Are You Covered for Fire Pits, BBQ Areas & Outdoor Cooking Zones?

Why outdoor cooking changes your risk profile

Fire pits, BBQ stations, pizza ovens, smokers and outdoor kitchens are brilliant for atmosphere and revenue. They also introduce open flames, hot surfaces, gas cylinders, embers, smoke, and higher foot traffic in areas that may not have been designed for cooking.

From an insurance perspective, the key issue is this: your policy is priced and agreed based on a declared “risk”. If you add an outdoor cooking zone and don’t tell your broker/insurer, you may create a gap at the exact moment you need to claim.

This guide explains what “covered” really means, which policies respond, what insurers typically ask, and the practical controls that help you keep cover in place.

What counts as an outdoor cooking zone?

Insurers generally treat any of the following as higher-risk additions:

• Fire pits (wood-burning, gas, bioethanol)

• BBQ areas (charcoal, gas, electric)

• Outdoor pizza ovens (wood-fired or gas)

• Smokers and grills

• Outdoor kitchens (fixed cooking line, prep areas, extraction)

• Event-style cooking (hog roasts, pop-up caterers, street-food vendors)

• Communal cooking areas for guests (e.g., glamping sites, holiday parks)

Even if it’s “only used occasionally”, it can still be considered a material change.

The big question: are you actually covered?

Most businesses are covered for fire and liability risks in principle — but only if:

• The activity is declared and accepted by the insurer

• The cooking setup meets policy conditions and reasonable safety standards

• Any warranties (strict requirements) are followed

• Your sums insured and limits are adequate

If you’re unsure, the safest approach is to treat outdoor cooking as a change to your operations and get it noted on the policy schedule.

Which insurance policies matter (and what they cover)

1) Property / Commercial Buildings insurance

This is the policy that responds if a fire damages your building, outdoor structures, fixtures, furniture, or equipment.

Common gaps to watch:

• Outdoor structures not included (pergolas, canopies, timber shelters)

• “Contents” cover not extending to items kept outside

• Underinsurance (rebuild costs, outdoor seating, heaters, screens)

• Unattended heat sources leading to claim disputes

What to check:

• Are outdoor kitchens, shelters, decking and fixed installations included in the buildings sum insured?

• Are BBQs, pizza ovens, patio heaters and furniture included as contents (or specified items)?

• Does the policy include “outside property” or “outdoor equipment” extensions?

2) Business Interruption (BI)

If a fire forces you to close, BI can cover lost gross profit and ongoing costs.

Why it matters: Outdoor cooking fires often spread to walls, roofs, awnings, or storage areas. Even a small incident can trigger smoke contamination, electrical shutdowns, or a temporary closure.

What to check:

• Indemnity period: is it long enough (often 12–24 months for hospitality)?

• Gross profit calculation: is it accurate for peak seasons?

• Any exclusions related to “uninsured damage” or “non-disclosure”

3) Public Liability (PL)

PL covers injury to third parties (customers, visitors) and damage to their property.

Outdoor cooking increases the chance of:

• Burns from hot surfaces or embers

• Trips and falls around cooking zones, cables, uneven decking

• Smoke inhalation or aggravation of asthma

• Clothing catching on fire, or accidental contact with hot equipment

What to check:

• Does the policy description include outdoor cooking, BBQ events, or guest use?

• Are there exclusions for “heat work” or “use of naked flames” in certain areas?

• Is your limit high enough (many venues carry £5m; some need £10m)?

4) Products Liability

If you sell food, you’re also exposed to product-related claims.

Examples:

• Food poisoning allegations

• Allergen incidents

• Foreign objects (e.g., wire brush bristles)

• Undercooked food claims

Often products liability is included within PL for hospitality, but not always.

5) Employers’ Liability (EL)

If staff are involved in lighting, cooking, moving gas cylinders, cleaning ash, or managing queues, EL is essential.

Outdoor cooking adds risks such as:

• Burns and scalds

• Manual handling injuries (heavy equipment, gas bottles)

• Smoke exposure

• Slips on grease, wet decking, or food spillages

6) Equipment cover / Machinery breakdown

Outdoor cooking equipment can be expensive and vulnerable.

• Pizza ovens, smokers, refrigeration, extraction units

• Electrical faults, thermostat failures, gas regulator issues

If the equipment is critical to revenue, consider equipment breakdown cover and make sure the location (outdoors) is acceptable.

7) Stock cover

Charcoal, wood, cooking oils, gas cylinders, food stock and packaging may be stored near the cooking area.

Stock stored outdoors or in outbuildings can be excluded or limited.

8) Event cover (if you host BBQ nights, festivals, weddings)

If you run ticketed events or hire the venue out, you may need:

• Event liability

• Non-appearance / cancellation cover

• Temporary increase in limits

Especially relevant if you bring in third-party caterers.

The #1 cause of “not covered”: non-disclosure

Insurers use the term material fact: something that would influence their decision to insure you or the premium/terms.

Adding a fire pit or BBQ area can be material because it changes:

• Fire load and ignition sources

• Footfall and injury exposure

• The layout and proximity to buildings

• The type of cooking (charcoal/wood vs gas)

Practical rule: if you’ve installed it, started using it, or plan to market it — tell your broker/insurer.

Common policy conditions and warranties to look for

Policies often include conditions around:

• Compliance with fire safety requirements

• Safe storage of flammables and gas cylinders

• Maintenance and inspection of equipment

• Keeping firefighting equipment available

• No unattended cooking or open flames

A warranty is stricter than a general condition. If you breach a warranty, the insurer may be entitled to decline a claim connected to that breach.

If your policy wording mentions warranties, get them explained in plain English and build them into your daily checklist.

What insurers typically ask (so you can prepare)

When you disclose an outdoor cooking zone, expect questions like:

• What type of cooking equipment is used (gas/charcoal/wood/electric)?

• Is it fixed or portable?

• How far is it from buildings, fences, trees, and canopies?

• What is the surface (concrete, paving, decking, grass)?

• Is there a canopy/awning overhead?

• Who operates it (trained staff vs customers/guests)?

• What fire safety measures are in place (extinguishers, fire blanket, sand/water)?

• How are gas cylinders stored and secured?

• Is there a written risk assessment and method statement?

• How is ash disposed of and cooled?

• What are the operating hours and supervision arrangements?

Having clear answers speeds up approval and reduces the chance of restrictive terms.

Practical steps to reduce risk (and help keep cover)

1) Do a written risk assessment

For most UK businesses, a sensible risk assessment is expected. It should cover:

• Ignition sources and fuel sources

• Crowd flow and segregation (barriers, signage)

• Weather considerations (wind, dry conditions)

• Cleaning and grease management

• Emergency procedures

If you’re in hospitality, align it with your broader fire risk assessment and operational procedures.

2) Create safe distances and clear zones

Insurers like to see separation from:

• Buildings and doors/windows

• Timber structures and fences

• Stored stock, bins, and packaging

• LPG storage

Use non-combustible surfaces where possible and keep the area clear of clutter.

3) Control who can use it

A supervised staff-operated BBQ is usually easier to insure than a guest “DIY” fire pit.

If guests can use it (glamping/holiday parks), you’ll need:

• Clear rules and signage

• Supervision or controlled access

• Time limits and curfews

• A system for checking the area is fully out

4) Firefighting equipment: make it obvious and maintained

At a minimum, consider:

• Fire blanket

• Suitable extinguishers (e.g., CO2 for electrical, foam/water where appropriate)

• A metal lidded bin for ash

• A safe water source

Make sure staff know what’s there and how to use it.

5) Gas safety and cylinder storage

If you use LPG:

• Store cylinders upright, secured, and away from heat

• Keep spares in a designated, ventilated area

• Check hoses and regulators routinely

• Train staff on shut-off procedures

6) Grease, ash and waste handling

Many fires start after service.

• Let ash cool fully before disposal

• Use metal containers with lids

• Keep grease away from heat sources

• Clean grills and drip trays regularly

7) Document training and checks

Insurance claims often hinge on “reasonable precautions”. A simple log helps:

• Daily open/close checks

• Cleaning schedule

• Equipment maintenance

• Staff training records

Special scenarios to think about

Outdoor cooking under awnings, pergolas or marquees

This is a common red flag. Heat and smoke can accumulate, and flames can reach fabric or timber.

If you cook under cover, insurers may require:

• Non-combustible canopy materials

• Adequate ventilation

• Minimum clearances

• Fixed fire suppression (in larger setups)

Shared courtyards and mixed-use buildings

If you’re in a mixed-use block (shops below flats), a cooking fire can affect residents and trigger larger claims.

Tell your insurer and check any lease or landlord restrictions.

Hiring in third-party caterers

If you bring in a street-food vendor:

• Get their Public Liability certificate (and check limits)

• Confirm they have products liability

• Make sure your contract sets responsibilities clearly

• Confirm your insurer is happy with third-party catering on site

Seasonal pop-ups and “occasional” BBQ nights

Even one event can create exposure.

If you advertise it, treat it as part of your operations and disclose it.

Quick checklist: what to ask your broker/insurer

Use this as a simple script:

1. Can you note our fire pit/BBQ/outdoor cooking zone on the policy?

2. Does our property cover include outdoor structures and equipment?

3. Does our Public Liability include outdoor cooking and events?

4. Do we have products liability for food we serve?

5. Are there any warranties/conditions about open flames, supervision, or gas storage?

6. Is our Business Interruption cover adequate if we had to close after a fire?

7. Are there any restrictions on cooking under canopies or near buildings?

Signs you may be underinsured

• You’ve added a new outdoor seating area, shelter, or kitchen since renewal

• You store BBQ equipment, gas cylinders, or stock in an outbuilding

• Your peak-season revenue has grown but BI sums haven’t been updated

• You host events (weddings, parties, ticketed nights) but haven’t declared them

The bottom line

Outdoor cooking zones are absolutely insurable — but they need to be declared, properly set up, and supported by sensible fire and safety controls.

If you’re planning a new fire pit, BBQ area, pizza oven or outdoor kitchen, it’s worth doing two things early:

• Build safety into the design (distances, surfaces, storage, supervision)

• Get it accepted by your insurer in writing so there’s no doubt at claim time

Call to action

If you run a UK venue, hospitality business, holiday park, or any site with outdoor cooking, we can help you review your setup and make sure your cover matches the real-world risk.

Speak to our team for a quick, practical insurance check — and we’ll highlight any gaps before they become expensive problems.