A PASSION for barbecues has ignited a new career for a food enthusiast.

IT specialist Ben Camfield worked for Barclays Bank at Radbroke Hall in Knutsford for 20 years.

When he was offered redundancy last year, he decided to turn his hobby into a job and launched his own business, Smokin’ BBQ.

“It gave me a springboard,” said Ben, of Handforth.

“My wife bought me a new smoker for my 40th birthday last year. I always wanted to pursue something I was passionate about.

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“I’ve been smoking meat with a charcoal smoker for 15 years.

“I’ve always been a keen amateur cook. My dad Paul got a smoker too and it’s been a journey we’ve been on together.”

Eight months after setting up a catering company in his kitchen at home, Ben achieved success in a prestigious national competition, where he was up against big long established firms.

He entered two artisan pies into The Great British Pie Awards and won a bronze award for the Hot Eating Class.

“I was very surprised,” said Ben. “Starting a new business providing food to other people, this is a great vote of confidence that what I’m doing is right. It spurs you on to continue.”

Knutsford Guardian: Ben's award winning pieBen's award winning pie

Ben’s award-winning pie is bursting with low and slow barbecue smoked, then braised pork cheeks in a peanut butter and raspberry jam sauce with a chilli kick.

Judges commended his pie lid made from shortcrust pastry.

“I came up with the recipe myself,” said Ben. “I can’t reveal the ingredients as it has my own spice blend in there.”

Ben has teamed up with butcher Jack Sidebottom, whose parents rear their own cows, pigs and goats at Brook House Farm in Mottram St Andrew’s.

“He supplies all my meat direct from the farm,” said Ben. “The quality is great and the sustainability footprint is low.

Knutsford Guardian: Butcher Jack Sidebottom and Ben Camfield at Brook House Farm ShopButcher Jack Sidebottom and Ben Camfield at Brook House Farm Shop

“They are building a new farm shop and within there will be space for me to have a permanent presence.

“My vision is to have an American-style smoke house with tables where people can have a BBQ there and then, a shed with a smoker and tables outside.”

Ben takes great pride in painstakingly preparing beef brisket, beef short ribs, pulled pork and goat shoulder.

“Smoking meat over indirect heat cooks meat low and slow,” said Ben.

“You use the smoke, over oak or hickory wood chips, to flavour the meat. Charcoal provides low heat.

“I have a water bowl in between. Brisket can take up to 12 hours.”

Ben now caters for private functions, dinner parties and family celebrations.

“I’ve got a booking at the end of April for 80 guests and another party in the summer for a similar number,” said Ben.

“My pies get great feedback and everyone loves my meat.

“I’ve had great support from my family and friends. It’s been brilliant.”

For more details visit smokin-bbq.co.uk

If you would like to feature as one of our Traders of the Week, please email barbara.jordan@nqnw.co.uk