Born from BBQ. Built on Brotherhood.
What started as a few chats at a field in Staffordshire quickly sparked into something bigger. FOURGE is more than just a name — it’s four individuals, each bringing their unique strengths to the table, united by fire, food, and friendship. We’re here to do something bold in UK BBQ. Something memorable. Something that matters.
From Cookout to Kick-Off
On 11th October 2025, the first ever Big BBQ Community Cookout took place at Millington Hall Farm — and it lit a fuse. That’s where Lee first met Andy and Liam in person, after weeks of chatting in the UK BBQ WhatsApp Community. Andy had been teasing the arrival of his custom-built beast of a smoker, and it didn’t disappoint. They bonded over beers, brisket, and a shared love for BBQ that was as real as the smoke in the air.
A few days later, Andy called Lee. He had an idea. A big one. One that would take things up a level for the next MEAT UP event. He’d already spoken to Liam and Ben, and all he needed was a fourth. It was a no-brainer. Within days, FOURGE was born — a name that represents not just the four of us, but the heat, pressure, and passion it takes to create something truly special.
Our Vision
To redefine UK BBQ through flavour, fire, and fierce collaboration.
FOURGE is here to show what happens when you mix serious skill with passion, creativity, and a love for the community that made us.
Meet the Crew
Andy – The Chef
A trained chef, ex-RAF cook, and the mastermind behind a hand-built 1000-gallon smoker that turns heads and feeds hundreds. Andy brings discipline, creativity, and an unstoppable work ethic to the team. He’s all about the food, the fire, and doing it right.
Liam – The Butcher
Hailing from a long-standing family of butchers at The Catering Butcher, Liam knows meat like no one else. From sourcing to prep to carving up the perfect plate, he brings knowledge, quality, and a deep respect for the craft.
Ben – Flavour Specialist
Ben runs the show at Harry J’s, known for bold seasonings and mouthwatering marinades. He’s the flavour guru of the crew — combining technique with innovation to create sauces, rubs and blends that punch hard and leave a mark.
