The festival celebrates the art of cooking with fire & smoke bringing chefs cooks and pitmasters from Ireland, UK and further along with over 20,000 visitors to smell, taste, discover and learn about all kinds of barbecuing, grilling, smoking, vegetables, meats, delicacies and drinks.
Over 20 restaurants join for the weekend, with the only rule being they must cook with live fire using natural charcoal and wood only; no gas or electricity. Cue competitive fire pit builds in the lead up to the festival and plenty of theatre over the weekend. This years fire-filled line up, curated by pitmaster & festival co-founder Andy Noonan, has a distinct international street food vibe with New York, London, Buenos Aires and Birmingham all represented.
