The kitchen spills out into the beer garden with a huge wood fired oven and the ‘Fires of Hell’ Argentinean asado style BBQ. The fires allow Chef’s to cook with fire and embers on grills, cast iron plate, iron crucifix,  rotisserie, between coals, hanging above embers on hooks and chains, or slow baked in the embers themselves.  

Inspired by cooking with fire and the different methods from around the world our ‘Fires of Hell’ BBQ was born.

When we first took over our hotel we questioned ourselves on how we invigorate a sleepy old country pub – lets try and do the most amazing Sunday roasts!  Can you imagine whole pumpkins, beetroot and other freshly picked veg slowly roasting over coals, with local meats gently cooking as the smell floats around the beer garden.