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The best BBQ and open-fire cookery Masterclasses anyone could wish for!
A flaming great feature at every Smoke & Fire Festival, The Feast of Fire live demo stage presents live cooking demonstrations and tasters all day Saturday and Sunday. Watch and learn from some of the most skilled and experienced fire cook and BBQ pitmasters in the country and beyond. This is a fantastic opportunity to acquire new techniques, top tips and secrets that will help anyone raise their outdoor cooking game!
Check out the amazing talent right here…
Chef Sherlock has been fortunate enough to travel the world as a Chef over the last 33 years on five continents including some of the best hotels in the world. Having used all the high tech gadgetry and gone through all the fancy trends, he has come full circle, leaving the hotel industry behind, he’s back to where it all began. We are so pleased to have him join us on the demo stage where he’ll be mixing it up, pushing his culinary talents to the limits and sharing local delicacies from across the world – cooking with fire…
We are so excited to have Matt joining our demo team. A true legend of New York BBQ. Starting out at Rub in Manhattan, then helping establish Fletcher’s in Brooklyn as an iconic spot for really authentic ‘que, before then heading up Dinosaur BBQ’s flagship location in Harlem. Matt has been there, seen it and done it as far as smoked meats are concerned and helped bring through a whole generation of new pitmasters learning their craft and shaping New York’s unique BBQ scene. His simple tips from a life by the pits will help everyone up their game.
Although he’s out of Chicago, Phil travels across the States, and across the globe, for the love of BBQ. Aa a well established pitmaster on the competition circuit but also as head honcho for the ‘ PorkMafia’ line of rubs and seasonings, which keep many a busy smokehouse stocked up on flavour Phils passion has seen him demonstrate his skills & techniques, not only all over America but throughout Scandinavia and the Middle East. We are proud to have him join us and share his skills on the Feast of Fire stage.
Pat and Jim of Smokin Soul from Ireland represent the very essence of authentic BBQ, famously making all their own equipment, as well as cooking all their food. They have a down to earth approach and attitude that is close to our hearts at Smoke & Fire Festivals, where their great interactive demonstrations will pass on a ton of practical skills and also some great tasting samples!
Chef, author, restaurateur and culinary mastermind, Will was the proprietor of the iconic Harry & Ida’s in the East Village, home of arguably the best pastrami in NYC and with his family, runs the famous Duck’s Eatery just around the corner. Will’s work with plant based BBQ, including curing and drying, has taken people’s perception of what’s possible to new levels and we’re thrilled to have him as part of the Feast of Fire demonstration team.
We are so happy to have Adam join us for what will be some great demos on the Feast of Fire stage. His style of cooking represents all that is exciting and imaginative about UK BBQ. From his TV work to his recent collaborations with other fire cooks like Niklas Ekstedt Adam is one of the real future stars of the UK Fire cooking scene. We can’t wait to see what he cooks up for our festival visitors!
Thérèse grew up in the west of Ireland and moved to the UK to study at university in London where she decided to train as a chef at the prestigious Leith’s School of Food and Wine in London, afterwards she worked briefly in restaurants and private catering. She moved to the Netherlands and set up her own website Kitchen Exile where she shares weekly recipes focusing on seasonal and local ingredients celebrating local produce and producers and promoting sustainable farmers and suppliers. She has had recipes published in the UK in such papers as The Telegraph, has contributed recipes to books by Jeroen Hazebroek (Hete Pepers), Ebere Akadiri (Vibrant West African Cuisine), Big Green Egg Europe’s flavour Fair cookbooks and Leon Restaurant (Happy Curries). She has over 20 years barbecue experience as well as nearly 30 years cooking experience and has won national BBQ competitions at Taste of Amsterdam and Big Green Egg Flavour fair, as well as the national Tasty Talent competition in 2015 in the Netherlands. Thérèse is currently a brand ambassador for Big Green Egg Europe and has collaborated with brands such as Magimix, Thuros Grills and Label Rouge.
Website – www.kitchenexile
Argentinian Chef Martin is all about cooking over coals, from Asado lambs on crosses to a whole cow he’s happy doing it all! Whether cooking for private events, at Festivals, with Francis Mallmann, at Temper in Soho or at his latest venture ‘From The Ashes BBQ’ serving amazing smoked meats and ‘nduja donuts! Martin’s hands are never far from the fire. His demonstrations are always a treat of real craft and expertise enthusiastically shared.
Being a seafood expert living in Brixham gives Steve limitless opportunities to perfect his fish recipes over open fires. An avid food demonstrator at BBQ Competitions and Food Festivals alike, Steve was part of the Team who showed their skills across the board and won the Pentillie Castle fire cooking Crown in 2018 and is a contributor to the UK BBQ magazine. His medley of flavoured scallop and oyster dishes, cooked directly on the coals, are something really worth being around for!
Matthew Hoggard MBE
Since travelling the world for his cricket career and have been fortunate enough to sample a most diverse range of cuisine and experience many different food cultures. Matthew realised that he loved nothing more than experimenting with food. In fact, it was becoming an obsession!
When he retired from cricket in 2013 he grabbed the opportunity! and finally had the time to concentrate on his passion; grilling! He has spent the past 7 years honing my skills, learning from international BBQ chefs and experimenting on as many different grills as he could lay his hands on! Mathew has recently launched Hoggy’s Grill BBQ School in the beautiful Rutland’s and we can wait to see what’s cooking when he takes to the demo stage this year.