<strong>Winter Cooking Over Fire with John Fernandez</strong></br> Sunday 28th February 2027

Join us in our 17th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We cook outdoors over live fire in real conditions – breeze, sunshine, drizzle and the delicious smell of smoke. Please dress for the elements.

Arrival
There will be tea/coffee on arrival and a quick briefing.

What to wear/bring

  • Layers and a waterproof/windproof top
  • Sturdy, closed-toe shoes (grass can be uneven/damp)
  • Tie back long hair; avoid loose sleeves
  • Hat/sunscreen or warm hat/gloves, season depending

We provide all ingredients, kit and recipes – just bring your appetite. Please let us know dietaries/allergies in advance.

During the class
You’ll manage fire and embers, cook on grills/planchas, and learn timing, seasoning and resting. We’ll taste as we go, then feast together on what we’ve made.

Winter Cooking Over Fire with John Fernandez
Sunday 28th February 2027

£150.00

8 in stock

8 in stock

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Sunday 28th February 2027 | 9.30am-12.30pm

There’s something particularly special about cooking over fire in winter – the warmth of the flames, the smell of woodsmoke and simple seasonal ingredients transformed by heat and flame.

In this hands-on class, John will take cooking back to its most elemental, showing you how to use fire, embers and smoke to create incredible flavour.

Working with some of the best ingredients of the late winter season, we’ll cook outdoors over an open fire, learning how to control the heat and understand when to cook directly over flame, over glowing embers or more slowly using the residual heat.

Dishes may include:

  • Fire-Cooked Venison – seasonal British venison cooked over the fire, using herbs and aromatics to complement its rich flavour
  • Mushrooms Over Fire – a selection of mushrooms cooked with flame, smoke and herbs to bring out their deep, savoury character
  • Ember-Roasted Winter Roots – seasonal vegetables such as celeriac, beetroot or carrots cooked in and around the embers until beautifully smoky, sweet and caramelised
  • Fire-Roasted Forced Rhubarb – beautiful pink forced rhubarb cooked over the fire, bringing a sharp, sweet finish to our winter feast, perhaps served with something cool and creamy