LE CREUSET FIRE & FOOD QUARTER
South Embankment, Dartmouth. Friday 23 to Sunday 25 October 2026. Presented by BBQ Magazine.
Five live fire demonstrations each day, each lasting around 45 minutes, alongside short talks with the people who catch, rear and make the food and drink of the South West. Each grill cooks its signature dish throughout the weekend, so if you miss a demonstration on Friday you can catch it on Saturday or Sunday. Hosted by Stephane Delourme and Luke Vandore-Mackay.
FRIDAY 23 OCTOBER | 10am to 5pm
10.00 Monolith kamado
Cornish octopus à feira with seared new potatoes and mojo rojo, cooked by Stephane Delourme.
10.55 Talk
Edenmoor on breed, farming, welfare and flavour.
11.30 Leviathan offset smoker
Offset smoked rolled lamb belly with Sichuan dressing, smashed cucumber and crack dust peanuts, cooked by Richie Rye.
12.25 Talk
Steve Williams of Good Game Charcuterie, and author.
13.00 Enders gas grill
Seared Cornish tuna tacos with mango avocado guac, cooked by Hilary Anderson.
14.30 Metartal asador
Chicken and pork belly fideuà, cooked asado style over the coals by Luke Vandore-Mackay.
15.25 Talk
Barny Butterfield of Sandford Orchards.
16.00 Gozney Dome XL
Snails and scallops with garlicky croutons, cooked by Stephane Delourme.
SATURDAY 24 OCTOBER | 10am to 5pm
10.00 Monolith kamado
Cornish octopus à feira with seared new potatoes and mojo rojo, cooked by Stephane Delourme.
11.30 Metartal asador
Chicken and pork belly fideuà, cooked by Luke Vandore-Mackay.
12.25 Talk and tasting
Greg Parsons of Sharpham Cheese launches Dartmoor 75, a new cheese created to celebrate 75 years of Dartmoor National Park.
13.00 Enders gas grill
Seared Cornish tuna tacos with mango avocado guac, cooked by Hilary Anderson.
14.15 Gozney Dome XL
Charred garlicky flatbread with snails, scallops, lemon and parsley, cooked by Richard Bertinet.
15.10 Talk
Josie Lockwood of Lyme Bay Winery.
15.45 Leviathan offset smoker
Offset smoked rolled lamb belly with Sichuan dressing, smashed cucumber and crack dust peanuts, cooked by Richie Rye.
SUNDAY 25 OCTOBER | 10am to 4pm
10.00 Enders gas grill
Seared Cornish tuna tacos with mango avocado guac, cooked by Hilary Anderson, with Rockfish sharing the story behind the fish.
11.15 Metartal asador
Chicken and pork belly fideuà, cooked by Stephane Delourme and guest chef.
12.15 Gozney Dome XL
Snails and scallops with garlicky croutons, cooked by Stephane Delourme.
13.30 Leviathan offset smoker
Offset smoked rolled lamb belly with Sichuan dressing, smashed cucumber and crack dust peanuts, cooked by Richie Rye, with Edenmoor sharing the story behind the meat.
14.45 Monolith kamado
Cornish octopus à feira with seared new potatoes and mojo rojo, cooked by Stephane Delourme.
Recipes from every demonstration will be available at thebbqmag.com, with QR codes displayed at the demonstration counters throughout the weekend.
Fire, Food & Outdoor Living
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