FIRE&FOOD News
Tips for restaurateurs in the Corona crisis
Restaurant owners have always been a special bunch. They are idealistic fighters who work hard with passion for little money. With what goal? To create moments of welcome and hospitality for large parts of our...
Restaurant owners have always been a special bunch. They are idealistic fighters who work hard with passion for little money. With what goal? To create moments of welcome and hospitality for large parts of our...
The Wild Sheep of Ireland
BACK TO THE ROOTS: SHEEP FARMING IN IRELAND The heyday of Irish sheep farming was in the 1980s - associated with negative impacts on the environment through overgrazing. But the Irish government initiated a structural...
BACK TO THE ROOTS: SHEEP FARMING IN IRELAND The heyday of Irish sheep farming was in the 1980s - associated with negative impacts on the environment through overgrazing. But the Irish government initiated a structural...
Binchotan – The noble white charcoal from Japan
It is not surprising that the most expensive charcoal in the world comes from Japan, as the country is known for its love of perfection and Zen-influenced mindfulness. The production of charcoal in Japan also...
It is not surprising that the most expensive charcoal in the world comes from Japan, as the country is known for its love of perfection and Zen-influenced mindfulness. The production of charcoal in Japan also...
Asparagus in splendour & glory: A vegetable diva holds court
The asparagus season is about to begin – last year the first coveted stalks could be picked in mid-March. Traditionally, the harvest lasts until St. John's Day on June 24th. The plants need the time...
The asparagus season is about to begin – last year the first coveted stalks could be picked in mid-March. Traditionally, the harvest lasts until St. John's Day on June 24th. The plants need the time...
From the current FIRE&FOOD: Pork fillet the timeless classic
Pork fillet is considered the most tender and valuable cut of pork and is a classic not only in grill and barbecue cuisine. It is particularly fine-grained and lean and has become a frequent companion...
Pork fillet is considered the most tender and valuable cut of pork and is a classic not only in grill and barbecue cuisine. It is particularly fine-grained and lean and has become a frequent companion...
The new FIRE&FOOD will be released on February 26th!
The new FIRE&FOOD issue awaits you on February 26, 2021 under the title "Pastrami - Soulfood from Beef Brisket" and with many other exciting topics from the BBQ world. Dear readers, The new year begins...
The new FIRE&FOOD issue awaits you on February 26, 2021 under the title "Pastrami - Soulfood from Beef Brisket" and with many other exciting topics from the BBQ world. Dear readers, The new year begins...
Tendency to have less desire for meat
At the beginning of January, the Heinrich Böll Foundation, together with the German Federation for the Environment and Nature Conservation (BUND) and the German edition of Le Monde Diplomatique, published the "Meat Atlas 2021". The...
At the beginning of January, the Heinrich Böll Foundation, together with the German Federation for the Environment and Nature Conservation (BUND) and the German edition of Le Monde Diplomatique, published the "Meat Atlas 2021". The...
The landscape gardeners from Southeast Asia
300 zebu humpback cattle graze in Zossen, Brandenburg. Meat sommelier Nils-Peter Czaja does everything he can to make sure his favorites are really tasty. Zebus are dwarfs among cattle. Wiry and agile, these exotic animals...
300 zebu humpback cattle graze in Zossen, Brandenburg. Meat sommelier Nils-Peter Czaja does everything he can to make sure his favorites are really tasty. Zebus are dwarfs among cattle. Wiry and agile, these exotic animals...
UPDATE FIRE&FOOD BBQ WEEK
Statement by Elmar Fetscher, CEO of FIRE&FOOD on the current situation of BBQ WEEK There are easier ways to plan an event in the current Corona situation. The health and economic risks cannot be assessed....
Statement by Elmar Fetscher, CEO of FIRE&FOOD on the current situation of BBQ WEEK There are easier ways to plan an event in the current Corona situation. The health and economic risks cannot be assessed....
Your own charcoal
✱ There's no question that the market offers some very good options when it comes to charcoal. There are also some very bad ones, but that's not the topic here. Or maybe it does, because...
✱ There's no question that the market offers some very good options when it comes to charcoal. There are also some very bad ones, but that's not the topic here. Or maybe it does, because...
