Kadai Firebowl Stage
Rooted in Tradition, Reimagined for Today
At this year’s Cheltenham Food Festival, the Recycled Kadai takes centre stage on the Fire Stage, where cooking becomes a performance. With the fire fully visible, chefs will demonstrate essential live-fire techniques, from managing heat zones to layering flavours with real wood smoke, ideal for grilling, roasting, and slow cooking over open flames — all while showcasing the visual drama only flame cooking can deliver.
With over 40 cookware accessories, the Kadai is one of the most adaptable outdoor cookers available. Whether it’s searing, baking, or smoking, it gives chefs the freedom to explore a world of flavours beyond standard grilling. And with the unmistakable crackle of fire, the scent of wood smoke, and the communal joy of open-flame cooking, the Kadai transforms any outdoor space into a gathering place.
An essential for any aspiring BBQ chef.
FRIDAY
Joseph Nesbitt-Larking – 2.15pm to 3.00pm
Bream & Cream
You’ve heard of Surf ’n’ Turf, now get to know Bream & Cream. The bream element is simple: whole sea bream cooked over embers and filleted before your eyes. The cream? Beautiful ex-dairy beef from cows whose lives were spent producing milk for the creamery before enjoying a lazy, pasture-fed retirement.
The result is rich, deeply flavoured beef that pairs perfectly with the delicate sweetness of the fish – a true live-fire celebration of land and sea.
Joseph ran the Riverside BBQ School in Hertford for ten years, teaching over 10,000 people in that time.
Joseph Nesbitt-Larking -4.45pm – 5.30pm
Piggy in the Griddle
This is one piggy you won’t want to miss! Tender, succulent pork belly and impossibly crunchy crackling, cooked slowly over embers in the asado style of Argentina.
Served with griddle-roasted olive oil potatoes and a bright green sauce whose lush acidity is the perfect foil to the unctuous pork.
Learn how to achieve perfectly crisp crackling and soft, tender meat for the best-ever Kadai BBQ lunch.
Between each Kadai Fire Bowl cooking demos we have the Hayles Outdoor BBQ cooking demonstrations.
- 1.00pm to 1.45pm
- 3.30pm to 4.15pm
- 5.45pm to 6.30pm
Follow the link below for more info.
SATURDAY - Kadai Firebowl Stage
Joseph Nesbitt-Larking – 11.00am to 11.45am
Full English Shakshuka
Shakshuka – the classic brunch dish of eggs poached in a spicy tomato stew – is reimagined, swapping Maghrebi flavours for a hearty, simpler stew composed of a host of delicious fry-up staples.
Joseph ran the Riverside BBQ School in Hertford for ten years, teaching over 10,000 people in that time.
Joseph Nesbitt-Larking – 1.30pm to 2.15pm
Bream & Cream
You’ve heard of Surf ’n’ Turf, now get to know Bream & Cream. The bream element is simple: whole sea bream cooked over embers and filleted before your eyes. The cream? Beautiful ex-dairy beef from cows whose lives were spent producing milk for the creamery before enjoying a lazy, pasture-fed retirement. The result is rich, deeply flavoured beef that pairs perfectly with the delicate sweetness of the fish – a true live-fire celebration of land and sea.
Joseph ran the Riverside BBQ School in Hertford for ten years, teaching over 10,000 people in that time.
Marcus Bawdon – 4.00pm to 4.45pm
The art of Fire Bowl cooking
Learn the art of cooking on a fire bowl with Marcus Bawdon’s expert guidance. Catering for meat-eaters, vegetarians and vegans alike, providing something delicious for everyone.
For barbecue supremo and teacher Marcus, outdoor cooking should always be tempting and exciting, whatever your food choices. And it doesn’t always have to be about huge slabs of meat!
Shared are tips on cooking technique, and guidance on honing your skills. Kadai Fire Bowls are a real journey, and there is no better teacher than Marcus.
Between each Kadai Fire Bowl cooking demos we have the Hayles Outdoor BBQ cooking demonstrations.
- 12.15pm to 1pm
- 2.45pm to 3.30pm
- 5.15pm to 6.00pm
Follow the link on the right for more info.
SUNDAY - Kadai Firebowl Stage
Joseph Nesbitt-Larking- 11.30am to 12.15pm
Full English Shakshuka
Shakshuka – the classic brunch dish of eggs poached in a spicy tomato stew – is reimagined, swapping Maghrebi flavours for a hearty, simpler stew composed of a host of delicious fry-up staples.
Live Fire Cooking with the Kadai Fire Bowl to showcase the versatility of the Kadai Fire Bowls for outdoor cooking.
Joseph Nesbitt-Larking -1.30pm to 2.15pm
Bream & Cream
You’ve heard of Surf ’n’ Turf, now get to know Bream & Cream. The bream element is simple: whole sea bream cooked over embers and filleted before your eyes. The cream? Beautiful ex-dairy beef from cows whose lives were spent producing milk for the creamery before enjoying a lazy, pasture-fed retirement. The result is rich, deeply flavoured beef that pairs perfectly with the delicate sweetness of the fish – a true live-fire celebration of land and sea.
The perfect opportunity to learn about barbecues and using the Kadai Fire Bowls and master your outdoor cooking!
Joseph Nesbitt-Larking – 3.30pm to 4.15pm
Piggy in the Griddle
This is one piggy you won’t want to miss! Tender, succulent pork belly and impossibly crunchy crackling, cooked slowly over embers in the asado style of Argentina. Served with griddle-roasted olive oil potatoes and a bright green sauce whose lush acidity is the perfect foil to the unctuous pork.
The perfect opportunity to learn about barbecues and using the Kadai Fire Bowls and master your outdoor cooking!
Joseph ran the Riverside BBQ School in Hertford for ten years, teaching over 10,000 people in that time.
Between each Kadai Fire Bowl cooking demos we have the Hayles Outdoor BBQ cooking demonstrations.
- 12.30pm to 1.15pm
- 2.30pm to 3.15pm
Follow the link on the right for more info.
Discover the art of live fire cooking! Watch inspiring demonstrations and ignite your passion for Kadai cooking.
