Meatopia
How to Do Campfire Food Like a Meat-Obsessed Chef
Whole smoked chicken and barbecued sides of beef are key, but so is foraged wild garlic salad, charred leeks, and nettle mojo verde.
How I Learned to Un-Cook Meat and Make Better Steaks
I’ve worked for some of the best chefs in the world—Marco Pierre White, Alain Ducasse, the Roux brothers—but since cooking on charcoal and live fire, I’ve had to learn to un-cook, to keep things really simple.
Meet the ‘Professional Pyromaniac’ Behind London’s Best Meat Dishes
“I was one of those kids that set fire to stuff—and now I burn shit every day,” says London Log Company founder Mark Parr, whose specialist charcoal adds a unique smoky flavour to meat dishes.
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