Meat Freaks pitmaster wreathed in cook smoke

Who we are

Born from smoke& obsession.

One crew, one pit, a serious thing about doing BBQ properly, wherever in the UK you need us.

The story

Meat Freaks is the work of founder Andy, a chef who earned his stripes cooking in the kitchens of the Royal Air Force before turning a lifelong obsession with live fire into something of his own.

Chef-grade food, cooked over real fire.

Those RAF years drilled in the discipline, the precision and the standards of a serious kitchen, and Andy brings every bit of it to the pit. This isn't just smoke and swagger; it's fine-dining technique meeting proper low-and-slow BBQ. Brisket smoked overnight, pork pulled by hand, everything cooked on-site over real flame, then plated like it matters. Because it does.

What started as pure passion now feeds events the length of the country: muddy festivals, elegant weddings, corporate days and back-garden parties. Andy still leads from the front, and the whole team shares the same obsession, high-end food, straight off the fire, wherever you are.

What makes us freaks

Three things we'll never compromise on.

Real fire only

Charcoal and wood smoke, cooked on-site. If it didn't see flame, it's not on our menu.

Time, not tricks

Great BBQ can't be rushed. We give every cut the hours it deserves, that's the whole point.

Feed people properly

Generous portions, big flavour, zero pretension. Everyone leaves full and talking about it.

Andy, founder of Meat Freaks, tending the pit

The crew

Led by Andy, fired by the team.

Founder Andy heads up a tight crew who'd rather be tending a smoker at 4am than anywhere else. When you book Meat Freaks, you get the people who actually cook the food, hands on the pit at your event, start to finish.

Meet us / get in touch →