Spring 2025

Issue 19

Welcome to the Spring issue…

A veritable feast of fire food and BBQ personalities as the spring season fires up our affection, in some cases obsession, for outdoor cooking and entertaining.

But we start in Texas, via Montana, and have an exclusive interview with Gator. If you don’t know who Gator is, you haven’t watched Yellowstone and if you haven’t watched Yellowstone – well, you really should.

There are overseas flavours elsewhere. Ghillie Basan takes us on a fire journey from Kenya to the Cairngorms; we talk to two of the most influential BBQ chefs in Australia, as well as an Australian chef in Singapore with a Michelin Star for his open-fire genius.

Australia with be the rugby destination for the British & Irish Lions this summer and Ieuan Evans, the former Wales captain, hopes to pick up a few BBQ tips while he’s out there in his role as Lions chairman.

We publish The Hot List, rounding up the very best new grills and BBQ thrills on the market this year and, of course, there are our recipes, a wondrous array of people, produce, equipment and techniques to inspire, educate and entertain.

Roger Jones drinks over a Māori hāngī in New Zealand; Helen McGinn is upping her outdoor food game to match her wine expertise, and we preview fire festivals this summer, as well as review great restaurants.

Take a look inside our new Clubhouse too, as we unveil plans to bring great BBQ kit and ideas to sports clubs up and down the country.

There are six properties on the market with great outdoor space to consider, albeit at exalted prices, but hey it’s free to dream, and our BBQ Bites at the back of the magazine feature the extraordinary chef Jean Delport, who hit the headlines on Great British Menu, but who we knew about years ago. As a South African, he is naturally passionate about BBQ, sorry Jean, braai.

International and homegrown flavours everywhere.

Team BBQ Magazine