2025 Semi-Finals
Meet The Semi-Finalists
Browse our 7 Semi-Finalists and be ready to vote for who you want to see win.
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.
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.
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.
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.
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.
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.