Each edition sees our resident chefs Tartuffe joined by a guest kitchen from Manchester, across the UK and beyond. Together they create a menu designed entirely for cooking over flame, where every dish is built around ingredients that respond best to smoke, heat and embers.

Tartuffe’s cooking provides the backbone of the series. Recently featured in Observer Food Monthly as part of a national spotlight on the new wave of rotisserie-led restaurants, the restaurant has earned a reputation for its refined yet playful approach to live-fire and rotisserie cooking — food that balances comfort with precision and generosity.

For Open Fire Dining Club they work shoulder-to-shoulder with each collaborator to shape the menu, bringing different styles and ideas together into something cohesive.