2025 Voting
The Contestants
Browse our 15 Quarter Finalists and vote for who you want to see in the Semi Finals below.
Adam Lloyd
Fire Roasted Hanger and Scallops with a Treat.
Hanger steak slow-cooked over wood, then finished straight on the coals for a deep smoky char. Served with scallops seared in their shells and wild garlic butter. Followed by sticky spiced Greek honey cake with smoked maple ice cream.
Clive Hall
Jerk Chicken Lollipops , Sealicious Feast and Rum & Maple Pineapple and Vetkoek dessert.
Caribbean Jerk Chicken Lollipops with Mango, Lime & Chilli Salsa. ‘Sealicious’ Seafood Feast with smoked mackerel, grilled fish, langoustines, lobster, coconut mussels, crab gratin & sides. Dessert: South African Vetkoek with grilled pineapple, rum & maple.
Daniel Catford
Sri Lankan Black Pork and Pickles.
Sri Lankan black pork collar steak with charred pineapple sauce and blackened chilli. Served with tamarind-glazed pork belly and wild garlic sambal for a rich, fiery, and balanced flavour profile.
Daniel Patel
Aubergine Ashes & Iberico Fire.
This dish brings together smoke, fire, and bold flavour. Oak-smoked aubergine with garlic, lemon, and butter becomes a velvety tahini purée. Pancetta and Abanico Ibérico are fire-cooked, finished with pomegranate and coriander.
David Hill
Indian Paella.
Inspired by Indian and Spanish cuisine, this fusion paella is cooked Indian-style on the Kadai. Tandoori chicken, skewered in the charcoal lighter, is served with devilled prawns, spiced pilau rice with mussels, raita, chutney, bhajis, and naan.
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James Peck
British Wagyu Cow Tongue Taco.
British Wagyu cow tongue taco with smoked soy and wild garlic. A smoky, underused cut, poached then barbecued, served with hyper-seasonal garnish. Simply cooked, yet packed with bold, complex flavours.
Joe Parke
Korean Chilli Sugar Glazed Crispy Belly Pork Bao.
Korean chilli sugar-glazed crispy belly pork bao. Pork is dry-rubbed in kimchi BBQ spice, slow-cooked over apple wood, then glazed using the infiernillo technique. Served in smoke-steamed bao with charred kimchi, umami mayo, cashew crumb & red pepper gochugaru purée.
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John Cavalli
Wild Rabbit Tandoori Platter.
Tandoori wild rabbit tikka masala with grilled loin, smoked rabbit head samosa, raita, roti, lime & tomato salad, green chutney, and garam masala fries. A full nose-to-tail fire-cooked dish using every part of the rabbit, blending BBQ, spice, and technique.
Jonathan Bennett
Jerk chicken Lollypops.
Jerk chicken lollipops—Jamaican-inspired and trimmed by hand, then marinated in a spicy jerk blend. Slowly cooked over hot coals for bold, smoky flavour and tender, fiery meat with a punch.
Lorna Campbell
Lamb, roasted in locally foraged seaweed on okonomiyaki pancakes.
Lamb marinated in sake, ponzu, yuzu, sesame oil, garlic, and ginger, then slow-roasted for 4.5 hours on locally foraged Cornish bladderwrack seaweed for moisture and umami. Served with okonomiyaki pancakes, kewpie mayo, tonkatsu, pickled ginger & bonito.
Matias Casotto
Mollejas.
Beef heart sweetbread cooked over embers with salt and grilled lemon, served with ember-roasted sweet potato mash blended with rosemary, thyme, and butter. Finished with a rich, umami soy-cured egg yolk sauce for depth and balance.
Matthew Barry
Trio of lamb.
Smoked jerk leg ballotine with shoestring plantain, lamb neck cooked pink with wild garlic butter, and smoked ribs glazed in spiced rum caramel over watermelon. Served on celeriac and ginger carrot purée, finished with coriander oil.
Nick Smith
Tandoori Texel Lamb Breast, Kachumber and Mustard Flatbread.
Tandoori Texel lamb breast, slow-cooked over lumpwood coal and smoked with hay for depth. Served with warm kachumber salad, mustard flatbread, and cooling yoghurt for a bold, balanced fire-cooked dish.
Si Gill
Around the table.
Inspired by a South American family meal, this Devon Ruby Red vacio cut of beef was salt-seasoned and slow-cooked over embers for 5 hours. Served with a zingy salsa verde, warm pico de gallo, and baby potatoes tossed with caramelised chorizo and coriander.
Tom Geoffrey
Smoked Chicken Leg with Khmer ‘Alabama’ White Sauce.
Free-range chicken leg, smoked low and slow over apple wood in a Khmer–Texas dry rub with Kampot pepper, lemongrass, galangal, and Cambodian chilli. Grilled to finish, then topped with a coconut-based Khmer Alabama white sauce and garnished with lime leaf and burnt lime.