There's something about cooking over fire which makes me feel very connected to the past.

It's hard not to imagine all of the people over thousands of years before us who would have prepared their protein on an open flame.

It's built into our make-up as humans and is a way of cooking that every culture across the world shares in some way.

The resulting flavour is one that you can't beat, which is why many modern restaurants these days pride themselves on cooking over open flames.

I personally love this style of cooking, and you'll find a Japapanese Konro BBQ grill in every one of our restaurant kitchens.

They're perfect for finishing bits like fresh scallops or roasted duck before they're plated. Introducing ingredients to the flame for even a few seconds can totally transform a dish - it's almost like adding seasoning.

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When it comes to local produce, Scotland's larder is incredibly well suited to BBQ cooking, whether it's some of the best fresh shellfish in the world or sustainably sourced beef and venison, which both work really well on........

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