Chef Elliot Cunningham runs a pop up called Lagom, currently in residence at Mother Kelly’s in East London. We caught up with him to find out why he loves to barbecue
Michael Driver illustrated the cover of the sought after, now sold out, Issue 01 of Pit
Chefs Aaron Webster and Remi Williams started their roving restaurant Smoke & Salt to celebrate ancient cooking techniques — you’ll currently find them cooking in a shipping container in Pop Brixton. We caught up with them to find out about their love of barbecue and to pick their brains for pro tips!
I could have titled this post, ‘how to begin using up 34 kg of spring onions’. Not 3.4, THIRTY FOUR. Don’t ask. Just don’t
Oxygen is one of the three key ingredients, along with fuel and heat, that make your barbecue tick. Pit takes you through techniques for harnessing the power of air
It’s an essential part of the barbecue experience. But why, exactly, does woodsmoke make food taste so good?