Cooking over fire often implies a freestyling ruggedness, but the 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 smoke, flame or embers as the primary source of heat and flavour. Dishes are highly original and display a strong Japanese influence, often using prime British ingredients such as Orkney scallops. For a special treat, book the chef's table.