Ash has been used one way or another in cooking for many hundreds of years. In South America, meat and fish are cooked in deep pits of smouldering ashes over extended periods of time, giving mouth-wateringly smoky results.
In more recent times, Ash has had a bit of a renaissance in modern cooking, being thrust into the limelight by Michelin-starred restaurants.
The two Michelin Star chef Simon Rogan. Prepared these truly unique Vintage Potatoes in Onion Ashes, Lovage and Wood Sorrel dish for a charity event I was lucky enough to wittiness. Rogan is restlessly inventing and pushing his ingredients to extract maximum flavour and interest. The Onion Ash gave me a tiny but powerful insight. What it must be like to eat at L'Enclume — the best restaurant in the UK.