Tonight on the fire

Three cutlets from a small hill farm, rendered fat-side down first, then finished high over vine cuttings.

Grilled whole in a fish cage until the skin blisters, with brown butter, capers and grilled lemon.

Boned thighs marinated in yoghurt and smoked paprika, threaded and turned slowly over hot coals.

Our own loaf, baked each morning and finished on the grate. Whipped cultured butter and smoked salt.

Six rock oysters on ice with a shallot vinegar warmed over the coals and a squeeze of charred lemon.

Cold burrata over tomatoes blistered in a cast-iron pan, with basil oil and toasted breadcrumbs.

Thin dough laid straight onto the charcoal, brushed with garlic and soft herb butter as it puffs.

45-day dry-aged rib for two, about 1 kg, cooked slowly over oak and rested before carving. Bone marrow jus.

Shell-on prawns split and grilled fast, finished with chilli, garlic and parsley butter.

Heritage carrots roasted in the ash, then glazed with honey and cumin over a spoon of labneh.

Sweetcorn charred on the grate, rolled in chilli butter and finished with lime and aged cheese.

Thick-cut potatoes, blanched, then fried in rendered beef dripping. Smoked aioli on the side.

Radicchio and chicory with slices of pear marked on the grill, walnuts and a sharp mustard dressing.

Baked hot until the top caramelises dark, served cool and soft in the middle with sour cherries.

Dark chocolate cream infused with oak smoke, finished with olive oil and flaky salt. Small and rich.

Seasonal peaches or plums roasted in the embers, with honey, thyme and cold crème fraîche.

Bourbon, demerara and orange bitters, stirred and poured into a glass rinsed with oak smoke.

Gin shaken with a cordial made from limes charred on the grill. Bright, sharp and a little smoky.

A rotating red chosen to stand up to the grill. Ask about the full bottle list and older vintages.