It's Bonfire Night and our grill house Honey & Smoke is three!
To celebrate the third birthday we had not one, not two, but three parties. We invited three fire-loving chefs, Olia Hercules, Ben Chapman and Gill Meller to cook over fire with us and to talk about their life in food and flames.
In this series we are doing things a bit differently, so first we head into the kitchens of Honey & Smoke to cook up one of our most popular dishes for you: a recipe for grilled pears with almond tahini, coriander and smoked almonds. Then we chat to our first guest Olia Hercules who brought us beautiful smoke dried pears from Ukraine. We talk about Eastern European stereotypes of beetroot and cabbage, memories of cooking fish broth over fire for summer picnics, traditions of smoking fruit in wood fired ovens, and her dad's incredible keffir recipe which makes the most tender grilled chicken.
After a wonderful conversation we sat down together with the crowd to enjoy Olia's gorgeous Eastern European grill inspired menu. What a treat!
Each chef brought a completely different perspective to cooking over the coals and it was so much fun to cook with them. Stay tuned for the next episode with Ben Chapman.
Make a booking at Honey & Smoke
Honey & Smoke, 216 Great Portland St, W1W 5QW
Follow @oliahercules. Get her award-winning cookbooks #Mamushka & #Kaukasis and look our for her third cookbook #SummerKitchens coming out next year.
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