The dough, smoke + fire experience is here to elevate your knowledge and confidence in cooking outside.
All whilst catching up with friends in a beautiful part of France.
We genuinely love and appreciate good food. Food is at the heart of everything we do. It’s the morning conversation and the night-time debate. We moved to France because we love how much the French adore and live around food too.
The dough, smoke + fire experience aims to give you a rejuvenated look and new found love for barbecued and smoked food like never before.
food + us >
At the sweet age of 6 years old James began his relationship with smoke + fire and cooking outdoors. Coming from a family of foodies he spent his early days in the kitchen, cooking up delights at weddings, large events and even for members of the British Royal Family and Parliament.
His move into the British charcuterie world was a natural one, and he worked in that arena for over 6 years. Air-dried ham, salami, sausages and bacon were his forte. He elevated his knowledge of the world of meat, learning from master curers and inspirational chefs. His love for barbecue was elevated even further when he spent 3 months travelling through the southern states of America – eating and learning the art to perfectly smoked food.
After purchasing an Ooni he began experimenting with wood even more – this time with sourdough pizzas. His passion for wood fired pizzas was sparked and he took himself off on a plane, spending time in Naples to truly discover the art of a true Neopolitan pizza. He didn’t stop there, in 2021 James spent 3 months hand building a 45inch wood fired pizza oven – perfectly positioned next to the Manoir Beaulieu pool.
Who says you can’t have pizza, barbecued food and hot + fast all at the same time? Through dough, smoke + fire weekends we aim to bring our love of pizzas, smoking and cooking on fire to you.
kit + us >
We take our kit very seriously and pride ourselves on using equipment that you could easily use at home.
For low and slow we use a big old Weber Smokey Mountain for a some incredible smoked deliciousness. For some serious moist and juicy meat we’ll use our incredible ceramic egg.
Offset grilling happens on our set of Weber Master Touches. Our smash burgers are cooked to perfection on our plancha.
We then experiment with cold smoking regional cheeses with wood dust on our Pro Q cold smoke generator.
When we grill directly on the fire we use our impressive, purpose built, open barbecue here in the grounds of Manoir Beaulieu.
For pizzas we cook on our custom built wood fired pizza oven. Getting up to temperatures of over 500c this wood oven is a seriously awesome way to cook pizza (along with meat and veg!).
kit + us >
We take our kit very seriously and pride ourselves on using equipment that you could easily use at home.
For low and slow we use a big old Weber Smokey Mountain for a some incredible smoked deliciousness. For some serious moist and juicy meat we’ll use our incredible ceramic egg.
Offset grilling happens on our set of Weber Master Touches. Our smash burgers are cooked to perfection on our plancha.
We then experiment with cold smoking regional cheeses with wood dust on our Pro Q cold smoke generator.
When we grill directly on the fire we use our impressive, purpose built, open barbecue here in the grounds of Manoir Beaulieu.
For pizzas we cook on our custom built wood fired pizza oven. Getting up to temperatures of over 500c this wood oven is a seriously awesome way to cook pizza (along with meat and veg!).