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The Art of Outdoor Cooking

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Double Venison patty, Butcher’s Bacon , Home Baked Potato Bun from some leftover mash , house pickles, Foraged Horseradish radish mustard , plastic Cheese @heinz ketchup
I Butchered the deer myself and every part of this beautful beast will be given the upmost respect

#bbq #southcoast #cooking #wildfood

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So excited to have joined @tewinburyfarmhotel for their first-ever Woodland Dining Experience last Saturday. Cooking on @ofyr_uk is pure joy. What I love most is working in a circular motion, the heat gradient naturally shifts from a roaring central flame down to a gentle outer warm zone, letting you sear, roast, and# rest all on one plate. It feels like a direct reflection of the natural cycles nature provides us throughout a season. I ♥️ designing restaurant style dishes and cooking them over flame, most of the time it works out but every now and then there can be a challenge or two (busy preparing the 2026 bloopers reel)

We picked most of our vegetables for Saturday directly from the garden with Cook School Master Lee, alongside the beautiful @helena_marieee who helped pull together a live-fire menu for over 80 guests.

Events and dinners like these can be pretty daunting, I pour my heart and soul into everything I do between @brixtonlaundry @laundry.bespoke and my Wild Table series with @browningbros I’ve an incredible team that supports me to host live fire restaurant style events all@over the UK, so if you’ve got an outdoor venue and wanna host something special, slide into my email 🔥

Here is our Menu:

• Glazed Tewinbury beetroots, roasted winter squash, smoked feta & pepita crunch
• Potato, leek, confit garlic & Gruyère gratin
• Trout on cedar, radish, baby leaves & Tewinbury herbs, forest floor wild rice
• Flamed Tandoori lamb neck, spiced creamed spinach, mint labneh
• To share: Apple crumble, butterscotch-miso sauce, thick vanilla cream

Grateful for incredible seasonal produce and open fires. Hibernation time is calling until 2027 🤪🍂🤪

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I’ve been waiting 3 years for this moment ! And as per usual @guymarchantlane went along with another project . This beautiful old hook a duck fun fair stall will in the fullness of time be an intimate dining experience but for now we are in owe of how tactical and warming this space is , if only it could talk .

Was a huge honour to cater @mollyrobinson 30th birthday @stubbscopse and recreate Your Dad , Lees Favourite kebab recipe.

Thank you @ofyr_uk

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Fire, smoke and seriously good venison 🔥🦌

Cooking over flames on the OFYR trailer with @jameswhetlor and @emberbyed — bringing incredible British venison straight to the fire and serving it up to the crowd.

There’s something pretty special about cooking outdoors like this: great produce, live fire and good people gathered around it.

More of this, please. 🔥

#livefirecooking #venison #wildgame #outdoorcooking #fieldtofork

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See you at Surrey Hills Fire & Food Fair this weekend! We’re bringing a packed programme of live-fire cooking to the Fire & Food Stage.

@simonthebutch of Surrey Hills Butchers is bringing the beef and pork, from a whole Szechuan and garlic-glazed pork belly plait hung over the flames to dry-aged côte de boeuf with a rich blue cheese sauce, paired with Hogs Back beer.

Wayne Smith of @daddybeargrills is cooking bavette straight in the coals for his Dirty Steak ‘n’ Eggs Muffins with smoky chimichurri, followed by hot honey chicken tacos with charred pineapple salsa.

And our very own Ian Jones will be firing up the Kadai for his Brown, Hake & Saffronaise fish burgers, before closing Saturday’s programme with maple-smoked pineapple cachaça cocktails.

We’ll be cooking across the Ofyr, Kadai and Grill Guru, with plenty of techniques, tips and tastings along the way.

📍 Hogs Back Brewery, Tongham, Surrey
📅 Saturday 17 & Sunday 18 October

Come and join us around the fire!

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Mince on toast part 3
Chur

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Weekend brunch’s are made for the @ofyr_uk 😍🔥

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Mince on toast part 2

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The absolute pleasure of catering for @wirralspendindependent after wedding BBQ 🔥 🥩

Seared bavette steak, caramelised balsamic onions, homemade roasted garlic aioli and chimichurri 🤤

50 guests served no problem on the @ofyr_uk 🔥

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Hand-dived Orkney scallops seared on the @ofyr_uk 😍🤤

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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

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45 day dry-aged tomahawks smoking over the @ofyr_uk 😍🔥

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