Savour is one of London’s fastest-growing food and drink festivals, held in the grounds

of Royal Hospital Chelsea. Savour brought together a mix of culinary talents, artisan producers and drinks experts for a weekend. One of the most popular attractions was the food cooked on an OFYR and a Bastard by Jack Rowbottom of Jack’s Meat Shack, one of BBQ magazine’s live-fire event chefs. Jack cooked whole roasted rumps, pork belly and chicken thighs with his Meat Shack seasonings. Tidal Rum, in its al fresco garden, paired its drinks with the cooking, alongside Caribbean cocktails from RUMblin and bean bags from Extreme Lounging.

Images- Will Marsh Photography