We specialise in all things cooking over fire and low & slow smoking, catering for weddings, supper clubs and street food pop ups, private dining and teaching.

our ethos

We always take pride in the produce that we cook with, working closely with our suppliers and sourcing exclusively high welfare native and rare breed meats.

The way we cook and our founding ethos has led us to be invited to cook at meatopia festival in London, showcasing the way we cook to the masses. I like to use cook lesser-known cuts of meat and utilise as much of the animal as possible by adapting as much of a nose to tail ethos as we can.

Rated 4.9 on Google Reviews

Matt Cross

“I have spent a large part of my career teaching BBQ to professional chefs and providing consultancy to London restaurants to give confidence to chefs that are unfamiliar with the techniques of cooking with fire.”

Over 14 years of experience

Matt has worked with some of the best in the barbecue game and has learnt a wealth of knowledge which he brings to his teaching.

A professional chef for over 14 years, Matt was classically trained at Bournemouth Catering College and has worked his way up through the kitchen, before founding Cross Fire Cooking.

testimonials

Don’t just take our word for it, read reviews from our clients and partners.

"Probably the calmest man working with fire. Matt has an ability to create the highly improbable into the most amazing dish . From Asado lamb to tarte tartin the chef is a true artist without ego . A genuine black swan."

Rupert PowerDirector, Sophie's Steakhouse & Bar

"This year Matt provided fire and chef support to both Meatopia London and Guinness X Meatopia, keeping the fires hot and the chefs not, and cooking to spec for some of the worlds best live-fire chefs on our Cutting Room stage.All this is always achieved with skill, aplomb and the minimum of fuss. Cheers Matt!"

Mat KempCreative Director, Meatopia

"I was introduced to Matt upon arrival at meatopia via the guys of London log company. I was going into the unknown as I’ve never cooked over fire and especially cooking a whole beast, but I was reassured I was in good hands and I was we. We split the goat and began the fire!! Matt taught me on controlling the fire temperature and working it around the beast. You can see his love and passion for what he does and if it’s fire and meat look no further and what also helps he’s a solid stand up guy"

Chef James CochranChef Owner, 12:51 Restaurant