Dave Arnold

I like to cook with seasonal food, and challenge myself to use them in different interesting ways, often using my love for spices and taking inspiration from my travels around the world.

Whenever I can, I cook over an open fire outdoors, whether that is in the garden, or on the beach or moors somewhere. I love being outdoors and cooking over fire is a great opportunity to take a break from a busy day or week, as you have to focus on tending to the fire and keeping the temperature right for cooking.

My Dish

The menu is inspired by the rich tradition of cooking over fire in Korea and Indonesia. The starter is a slow cooked brisket brined in a dry Szechuan pepper rub, finished with a gochujang glaze and served in a bao bun with a wasabi mayo and homemade pickles. The main is Babi Gulang - a Balinese spiced rolled pork belly, spit roasted over wood and coconut shells, Ayum Taliwag - a spiced chicken from Lombok, stuffed with fragrant rice, served with a Vegetable Urap.