Manchester’s Finest is back in the elements at Torr Vale Mill with Open Fire Dining Club – a true escape from the city, built around long tables, open grills and a considered mix of food, drink and good company – all set against the backdrop of crackling embers and open sky.
After a fully sold-out first season, we return to the historic riverside mill with our resident chefs Tartuffe, joined by some new, exciting guest chefs stepping up to the grills.
Suffice to say, it’s a strong line-up.
From Masterchef: The Professionals to the three-Michelin-star L’Enclume, OSMA’s Dani Heron kicks things off, bringing a background that runs through some of the most detail-obsessed kitchens in Europe. She’ll be turning her hand to the embers on Saturday 25 and Sunday 26 April.
Then in May, we’ll be picking up a pair of future stars. On a recent trip to Cartmel, The Royal Oak was the only place on people’s lips.
So we went. It lived up to the chatter.
Demi Millard and Tom Pemberton have created something that feels genuinely rooted in its place. A proper pub, but with a level of cooking that goes way beyond what you expect.
It felt like a hand-in-glove fit for Open Fire, the kind of cooking that’s already built around instinct, produce and atmosphere over prissy presentation. They land on Saturday 30 and Sunday 31 May, and we can’t wait.
June 27 and 28 then brings Liverpool’s Michelin-acclaimed NORD, led by Daniel Heffy. Another chef with serious pedigree, and time spent in celebrated kitchens like the three-star Frantzén and Adam/Albin in Stockholm, his produce-led cooking brims with Northern heritage and warm hospitality.
Of course, the returning backbone is Tartuffe, with founders Gary Weir and Ruby Fryman building the structure of each menu and working alongside each visiting kitchen to create something truly exceptional.
Also new for 2026 is the Big Green Egg, which will be a fixed feature for the season. As our official grill partner, each event will feature a dedicated dish grilled or smoked on this essential piece of kit in the open-fire chef’s toolkit.
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Open Fire Dining Club 2026
– Welcome drink
– Welcome snack
– Six course dinner
Dates: OSMA: Sat 25 + Sun 26 April / The Roal Oak: Sat 30 + Sun 31 May / NORD: Sat 27 + Sun 28 June
Time: (Doors + drinks: 4pm / Food: 5pm / Finish around: 9pm)
Where: Torr Vale Mill, Torrvale Rd, High Peak, SK22 3HS
Cost: £110
Tags:
BBQ
