Live Fire Feast

In an exciting first for 2026, two of the biggest names in live-fire cooking – James Peck and Colter Peck – are combining their culinary talents to offer an exclusive, live-fire feast on Saturday night.

The eight course tasting menu will be cooked right in front of you – as you savour the sights and smells of a professional BBQ, being majestically operated by two legends of outdoor cookery.

Colter Peck is a Texas BBQ legend, known throughout the US for his live-fire cooking and traditional Texas barbecue. He has taken time out from a UK trip to be a special guest at this year’s Delapré Food Festival– don’t miss out!

James Peck is a UK BBQ phenomenon. Much sought after by live-fire cooking shows cross the UK and abroad, James is the driving force two of the premier live-fire cooking restaurants in NN – Ember in Wellingborough and The Four Pears in Little Houghton.

He featured in Jason Atherton’s reality TV show The Brigade which turbo-charged his stellar career as a chef.

Colter and James will be cooking:

Cauliflower, Miso and Caramelised Yeast Croustade – A delicate, crispy pastry shell filled with an umami-rich cauliflower mousse, deepened by the savoury notes of miso and the “baked bread” aroma of caramelized yeast.

Dry Aged Cheeseburger Madeleines with Burger Sauce – A playful, savoury take on the classic French sponge cake. Expect a buttery, bite-sized “muffin” infused with the intense flavour of aged beef and cheese, served with a nostalgic, tangy burger sauce.

Lamb Tartare and Ember Baked Beets – Pickled Beets, Mint, and Anchovy – Finely hand-chopped raw lamb paired with the smokiness of beets cooked in wood embers. The richness is balanced by sharp pickled beets and a salty punch of anchovy.

Wye Valley Asparagus and Bone Marrow – Goat’s Curd and Burnt Honey – Premium British asparagus charred and enriched with decadent melted bone marrow, offset by the tang of fresh goat’s curd and the floral bitterness of burnt honey.

Scallops Cooked on the Plancha – Gem Fricassee & Caviar – Seared scallops with a perfect crust from the flat-top grill, served alongside a light braise of gem lettuce and topped with caviar for a luxurious, salty finish.

Picanha of Beef and Beef Fat La Ratte Potatoes – Spenwood, Black Garlic Ketchup, and Smoked Marrow Bone Beef Sauce – A prized cut of sirloin cap served with potatoes roasted in beef fat. The dish is layered with Spenwood (a hard sheep’s milk cheese), sweet-fermented black garlic, and a deeply smoky red wine jus.

Miso and Black Garlic STP – A sophisticated evolution of the Sticky Toffee Pudding. The traditional sweetness is tempered with the savoury, earthy depth of miso and black garlic for a complex, salty-sweet finish.

Cheese & Pickled Walnut – A refined final course featuring a selected artisanal cheese paired with the dark, spicy, and acidic crunch of traditional pickled walnuts.

Tickets for the live fire feast are £65 per person and are available via Eventbrite. Booking charges apply. Any allergies or special dietary requirements need to be advised at the time of booking or by Friday May 22 at the latest.

This banquet will be one of the highlights of the NN culinary year. Tickets are limited and we expect them to sell out so hurry while they’re still available.