01
Flame
We build with oak and old vine before dawn and let it roar. The first sear happens here, in the live flame — fast, fierce, and only for what can take it.
Brasa — Live-Fire Asador
Everything over fire.
An open-fire kitchen with no gas, no ovens and no shortcuts — only embers, smoke and time, and the deep craft of the live-fire tradition.
The Stages of the Fire
02
Coals
When the flame burns down to glowing coal, the real cooking begins. Even, radiant, controlled — this is where a great cut is made or ruined.
03
Smoke & Ash
The slow end of the fire. Things hang in the smoke for hours; the last sweet heat of the ash finishes the cheesecake. Nothing is wasted, not even the dying coals.
The Asador
Mateo Rivas
Asador · Chef PatronMateo learned fire on the parrillas of his grandfather's farm before training in the great asadors of the Basque country. He cooks the way he was taught: with his hands, his nose, and a long iron poker.
At Brasa he tends a single hearth all night, reading the coals like a clock and refusing to let anyone else build the fire. The menu bends to whatever the flame does best that evening.
M. Rivas
Reservations
Pull up to the fire
Counter seats face the flame. Tables for the feast. We light the hearth at five and cook until the coals go grey.
Where
The Coal Yard, 14 Forge Lane
Hackney, London E8 3RR
When
Tuesday – Saturday
From 17:00 till the coals die
Contact
+44 20 7946 0055
fire@brasa.london