The Guinness Fire Pit

Gather round the fire pit with delicious dishes and smooth Guinness. Because fire doesn’t just make food, it makes food more...

The barley used in GUINNESS is roasted at 232° Celsius until blackened, triggering a flavour reaction that brings out its bold and distinctive taste. It’s the same reaction that makes flame-kissed food so delicious. Watch and learn as top London chefs sizzle and sear on the open fire just metres away!

Check out our top chef line-up as we add to it below:

THURSDAY

20:30-21:00 John Chantarasak - Anglo Thai
Coconut smoked Gloucester pork neck, grilled tangerine and hot mint salad

21:30-22:00 Daniel Britten 
Fruti pig black pudding stuffed Guinea Fowl, coal roasted brussels, dirty parsnips in brown sugar

FRIDAY

13:00-13:30 – Genevieve Taylor
Grilled red cabbage, porcini butter, crisp breadcrumbs 
Barbecued apple tarte tatin

14:30-15:00 – Elliot Cunningham - Lagom
Grilled cabbage, burned cultered cream and herring roe

16:00-16:30 – David Carter - Smokestak
Smoked lamb shoulder, borlotti beans, mint sauce

19:30-20:00 – Fez Ozalgan - Barboun

20:30-21:00 – Claire Allen
Oxtail Potjie and Roosterkoek

21:30-22:00 – T-bone & Matt Williams
Electric watering can steak

SATURDAY

14:30-15:00 – James Cochran – 12:51
BBQ goat, scotch bonnet and pickles flatbreads

16:00-16:30 Selin Kiazim – Oklava & Kyseri
Cured and smoked lamb ribs, green chilli ezme

18:20-19:00 Ivan Tisdall-Downes – Native
Clay Pigeon

19:30-20:00 – Neil Campbell - ROVI
Crust maters, Veggie side for Christmas

20:30-21:00 – Simon Stallard - Hidden Hut
Champagne scallops

SUNDAY

13:00-13:30 Chris Bassett - Quality Chop House
Yorkshire venison

16:00-16:30 Chris Leach - 10 Heddon Street
Pheasant sausage with grilled grapes

Fire Pit Chefs

Bailey's will also be sampling their vegan range at The Fire Pit! Make sure you head down there to try some...

 

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Gather round the fire pit with delicious dishes and smooth Guinness. Because fire doesn’t just make food, it makes food more...

The barley used in GUINNESS is roasted at 232° Celsius until blackened, triggering a flavour reaction that brings out its bold and distinctive taste. It’s the same reaction that makes flame-kissed food so delicious. Watch and learn as top London chefs sizzle and sear on the open fire just metres away!

Check out our top chef line-up as we add to it below:

THURSDAY

20:30-21:00 John Chantarasak - Anglo Thai
Coconut smoked Gloucester pork neck, grilled tangerine and hot mint salad

21:30-22:00 Daniel Britten 
Fruti pig black pudding stuffed Guinea Fowl, coal roasted brussels, dirty parsnips in brown sugar

FRIDAY

13:00-13:30 – Genevieve Taylor
Grilled red cabbage, porcini butter, crisp breadcrumbs 
Barbecued apple tarte tatin

14:30-15:00 – Elliot Cunningham - Lagom
Grilled cabbage, burned cultered cream and herring roe

16:00-16:30 – David Carter - Smokestak
Smoked lamb shoulder, borlotti beans, mint sauce

19:30-20:00 – Fez Ozalgan - Barboun

20:30-21:00 – Claire Allen
Oxtail Potjie and Roosterkoek

21:30-22:00 – T-bone & Matt Williams
Electric watering can steak

SATURDAY

14:30-15:00 – James Cochran – 12:51
BBQ goat, scotch bonnet and pickles flatbreads

16:00-16:30 Selin Kiazim – Oklava & Kyseri
Cured and smoked lamb ribs, green chilli ezme

18:20-19:00 Ivan Tisdall-Downes – Native
Clay Pigeon

19:30-20:00 – Neil Campbell - ROVI
Crust maters, Veggie side for Christmas

20:30-21:00 – Simon Stallard - Hidden Hut
Champagne scallops

SUNDAY

13:00-13:30 Chris Bassett - Quality Chop House
Yorkshire venison

16:00-16:30 Chris Leach - 10 Heddon Street
Pheasant sausage with grilled grapes

Fire Pit Chefs

Bailey's will also be sampling their vegan range at The Fire Pit! Make sure you head down there to try some...

 

Browse by tags