Nestled in the picturesque landscapes of Devon’s High Grange, multi-award winning Fire School, an enchanting haven awaits outdoor cooking enthusiasts and culinary adventurers alike. Here, amidst the rolling hills and whispering woods, Sara and Luke Mackay curate an experience deeply rooted in the primal allure of cooking with fire. At the heart of their endeavor lies a reverence for the legendary Francis Mallmann, whose culinary philosophy has ignited a fiery passion in both Sara and Luke.
For those uninitiated in the world of outdoor cooking, a glimpse into Mallman’s legacy offers a gateway to understanding. Revered as a maestro of flames, Mallmann’s seminal work, ‘Seven Fires’, stands as a beacon illuminating the transformative power of cooking over crackling embers. It was a gift from Sara to Luke, an offering that sparked a culinary odyssey leading them to High Grange, where their shared dream took root and flourished.
Luke’s culinary journey, once confined to the confines of conventional kitchens across the globe, underwent a profound metamorphosis upon encountering Mallmann’s manifesto. Where once he sought the delicate balance of classical cuisine, Mallman unveiled a world of charred complexity and primal satisfaction. Together, Sara and Luke embarked on a mission to share this revelation with the world, leading them to the rustic embrace of Devon’s verdant embrace.
At High Grange’s renowned Fire School, disciples of flame gather to immerse themselves in the alchemy of outdoor cooking. Here, goose skirt steak sizzles directly upon hot coals, each searing kiss imbuing the meat with a symphony of flavors—charred, rare, and medium interwoven in a tantalizing dance. Vegetables, too, undergo a metamorphosis in the crucible of fire, their charred exteriors yielding to tender, sweet flesh within.
Yet, amidst the primal fervor, there lies a harmony of contrasts—a melody of textures and smokiness that defies convention. It is a rebellion akin to the cacophony of punk rock, where Mallmann channels the spirit of The Sex Pistols, eschewing culinary norms in favor of unbridled passion and audacious flavor.
But this fiery journey is not one of reckless abandon. Luke’s guidance ensures a measured approach, where burning transcends mere char to elevate ingredients to newfound heights of gastronomic delight. Sustainability, too, finds its place at the table, with a commitment to local, seasonal produce and a reverence for the entire animal, from nose to tail.
As students gather around the flames, Luke’s infectious passion ignites their own, fostering an atmosphere of camaraderie and discovery. It is more than a mere cooking class; it is a journey of the senses, a celebration of community, and a testament to the primal allure of fire.
For those seeking a taste of this culinary utopia, High Grange beckons with open arms. From the crackle of the morning fire to the communal feast beneath the ancient oak, every moment is infused with warmth, flavor, and the indelible mark of Mallmann’s fiery legacy. Come, join the blaze, and discover a world where every charred morsel tells a story of transformation and triumph.
QUICK FIRE Q&A WITH CHEF LUKE:
What made you want to become a chef?
I’ve always loved cooking – At university (I studied English Literature), I realised that a) If you cooked you didn’t have to wash up and b) Girls liked boys who could cook!
Tell us a little bit about your career journey to becoming a chef tutor
After a few years not cooking in London I got a job on a luxury super yacht in the Med and then in a chalet in Verbier. I am entirely self-taught and set up a catering company when I settled back in London. After a stint in Wiltshire, more time in Verbier and heading up various kitchens in London I founded my own business Brompton Food Market in South Kensington. I also spent 10 years doing cookery demos and teaching at Borough Market and teaching at The London BBQ school.
… And a little about your own family inspired High Grange Fire School in Devon
My wife and I moved with our 3 children from London to Devon in 2019 to set up High Grange Devon – we teach people how to cook over fire- barbecues, fire pits and even holes in the ground! We run a full day course – from 10 til 5 and cover lighting fires, charcoal, wood and most importantly promoting local and seasonal ingredients cooked over fire along with the inherent butchery and fish-mongery. We also spend time harvesting our own vegetables, collecting eggs and generally hanging out in the woods.
What can class guests expect from your style of teaching/their overall cookery experience?
I like to think that I am a good communicator – my eyes light up when I talk about fire and food! I’m also pretty laid back – I firmly believe that there are NO stupid questions and I’ll happily share all the daft mistakes I’ve made on my journey. People can do as much or as little ‘work’ as they like – you might hang back with a beer or you might be the first digging a pit in the woods to bury a haunch of venison… I would say its a food experience rather than a ‘class’ you will learn lots but I want you to remember the day, not necessarily the recipe.
What kind of cookery courses, cuisine or techniques inspire you the most?
I would do absolutely anything to spend a week on Francis Mallmann’s secluded island in Patagonia, learning from the fire cooking master.
How do you bring your own unique style to your ‘food experience’ classes?
I hope that my passion shines through – I still get misty-eyed when I talk about our fishermen and farmers and the astonishing produce we get from them. I like to think that I put everyone at ease pretty quickly by being self-deprecating but crucially confident and knowledgeable – people need to know that they are in safe hands before they can relax and enjoy the day.
Sustainability: what focuses and practices do you follow in the kitchen and pass on to your students/guests?
First and foremost we cook locally and seasonally. All our eggs come from our chickens, our veg comes from our veg garden, fish from Lyme Bay – 1 day boat, meat from local organic farms. We compost religiously and buy whole animals to use the bones and scraps for stock etc. We really embrace nose to tail eating. Offal is one of my favourite things to cook over fire. That would be my tip to a domestic kitchen – befriend your butcher and get the good organ-y bits!
What three ingredients do you always have on hand?
I say this advisedly but lump wood charcoal, kiln dried sustainable wood and salt are all crucial ingredients in what I do. I have the best produce in the world so that’s all I need.
What one essential kitchen tip/subject would you share as a ‘need to know’ for any level of aspiring kitchen gourmand?
Butcher a chicken & fillet a mackerel. Cook them over glowing embers.
Finally…describe your unique cookery school experience to someone who may never have been?
You will arrive at about 9.45, maybe a bit nervous – maybe not sure what to expect – you’ll be greeted by me and probably Emma – one of our FOH – everyone thinks she’s my wife but shes not – shes done all of our Fire Schools and is an absolute hoot. You’ll love her and you’ll feel at ease immediately. Then you’ll smell the first wisp of wood smoke with your coffee as I start firing up our Vulcanus Grill to cook you some breakfast – it might be our homemade haggis and eggs or our own cured bacon or chorizo…. Then we’ll talk about the day and get started- we’ll do 5 or 6 cooks across a huge range of fire cooking kit in our stunning outdoor kitchen in the woods. You’ll make friends, learn loads and enjoy the stunning views across the Blackdown Hills. You’ll also fall in love with our hens and Ghillie the labrador.
You’ll cook your own lunch and then at the end of the day we’ll all sit down together at our mighty Oak table and have a proper feast, with wine, beer and cider served from our horse box bar. You’ll leave full, inspired and happy…. Don’t book dinner that night….!
