Friends around the fire
Fire & Feast is set to return to Cathedral Square on 12 and 13 September, bringing smoke, flames, and talented chefs to the city’s heart.
More than 16,000 people are expected to descend on the central city over the two-day festival, where 16 of the region’s leading chefs will cook over open fire in a celebration of food and the community that surrounds it. Behind it all are organisers Rod Thomson, Josh Hunter, and festival director Brendan Murray, who has brought the event to Cathedral Square this year, creating space for more vendors, live music, and an even bigger festival atmosphere.
Rod founded Base Woodfired Pizza before becoming a founding partner of Little High Eatery. His fascination with cooking over flame eventually evolved into Food by Fire, centred around cooking over an open flame.
Alongside him is Ngāti Tūwharetoa chef Josh Hunter, founder of the Whakapapa of Your Kai pop-up series and head chef of Food by Fire.
Among the chefs taking part is Michelin-starred Inati chef Simon Levy, who says the event has evolved into one of Christchurch’s most significant celebrations of food and hospitality.
“A huge amount of credit goes to Rod Thomson, who had the vision to create this event,” Simon says. “What he’s built is far more than a food festival. It’s a celebration of the people who have dedicated themselves to Christchurch’s hospitality industry and helped shape the city’s food culture.”
With winter traditionally being a challenging period for hospitality businesses, Simon sees Fire & Feast as an opportunity to celebrate both the season and the city.
“For me, it represents the end of winter and the beginning of something new. It’s a reminder of how fortunate we are to live and work in Christchurch. Fire & Feast brings people together to welcome spring through great food, open-fire cooking, and a shared appreciation for the incredible community we have here.”
“It’s one of those events that genuinely appeals to everyone. Families come along, friends gather, there’s music, great food, beer and wine, and a real sense of connection.”
For Simon, the festival is also a rare opportunity for Canterbury’s culinary community to come together.
“It showcases some of the most talented chefs, producers, and hospitality professionals in the region. Opportunities like this are incredibly valuable because they allow us to reconnect, collaborate, share ideas, and celebrate our craft.”
As for what Inati will be serving?
“We’ll be leaning heavily into meat with Wagyu beef from Black Origin cooked over fire,” he says. “We want to create something bold, memorable, and incredibly delicious.”
Also returning is Odeon chef Shafeeq Ismail, whose restaurant earned a Bib Gourmand in this year’s Michelin Guide. He believes Fire & Feast perfectly reflects the diversity of Christchurch’s hospitality scene.
“It brings a lot of different cultures of cooking and people together,” he says. “It’s a melting pot.”
Odeon’s menu will again draw inspiration from Mediterranean and Middle Eastern flavours, although Shafeeq says this year’s offering will be a step up.
“We’ve been doing this since Fire & Feast started four years ago. This year we’re trying to do something a little different. We’re really excited to refine things.”
Having built his career in Christchurch, he says giving back through events like Fire & Feast is something he values deeply.
“This city gives a lot, so I’m proud to be able to contribute back to it.”
Best of all, Fire & Feast entry remains completely free. On 12 and 13 September, Cathedral Square will be host the best party in town, and we’re all invited.