Story
Why we cook everything over wood
Oak for heat, apple for sweetness, and four hours before service to get the embers just right.
People often ask why we make life so difficult for ourselves. A wood fire needs lighting hours before service, it changes minute to minute and it never cooks the same way twice. That's exactly why we love it.
The wood
We burn seasoned oak for steady, high heat and apple wood for a gentle, sweet smoke on fish and vegetables. All of it comes from sustainably managed woodland in Sussex.
“Fire is the oldest way to cook, and still the most honest.”
The embers
The flames are just the start. The real cooking happens over embers, which give an even, radiant heat. Our grill chefs spend years learning to read them.
Written by Elias Calloway for the Saltwood journal. Tagged: wood-fired cooking, live fire restaurant London, cooking over embers.
