Pit is a magazine about food and fire. We take an in-depth, fresh and fun look at the world of live fire cooking, covering the most interesting and unusual stories from around the world through people, traditions, techniques and ingredients.
 
Because we’re an independent publication, we get to do whatever we like. That means we’ve cooked a giant goat shawarma for 30 people in a south London snowstorm, spent the day foraging for crabs and shellfish before cooking them on the beach in South Wales and travelled across the world through Sicily, Morocco and Texas in search of dinner.
 
We are constantly on the hunt for untold stories – the ones where we dive into the world of Turkish barbecue at chef Hasan Semay’s family home or learn about the importance of frozen hash browns to kushiyaki from Japanese food expert Tim Anderson.
 
Pit delivers serious content in a fun and accessible way. From geeky science features (why does smoke make food taste so good? How does salt affect ingredients?), to exciting recipes and columns focusing on vegetables, we are always looking to dodge the obvious angle.