Marcus Bawdon

Master of the coals, Marcus Bawdon is championing the British public to don their aprons and fire up their BBQs all year round. An accomplished food writer, photographer and of course, chef, Marcus’ relaxed nature and laid-back approach to presentations make him the ideal cookery demonstrator for events. Offering an alternative to the often stuffy approach of fine dining, Marcus brings the excitement of live-fire cooking to audiences, with a focus on powerful flavours and easy replication, for even the most inexperienced of home cooks.

A former vegetarian of 14 years, Marcus turned his attention to quality and responsibly sourced meat when he returned to his hometown of Devon after University. Having embraced the new flavours, textures and possibilities of cooking with meat, Marcus became a BBQ fanatic, passionate about creating humble yet tasty dishes on the coals. Now, he has a national reputation for creating inspired dishes on the BBQ, and in 2017 founded the UK BBQ School to upskill others at the art of live-fire cooking.

Equally proficient as a food writer and photographer, Marcus has been spearheading CountryWoodSmoke.com for the past 10 years, where he offers a full range of services from demonstrations to recipes and blogs. As the current Editor of UK BBQ Mag, Marcus is the main content creator responsible for developing engaging recipes and visuals for both personal and professional chefs. Proving popular amongst critics and the public, Marcus’ two recipe books ‘Food & Fire’ and ‘Smoky & The Wood Pit’ have both gained five-star reviews across the board. Following his first book which became a bestseller, Marcus is set to release 'Skewered' in 2021, which will be serialised in The Sun.

Having turned his passion into a profitable and successful venture, alongside his main career as an operations geologist, Marcus resonates with audiences of his cooking demos, due to his down to earth and likable nature. Enthusiastic about supporting local suppliers, buying sustainable meat and growing his own veg, Marcus educates individuals on how they can replicate his responsible approach to cooking.