FUEL
Images: Horst Friedrichs (horstfriedrichs.com)
Francis Mallmann, open fire legend of
Argentina, is another hero.
Spain is a favoured destination; not
least as this is where Parr sources his holm
oak wood, with many trees up to 400
years old and grown mostly in dry-stone
walled pastures.
The wood is hard, dense and aromatic
with a long burn and harvested through
coppicing. “They would never dream of
felling living trees,” says Parr – not least
because the trees drop the acorns that
feed the pata negra pigs that become
jamon iberico.
Events are a big part of the London Log
Co business. Every flame at Meatopia spells
its name, keeping the festival fires burning
over three days in London’s Tobacco Dock
for an array of international chefs and
live-fire experts.
“The fire and the fuel for that fire is the
last part of a beast’s journey. That is why it is
important to get it right. Wood, like wine,
has terroir and provenance.”
Parr is distracted. He just has to look at
the logs feeding the Quo Vadis fire. Never
mind talking to the trees; the trees talk to
Lord Logs – the wood whisperer.
We are back in Tolkein’s middle-earth;
perhaps more Fangorn than Aragorn – or
rather Treebeard. I think I’ve just assigned
Parr another nickname. I’m sure he’ll happily
wear it.
BBQ | Spring 2020 | 33