Northamptonshire chef James Peck has been recognised at one of Europe’s largest live-fire cooking events after leading his Ember team to victory at the FUME festival in Twickenham.
The achievement comes weeks after James returned from a trip through Texas, where he spent time cooking alongside leading barbecue operators and completed a residency at Interstellar BBQ in Austin.
Held over four days at Allianz Stadium, FUME attracts chefs, pitmasters and barbecue specialists from across the UK, Europe and the United States. The event has grown into one of the continent’s best-known celebrations of live-fire cooking, with visitors voting throughout the festival.
For James and the Ember team, the result represents a significant milestone for the Wellingborough-based restaurant, placing it alongside some of the most highly regarded names in the barbecue sector.
The success follows a period of growing recognition for Ember, which has built a reputation for combining restaurant-quality cooking with traditional wood-fire techniques.
James said: “To win at FUME against such an incredible field of chefs and pitmasters is something I’m immensely proud of. The inspiration from my time in Texas has played a big part in how we cook today, but this recognition belongs to the whole Ember team. Everyone has played their part in getting us to this point.
“The standard throughout the festival was exceptional. To cook alongside so many respected names and come away as winners is a huge moment for us. We’re always striving to improve and create food that can stand alongside the best in the world, so this recognition means a great deal.”
The team’s Texas experience included appearances at the Lockhart Rising festival and time spent working with barbecue specialists in Austin, bringing techniques and ideas that have since influenced Ember’s menu.
Following the festival victory, the restaurant is preparing to host a one-off dining event at Moulton Grange Farm in Pitsford on 4 July. The Texas Pilgrimage experience will draw on recipes, techniques and inspiration gathered during James’ trip, with a five-course menu cooked entirely over open flame.
The event reflects how a Northamptonshire restaurant has drawn on lessons from the American barbecue heartlands to achieve recognition on a European stage.
