Live Fire School

Let loose your inner caveman and woman and join James Peck and his crew of pit bosses at our intimate live fire school.

This year we welcome legendary Texas BBQ chef Colter Peck and in the evening Colter will cooking up a BBQ feast with James. Stand by for more details.

Take a pew and learn from the pros as they break out a rub or two, find a prime cut and throw it on the grill.

There are six sessions during the weekend, each lasting approximately an hour and featuring a different pit boss.

The sessions are ticketed and limited to 30 people per session. We expect these session to sell out so please book early to avoid disappointment.

Your ticket buys you a seat in the front row and some tasty samples fresh from the grill. Or there is free standing room at the back.

The school is the brainchild of James Peck, who runs two live fire restaurants in NN – Restaurant Ember and The Four Pears at Little Houghton.

He said: “It’s going to be really relaxed and really relatable. It’s a chance for keen BBQ enthusiasts to learn from some the stars of the live fire cooking scene.”

For 2026, we welcome:

SATURDAY

11am – Rob and Kraig from Rodeosbbq.com – a Western-themed haven in Stoke Goldington with range of BBQs, grills, pizza ovens and BBQ accessories and a Wild West cafe.

Learn to go from backyard BBQ warrior to pitmaster. They will teach you the fundamentals on how to turn basic BBQ into a cook to remember each time!

These hombres have taken their love for food and BBQ and turned it into a full-blown passion – firing up grills, crafting bold flavours, and sharing their journey every step of the way. Now, they create mouth-watering content and inspire others to go from BBQ zero to hero, showing that anyone can master the flame with a bit of know-how and a lot of heart.

12.45pm – James Peck and Colter Peck will take you to the next level. Colter 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 at Delapré – don’t miss him! 

2.30pm – Luke Bavester. Luke is a career chef with a deep passion for sourcing local produce and cooking it with love. As Chef owner of The Sheaf Inn, West Haddon and The Olde Red Lion, Kislingbury, his mission is highlighting the best Northamptonshire has to offer and serving it to you in the most delicious way possible… cooked over fire!

SUNDAY

11am – James Carr. James is Milton Keynes based chef and owner of cooked over coal.  He is known for his bold approach to live fire cooking and passion for seasonal, regenerative food. Resident chef at we are WYLD, James has built a reputation for dishes that celebrate the land and the moment focusing on sustainability, flavour, and the primal beauty of cooking with live fire. 

12.45pm – Alex ‘Mac’ McLaren from Whitebottom Farm in Stockport. Mac is Hospitality Director at Whitebottom Farm and a chef driven by a passion for fire cooking and exceptional British produce.

With a career in hospitality that began at 15, he champions a close connection between farm and kitchen, focusing on simple, ingredient-led dishes. He is co-founder of the acclaimed Fields to Fork Festival, a celebration of British farming, seasonal produce, and real fire cooking, and the chef behind the live-fire dining experience Star on the Hill, where his cooking showcases bold flavours, quality ingredients, and a deep respect for provenance.

14.30pm – last but by no means least, Asim Merali. Asim is the chef leading Goldies in Soho, bringing the raw energy of live fire to bold, seasonal cooking that feels modern and distinctly London.

Influenced by his East African heritage, alongside Japanese technique and contemporary British cooking, his food is clean, flavour-driven and refined without losing its edge, with a strong focus on wood and charcoal. At Goldies, he channels open-fire cooking into dishes that reflect the pace and attitude of Soho, balancing precision, instinct and depth of flavour.

James Peck is a Master Chefs of Great Britain Ambassador for Charlie Charcoal ovens, Angus and Oink rubs and Globaltic charcoal.