Cooking over fire often implies a freestyling ruggedness, but the clever and sophisticated techniques here demonstrate its limitless possibilities. No gas or electricity is used in the process; instead, every element of ‘fire’ is considered, from the selection of different woods for different ingredients, to the choice of flame, smoke or embers as the primary source of heat. The chef’s Colombian heritage plays a big part and is married with Japanese precision and British ingredients, whether crab, scallops or lamb. For a special treat, book Abajo, the chef's counter serving a tasting menu of Colombian dishes.