Why we cook everything over oak and vine cuttings

Every morning at ten, the first person in the kitchen lights the hearth. By five it has burned down to a deep bed of embers, which is where most of the cooking happens: not over flames, but over steady, glowing heat.

Oak for heat, vines for flavour

Seasoned oak gives us long, even heat. Pruned grape-vine cuttings from the growers on our wine list burn hot and fast, and leave a light, sweet smoke that suits vegetables and fish beautifully.

Try it at home

Let your barbecue burn down until the coals are covered in white ash, then cook leeks whole until black outside and silky within. Peel away the outer layer, dress with good olive oil and salt, and you have one of our most-ordered dishes.