Winter 2026

COMING SOON!

Welcome to the Winter issue

The Winter issue is packed full of seasonal flavour, so don’t you dare pack away your grills just because the temperature is dropping and the light fading.

BBQ is the gift that keeps on giving all-year round, but respecting festive traditions, we have made your Christmas present buying ridiculously easy – great ideas from great people in our guide to buying for your BBQ best mate.

There is a distinct South African flavour this month, as we talk to Nokx Majozi about her new book, and Jean Delport about his plans for the Michelin starred Restaurant Interlude. Both brilliant chefs live in England, and don’t worry, I’ve stolen their passports.

Sports commentator Alastair Eykyn is, well, somewhat less accomplished over the grill, but he is learning fast, and BBQ beginners will relate to his heroic efforts. We’ll have to take Ali’s word that the food turned out ok.

There have been two epic events in recent months, both (modest cough) co-curated by this magazine. The Long Table was all about showcasing the very best of outdoor living while Le Creuset Fire & Food Quarter went down a storm at the Dartmouth Food Festival.

Our new contributor, Lynne Lambourne, cooked up simple, but delicious, fare for this issue, with ingredients plucked from her own garden and reminding us that the most satisfying food takes the shortest journey.

Our US correspondent, Rasheed Philips, found much more than food at a very special event in Hondo, Texas; fire stoking friendship wherever he turned. Hickory’s loves Texas too, and plenty more Southern states, and Rob Bacon, the executive chef director, pays tribute to the country’s influence on their UK smokehouses.

Pitmasters do it for the love not the money – or so they tell us. But there is a million dollars up for grabs at the inaugural World Cup in Las Vegas next spring. We profile the British team chasing global glory.

Our recipes continue to inspire, educate and entertain, ensuring you’ll be cooking through the winter months, whatever the weather. Roger Jones has the wines to enjoy the season with, profiling grapes to match the meats.

Just as we went to press, our friends at Powder Monkey who brewed our BBQ beer, informed us they had partnered with cricket superstar Chris Gayle, comfortably the coolest boss in the universe.

Dear Santa, can Team BBQ drink rum-infused beer with Chris on a Jamaican beach with jerk chicken on the grill?