We at FIRE&FOOD are always on the lookout for special culinary experiences and would like to encourage you, dear readers, to join us. In order to preserve the diverse pleasures available to us for future generations, this issue once again offers you many culinary ideas and sustainable grilling inspiration.
In this issue, we sent David Pietralla to Gründau-Rothenbergen to examine the meat quality of Scottish Highland cattle.
You can find his opinion on this starting on page 54.
The grill menu in this issue was created by Lucki Maurer (from page 20). Lucki will accompany us at the FIRE&FOOD BBQ WEEK with his master class and will host the BBQ Night with me. Look forward to it! You can find more events in the coming months in our event overview on page 50.
