A woman stands outdoors in a grassy field next to a campfire, with a raw whole chicken on a spit over the fire and two dark coolers stacked on top of each other. One cooler is branded YETI. A woman stands outdoors in a grassy field next to a campfire, with a raw whole chicken on a spit over the fire and two dark coolers stacked on top of each other. One cooler is branded YETI.
Overhead view of a large black cast-iron skillet filled with cooked fish pieces topped with chopped green herbs and sesame seeds, served on a gray stone surface with flatbread, a side salad, and a plate of tzoreli and yogurt. Overhead view of a large black cast-iron skillet filled with cooked fish pieces topped with chopped green herbs and sesame seeds, served on a gray stone surface with flatbread, a side salad, and a plate of tzoreli and yogurt.
Grilled meat skewers cooking on a metal grill plate inside a round charcoal grill, with a hand using metal tongs to turn one skewer. Smoke rises from the cooking food, and flames are visible beneath the grill. Grilled meat skewers cooking on a metal grill plate inside a round charcoal grill, with a hand using metal tongs to turn one skewer. Smoke rises from the cooking food, and flames are visible beneath the grill.
A close-up overhead shot of a roasted meat dish on a large oval platter, garnished with pomegranate seeds and chopped green herbs, with forks serving the meat. A close-up overhead shot of a roasted meat dish on a large oval platter, garnished with pomegranate seeds and chopped green herbs, with forks serving the meat.
A woman stands outdoors in a grassy field next to a campfire, with a raw whole chicken on a spit over the fire and two dark coolers stacked on top of each other. One cooler is branded YETI. A woman stands outdoors in a grassy field next to a campfire, with a raw whole chicken on a spit over the fire and two dark coolers stacked on top of each other. One cooler is branded YETI.
Overhead view of a large black cast-iron skillet filled with cooked fish pieces topped with chopped green herbs and sesame seeds, served on a gray stone surface with flatbread, a side salad, and a plate of tzoreli and yogurt. Overhead view of a large black cast-iron skillet filled with cooked fish pieces topped with chopped green herbs and sesame seeds, served on a gray stone surface with flatbread, a side salad, and a plate of tzoreli and yogurt.
Grilled meat skewers cooking on a metal grill plate inside a round charcoal grill, with a hand using metal tongs to turn one skewer. Smoke rises from the cooking food, and flames are visible beneath the grill. Grilled meat skewers cooking on a metal grill plate inside a round charcoal grill, with a hand using metal tongs to turn one skewer. Smoke rises from the cooking food, and flames are visible beneath the grill.
A close-up overhead shot of a roasted meat dish on a large oval platter, garnished with pomegranate seeds and chopped green herbs, with forks serving the meat. A close-up overhead shot of a roasted meat dish on a large oval platter, garnished with pomegranate seeds and chopped green herbs, with forks serving the meat.

Genevieve Taylor - Spice, Fire & Feast

£175.00
  • 6 hr
  • Barbecue
  • Cooking Skills
  • Masterclass
Read the full experience ↓
Sun 3 may (12:00pm - 4:00pm)

Genevieve Taylor - Spice, Fire & Feast

Sun 3 May (12:00PM - 4:00PM)

The full experience

Cook, share & feast around the fire

A colourful, generous day of cooking inspired by Turkey, the Levant and beyond. This is food made for sharing: smoky grilled meats, charred vegetables, warm breads, fragrant spices, heaps of fresh herbs, creamy sauces, sharp pickles and plenty of crunch, all coming together around the fire.

Rather than focusing on one particular cuisine, we’ll explore the flavours, ingredients and fire-cooking traditions of the region. We’ll cook directly over hot coals, roast and char vegetables, work with marinades and spice blends, and make breads, sauces and accompaniments to bring everything together.

Along the way, we’ll look at how to build contrast and balance — smoky and fresh, rich and sharp, creamy and crunchy — and how a handful of simple elements can turn into a table full of completely different dishes. It’s as much about learning how to put a meal together as it is about individual recipes.

There’ll be plenty of hands-on cooking throughout the day, with everyone contributing different things to the table. And we’ll finish as we always do at Fire School: sitting down together to a generous feast of everything we’ve cooked.


What you'll learn

COOKING OVER HOT COALS

How to grill, char and roast confidently over direct heat — and when to switch to indirect heat for gentler cooking.

VEGETABLES OVER FIRE
Turn vegetables into bold, smoky dishes, warm salads and generous sharing plates packed with flavour.
BUILDING BALANCE
Learn how smoky, fresh, rich, sharp, creamy and crunchy elements work together.

SPICES & MARINADES
Use fragrant spices, marinades and seasonings to build layers of flavour.

BREADS, SAUCES & ACCOMPANIMENTS
Make the breads, creamy sauces, sharp pickles and fresh extras that complete the table.

COOKING FOR A FEAST
Bring lots of different dishes together into a generous spread made for sharing.

Class highlights

Master Cooking Over Fire – Learn to grill, char and roast over hot coals, using direct and indirect heat to get the best results.
Explore Bold Regional Flavours – Discover the spices, marinades and cooking traditions of Turkey, the Levant and beyond.
Make More of Vegetables – Turn simple vegetables into smoky, flavour-packed dishes, vibrant salads and generous sharing plates.
Breads, Sauces & All the Extras – Get hands-on making warm breads, creamy sauces, sharp pickles and fresh accompaniments.
Learn the Art of Balance – Understand how to combine smoky, rich, fresh, sharp and crunchy elements to create incredible dishes.
Cook, Share & Feast – Work together throughout the day before sitting down around the fire to enjoy everything you've created.
Skill level
Beginner
All Levels
Enthusiast

What type of experience is this?

Explore the skills, flavours and techniques at the heart of this experience.

BBQ & Live Fire Cooking Class

BBQ & Live Fire Cooking Class

BBQ & Live Fire Cooking Class

Hands-On Cookery Class

Hands-On Cookery Class

Hands-On Cookery Class

Outdoor Cooking

Outdoor Cooking

Outdoor Cooking

Looking for a gift?

PERFECT FOR

Gifts for Foodies
Experience Gifts in Cheshire
Christmas Experience Gifts
BBQ Lovers
A woman stands outdoors in a grassy field next to a campfire, with a raw whole chicken on a spit over the fire and two dark coolers stacked on top of each other. One cooler is branded YETI.
Chef Bio

Meet your chef

Genevieve Taylor is one of the UK's leading live-fire cooking experts, an award-winning food writer and author of 14 cookbooks, including Charred, Seared, Scorched and How to BBQ.

Founder of the Bristol Fire School, Genevieve is passionate about making cooking over fire accessible, exciting and full of flavour. Known for her relaxed, hands-on teaching style and creative approach to ingredients, she believes great BBQ is about much more than just meat.

With a wealth of experience cooking, teaching and demonstrating around the world, Genevieve brings incredible knowledge, enthusiasm and a genuine love of food and fire to every class.