Husband-and-wife duo Shane and Maisie McBagley have made a triumphant debut at the World Food Championships, securing a remarkable third place in the highly competitive Live Fire category in Indianapolis, USA.
Competing against 20 top-ranked teams from across the globe, the McBagleys proved that passion, skill, and a pair of humble kettle grills can outperform even the most elaborate setups.
In their inaugural appearance at the World Food Championships, Shane and Maisie faced stiff competition from seasoned chefs, many armed with custom-built grills and extensive teams. Despite these daunting odds, the McBagleys delivered a show-stopping performance that left a lasting impression on both judges and fellow competitors.
“We were definitely the underdogs,” Shane admits. “While other teams had huge setups and multiple chefs, it was just Maisie and me with our two trusty kettle grills. But we stuck to what we know best — executing simple, well-prepared dishes with great technique.”
The McBagleys impressed judges with their qualifying dish of cherry-smoked lamb, served alongside roast almond romesco and a delicate grill-made fresh cheese stuffed into vegetable rolatini. For the final round, they showcased a fan-favorite from Shane’s pop-ups: a perfectly reverse-seared ribeye steak complemented by ember onion butter, a fresh parsley salad, and crispy beef fat roast potatoes.
“The reverse sear technique gave us that ideal balance of smoke and a perfect cook on the steak,” Shane explains. “It’s a dish I could practically make with my eyes closed since it’s a staple at my BBQ classes and pop-ups.”
The competition was not without its hurdles. Despite facing poor-quality ingredients and running behind schedule, the McBagleys managed to present their final dish with just four minutes to spare. The judges’ feedback was overwhelmingly positive, with only minor critiques, such as the size of the parsley leaves — a testament to the team’s precise execution under pressure.
“I couldn’t believe we placed third,” says Shane. “There were so many talented chefs, and it’s such an honour to have our work recognized, especially as private chefs where we don’t have a restaurant for people to visit.”
With their first World Food Championships under their belt, Shane and Maisie are already planning a return in 2025 with sights set on taking the top spot. “This year was about scoping out the competition,” Shane notes. “We were only a few points shy of first, so we know we have what it takes to win.”
In the meantime, the McBagleys are bringing their award-winning dishes to the public. On Saturday, November 30th, they’ll be hosting a pop-up event at Rough Hands in Stroud, featuring a selection of their World Food Championship creations.
Shane’s focus on BBQ and live fire cooking has earned him a loyal following, and he’s currently seeking venues for more pop-ups and hands-on BBQ classes. He’s also working on a BBQ cookbook and looking for a publisher to bring it to life. Beyond their culinary achievements, the McBagleys are committed to giving back. Maisie runs The Great Plate, a CIC based in Stroud aimed at reimagining school meals in the UK. Their work reflects a shared passion for high-quality, locally sourced food and community engagement.
Shane’s recent brand partnerships include collaborations with Ariat, Yeti, Weber and Jamie Oliver’s team, further establishing his presence in the live fire cooking scene. Ariat’s sponsorship played a key role in the McBagleys’ World Food Championships journey, providing essential gear for the competition.
Shane McBagley is available for private hire, pop-ups, supper clubs, BBQ classes, and festival appearances. For more information, please contact Shane.bagley85@gmail.com or @mcbagleyBBQ on Instagram.
