In 2018, we sold our house, our furniture — and everything that wouldn’t fit into a 30-year-old campervan. With the compass pointing towards whatever smelt good, we set off on a journey of campervan cooking adventures across Europe.
Since then, we’ve travelled through 19 countries and experienced a variety of climates. As the miles added up, so did the requests for recipes and gear recommendations. That’s why we built the ChefCampers YouTube channel — to share the recipes, tips, and stories from life on the road, and why we launched the ChefCampers webshop — to offer only the outdoor cooking gear we’ve personally used and trusted across Europe, including Cobb BBQs and MadKon Braais.
Today, ChefCampers is more than a brand. It’s a community of outdoor cooks, campervan travellers, and camper chefs who believe that a great meal is one of the best parts of any adventure. We even offer a free cookery school for those looking to enhance their skills.
Thank you for supporting us.
Much love,
Michael, Steph, and Rupert

Place your hardwood on the bottom, then top it with smaller pieces, finally with Kindling. Then light a natural fire lighter and place it on top. The Kindling will ignite and slowly drop down and allow the larger pieces to ignite. This is a "light and forget" fire, with a slow burn, making it the perfect cooking fire.

Rake your charcoal to a flat clean zone and then simply place your steak directly onto the coals.

Add some prawns to the charcoal, I like black tiger king prawns, due to their size and protective shell.

After you have flipped your steak and prawns, add scallops directly onto the clean charcoal.

Once you are happy everything is cooked, brush off the charcoal from the meat and fish and plate up. Squeeze some lemon over the scallops and tuck in. For extra luxury, roast a Marrow Bone and pour the juices over.