16.09.25

A Weekend to Remember

This September, Ludlow Castle became the fiery heart of outdoor cooking as Kadai hosted the second annual British Live Fire Cooking Championships, celebrating craftsmanship, creativity, and community.

Castle with outdoor event at night. Ludlow Food Festival, with people around the Kadai Fire Stage.

The Setting

Ludlow Castle and the Spirit of Fire

Set against the historic walls of Ludlow Castle and the buzz of the Ludlow Food Festival, the championships brought together passionate cooks, food lovers, and live fire enthusiasts from across the UK.

Hosted by the ever-charismatic DJ BBQ, the atmosphere was electric - full of smoke, music, and sizzling creativity.

BLFCC Judges conversing about the contestants

The Judges

Across the weekend, the judging panel featured some of the UK’s most exciting names in food and fire cooking: Jeremy Pang, Matblak, Murf from The Beefy Boys, Mike Warner, and Sam & Shauna of Hang Fire BBQ, joined by regular judge Adam Purnell (Shropshire Lad).

Round One - Signature Burger

The competition opened with a live fire classic: the Signature Burger round, a fast-paced test of flavour, precision, and fire control. With Murf from The Beefy Boys and seafood expert Mike Warner on the judging panel, expectations were high.

The Dishes

David Hill: Thai green king prawn and lobster burger, a bold seafood twist in a meat-heavy round.

Nick Smith: Bombay Boti Burger, spiced Suffolk hogget, Bombay potato hash, banana chutney, and a masala waffle bun, served with tandoori corn and kachumber salad.

Adam Lloyd: Homemade ribeye cheeseburger with dirty onion & marrow chutney, pickles, and homemade ketchup.

As the sun set over Ludlow Castle, the tension peaked in a nail-biting finish, with dishes landing on the judges’ table just in time.

  • Diverse food items including waffles, tacos, and a salad on a wooden table with drinks.
  • Three burgers on a wooden surface with a blurred background
  • Hamburger with toppings on a wooden table with drinks and a can of Red Bull.

Round Two - Surf & Turf

The pressure ramped up in Round Two: Surf & Turf. Scores from the first round carried over, meaning every point mattered. Judged by Matblak, Jeremy Pang, and Adam Purnell, this round demanded flavour, finesse, and fire control.

The Dishes

David & Louise Hill: Indian Surf & Turf — king prawns and steak served with a silky tikka sauce, paying tribute to Kadai’s heritage.

Nick & Luis: Thai-style Surf & Turf — spatchcock poussin, mussels, and tiger prawns in a red curry, served with jasmine rice and samphire Som Tum salad.

Adam Lloyd & Tom Atkinson: Surf & Turf tacos — Denver steak, grilled monkfish, and smoked mushrooms on homemade tortillas pressed and grilled over the fire.

With just a few points between them, Adam & Tom were eliminated, placing third overall. The crowd erupted in support as David & Nick advanced to the final showdown.

  • Man in a red apron holding a wooden board with food, speaking into a microphone.
  • Man in a red apron holding a tray of food with 'Live Fire Cooking Championships Finalist' text.
  • Man in a red apron holding a plate of food at a cooking event with 'Kadai' branding.

Round Three, The Final: One Country, Two Dishes

Under stormy skies and heavy rain, the final round began, a true test of creativity and composure. Parts of the festival were briefly evacuated due to the weather, leaving only those in the Inner Bailey, creating what might just be the first-ever Castle Lock-In.

Judges Sam & Shauna joined Adam Purnell for the final round, while DJ BBQ kept spirits high with his trademark energy and crowd work.

The Dishes

David & Louise: A traditional Sunday Roast with rotisserie chicken, pork, and sirloin, served with Yorkshire puddings, cauliflower cheese, and all the trimmings, followed by a fire-cooked apple crumble made using the Kadai Rotisserie.

Nick & Luis: Two British-inspired dishes, Cumberland Tatie Pot (pork neck, smoked black pudding, fire-roasted veg, and milk stout gravy) and Toffee Apple Crumble (cider-glazed Pink Lady apples with pine nut crumble and Maldon sea salt butterscotch).

Despite having a full hour to cook, the tension was intense. As the crowd counted down the final seconds, David was still plating, just making it to the table in time.

After the final scores were tallied, Nick Smith was crowned British Live Fire Cooking Champion 2025, earning the golden ticket to compete at the World Food Championships in America this October.

Looking Ahead

To David & Louise, Adam & Tom, and Nick & Luis, congratulations on your incredible skill, energy, and creativity. And to everyone who came along, judged, filmed, or simply stood in the rain with a pint in hand, thank you.

This is just the beginning of something special.

  • Assorted grilled meats and vegetables on a wooden board with side dishes.
  • Wooden counter with 'Kadai' and 'British Live Fire Cooking Championships' signs, food items, and a digital clock.
  • Dishes of roasted vegetables and a bottle of beer on a wooden table.
Slow cooking technique

Created By
Will Madeley

Digital marketing

A valued member of the Kadai family, Will has been part of the team for five years, bringing great passion and knowledge for all things Kadai.

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British Live Fire Cooking Championships 2025: A Weekend to Remember

The British Live Fire Cooking Championships have become a defining live fire cooking competition in the UK, showcasing skill, creativity, and true fire cooking at the Ludlow Food Festival. As a leading BBQ competition UK, the event celebrates outdoor cooking championships rooted in craftsmanship and tradition. Hosted by Kadai, the British Live Fire Cooking Championships continue to champion live fire cooking, bringing together chefs, enthusiasts, and the wider fire cooking community.