Food Philosophy —

At Burnt Ends Chef Dave Pynt loves barbequing. He believes in great ingredients, fresh produce and honest cooking to get the best out of his wood ovens and grills.

The Menu is written daily to ensure that the best and tastiest is served.

Smoking, slow roasting, hot roasting, baking, grilling and cooking directly on coals are all techniques used to maximize Dave’s 4 tonne, dual cavity, apple and almond wood burning machines and custom built grills.

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