Our experiences bring people into closer connection with nature, fire and food. Nomadic by nature, projects move between different wild locations across the seasons, including public events, private gatherings and selected collaborations.
Hosted in carefully chosen wild locations - from ancient woodlands and remote beaches in the UK to more exotic landscapes further afield - small groups gather together for elevated, multi-layered experiences shaped by fire, food and place.
Time is spent moving through the landscape, gathering, cooking and eating together, with each experience designed to feel considered and unhurried.
“We need the tonic of wildness. We can never have enough of nature.”
background
FIRE + WILD was established in 2017 by Mark Andrews, an explorer and open-fire cook with a passion for wild food, whose work is shaped by time spent travelling through wild landscapes rather than a conventional kitchen-led route.
He has spent many years exploring the British Isles, Scandinavia and continental Europe — often in remote environments — cooking over fire and foraging during extended camping and canoe journeys. Alongside this, Mark developed his cooking practice through years of hands-on work with fire and wild ingredients, including supplying foraged produce to leading UK restaurants and spending time inside professional kitchens.
Alongside cooking and hosting, Mark works as a filmmaker, photographer and occasional writer. Travel plays a central role in this work, shaping international projects in locations including Mexico, India, Croatia and Germany, where he has cooked and documented traditional food culture and outdoor ways of life.
OUR TEAM
At FIRE + WILD we take a hands-on, hunter gatherer approach to sourcing the ingredients that we use in our dishes. Our small team includes expert foragers, trained hunters, chefs and a sommelier and we all work together to gather the wild plants, mushrooms, fish and game for our kitchen.
We source other products from local hunters, vineyards, cheese makers, fishmongers and small scale organic farmers. Trusted connections with others in the wider local community ensure that we only work with ingredients produced by those who share our values. Through their methods and practices they are helping to support conservation and sustainable food production.
