The Rules

 

Entry & Round 1

 

• Entrants must be 18 or over.

• Entries are open to UK residents only.

• All entries must be submitted via the official online form.

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The Kadai team will select 15 entries for the public vote, based on:

 

Execution - Cooking technique.

Appearance - How well the dish is presented.

Thought Process - Creativity and originality of the dish.

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To enter, contestants must:

• Submit a photo of their dish cooked over fire.

• Submit a short video of the dish being cooked or finished.

• Include their name, contact details, dish name, and a brief explanation of the dish.

• The dish must be cooked using charcoal or wood - any outdoor appliance is permitted, but gas or electric cooking is not allowed.

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Once Round 1 entries close on April 21st, the Kadai team will review all submissions and select 15 standout entries that best fit the EAT (Execution, Appearance & Thought Process) criteria. There will then be a public vote, where  6 entries will be selected to be put forward to Round 2. 

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Round 2 

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• The six contestants will receive a mystery challenge that they must complete within one month.

• Each contestant must cook a dish that reflects the challenge, producing one reel (video) of the dish being cooked over live fire, a photo of the final dish and a explanation.

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While entries will still be judged using the EAT criteria, this round introduces two new additions

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• Execution - Cooking technique, fire control, and method.

• Appearance - Presentation and attention to detail.

• Thought Process - Not just creativity, but how well you explain your dish and choices. We want to understand the thinking behind the plate.

• Personality – This is where we get to know you. Your video should let your passion, confidence, and love for live fire cooking shine through. Show us who you are and what makes you stand out!

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Two finalist will then be chosen by the Kadai HQ team with the final slot being filled by the 'peoples choice'. The 'peoples choice' shall be selected by another smaller public vote. This will leave the three contestants to be put forward to the final.

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The Final

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Competition Format

All three contestants will compete in Round One on Friday night and Round Two on Saturday morning. After Round Two, the contestant with the lowest combined score will be eliminated, leaving two finalists to compete in Sunday’s final battle.

 

Assistants & Clothing Requirements

Each finalist may bring one assistant to help them cook and prepare their final dishes on stage. Finalists and their assistants must wear the official BLFCC clothing and aprons provided and are not permitted to bring their own merchandise.

 

Cooking & Time Limits

Finalists will have 15 minutes to heat their Kadai once the timer starts. During this time, contestants: May light their Kadai using the provided fire-starting equipment. May begin food preparation. We can not place any food on the Kadai grill. Once the 15 minutes is over, contestants will have: 30 minutes for Round One and Round Two. 1 hour for the final.

 

Cooking Equipment & Fire Safety

Contestants must cook exclusively on the Kadai firebowls provided. Only wood or charcoal (provided by BLFCC) may be used as fuel. Contestants will be provided with a range of Kadai cooking equipment, which must be requested in advance. Contestants may bring their own equipment, but it must pass a safety check and be approved by the Kadai team before use.

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Ingredients & Preparation

Kadai will provide a basic pantry of ingredients, but for certain rounds, contestants must bring their own ingredients. Contestants are responsible for the safe transportation of their own ingredients. Contestants will have: A steel preparation table for ingredient prep and plating. An 80cm Kadai firebowl for cooking. All dishes must be made from scratch during the session: Ingredients must be sealed until the time starts. No pre-marinated, pre-cut, or pre-prepared ingredients are allowed. All competition ingredients will be inspected before the contest begins. Once inspected, they may not leave the competition site. Contestants must ensure their dishes do not contain any foreign objects (e.g., foil, toothpicks, or skewers) that could pose a hygiene or safety risk.

 

Plating & Presentation

Contestants will be mic'd up during the competition to allow for engagement with the audience. They are encouraged to share insights about their dish, cooking techniques, and experiences throughout the event. The dish must be presented on the official boards provided by Kadai for consistency. Each dish must include three individual portions, separated for the judges. Dishes must be presented before the countdown ends: Plating must be completed on the steel tables. Once the final timer ends, no further adjustments can be made to the dish. Contestants must personally present their dish to the judges and explain what they have cooked.

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Judging & Scoring

Judges will score out of 30 points, based on the EAT criteria (to be provided before the competition). Scores from Friday and Saturday will be combined, and the finalist with the lowest score will be eliminated. On Sunday, scores from all three rounds will be combined to determine the winner. The cook with the highest final score will be crowned the British Live Fire Cooking Champion and awarded a ‘golden ticket’ to the World Food Championships (WFC), USA, 2025. The British Live Fire Cooking Champion will be crowned on Sunday 14th September 2025 and will be required to fly to Indianapolis in October 2025 to compete in the WFC. The decision and interpretation of the rules are at the discretion of the BLFCC Representatives. Their decisions and scoring are final, and no correspondence will be entered into.

 

Safety & Compliance

Contestants and their assistants are responsible for their own safety while taking part in the BLFCC Final. All finalists and their assistants must sign the necessary disclaimers provided by Kadai before participating. All cooking must take place on-site and above ground using the Kadai firebowl provided—no external stoves or hobs are permitted. Contestants are not permitted to exceed their designated cooking space with additional equipment, tables, or tools. Contestants must maintain a clean and hygienic cooking space at all times. Contestants must wear clean clothing and appropriate footwear A fire extinguisher or fire blanket will be placed near each cooking station for emergency use.