• Food cooked on a charcoal grill imparts a smoky aroma and flavour impossible to replicate. And no-one grills better than the Turks! For starters, perhaps baba ghanoush of grilled eggplant, or haloumi wrapped in grape leaves. A traditional Adana kebap, a long, hand-minced meat kebab wrapped around a wide iron skewer is cooked over burning…

  • Make the flame your friend by exploring the original cooking method with Daniel, preparing charred wagyu tataki with wild mushrooms, black garlic and ponzu, charcoal roasted chicken, tea smoked duck breast with soba noodles and yakitori cooked over an hibachi, even a charred Caesar salad. This is a hands-on workshop & involves working in small…