We specialise in all things cooking over fire and low & slow smoking, catering for weddings, supper clubs and street food pop ups, private dining and teaching.
We always take pride in the produce that we cook with, working closely with our suppliers and sourcing exclusively high welfare native and rare breed meats.
The way we cook and our founding ethos has led us to be invited to cook at meatopia festival in London, showcasing the way we cook to the masses. I like to use cook lesser-known cuts of meat and utilise as much of the animal as possible by adapting as much of a nose to tail ethos as we can.
“I have spent a large part of my career teaching BBQ to professional chefs and providing consultancy to London restaurants to give confidence to chefs that are unfamiliar with the techniques of cooking with fire.”
Matt has worked with some of the best in the barbecue game and has learnt a wealth of knowledge which he brings to his teaching.
A professional chef for over 14 years, Matt was classically trained at Bournemouth Catering College and has worked his way up through the kitchen, before founding Cross Fire Cooking.
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