Although I utilise many different techniques to execute my menus, wood-fired cooking has always been a firm favourite, primarily because of the challenge involved and the informality of the occasion. Using a wood fire to produce fine dining menus can seem oxymoronic to some, employing a very traditional, almost primitive technique to yield very modern flavours.
The biggest draw for most when it comes to wood-fired dining is its relaxed nature. Whilst still producing impactful flavours, I use more humble ingredients from locally caught fish and Cornish meat with simple vegetables such as carrots, parsnips, and potatoes. I then use my own rubs and marinades to create something unique, combining the char from the fire with a myriad of spices and herbs for a fresh take on the roast.
Wood-fired cooking is becoming a summer staple of mine, allowing me to interact with the guests on a more informal level. Chatting about the food is commonplace and the setting allows the diners to see my processes and techniques up close; an elevated barbeque if there ever was one.
