Kāio Magazine

Stories from the fire

Live-fire technique at Kāio: what actually happens inside the tabun clay oven and over the charcoal grill.

How does a clay tabun oven change bread and vegetables? Inside Kāio's Bayswater kitchen, we explain the heat, the char and the flavour.

Live-fire dining is reshaping how London eats and hosts. Here's what's actually changed, and why it matters for planning a group event.

Charcoal, gas, wood: the heat source changes more than flavour. Here's what actually differs on the plate, and why the verdict favours fire.

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