The Grill
Charcoal, flame and patience. This is where it all happens.
Nothing clever. Just properly cooked.
No secret technique, no mystery ingredients. Real fire, good chicken and decades of practice.
1. The charcoal
Real charcoal, lit every day. That is where the flavour comes from.
2. The fire
The right heat, neither rushed nor slow. Crisp skin, juicy meat.
3. The piri-piri
Brushed on to order — milder or hotter, as you like it.
4. To the table
Carved and served without ceremony, with chips, salad and bread.