The Mabon festival, a celebration of Welsh food, fire and folklore, has unveiled its full programme ahead of its return to Caldicot Castle for the autumn equinox weekend from 25 to 27 September. Inspired by traditional harvest-time gatherings around fire, the festival was created by Sam Evans and Shauna Guinn of Hang Fire BBQ in partnership with Street Food Circus, and aims to combine live-fire cooking, storytelling, local produce and Welsh cultural heritage into a unique seasonal event.

The festival opens with the Hang Fire Feast, a four-course banquet cooked entirely over fire by acclaimed live-fire chef Samantha Evans. Set within the grounds of the castle, the feast is designed to showcase the best local ingredients while creating an atmospheric dining experience accompanied by fireside storytelling.

A major attraction of the festival is the collection of eight Fire Kitchens, where chefs, producers and fire-cooking specialists from across Wales and beyond will prepare food using open flames and traditional outdoor cooking techniques. Participants include Cai Ap Bryn’s Game & Flames, Smokey Rebel, Hang Fire BBQ, Feast Pembrokeshire, The Jolly Allotment, chef James Peck in partnership with Leviathan Pits, The Dough Thrower, Reclaimed Fire and Drizzle Desserts. Together they represent a broad range of barbecue traditions and cooking styles, from American-inspired slow smoking and South American asado to artisan pizza making and innovative desserts.

The festival’s Smoke & Fire Demo Stage will provide visitors with opportunities to learn from leading figures in the barbecue and live-fire cooking world. Hosted by comedian Jayde Adams and Mabon co-founder Shauna Guinn, demonstrations and discussions will feature chefs and food experts including Anthony “Murph” Murphy of Beefy Boys, Adam Purnell, Russ Jacques, Steve Guy, Matty O’Brien, Owen Morgan, Jonathan Woolway, Polly Baldwin and Nathan Ritchie. These sessions are intended to share techniques, recipes and expertise across a variety of cuisines and outdoor cooking disciplines.

Alongside the food programme, the New Wave Producers Market will showcase independent food, drink and craft producers, offering visitors the chance to meet makers and sample local products. Exhibitors include Welsh speciality coffee roasters, distillers, charcuterie producers, artisan woodworkers, mead producers, barbecue suppliers and outdoor lifestyle brands. The market aims to highlight innovative businesses that are helping redefine local food and drink culture.

Entertainment and cultural activities also play a significant role in the festival. Welsh-Iranian DJ Luna Amani will provide music throughout the event, while the Fireside Chats programme will explore themes such as food, travel, folklore and rural traditions. Hosted by Jayde Adams and Shauna Guinn, speakers include representatives from BBQ Travel Club and Welsh food writer and broadcaster Nerys Howell.

Festival organisers say Mabon was created to become Wales’ flagship celebration of fire-cooking and barbecue culture, while also promoting Welsh folklore, seasonal produce and independent food businesses. They describe this year’s programme as a distinctive mix of kitchens, talks, demonstrations and artisan producers that reflects themes of fire, folklore and seasonal abundance. As with other Street Food Circus events, admission is free for children under 16, dogs are welcome, and tickets are now on sale