Live fire demands attention. Unlike a conventional oven, the hearth changes throughout service. The heat shifts, the embers settle, and every part of the grill develops its own character.
We use oak for its steady heat and restrained aroma. Charcoal brings intensity and helps create the deep, even crust that defines our steaks. Used together, they give the kitchen flexibility without overwhelming the natural flavour of the ingredient.
The hottest part of the grill is used to build colour quickly. Gentler areas allow larger cuts to cook evenly before resting. Vegetables, fish, and meat each require a different relationship with the fire.
Smoke should remain a detail rather than the entire flavour. Our chefs manage airflow, distance, and timing carefully so the hearth adds complexity without becoming heavy.
That constant movement is what makes fire-led cooking compelling. It requires judgement rather than a fixed setting, and it ensures the kitchen remains connected to every plate.