #outdoorcooking #porterhouse #grilled #ofyr by @ofyr_uk

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11 days ago

Mince on toast part 3
Chur taken in United Kingdom by @ofyr_uk

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12 days ago

Mince on toast part 2 taken in United Kingdom by @ofyr_uk

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12 days ago

NATURAL BORN GRILLA 😏🔪🔥

All fired up on my @ofyr_uk @meatopiauk 🔥🔥🔥

Thanks for the epic BBQ shots @niccrillyhargravephotography 😎 taken in Meatopia UK by @ofyr_uk

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12 days ago

We plan to flip over a 1000 Birria Tacos today at Newport Food Festival 🌮🌮🌮

Find us in @newport.market from 11am for a head start 👀🚨

We are open at our other sites ⬇️

12pm - 8.30pm @goodsheds & @ffoscaerffili by @ofyr_uk

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16 days ago

Paid partnership with OFYR

Make your morning magic.

Sometimes you simply have to take the time. Time for the everyday things – but with a little extra touch.

This morning, I made my first coffee over the fire. Alongside it: creamy scrambled eggs, grilled tomatoes and a little bacon. Nothing complicated. But that’s exactly the point.

Because we all know those days when life just seems to rush by and suddenly you think: Where did all that time go?

Maybe we can’t slow time down. But we can create moments worth remembering.

A fire in the morning. The first coffee. The smell of bacon. A good breakfast shared with the people you love – or simply a few quiet minutes for yourself.

For me, that’s Make your morning magic.

Not more effort.
Just more attention to the things that are already there.

So light the fire, start the oven and turn an ordinary morning into a little moment that stays with you.

#Breakfast #FireCooking #OutdoorCooking #CookingOverFire #coffee by @ofyr_uk

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a month ago

Live fire Halibut Ezme @ofyr_uk taken in United Kingdom by @ofyr_uk

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a month ago

Paid partnership with OFYR

I love Saltimbocca. So I took the classic and gave it a little more fire.

Tender veal fillet cooked directly over the embers. Alongside it, oyster mushrooms marinated with soy and sherry, grilled over charcoal with fresh sage.

And this is exactly why I love cooking over fire: the heat, the embers, the smoke – everything happens a little slower. The mushrooms develop deep roasted flavours, the sage gets almost crispy, and suddenly a very simple dish becomes incredibly complex.

Finished with a warm, rich Madeira butter that melts into all those smoky, roasted flavours.

And maybe that’s what I love most about cooking with fire: it makes you slow down. You stand by the fire, watch, wait for the right moment and let the heat do the work. No rush, no complicated timing – just good ingredients, glowing embers and time.

The result is a dish full of warmth: tender veal, smoky mushrooms, sage, Madeira and deep roasted flavours.

For me, this tastes like late summer. Long evenings outside, warm embers and good food.

It’s not about the effort. It’s about time, fire and good ingredients.

#OFYR #outdoorcooking #bbq #grilledmeat #bbq by @ofyr_uk

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a month ago

Advertisement | In collaboration with OFYR

Little by little, the evening light in my garden is turning golden, and the first mushroom vendors at the market are offering beautiful chanterelles. The perfect reason to fire up the OFYR with plenty of beechwood and create a dish that, for me, perfectly captures the transition from summer to autumn: juicy braised Iberico cheeks with mixed mushrooms, all grilled over the OFYR fire.

Not only does this make for an incredibly delicious dish packed with flavor, but it also creates a wonderfully rich and savory sauce. The addition of soy sauce gives it plenty of depth while keeping the recipe wonderfully uncomplicated.

So, are you already craving autumn flavors?

#OFYR #outdoorcooking #braisedpork #cooking by @ofyr_uk

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a month ago

Ahhh we got a new toy and it’s so cute and fun!!!

What should I cook on it next??

#gift by @ofyr_uk

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a month ago

Low & slow 45 day dry-aged tomahawk cooking on the @ofyr_uk 🔥😍🔥 taken in Horsforth, Leeds, UK by @ofyr_uk

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2 months ago

There are few things better than burgers cooked over fire.

For National Burger Day, gather around the OFYR, find your place at the cooking plate and make an occasion of it.

Fire, flavour and time spent together. Sometimes the simplest food creates the best moments.

#ofyr #nationalburgerweek #exceptionaloutdoormoments by @ofyr_uk

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2 months ago