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Mark Hammond
World Food Championships in Indianapolis
Mark Hammond, winner of the British Live Fire Cooking Championships (BLFCC), recently represented the UK on the global stage at the World Food Championships (WFC) in Indianapolis. Mark, alongside his team, Food en Fire, brought the essence of British live-fire cooking to this prestigious US competition, showcasing his skills in the Live Fire category.
For his first round, Mark recreated his award-winning Deconstructed Caesar Salad - a dish that earned him his initial spot in the BLFCC. This creative and visually striking dish secured him a place in the next round, where he faced a new challenge: crafting a dish around a set ingredient - prime ribeye steak. Demonstrating exceptional skill, adaptability, and creativity, Mark elevated this classic cut of meat in a way that impressed the judges, capturing the spirit of live-fire cooking, but unfortunately, narrowly missed out on the final.
How the WFC Works
The World Food Championships bring together top chefs and culinary enthusiasts from around the world to compete across various categories, including Live Fire, BBQ, Desserts, and more. Contestants move through multiple rounds, beginning with a signature dish and advancing to challenges involving specific ingredients or techniques. The competition emphasises innovation, precision, and creativity, with winners gaining global recognition and advancing to the WFC Final Table for a chance to claim the ultimate title.
His participation marks the first time Kadai and British live-fire cooking have taken centre stage in the U.S., which was an exciting moment for all!
The first ever British Live Fire Cooking Champion!
Mark Hammond
I am passionate about cooking food on fire, with ingredients of local provenance and I'm from Shropshire!
I will try and cook anything on fire as I believe it takes more skill and tastes better than anything that comes from a regular kitchen. I will cook all the standard things but try to do my own variations of dishes putting my personality into them. Trying and finding new ingredients and combinations is an area that I try to explore as there are endless possibilities.
My Entry Dish
Introducing Caesar Roast, my summer interpretation of two iconic dishes. A multi element dish packed with flavour and texture, a bold fusion of chorizo stuffed rotisserie chicken, beef fat roast potatoes, grilled and wilted leaves, sourdough croutons, enhanced by pancetta lardons and a rich parmesan mayo. This innovative dish, cooked on a Kadai over charcoal, combines the heartiness of a roast dinner with the lightness of a caesar salad brought to life with a smoky, yet punchy embers romesco sauce.