The annual FUME Barbecue Festival, Europe’s largest event of its kind, recently took place in Twickenham, celebrating a fusion of American barbecue traditions and immigrant culinary influences. The festival offered attendees an opportunity to sample diverse styles of barbecue, including dishes inspired by Texas’s rich meat-smoking heritage.

One of the festival’s highlights was the presence of Kareem El-Ghayesh, a chef originally from Egypt who has become a prominent figure in the Austin, Texas, barbecue scene. After studying business and economics at Cairo University, El-Ghayesh’s culinary path shifted after a visit to Austin nearly 15 years ago, where he encountered Texas barbecue for the first time. Captivated by its variety and cultural significance, he dedicated himself to mastering the craft, traveling across the state to explore regional styles—from the Mexican-American influenced dishes of South Texas to the mesquite-smoked meats of West Texas.

El-Ghayesh’s journey was not without hardship. Early in his career, he worked in various kitchen roles and drove ride-share vehicles to support his aspiration. The COVID-19 pandemic posed a severe threat to his business, but a collaborative spirit within the local barbecue community helped him persevere. He credits mutual support, including assistance from John Bates of Michelin-starred InterStellar BBQ, with enabling both enterprises to survive and eventually flourish.

The festival also underscored barbecue’s role as a communal and cultural connector. Despite ongoing debates about meat consumption’s environmental impact, attendees expressed that gathering to share food fosters a sense of togetherness. The event featured dishes such as lamb chops accompanied by chimichurri, and ribeye kebabs paired with sumac-spiced pickled onions and pomegranate seeds, reflecting the influence of immigrant flavors integrated into traditional barbecue.

In addition to highlighting culinary innovation, the event resonated with broader cultural ties. With England’s national team competing in the World Cup being hosted in North America, many English visitors reportedly embraced barbecue as a quintessential part of the host country’s food culture.

FUME Barbecue Festival’s success illustrates how culinary traditions can cross borders and bring communities together, blending heritage with contemporary creativity. Participants described the experience as a celebration not only of food but of life itself, emphasizing the joy and connection found in shared meals.