There is something deeply primal about cooking over fire. Long before gas hobs and induction cooktops, our ancestors gathered around open flames to prepare their food — and something about that experience still resonates with us today.
Live-fire cooking is, in many ways, the most honest form of cooking there is. There are no temperature dials, no timers, no safety nets. It is just you, the fire, and the ingredients — and the skill lies in understanding how to harness the heat, control the flame, and coax the very best from whatever you are cooking.
Over the past few years, I have developed a deep passion for premium live-fire experiences. These are not your typical barbecues — although there is absolutely nothing wrong with a good barbecue. What I offer is something more refined: the drama and theatre of open-flame cooking combined with the precision and creativity of fine dining.
Picture this: a warm summer evening, a beautiful outdoor setting, and the intoxicating smell of dry-aged côte de boeuf searing over glowing charcoal. Alongside it, whole sea bream wrapped in vine leaves, ember-roasted aubergine with tahini and pomegranate, and charred hispi cabbage with a drizzle of good olive oil. This is food that is both elemental and elegant — and it creates an atmosphere that no indoor kitchen can replicate.
The key to great live-fire cooking is patience and understanding. Different woods and charcoals produce different flavours and heat profiles. The distance between the food and the flame matters enormously. And timing — knowing when to move, when to turn, when to rest — is everything.
If the idea of a premium live-fire experience appeals to you — whether for a summer party, a family gathering, or a special celebration — I would love to discuss what we could create together.
Chef Jamie Tully
Private Chef & Culinary Storyteller