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My consultancy work includes visiting chefs and demonstrating the best of outdoor cooking equipment and showing the true versatility of cooking with wood, fire and smoke.

My work is to listen to chefs and their cooking ambitions, recommend the right commercial equipment and then sit back and watch them create their extraordinary menus.

Here is a development menu created by an executive chef of one of the largest tech companies in the word, created using only wood, fire and smoke on my recommended commercial equipment.


This is taking Wood, Fire and Smoke cooking to a whole new level and it is an honour to see how an innovative and visionary chef, with his team, have embraced a style of cooking that is so close to my heart.