Our friends at Wildmoor Whisky and Chef William Rhys Hamer took the Snow Peak Fire & Grill to the stunning Scottish Highlands for a river cookout.
My name is William Rhys Hamer, and I am from South Wales. I have dedicated my time to exploring the vast landscapes of Scotland, cooking with fire, and showcasing the possibilities of outdoor, open-fire cuisine. As a chef, I have travelled the world, learning different techniques and cuisines in places like New Zealand, India, Vietnam, and across Europe. When you're in mountainous landscapes, ground fires aren't always possible, so you must explore other methods. This is how I discovered the Takibi Fire and Grill. It's perfect for setting up your kitchen in unique environments, and it holds the fire well, making it easy to cook a variety of ingredients.
I chose Glen Etive for this particular trip. The location is often influenced by the type of fire I want to create and the ingredients I plan to highlight. From there, I can begin to imagine the Scottish landscape that will complement that vision. Glen Etive has become increasingly popular over the years, known for its narrow granite gorges and towering peaks that follow the river down to Loch Etive and beyond.
My goal was to see if we could still capture its unique geological charm by setting up a fire on the riverbed, beside water that, in other seasons, would be completely submerged.
Scottish Brown Crab is a wonderful ingredient, and I wanted to showcase it in a unique way.Â
After setting up the Snow Peak Takibi Fire & Grill next to the river, I lit the fire and waited until a bed of hot, glowing embers formed.
I placed the crab among the embers, completely encasing it in the fire. The crab absorbs the smoke, retaining its delicate sweetness while taking on a whole new depth of flavour, reminiscent of Wildmoor Rugged Coast – a 30-year-old blended Scotch whisky, inspired by Scotland’s coastline. With the scent of sea air and crashing waves, it offers bold notes of peat balanced with rich stone fruit and a lingering finish, rounded by its Oloroso Sherry Cask maturation.
When I pulled the crab from the fire, its shell displayed a multitude of colours, from blackened and charred to vibrant shades of orange. Once the crab cooled down, I began the process of extracting the meat, and there’s no better place to do it than in the open air.
Takibi Crab
 IngredientsÂ
x1 Wild Brown CrabÂ
x2 Pak Choi
x2 Limes, juiced
x2 Chillies, finely sliced
x1 Large handful of Sugar Snap Peas
x 1 tbsp of fresh ginger, finely chopped
x2 tbsp of Fish Sauce
x4 tbsp of Soy sauce
x1 small handful of fresh coriander (optional)Â
Instructions:
1. Prepare a fire and let it burn down to a bed of hot, glowing embers.
2. Start by preparing the crab. Place the crab on its back and pierce the ganglia with a pointed spike or knife. Place it directly on the fire and cover with embers. Cook for 8 minutes.
3. Remove the crab from the fire and let it cool for 10 minutes.
4. Take your time, and begin by twisting off the claws, setting them aside. Place the crab on its back and separate the central body.
5. Remove the feathery gills, known as the 'dead man's fingers,' and discard them. These gills should not be eaten.
6. Next, cut the central body in half and carefully remove the meat. Then, remove the meat from the claws and legs, using the back of your knife to smash the shells if necessary.
7. Once all the meat has been removed, check for any remaining shell fragments and set the meat aside.
8. Build up the fire again in the Takibi grill. Place a wok on the fire, add a small amount of oil, and heat it until it just begins to smoke.
9. Add the ginger, chilies, and pak choi to the pan and cook for 30 seconds, tossing the pan to move the ingredients around.
10. Add the remaining ingredients and cook for 2 minutes. Check for seasoning and stir in the coriander.
11. Serve with a dram of Wildmoor ‘Rugged Coast’ 30 Year Old Blended Scotch Whisky
Thank you to our friends at Wildmoor Whisky @wildmoorwhisky /wildmoorwhisky.com.
Photographer Bill Baillie (@bill_baillie)
