Jamie Brookes

I've been cooking over live fire for 6 years now, first in a Spanish restaurant with a josper grill and currently in a michelin recommended restaurant cooking on a grillworks set up.

Cooking over fire is so much more special to me than regular cooking, to have something unpredictable and alive to help create the dish is like finding an amazing dance partner. I've never competed before but I'm really looking forward to the challenge.

My Dish

The dish is a thirkleby duck breast cooked over cherry and oak logs, spritzed with a smoked soy caramel. The sauce is made from duck stock reduced with smoked pigs trotters and pontefract cakes. Served with cavlo Nero crisped on coals and rainbow chard steamed through jcloths soaked in a citrus syrup.