Fresh from a culinary pilgrimage through the barbecue heartlands of Texas, Northamptonshire chef James Peck and his team at Ember have been crowned winners at FUME, Europe’s biggest celebration of barbecue and live-fire cooking, triumphing over an elite field that included Michelin-starred chefs, internationally renowned pit masters and some of the most respected names in global barbecue.
The victory marks a major milestone in Ember’s rise as one of the UK’s most exciting live-fire dining experiences. It comes just weeks after Peck returned from Texas, where he cooked at the Lockhart Rising festival and completed a residency at Interstellar BBQ in Austin, bringing home new techniques, inspiration and ideas that have helped elevate Ember to the forefront of Europe’s barbecue scene.
Held over four days at Allianz Stadium, Twickenham, FUME has established itself as Europe’s leading barbecue festival, attracting thousands of visitors and some of the biggest names in live-fire cooking from across the UK, Europe and the United States.
The festival brings together Michelin-starred chefs, award-winning pit masters and emerging culinary talent in a large-scale celebration of barbecue culture, with guests voting throughout the event to decide the overall winners.
For James Peck and the Ember team, the result represents recognition at the highest level of modern barbecue and firmly places a Northamptonshire restaurant among Europe’s leading live-fire kitchens.
Now, as interest builds following Ember’s success, James and the team are bringing the flavours, techniques and inspiration of James’ Texas journey home to Northamptonshire with an exclusive open-fire dining experience on Friday 4th July at Moulton Grange Farm in Pitsford.
The event, The Texas Pilgrimage, offers guests a rare opportunity to experience the cooking style that has taken Ember from a local restaurant to European recognition.
Combining fine-dining precision with the theatre of cooking over wood and flame, the five-course menu showcases exceptional ingredients, refined technique and the lessons learned from some of America’s most respected pit masters. It reflects a journey that has taken the team from Michelin-starred kitchens to Texas smokehouses and now to the top tier of European barbecue.
James Peck said:
“To win at FUME against such an incredible field of chefs and pit masters 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 July 4th menu reflects the journey that helped shape Ember’s approach to fire cooking:
• The “Interstellar” Arrival – Peach Tea Glazed Pork Belly & Jalapeño Cornbread
• The Gulf Coast Smoke – Fire-Roasted Scallop & Chorizo Crumb
• The Lockhart Legend – Post Oak Smoked Wagyu Brisket
• The Rancher’s Harvest – Hickory Smoked Venison Loin & Burnt Beets
• The Sweet Finish – Charred Bourbon Peach & Smoked Vanilla Cream
Every dish is cooked live over open flame, combining bold barbecue flavour with refined technique.
For Northamptonshire diners, the event offers a chance to experience the food and ideas behind a team now recognised among Europe’s most exciting live-fire operators.
With demand high following Ember’s victory at FUME, only a limited number of tickets remain for the July 4 experience.
