We at FIRE&FOOD are always on the lookout for special culinary experiences and would like to invite you, dear readers, to join us. To preserve the diverse culinary delights 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 assess the meat quality of Scottish Highland cattle.
You can find his opinion on this starting on page 54.
The barbecue menu in this issue was created by Lucki Maurer (starting on page 20). Lucki will be accompanying us at the FIRE&FOOD BBQ WEEK with his masterclass and will be hosting 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.