About last night……steak night, specifically bavette steak, hard seared in the skillet. Bone marrow melting down, basting every inch. Rested properly. Sliced thick, a sprinkle of salt and pepper. Red wine poured while the pan’s sti
Beautiful Salt marsh lamb cooked medium rare over fire. This was requested by a client for their wedding meal. I don’t often get asked to cook lamb but it’s a joy when I do. It’s back on the menu for 2026 . . . #saltmarshlamb
Back where it makes sense. Surrounded by trees, dirt under my boots. The forest doesn’t rush—and neither do I 🌲🔥
🌲🏕️🪓🪵🔥
Yesterday’s Sunday lunch was a little bit different. I decided to try out a fully loaded Yorkshire pudding with all the trimmings 🙌🏼 banging…. . . . #sunday #sundaylunch #comfortfood
Beef. Salt. Spice. Time. That’s it. My homemade biltong…..deep flavour, perfect chew, and built for people who appreciate real food done properly. Snack of kings. 🔥 #HomemadeBiltong #LiveFire #WildManCook #CraftFood
🔥 Garlic Mushrooms on Sourdough 🔥 Simple. Wild. Unbelievably good. Thick-cut sourdough toasted over live fire, piled high with mushrooms soaked in garlic, butter and my signature smoke. Crispy edges, silky centre, and that hit of char you just can
🔥 SLOW-ROASTED LAMB SHANK & SILKY MASH 🔥 The ultimate Sunday comfort food. Slow cooked Welsh lamb shank with a silky garlic mash, drizzled with a lentil and red wine gravy This is comfort food done the Wild Man Cook way — rustic, prima
🔥 EPIC FRIES ALERT 🔥 When you’re cooking over live fire, the sides have got to hit just as hard as the meat… and these fries don’t play. Crispy. Golden. Smoky. Tossed in my wild seasoning, hit with fire-roasted garlic, and finis
Tonight’s midweek meal, butter chicken with naan breads and poppadoms 🙌🏼 #midweekmeals
If I could cook one forest meal for someone that would blow their socks off it would have to be this one. Deliciously smoky venison back straps cooked medium rare. Venison sausages and my signature side of Dauphinoise potatoes. Those thin slices of
Not being a massive takeaway guy but wanting something a little bit naughty on a Friday night with a cold beer, I give you the meatball sub. A ciabatta lightly toasted and rubbed with garlic. My tomato and nduja sauce. Meatballs loaded with mozzarell
🔥 PIRI PIRI WINGS ON THE BBQ 🔥 Tonight was all about heat, smoke and proper flavour. Piri piri chicken wings, marinated deep, kissed by flame and cooked over live fire until the skin blistered, the fat crackled and that citrus-chilli heat came ali
🔥 12 HOURS. ONE 65KG COW LEG. ALL FIRE. 🔥 This was one of those cooks that reminds me exactly why I live for this. A whole 65-kilo cow leg — bone in, beast mode, pure primal theatre — hung over live flames and smoked for half a day unt