The BBQ MAG

For beginners, enthusiasts and pit masters. We are here with recipes and tips, reviews and interviews from the global barbecue village. Gather round the fire.

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30/08/2026

Your portable flame, the Happy Cocooning Lumi Steel adds life, warmth and cosiness to your dusk. The perfect travel companion when camping, we took ours to Cofton Holidays for twilight s’mores.

28/08/2026

A great day with the Team & some amazing chefs & content creators at BBQ School &
Exciting times ahead with the launch coming of the new Thermapen Nano & more incredible innovation.

Stay tuned at BBQ Mag for more news soon 🔥

Thanks to all of the collaborators on what was a fine day indeed!

27/08/2026

Anthony Bourdain once said that “a hamburger is perfection wrapped up in a bun.” It’s a statement that’s hard to contest with. Juicy beef patties topped with fresh sliced tomato, crunchy lettuce and cheese served in a soft bread roll is an undisputed favourite of British grillers, as research from Calor proved earlier this year. To celebrate National Burger Day TODAY a selection of great burgers to try in London and beyond, so you can pay homage to the humble barbecue staple.

The Mariners Burger (£24.50) – The Mariners, Rock, Cornwall

Paul Ainsworth pub, The Mariners, overlooks the picturesque Camel Estuary in Rock, Cornwall. While this region is associated with fresh seafood and you’re spoiled for choice with places to eat, The Mariners ’ namesake burger is a classic option worth sticking to. The 100% grass fed, dry aged beef patty from Philip Warren Butchers is paired with smoked bacon, oozy Cornish brie, pickles, lettuce, tomato and a tangy tomato and nigella seed relish and served in a clotted cream bun with skinny fries.

Chilly Cheese Burger (£13) – The Latimer, West London

Located in West London’s North Kensington, The Latimer’s Chilly Cheese Burger consists of an aged beef patty, pickled chillies, onion, cucumber pickles, American cheese and sliced baby gem lettuce dressed in the house sauce. What takes this burger to the next level though is pairing with a crisp pint on the Latimer’s sun-trap terrace.

Fowl Burger (£15) – FOWL, St James’s, London

Escape the chaos of Piccadilly Circus and head towards St James’s where you’ll find FOWL: a dedicated chicken restaurant from the chefs behind acclaimed restaurant, Fallow. The Fowl Burger with Alabama white sauce, cheese, lettuce and pickles is best washed down with a frozen margarita or one of FOWL’s beer towers out on the terrace.

Forerib of Beef and Bone Marrow Cheeseburger (£20) – Daffodil Mulligan, Shoreditch, London

One of the more indulgent burgers on offer in London is Daffodil Mulligan’s Forerib of Beef and Bone Marrow Cheeseburger. The classic beef patty is smothered in rich bone marrow and melted cheese with a beef fat brioche bun and is served with a generous helping of thick cut chips.

25/08/2026

We fired up the grill with chef samholland1999, talking family, food, his new Grill the Guest series, and why cooking over fire is his love language. He had us at Wagyu ribeye and chimichurri sandwich 🔥

Read all about it in our new autumn issue, out now 🔥

Read the full interview in the new Autumn issue of BBQ Magazine – out now. 🍂

20/08/2026

🚨 A matter of national BBQ importance.

Link in our bio to receive your copy through the door

17/08/2026

Grilled peach, Prosciutto di Parma, stracciatella and chilli maple sarnie 🍑 By Rich Payne for Matthews Cotswold Flour

For the dough
484g Cotswold Regenerative All Purpose Flour
300g water
20g salt
0.6g fresh yeast

For the filling
2 ripe peaches, thinly sliced
150g Waitrose No.1 Stracciatella
90g Waitrose No.1 Prosciutto di Parma
90g Waitrose Wild Rocket
100ml Duchy Organic Canadian Amber Maple Syrup
Calabrian chilli flakes
Maldon Sea Salt
Parmesan
Olive oil

Method

Make the Chilli Maple Drizzle

1. Gently warm a small pan of Maple syrup (I used about half of a 330g bottle) and add two tablespoons of dried Calabrian chilli flakes.
2. Stir gently on a low heat for 10–15mins, then pour it into a clean, sterilized glass jar for future drizzling joy! I’ve been putting it on everything (goes well on a poached egg for breakfast in the morning!)

Make the Sarnie

1. Open out your dough ball and stretch it to around 10inches.
2. Drizzle a little olive oil & grate a little parmesan on top.
3. Grab the top end of the pizza dough and fold it over / pull it towards the front, so you have a half moon shape.
4. Place upon a pizza peel and launch into your pizza oven (oven should be around 400ºC).
5. Watch your sarnie as it puffs up in the oven (around 60 secs).
6. When your sarnie is all puffed up, rotate it 180º for 20–30 secs to give the other side an even bake.
7. Remove the sarnie from the oven and place it on a clean work surface.
8. Carefully open the sandwich, it will be hot and steam will come out, so you can use oven gloves if you’d prefer.
9. Once the sarnie is open, add a small handful of Rocket to the base then spoon over some Stracciatella (don’t use all of it as you will be adding more as you build the layers!).
10. Next add all the slices of Prosciutto di Parma, then spoon over some stracciatella on top.
11. Take your grilled slices of peach and place them evenly on top, then add another small handful of Rocket, another spoon or two of Stracciatella, and finish with a drizzle of the Maple chilli drizzle and a sprinkle of sea salt.
12. Fold the sandwich closed, slice into two or three and attempt to eat without it oozing everywhere!

15/08/2026

Welcome to the Autumn issue 🍂

We are a global magazine, for fire cooking has no boundaries and there is a distinctly international flavour to this edition. We start in mainland Europe with a tour through France, Italy and Spain, led respectively by Stephane Delourme, Simon Piovesan and Eduardo Salazar. We then head Down Under where Laura Romeo has written the Ultimate Aussie Barbecue book. Our US correspondent Rasheed Philips reports on his travels; the people he meets as important and memorable as the food he cooks and eats. And to Mexico with Sam & Shauna, who are taking a tour party to the country later this year, organised by BBQ Travel Club, where BBQ magazine is media partner. Meanwhile, the editor learns all about Jamaican cooking and food culture at UK Jerk Fest, with the Caribbean island now on his travel list.

The engineering feats and features of Leviathan Pits are profiled, as are the rubs and sauces from Angus & Oink, while Isabelle Gray dines at Lardon, a Cotswolds restaurant taking its wood-fired inspiration from all over Europe.

The Recipes section is, as ever, the best and most imaginative in food media. And have you ever wondered what knife you should be cutting with? Well, a drawer full of top chefs have some sharp suggestions.

Champagne goes perfectly with BBQ food says Roger Jones, so that’s good enough reason to hit the fizz, as our drinks writer lines up the Laurent-Perrier.

Using the excuse of launching a new series, Rupert Bates has decided to invite himself to lunch and starts with young chef and content creator Sam Holland. His older brother, Tom, didn’t drop in, even from a great height.

Gill Meller is a man for all seasons, with his food philosophy a joy to listen to and absorb. Isabelle Gray also talks to Melissa Thompson, who has authored a book called Fired Up, as well as Dean Edwards, another with a tome on the shelves – Complete BBQ Made Easy.

Watch out for some great food festivals showcasing the very best of open fire cooking in the coming months, including Meatopia-On Fire in London, Ludlow and Dartmouth.

Look and learn, eat and repeat. Enjoy the culinary colours of Autumn.

14/08/2026

‼️ Disposable BBQs are temporarily banned in the UK ‼️

The Government has introduced a temporary ban on the sale of disposable BBQs amid soaring wildfire risk.

13/08/2026

After catching up with Eating With Tod at the epic FUME FESTIVAL, we’re all the more excited to get to Roost Chicken Championships next weekend in Twickenham. Who’s coming?

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