You deserve a good grilling

WHIPPING the dome off a new, blacker-than-black Weber grill, Chef Derry Clarke says “everybody thinks a barbecue is just a barbecue. It’s not”.

Clarke, the Michelin Star chef at l’Ecrivain, has laid out the ingredients for an al fresco feast on the balcony of his Dublin restaurant. His coals are arranged around a silver foil tray, creating a well of space away from direct heat.

“I’m going to smoke a salmon on this,” he says.