Grill Smoke BBQ is Ben Tish’s (of Salt Yard Group Restaurants) newest book.
It’s one of those books that does what it says on the Tin. Love to cook with fire or know someone that does?
We shot this book in 7 different amazing British locations and it was one of the most interesting and fun books that I’ve had the pleasure of ever working on.
To top it off, our final day was the day I realised that I had the best job in the world. (And I’ve told this story countless times but here’s the short version)
Imagine sitting on a beach on an Island in East England… blue sky, a fire pit smouldering and smoking away next to the waves. Lobster, Crab, Paella… all cooked over ash and fire. It was my job to make sure I tasted everything. Oh and to shoot some photos as well!
Since it was our last day of shooting we decided to hit the oyster bar for some Rose and Oysters before everyone headed back to London.
Some of the other locations that we shot in were:
The Charcoal Yard of the London Log Company – Thanks to Mark Parr (Lord Logs). That was a cold one, the day after it snowed in February.
Mile End Canal
Ben’s Back Yard
and the place that started it all the Ember Yard Restaurant
Ben Tish and Jacques Fourie did all of the food and Tamzin Ferdinando was our brilliant prop stylist.
Below are a few more of my favourite images from the book.
If I’ve convinced you to buy it… here’s the link to make it easy.
But you don’t need to take my word for it… read some of the reviews on the Amazon link.
Chargrilled Duck breast with peas, broad beans and hot mint sauce (page 88)
Grilled Lobster with smoked butter (page 128)
Grilled Mackerel with fennel yogurt and sumac salad (page 50)
Paella (pg 158)
Slow Cooked Hogget Shoulder with cumin, smoked paprika and buttermilk dressing (page 130) and Mark’s hands
Walnut Coffee Cake with Salted Caramel and Clotted Cream (page 228).