Kotlich cooking is not just Goulash cooking and Saturday proved the point. We had recipes from 7 different countries, cooked by families, guys, ladies and even a group who had never cooked with a Kotlich before. One family came from Dublin, another from London, the dedication was evident.

The entrants were given 500gm of Welsh shoulder of lamb, diced, which they used as the basis for their dish. The fires IMGP9334rayeesafbwere lit at 10.00 and they had three and a half hours for their cooking challenge. Josh Sutton (@guyropegourmet) was the judge, and his judging criteria allocated points under the following categories.

  • Fire control - managing temperature, ensuring even heat

  • Food safety & Hygiene - food storage/handling

  • Innovation - use of fire for other things (flatbreads/chapattis/roast garlic/Coffee!)

  • In the pot - tasted over the fire

  • On the plate - tasted once presented by contestants.


The cooks withstood the high temperatures manfully with endless water and hats and gazebo. The display of final dishes told its own tale. Josh made his decision. Piete MacCurrach-Paine from Willesly, with his South African recipe Skaapboud Potjie, was the winner. He just pipped the Singleton family, from Kington, to the post with their Cannelini Bean and Lamb Soup with flat bread. 

IMGP9359brionyflatbreadfb    IMGP9328pietefb

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Saturday was truly memorable for the atmosphere of fun, community and of course the shared food. I was amazed by the great ideas people had for Kotlich cooking, and of course the contestants were the stars!

Prizes thanks to www.dinebox.co.uk

Very dry wood thanks to www.certainlywood.co.uk