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

19:00-19:30 - Best in Taste Awards

Gather round to see DJ BBQ announce the winner of the best dish and most instagrammable dish at Taste of London, as judged by our exclusive panel featuring chef Ryan Riley, food writer Felicity Spector, instagrammer @eatnlondon and Paul Newnham (Chefs Manifesto)

Our 'Notorious P.I.B.' will also be revealed, and the first 300 to gather will get a taste of this enormous 25 kilo, two metre long sausage! 

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 
Fruit pig black pudding stuffed Guinea Fowl, coal roasted brussels, dirty parsnips in brown sugar

FRIDAY

12:00-12:30 – Tim Delaney - Goodman
USDA Rib Eye, Argentinian Prawns with Shiso Dressing

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

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

15:00-15:30 – David Carter - Smokestak
Smoked lamb shoulder, borlotti beans, mint sauce

18:30-19:00 – Guinness Demo with DJ BBQ

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

13:00-13:30 – Claire Allen

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

15:00-15:30 Selin Kiazim – Oklava & Kyseri
Cured and smoked lamb ribs, green chilli ezme

18:30-19:00 Ivan Tisdall-Downes – Native
Clay Baked Wood Pigeon seasoned with ras el hanout spices, with caramelised damson, goats cheese and wild yarrow

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

20:30-21:00 – Simon Stallard - Hidden Hut
Scallops cooked in the coals and sprayed with champagne
Mussels steamed in coals with beer

21:30-22:00 – Hot Dog Battle with DJ BBQ

SUNDAY

14:00-14:30 Chris Bassett - Quality Chop House
Yorkshire venison with salt baked beetroot, caramelised parsnip, chestnut and black truffle

15:00-15:30 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

19:00-19:30 - Best in Taste Awards

Gather round to see DJ BBQ announce the winner of the best dish and most instagrammable dish at Taste of London, as judged by our exclusive panel featuring chef Ryan Riley, food writer Felicity Spector, instagrammer @eatnlondon and Paul Newnham (Chefs Manifesto)

Our 'Notorious P.I.B.' will also be revealed, and the first 300 to gather will get a taste of this enormous 25 kilo, two metre long sausage! 

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 
Fruit pig black pudding stuffed Guinea Fowl, coal roasted brussels, dirty parsnips in brown sugar

FRIDAY

12:00-12:30 – Tim Delaney - Goodman
USDA Rib Eye, Argentinian Prawns with Shiso Dressing

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

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

15:00-15:30 – David Carter - Smokestak
Smoked lamb shoulder, borlotti beans, mint sauce

18:30-19:00 – Guinness Demo with DJ BBQ

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

13:00-13:30 – Claire Allen

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

15:00-15:30 Selin Kiazim – Oklava & Kyseri
Cured and smoked lamb ribs, green chilli ezme

18:30-19:00 Ivan Tisdall-Downes – Native
Clay Baked Wood Pigeon seasoned with ras el hanout spices, with caramelised damson, goats cheese and wild yarrow

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

20:30-21:00 – Simon Stallard - Hidden Hut
Scallops cooked in the coals and sprayed with champagne
Mussels steamed in coals with beer

21:30-22:00 – Hot Dog Battle with DJ BBQ

SUNDAY

14:00-14:30 Chris Bassett - Quality Chop House
Yorkshire venison with salt baked beetroot, caramelised parsnip, chestnut and black truffle

15:00-15:30 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