Flamery x Andrew Pern: Michelin-Starred, Born in Yorkshire

We’re proud to welcome Andrew Pern and The Star Inn to the Flamery family. A Michelin-starred chef with deep Yorkshire roots, Andrew Pern brings bold, seasonal cooking and serious firepower to our grills — and we couldn’t think of a better fit.

Andrew Pern: Rooted in Yorkshire

Born in Whitby and raised on the best of local produce, Andrew Pern has always cooked with a deep respect for where food comes from — and how it’s handled. In 1996, at just 25 years old, he took over The Star Inn at Harome, a 14th-century thatched inn tucked into the North Yorkshire countryside.

What he built there became nothing short of iconic. Under Andrew’s leadership, The Star became one of the UK’s first true gastropubs — earning a Michelin star for its bold, ingredient-led cooking and dedication to seasonal British produce.

Why Andrew and Flamery Just Make Sense

This partnership is more than just local pride — though that’s a big part of it. The Star is just down the road from Flamery HQ, and both brands are built on shared values: craft, flavour, and fire.

Andrew cooks with instinct, precision, and passion — the same things we build into every grill.

His food tells a story of place, season, and process — and cooking over fire brings that story to life in the most honest, elemental way. Whether it’s wood pigeon, venison, scallops or lobster, our grills are designed to give chefs like Andrew the control and heat they need to do it justice.

Cooking with Fire at The Star

We recently visited The Star in Harome, where Andrew fired up the Flamery Asado and Konro grills for a feast of flame-led dishes — showing just how versatile fire cooking can be across events, weddings, and high-end service alike.

From quick-seared scallops to long-roasted lamb, the grill delivered. And in Andrew’s hands, fire wasn’t just a cooking method — it was a statement.

Andrew’s Take on Fire Cooking

We asked Andrew about how fire fits into his food philosophy — here’s what he had to say:

What excites you most about fire cooking?
“It’s raw, instinctive. You’re part of the process — managing heat, working with the ingredients, letting the fire shape the flavour.”

Why do you think Flamery grills stand out?
“They’re built properly. You can tell. It’s not just for show — it’s for chefs who care about how they cook, and how their food tastes.”

How important is the Yorkshire connection?
“It matters. We’ve both built something from the ground up here in Yorkshire, and there’s pride in that. You support your own — especially when the quality’s this good.”

What’s Next

With Andrew on board, we’re taking fire cooking to new heights — exploring how open flame and fine food come together in a uniquely Yorkshire way. Expect bold dishes, behind-the-scenes footage, and proper inspiration from one of the best in the business.

Proud to be local. Proud to be cooking with fire.
Follow us for more from @pern.andrew, @thestarinnatharome, and the future of live-fire cooking with Flamery.