Rob Hartman

I was so excited when I saw this competition! I can't think of the last time I entered anything like this! However Live Fire cooking is so close to my heart, I work hard to develop new skills that go beyond the norm and innovate this really exciting cooking sector.

Cooking with fire takes me back to my old man teaching me how to grill when I was a young boy, it's surprising how many great memories return when I'm behind the grill.

I hope my food is exciting enough so you guys want to see more!

My Dish

Dirty sous vide British rump, dressed with scorched grapefruit and fire cooked rojo chimichuri and ember rolled jersey royals. Grilled Devonshire Mangaliza chop, fire baked truffle butter swede and burnt baby leaks. And a little side of aerated vinegar and olive oil flame cooked sweet romaine.