Outdoor cooking over an open fire

Let the flames become your kitchen for the day.
We begin with the fundamentals — how to build and control a fire so it does what you want, whether you need high flames for intense heat or a calm, even ember bed for slow cooking. During the day, we explore six different techniques:

Grilling on hot stones – Ingredients are placed directly on glowing hot stone slabs, creating a natural sear and a subtle mineral flavour.

Citrus as a cooking vessel – Citrus fruits are filled with fish, poultry, or dessert; the peel protects the ingredients while gently infusing flavour.

Steaming in moss – Ingredients are wrapped in damp forest moss, where gentle steam provides careful cooking and preserves moisture.

Cooking on birch wood – Fish is cooked directly on soaked birch wood, resulting in a beautifully warm, lightly smoked flavour.

Charred cabbage parcels (“Cabbage roll 2.0”) – A filling wrapped in cabbage leaves, char-grilled over embers for a smoky character and crisp exterior.

Earth oven (if ground conditions allow) – An ancient technique used since time immemorial: a pit lined with hot stones, covered with earth, creating an exceptionally tender slow-cooked meal.

The course combines demonstrations with hands-on practice. You will light, feed, and shape the fire yourselves, prepare the food, and enjoy the results. We cover safe fire management, wood selection, and temperature control, so you can recreate these techniques at home or on your next forest outing.

Bring sturdy clothing and a curious mind — when the embers fade, you’ll head home well fed, lightly smoke-scented, and full of fresh inspiration.