With a spotlight on the National Chef of the Year competition next week we are looking forward to seeing what food trends we’ll be spotting coming through the menus. We love listening to the judges talk about the dishes they have tasted and highlighting any common themes. One food trend we experienced at the recent mentoring event at the Odney Club for National Chef of the Year finalists was cooking over flames. We were fortunate enough to have the team from Gastronomy Plus at the event showcasing their Kasai Grills, so we caught up with the team to learn more about this trend. They also shared some recipes with us which chefs can explore.

Have you seen a rise in interest from the chefs you work with?

Our Kasai Grills are literally on fire right now, a trend we've observed both in professional kitchens and among home chefs. The Kasai Grill which is our Konro style has been requested on Great British Menu over the last two years. In the first year fire featured in a few menus and then this year every heat had several chefs incorporating them into their dishes. This really shows how popular flame cooking is becoming.

What impact is the rise of alfresco dining having?

Since the COVID-19 pandemic pushed people outdoors, alfresco dining has maintained a special place in our hearts. We have found establishments have been exploring ways to turn their outdoor spaces into profitable areas. In the summer months, the number of potential diners can double. However, this surge often overwhelms kitchen capacities, making it challenging to serve the extra tables. Investing in charcoal cooking can offer the perfect solution, enabling venues to create menus that work seamlessly in outdoor spaces, where flame cooking truly shines.

How can your products support chefs to go back to basics?

As a business, we feel we've come full circle. We started with sous vide, a technique rooted in science, which evolved into a mainstream cooking method. Now, the trend has shifted back to basics, with people embracing the primal joy of cooking over flames, as nature originally intended. Our products have successfully captured this return to elemental cooking, providing an authentic and versatile culinary experience that meets the needs of both professional and home chefs. With interest not just in the UK, we have been delighted to welcome chefs from all over the world keen to enjoy this trend.

Can you help chefs to learn more about fire cooking or smoking and if so, how?

Absolutely! We run regular training days and demonstrations at our premises featuring our Kasai Grills and Bertha Charcoal Ovens, led by our development chef, Bruno Birkbeck. Additionally, we offer onsite demonstrations of the Bertha Oven, bringing the flames directly to you. We have successfully executed numerous takeovers using our charcoal ovens and grills, helping chefs host remarkable British BBQ events. These hands-on takeovers provide chefs with a practical experience, allowing them to understand the full potential of incorporating charcoal ovens and grills into their operations. The feedback from these takeovers has been overwhelmingly positive.

Why not try these Kasai Grill recipes?

On the Coals Kasai Butter Chicken

On the Coals Turbot & Beurre Noisette Sauce by Tommy Banks

At the National Chef of the Year final, we’ll be revealing details of an amazing prize on offer from Gastronomy Plus. Look out for more details over on our social media channels.