Mexican-born Adriana grew up in Mexico City and often visited her grandparents in a small village called San Felipe Ixtacuixtla where food is an integral part of day-to-day life - fresh produce such as corn, tomatoes and avocados are staples of the region. Brought into this world of food from a young age - Adriana was inspired to enter the industry by her Grandma who owned a street food business selling Antojitos Mexicanos. Her first role in cookery came at the age of 17 as an apprentice at Nicos in Mexico City. Here, she honed her skills on the bakery section before moving on to her first full-time paid job at Pujol - currently ranked at #13 in The World’s 50 Best Restaurants - at just 19. She also worked alongside Ferran Adria as Chef de Partie at El Bulli in 2011 and later with Eduardo Garcia at Lalo!. These restaurants are famed for their ongoing revolutionary approach to Mexican cooking, which Adriana cites as key in shaping her approach to food. Adriana moved to the UK and her debut restaurant Cavita opened in May 2022 to a host of outstanding reviews. Her first cookbook ‘Cocina Mexicana: Fresh, vibrant recipes for authentic Mexican food’ was released in 2023.

Agata is a chef known for her vibrant, produce-led cooking—where vegetables take center stage, adding color, texture, and depth to every dish. Inspired by her Polish roots and shaped by her travels, she blends comforting, homestyle flavors with refined techniques, often using fermentation to enhance complexity and balance. A Le Cordon Bleu graduate, Agata has cooked at acclaimed restaurants including NOPI (London), Disfrutar*** (Barcelona), KOL* (London), and Gresca (Barcelona). For her, every plate is a personal story—rooted in memory, nature, and creativity—told through bold flavors and seasonal ingredients. Giorgio is a chef celebrated for his mastery of open-fire grilling and his ability to showcase proteins with delicious, vibrant flavors inspired by home Italian cuisine. His cooking blends refined techniques with a deep respect for tradition, creating dishes full of depth and soul. His culinary journey began in rustic Italian village kitchens and was profoundly shaped and elevated by experiences at Osteria Francescana*** and Noma—two of the world’s most revered restaurants. These diverse influences fuel Giorgio’s belief that cooking is about joy, connection, and togetherness, where genuine flavor plays a key role. Their shared love for diverse flavors—shaped by childhood memories and global experiences—brought them together to create Solan, a vibrant fusion of Italian and Polish home cooking. Agata’s fresh, vegetable-focused style blends perfectly with Giorgio’s expertise in proteins and rich culinary techniques. Based in London, they mainly host pop-ups across Europe, sharing their passion for home-cooked food, tradition, and bringing people together through memorable meals.

Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

"Ana Ortiz is a chef and co-founder of Fire Made which she runs from Somerset with her husband Tom Bray; the pair design and produce fire cookery equipment for chefs, restaurants, and consumers worldwide, as well as running experience days and training in all things asado. Ana is a talented chef specialising in Ecuadorean cuisine and fire cookery; her menus authentically draw from her culture and heritage, bringing her exciting and vibrant way of cooking to the UK and beyond. She and Tom have a kitchen studio at Westcombe Dairy in Somerset and she can be found popping up there but also at restaurants and food festivals both in the UK and globally.

Andy Frantzeskos, Head Chef of ROVI by Ottolenghi. Born in Melbourne, Australia and living in London since 2019. Working for the Ottolengh group at restaurants Nopi and Rovi. With Greek heritage and a passion for seasonally driven cooking, Andy draws inspiration from his Mediterranean roots.

Anna Higham is the head baker and owner of Quince Bakery. Quince Bakery opened Feb 2024 and focuses on British and Irish baking traditions with a real passion for seasonal baking. Having spent the last 10 years leading some of the best seasonal focused pastry departments in London (The River Cafe, Lyles, Flor) Anna now loves creating a weekly changing menu using the best suppliers that the UK has to offer.

Arthur has worked at some of London best grill focussed restaurants, including Brat, Planque and Mangal II, having recently returned from cooking adventures in New York and Mexico, he can be found helping to produce delicious plates of food at The Prince Arthur (fitting?) in Dalston.

Ashley Bennett has been part of the Ka Pao Glasgow team since its conception in Glasgow's Botanic Gardens Garage in 2020. A crucial part of the kitchen team, Ashley helped see the restaurant toward its first Bib Gourmand awarded in the following year’s Michelin Guide, before being promoted to Head Chef and securing its inclusion in the guide every year since. Ashley is passionate about the food and cooking of Southeast Asia, gaining further knowledge and experience under the tutelage of Sandy Browning at Ka Pao, and through her time spent with Hanuman Aspler at his cook school in Chiang Mai.

Benji joined Woodfired Canteen for the opening of the Mount Hawke cafe. He stands out as a solid, inspiring and disciplined head chef with a calm and kind leadership style cooking consistently delicious food. Before settling in Cornwall, Benji built his career as a high end chef in ski resorts where he learnt creativity in high pressure kitchens. Alongside leading the Canteen kitchen he's the talent behind our bespoke Woodfired Weddings menus where he designs unique and seasonal dishes to match a couple's taste and vision. Away from the kitchen, Benji balances his life walking the coast with his partner and two dogs and sometimes a pint!

Ben creates a really special experience with his colourful and exciting food which sparked the founding of the people and purpose lead Canteen cafe in 2017. He has a background in operations and has cooked with some amazing chefs around the world. Ben’s role is creative with an eye on operations both day to day and the weddings and events. Ben tends to be the face of Woodfired Canteen. He has delivered two TED talks, self published a cook book and regularly appears on Radio. Ben’s favourite subject is his wife and girls, so if you want to hear about something truly inspiring just ask him!

An Established chef and food writer- Ben is passionate about the food of the Mediterranean basin - Ben is also an accomplished, award-winning food writer with five published cookbooks. Sicilia, Moorish, Grill Smoke BBQ, Salt Yard, The Food & Wine of Spain, Glorious Game and Mediterra. Moorish was published in April 2019 receiving critical acclaim including being named “Cookbook of the Year"" by The Times Magazine. Ben’s fourth book, SICILIA, was published June 2021 and has featured a in the Times, Telegraph, Delicious, Food and Travel, ES and Olive. In August 2019 Ben opened “Norma” a Sicilian-Moorish influenced restaurant on London’s Charlotte Street in a beautiful five storey Georgian townhouse. Ben also oversaw all the food operations at the Stafford London in St James including the American Bar, The Game Bird restaurant and the private dining facilities. Ben is Chef Director of Cubitt House. A group of eight, iconic central London food led pubs. Each pub is individual and menus vary between British chop house and Mediterranean focused.

A South East London native, Betty’s professional chef journey began at festivals, notably at Meatopia 1 heading up the team for London Log Co.. Supporting chefs and keeping the fires burning, she became known as the ‘Coal Girl’. This role allowed her to explore opportunities which ultimately inspired a move to the other side of the grills. She has since cooked at numerous events and restaurants, working alongside some legendary talents, including Niklas Ekstedt, Scully and Hangfire BBQ, and is currently junior sous at John Chantarasak’s AngloThai in Marylebone. Now drawing on close to a decade of stepping in to help out wherever a spare pair of hands are needed, Betty’s own food combines flavours and techniques from across the globe, creating vibrant dishes which champion local and seasonal produce. With her own event catering company BBQ and Blooms, Betty combines her experience cooking everywhere from beaches to manor houses together fields, 20 years of floristry and many years in hospitality, fish mongering, and retail (as well as a love of throwing a good party) to explore the performative nature of live fire cooking and offer a multi-sensory experience.

Cooking and raving. Raving and cooking. Partying and pushing to make his dreams come true. Brad Carter’s story ain’t your regular chef story. But then…he ain’t your regular chef. Brad didn’t take the normal route other successful chefs take. There were no stages in Michelin-starred kitchens, no mentors holding his hand and showing him the ropes. He did the hard way, self-taught, rolling with the punches and bouncing back off the ropes. His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enrol at University College Birmingham, which is known for its high standard of teaching culinary arts. After leaving college he went to work in Menorca which ignited a passion for whole animal butchery and ancient preservation techniques. When Brad landed back in the UK he did the hard yards in local pubs and restaurants before opening his own place with his wife Holly Carter in 2010, just a few miles from where he was born. Recognition for celebrating British produce soon came from the top when they won Good Food Guide Readers’ Restaurant of the Year in 2013 and then were awarded a coveted Michelin Star in September 2015. The restaurant then went on to be named in the Sunday Times Top 100, National Restaurant Awards Top 100 and won the Sustainable Chef of the Year award in 2018 with Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019. The overall philosophy of Carters is to be a true expression of British terroir within the moment. Brad’s menus evolve on a daily basis and are developed by following the natural rhythms of the season, led by the ingredients available to him and inspired by the producers who work our British landscape. He aims to treat them with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos. Even artisan products like charcuterie and cheeses (often out-sourced) are made within the restaurant from British ingredients Brad promotes sustainability, cultural-historical relevance and is an avid supporter of the rare breed movement that helps to secure the future of our rare and native breeds of farm livestock with direct historical links to wild animals. Brad Carter is also the founding member of the Birmingham Slow Food movement and a supporter of the Ark of Taste. The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats. This meticulous obsession with British produce has led to a number of collaborations, including his own award winning range of salts with local heroes Droitwich Salt and an exclusive Sea Truffle Caviar. Brad’s passion for brewing has also led to several one off beers with leading breweries around the country & is now an official brand ambassador for world-class pizza oven brand Gozney & Exmoor Caviar. Brad created a brand called One Star Döner Bar, high end Berlin style kebabs using the same ingredients he uses at the Michelin starred restaurant in a more accessible form - Brad now remains a regular personality on television featuring on popular television shows like Saturday Kitchen Live on BBC One as well as live demonstrations in front of eager crowds at national expositions such as The Good Food Show. This story has only just begun. “Cooking is a lifestyle choice!”

Cai Ap Bryn is a Welsh chef, hunter, and fire-cooking specialist known for his bold, honest approach to wild food. Cai developed a deep connection to the land and now champions sustainably sourced game, nose-to-tail butchery, and open-fire cooking. Specialising in venison and wild game, his work focuses on reconnecting people with the origins of their food through ethical sourcing and traditional preparation techniques. Cai is the founder of Game and Flames, offering live-fire catering, butchery workshops, and outdoor cooking events that celebrate the best of Britain’s wild larder. A regular face at national food shows and on the FieldSports Channel, Cai’s energetic demos and hands-on teaching style have made him a respected voice in the game and field-to-fork community. He’s twice been awarded the Eat Game Influencer of the Year, recognising his work in making wild food accessible, sustainable, and exciting. Whether cooking in woodland settings or leading feasts over open flames, Cai brings authenticity, passion, and a deep respect for the food he prepares. His mission is simple: to inspire others to cook, eat, and think more closely about where their food comes from.

Chloe became part of the Canteen family in 2020. Amongst a pandemic backdrop Chloe stepped up as the heart and soul of our first Canteen in St Agnes. Chloe helped guide the team through this period of time and became a co-owner. Chloe heads up Canteen at Mount Hawke and leads at our events and weddings. Chloe loves community and fosters deep connections with all who come to the table. A strong sense of home, humour and family is what Chloe was reared on. Chloe forges business collaborations and brand alignments and with her art and design history she keeps the merch fresh. She's a fiery force!

As Executive Chef at NIJŪ, Chris is at the forefront of bringing Creative Restaurant Group's Culinary Director, Chef Endo Kazutoshi's vision to life. Their collaborative efforts result in a Japanese inspired menu that seamlessly blends authenticity with contemporary flair. NIJŪ'S menu showcases the epitome of Japanese culinary artistry. NIJŪ'S culinary offerings including heart warming Katei Ryori dishes, evolving with the seasons, embody a 'less is more' philosophy, with Chris playing a critical role in sourcing the finest ingredients, from prime cuts of beef to the freshest vegetables. A maestro in the kitchen, Chris takes pride in fostering a serene environment that allows the quality of the produce to shine. His leadership philosophy centres on nurturing a team that understands the vision and ethos behind every plate leaving the kitchen.

David has truly dedicated his life to fish. As a self-taught, live-fire chef, he creatively substitutes fish where you’d typically find meat, offering a modern and relaxed culinary style. He sources his fish directly from the coast, crafting dishes that are both surprising and delightful. With over 15 years of experience as a fishmonger, David has worked in some of London’s finest fishmongers before opening his own shop, Life of Fish, in 2020. He now owns two shops and the fish concession in Selfridges, in addition to hosting pop-ups and private events. Many people are intimidated by cooking fish, but David believes it’s a comparable alternative to meat and can be prepared in the same ways. His mission is to inspire more people to use fish in place of meat, making it a regular part of their culinary repertoire.

Drew Snaith is the chef and co-founder of SESTA, a neighbourhood restaurant and wine bar in Hackney known for its bold, technically grounded cooking and low-intervention wine list. Drew trained in Sheffield before going on to work at Le Manoir aux Quat’Saisons, Brunswick House, and eventually taking his first head chef role at The Conduit. These experiences shaped his approach: rooted in classical technique, but driven by flavour, intuition, and a sense of fun. He later joined Pidgin as head chef, where he created a new tasting menu each week for nearly three years — establishing a style that’s refined but relaxed, surprising but never fussy. In 2024, Drew and former Pidgin GM Hannah Kowalski opened SESTA in the same space. The à la carte menu reflects Drew’s belief in food that’s both smart and satisfying — from ‘nduja scotched olives to beef ragù toasties and lighter, produce-led plates. With a tight menu, strong wine focus and laid-back energy, SESTA captures the spirit of modern East London dining at its most expressive.

The Bodega is a New York inspired Sandwich shop based on Norwich Market. Run by Chef Edd Watkinson it offers a variety of different sandwiches with flavour combinations from around the world. The Bodega has been open for a little under 2 years now and has expanded into pop ups in other local businesses and at events. In 2023 The Bodega won best newcomer in The East of England Food & Drink awards.

Edson Diaz-Fuentes was born and raised in Mexico City. His love of good food started at an early age, and he started to help his grandmother in the kitchen from the age of 5. He realised he was not quite like the others among his friends when he would spend time from a young age observing meticulously how food was made, served and presented. Edson has spent time living in New York, London and Oaxaca City. It was in Oaxaca where he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico’s most treasured ingredients and its slow food cooking techniques. Edson set up Santo Remedio in London in 2015 together with Natalie Feary to recreate the flavours they grew up with in Mexico. What started off as an idea in New York and later a food stall in East London has since evolved into a critically acclaimed restaurant in London Bridge, specialising in grilled Mexican dishes. This was followed by the opening of the Santo Remedio Taqueria in Shoreditch and, most recently, Santo Remedio Marylebone, where Edson, Natalie and the team serve regional specialities such as Duck Carnitas and Beef Brisket Birria, as well as Mexican brunch on weekends. Edson’s first cookbook, Ciudad de Mexico, was published in 2021 by Hardie Grant and won praise from Nigella Lawson and Jamie Oliver, who featured it in his cookbook club in 2022. Edson enjoys travelling and particularly enjoys getting lost in markets anywhere he visits. And he is no longer bothered by the English weather Edson now considers himself a true Londoner.

Ellen Parr has been honing her culinary skills for 20 years. Her passion for cooking over coals was quickly realised at Moro, the first kitchen she cooked in. From there she moved into other prestigious kitchens, Rochelle's Canteen and 6 Portland Rd before finding a love for Chinese cooking whilst travelling through far reaching provinces of China. Returning after stages in Ho Lee Fook and Duddell's in Hong Kong, Ellen started her own venture, Lucky and Joy, a regional Chinese inspired restaurant in Hackney, East London. Known for big and bold flavours, barbecue and wok cooking, Lucky and Joy is now in it's 5th year and a stalwart of the East London restaurant scene.

Elliot Hashtroudi's French regional restaurant Camille is a produce led restaurant with a focus on offal and sustainability. Working with British regenerative farmers his zero waste approach to French cuisine is steeped rich in tradition and technique.

Food Behind Bars is a Registered Charity dedicated to transforming the food served in British prisons. We work with prisons across England & Wales on the subject of food, to improve the lives of those eating it and support the people making it. Our aim is to positively impact the health and wellbeing of prisoners, by delivering practical food-based education, promoting healthy eating and designing exciting food and drink initiatives. We know that good food in prison can create a happier, healthier prison system, with rehabilitation at its heart. This is the backbone of what we do.

Born in Spain to restaurateur parents, Francisco Martinez discovered his fervour for everything hospitality at a young age. Continuing the passion of his lineage, Fran began his culinary training in Alicante at the age of 17 before he went on to work at El Bulli, internationally renowned three-Michelin-starred restaurant led by Ferran Adrià for 2 years. Fran continued his European adventure by going on to work in SILK in Frankfurt, Germany in 2006 before moving continents, celebrating another pivotal moment in his career when working as part of the opening time of 'Agua' restaurant in the heart of Beijing between 2008 and 2011. In 2014, Francisco began his next chapter at Fazenda Group as Executive Chef, heading up procurement, suppliers relationships and menu development as the group prepared to add more restaurants to its portfolio. Most recently, Martinez played a key role in leading the kitchen team for Fazenda's newest restaurant opening in Bishopsgate, London in August 2023, he also featured in Master Chef Celebrities 2024, Meatopia festival, Taste of London and others...

Born in Spain to restaurateur parents, Francisco Martinez discovered his fervour for everything hospitality at a young age. Continuing the passion of his lineage, Fran began his culinary training in Alicante at the age of 17 before he went on to work at El Bulli, internationally renowned three-Michelin-starred restaurant led by Ferran Adrià for 2 years. Fran continued his European adventure by going on to work in SILK in Frankfurt, Germany in 2006 before moving continents, celebrating another pivotal moment in his career when working as part of the opening time of 'Agua' restaurant in the heart of Beijing between 2008 and 2011. In 2014, Francisco began his next chapter at Fazenda Group as Executive Chef, heading up procurement, suppliers relationships and menu development as the group prepared to add more restaurants to its portfolio. Most recently, Martinez played a key role in leading the kitchen team for Fazenda's newest restaurant opening in Bishopsgate, London in August 2023, he also featured in Master Chef Celebrities 2024, Meatopia festival, Taste of London and others...

Gorka - a roaming culinary concept named after the Basque word for George - is the brainchild of chefs George Husband and George Brown. Drawing on their experience in some of London’s most respected kitchens, including Chez Bruce, Brat, Café Cecilia, and The Camberwell Arms, the duo has forged a bold, flavour-led cooking approach that blends classic French technique with cross-cultural influences, grounded in instinct, creativity, and intensity. With Gorka, flavour leads the way. Grilling methods nod to global traditions - from Japanese robatayaki to Scandinavian open-fire cooking - but the results are uniquely their own: honest, original dishes with a powerful sense of purpose. Their creative yet unpretentious style has already earned praise from some of London’s leading chefs, including Fergus Henderson and Jackson Boxer.

Gorka - a roaming culinary concept named after the Basque word for George - is the brainchild of chefs George Husband and George Brown. Drawing on their experience in some of London’s most respected kitchens, including Chez Bruce, Brat, Café Cecilia, and The Camberwell Arms, the duo has forged a bold, flavour-led cooking approach that blends classic French technique with cross-cultural influences, grounded in instinct, creativity, and intensity. With Gorka, flavour leads the way. Grilling methods nod to global traditions - from Japanese robatayaki to Scandinavian open-fire cooking - but the results are uniquely their own: honest, original dishes with a powerful sense of purpose. Their creative yet unpretentious style has already earned praise from some of London’s leading chefs, including Fergus Henderson and Jackson Boxer.

Chef George Wood is the visionary behind Brix & Bones, a 32-seat fire-led restaurant in the heart of Norwich. With a background shaped by global travel and 5 years in leading roles in London’s top fire-focused kitchens—most notably as head chef at Temper Soho. George brings bold, elemental cooking to East Anglia. His style is fiercely produce-led, with sustainable, organic, and foraged ingredients at the core of every dish. At Brix & Bones, open-fire cooking meets a deep passion for seasonality, foraging, and preservation. Wild ingredients from Norfolk’s coast and countryside appear alongside house-made ferments, pickles, and cures that add layers of acidity and complexity. Inspired by flavours from Japan, Korea, Sri Lanka and beyond. George combines global techniques with Norfolk’s best local produce. Whole-animal butchery, weekly changing menus, and a low-waste ethos run through every service. Since opening in 2022, Brix & Bones has received national recognition, including a place in the Good Food Guide’s Top 100 Local Restaurants and its Top 20 for Winter Dining 2024. It was also named one of the UK’s top hidden gem restaurants by SquareMeal. Under George’s leadership, Brix & Bones delivers a fire-driven, sustainable dining experience that celebrates ingredients, technique, and Norfolk.

Agata is a chef known for her vibrant, produce-led cooking—where vegetables take center stage, adding color, texture, and depth to every dish. Inspired by her Polish roots and shaped by her travels, she blends comforting, homestyle flavors with refined techniques, often using fermentation to enhance complexity and balance. A Le Cordon Bleu graduate, Agata has cooked at acclaimed restaurants including NOPI (London), Disfrutar*** (Barcelona), KOL* (London), and Gresca (Barcelona). For her, every plate is a personal story—rooted in memory, nature, and creativity—told through bold flavors and seasonal ingredients. Giorgio is a chef celebrated for his mastery of open-fire grilling and his ability to showcase proteins with delicious, vibrant flavors inspired by home Italian cuisine. His cooking blends refined techniques with a deep respect for tradition, creating dishes full of depth and soul. His culinary journey began in rustic Italian village kitchens and was profoundly shaped and elevated by experiences at Osteria Francescana*** and Noma—two of the world’s most revered restaurants. These diverse influences fuel Giorgio’s belief that cooking is about joy, connection, and togetherness, where genuine flavor plays a key role. Their shared love for diverse flavors—shaped by childhood memories and global experiences—brought them together to create Solan, a vibrant fusion of Italian and Polish home cooking. Agata’s fresh, vegetable-focused style blends perfectly with Giorgio’s expertise in proteins and rich culinary techniques. Based in London, they mainly host pop-ups across Europe, sharing their passion for home-cooked food, tradition, and bringing people together through memorable meals.

He's a restaurateur and the creative force behind some of the most exciting dining concepts across London, Lisboa, and Kolkata - where he's from. He brings a fresh, global perspective to contemporary Indian cuisine. Known for blending bold flavors with thoughtful design and warm hospitality, Harneet continues to shape dining experiences that are rooted in culture and storytelling.

Holly's cooking style is taking what's she's learned with Italian and European cooking and turning it on its head. Fusing south Asian flavours without her dishes.

Chef Isabel Coss is a Mexico City native best known as a FOOD & WINE ""Best New Chef in America"" Class of 2023, a 2025 James Beard Foundation ""Best Chef Mid-Atlantic"" semifinalist, and one of “100 Latino Leaders in the United States.” She moved to Washington, DC in 2020, and is currently the Executive Chef of Pascual and Executive Pastry Chef of Lutèce. She has shaped two of DC’s most celebrated restaurants, the Mexican hearth-focused restaurant Pascual and the French neo-bistro Lutèce where Coss is in charge of the Pastry program. Pascual, the Mexican concept she opened alongside spouse Chef Matt Conroy and is now one of Eater's “Best New Restaurant in America in 2024,” a 2024 New York Time's “America's Best Restaurants,” The Washington Post's #1 Best New Restaurant 2024. The hearth-focused restaurant takes inspiration from Coss’s upbringing in Mexico and the pair’s combined leadership at the best Mexican globally including Cosme, Empellón, & Pujol.

Beirut-born Chef Jad Youssef, an alum of Celebrity MasterChef UK, is a culinary force in the world of Lebanese cuisine. With the flavours and recipes of Lebanon in his blood, Jad is renowned for his deep respect for time-honoured dishes, paired with his passion for classic culinary techniques, has solidified him as one of the leading experts on Lebanese cuisine today. Jad is celebrated for sourcing the freshest seasonal ingredients, ensuring that every dish highlights the vibrant, authentic flavours of Lebanon. From the smokey embers of a traditional grill to the subtle balance of spices, his creations evoke the soul of Lebanese cooking, while staying relevant in today's dynamic dining landscape. ""I am always drawn to the traditional methods of Lebanese cuisine – the timeless classics are always the best,"" says Jad. With his ability to elevate familiar flavours while staying true to their roots, Chef Jad Youssef continues to captivate diners at Lebnani in Reigate, offering them an unforgettable taste of Lebanon with every dish he creates.

Jamie Pickles is inspired by cooking honest British ingredients over the simplicity of open fire. His restaurant, Stow, in Manchester focuses on exactly that whilst delivering dishes that might not normally be cooked over open fire like English tomatoes with crab or a Smoked cream tart, baked in a pizza oven, giving it an almost Basque cheesecake like finish. Originally from Bakewell, in The Peak District, Jamie learned his trade working in country pubs before moving to work in Manchester’s bustling restaurant scene. Jamie spent some time holding a kitchen residency at St Francis Provisions in Kinsale, Co. Cork, where he was inspired by cooking freshly caught local seafood before moving back to Manchester to open Stow. Jamie's food style is inspired by his travels around Europe and the UK, from the pasta of the Northern Italian Lakes to the bowls of mussels in Northern France to the Queenies of the Isle of Man. At Stow, Jamie is true to his word when it comes to seasonality, changing the menu every week to celebrate whatever British ingredient is in season, by cooking it simply over fire.

At 16 I had my first job as a butcher in a family run shop. This opened my doors into a career as a chef. I was fully trained into breaking down whole carcasses from beef to game birds. They also ran outdoor catering events which lit the fire for passion for cooking amazing food. I did my culinary training at Westminster college and graduated with my NVQ level 3 and then went down to Brighton to get my foundation degree in food and culinary arts. Whilst doing my degree I got a job in Jamie Oliver’s restaurant doing £105k weeks in its glory, all the way back in 2010! From there I worked in and around the UK opening several restaurants and earning my 5 year badge before moving to Australia to carry on working for Jamie Oliver. I came back to London to work at Barbecoa, where during the day I was Head Butcher and in the evening the Senior Sous of the kitchen. After an amazing 8 years I ventured into my first Head Chef role at Smokehouse in Chiswick where I was able to carry on my love for BBQ and butchery flourished. But all good things come to an end. Just before Covid I moved back down to Brighton to oversee the food in 3 pubs. After Covid I decided to move back to London to fire up my career again, I aimed high and worked for Gordon Ramsay and ended up opening and overseeing some of his restaurants. I then moved to Arcade Foodhall where my knowledge for global cuisine expanded. Having authentic food from Lebanon, Japan, Nepal, Thai and many others to learn and grow on. Being able to walk away with a plethora of knowledge of food. I took some time off to get married and start a new happy life. Now the fire still burns as I start my journey at Bodean’s.

London-born, Joe’s CV is one any young chef would be delighted with. He started his career at 16 with east end salmon suppliers Foreman & Sons, whilst simultaneously training as a chef at Westminster Kingsway. He then took this experience and passion for fish and went on to the double-starred Scandinavian restaurant Texture. From there he gained experience at Iberica, the Swan at the Globe; before perfecting his live fire and grill cooking at Hawksmoor, Spitalfields. After completing lockdown at Crocadon farm with Dan Cox, learning first-hand about growing seasonal produce, Joe then spent a year at the super hip and Michelin starred Leroy. Joe began his post as Head Chef at The Prince Arthur in summer 2023. Since joining he has steered the menu in a direction that is very personal to him. His cooking style focuses on Spanish, Italian and French flavours. Joe makes excellent use of the whole carcass and incorporates preserved elements into his menus to prolong the seasons.

Joe Roussel is a London-born live-fire chef with over 30 years of experience in the culinary arts. A military veteran, he brings a unique discipline and precision to his cooking, specializing in the art of live-fire cooking. Joe enjoys experimenting with various techniques, utilizing everything from a basic pit to an offset smoker, and even large-scale live-fire equipment. His culinary repertoire is extensive and includes remarkable dishes that showcase his passion for whole animal cooking. Joe's approach emphasizes the connection between fire and food, creating robust flavors that highlight the ingredients' natural qualities. Throughout his career as head chef at mainstream restaurants, fine dining, Joe has gained recognition for his innovative techniques and dedication to the craft, earning accolades in both local and international culinary circles. His commitment to live-fire cooking not only reflects his personal journey but also inspires others to embrace the primal joy of cooking with fire.

No smoke without meat... What started in a crossroad in southern Sweden in 2014 has in just a few years transformed to a destination where people travel far to experience the noble art of smoked meats. We have our roots in American barbecue in general but Central Texas is where our heart is. Just as much as we love big cuts of meat smoked for hours with simple seasoning we constantly fall in love with kitchens from all over the world as long as live fire or smoke is involved. Holy Smoke BBQ was founded by Johan Fritzell, who up until the smoke signals began to emerge from Bräcke used to work in his printshop. He was shortly thereafter joined by Johan Åkerberg, who has broad experience from many kitchens around the world.

No smoke without meat... What started in a crossroad in southern Sweden in 2014 has in just a few years transformed to a destination where people travel far to experience the noble art of smoked meats. We have our roots in American barbecue in general but Central Texas is where our heart is. Just as much as we love big cuts of meat smoked for hours with simple seasoning we constantly fall in love with kitchens from all over the world as long as live fire or smoke is involved. Holy Smoke BBQ was founded by Johan Fritzell, who up until the smoke signals began to emerge from Bräcke used to work in his printshop. He was shortly thereafter joined by Johan Åkerberg, who has broad experience from many kitchens around the world.

John has been been cooking barbecue professionally for nearly 20 years in a career that has seen him cook at both private dining and public events across the UK, Europe and the States, focusing on dishes inspired by fire cooking culture around the world, where he has built a reputation amongst some of the best in the business. More recently he has built ‘Smoke on the Waters’ at his farm in North Devon, cooking home grown meats and other produce for hundreds of guests every week in what is one of the most authentic country smokehouse experiences in the UK. His knowledge and experience of countless recipes and traditional barbecue methods, including classic his signature ‘Whole Hog’ barbecue has seen him cook alongside some of the true greats in the industry, at home and abroad, introducing thousands to what real barbecue is all about.

Pit Master at Smokestak for the past 8 years, with a love of Texas barbecue, Joe has started his own Barbecue business wanting to bring a more ethical view to slow smoked meats.

Tasca was born as a love letter to Josh & his partners travels around Spain and Portugal. His background is modern French but has taken a real lean towards the Iberian peninsula of late. The flavours and use of ingredients changing more so than the cooking itself. A large part of the ethos is a heavy use of fermenting, whether this be as sole components of dishes or purely seasonings. Produce led as always letting his suppliers dictate the menus throughout the year.

Keshia Sakarah is an outstanding, self taught chef, food educator and author. She teaches cooking in schools and prisons, focusing on matters such as culture and identity connecting how this influences how we eat what we eat. She has previously written pieces for Time Out, National Geographic Traveller, Conde Nast Traveller, MOB Kitchen, Vittles, Eater and Resy. Her passion for creativity with ingredients has found her contributing recipes to publications such as the Guardian: Feast, BBC Good Food, Twisted, Phaidon, Ocado, Great British Chefs, BBC Food, Sainsbury’s, Waitrose, Delicious Magazine and Olive Magazine. She has been featured on BBC Radio 1Xtra, World Service, Woman’s hour and Masterchef: The Professionals 2021 and 2022 as a guest street food expert and was named one of the 100 influential women in food by CODE Hospitality in the same years. Her debut cookbook, Caribe: A Caribbean Cookbook with History was released in March 2025 to great praise.

Khadim Mbamba is the owner and head-chef of Little Baobab, a Senegalese restaurant based in London. Khadim has experience cooking a variety of cuisines, but found his passion in bringing Senegalese food, music and culture to London. For the past 7 years, Khadim with Little Baobab has been making waves in London’s African dining scene, from his popular East London pop-ups and catering stints across the city, to trading at UK festivals Glastonbury, WOMAD and We Out Here. Little Baobab has recently opened a restaurant at the Africa Centre in Southwark, bringing a modern take on authentic Senegalese cuisine. Little Baobab also operates 5 days a week from Peckham Levels. Khadim is famous for his jollof rice, has worked with a number of high profile customers and events, and has been featured in BBC World Service, Forbes Africa and National Geographic's Food Magazine.

A deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and YIAYIA (GRANDMOTHER). First opened essi in Shoreditch, March 2023, to great reviews on the menus unique and original fusion of Greek/Australian cooking. The summer of 2024 saw him popping up in Brooklyn NYC. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Lap-fai Lee, Birmingham’s cult favourite cook, mentor, and the creative force behind the viral instagram account @Oishinboy. Known for his deeply personal cooking that folds together his Cantonese heritage and a lifelong love of American BBQ, Lap crafts dishes that are playful, unexpected, and rooted in soulful technique. Lap has spent over a decade as a specialist BBQ teacher, crossing worlds from glossy Cantonese duck and char siu to deep, smoky American pork ribs and peppery beef. He’s as comfortable pleating delicate dim sum as he is breaking down a whole pig for the pit. His skill has seen him collaborate with Michelin-starred chefs, develop dishes for Marks & Spencer, and even train the kitchen teams at Paris’ dumpling hotspot, Petit Bao. Lap and Brad Carter have cooked Chinese feasts together on many occasions in Birmingham. But now they’re joining forces for the first time at Meatopia to bring the ultimate collaboration dish.

Laura is a proud seafood slinger and is based on the south coast of England. She’s been in the industry over 25 years (we know – she doesn’t look that old) and flamed all over the world with great cooks and the best producers. Her love for fusion and fire is fuelled by travel which she has done extensively over the years. Boca Loco food truck is based in Sussex.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Liam Barker is freelance chef specializing in Caribbean food cooked over fire. He quit a career in fine dining to discover his Caribbean heritage. His signature style infuses live fire and smoke into ancient Caribbean methods and recipes. He found connection and inspiration in the way the native people of the Caribbean cooked. His food has heavy influences from Trinidad & Tobago, Barbados, and the Caribbean Colombian coast.

Livia Alarcon is a dynamic chef known for her innovative approach to classical European cuisine. A proud Liverpudlian, Livia brings a fresh, modern perspective to traditional British and French culinary techniques, honouring the craftsmanship and flavours of the past while boldly reimagining them for today’s palate. Her style is rooted in precision and respect for the foundations of classical cooking, yet she is unafraid to reinterpret time-honoured dishes with creativity and flair. Livia's distinctive culinary voice has earned her national attention, most recently as a standout competitor on this year’s Great British Menu, where she proudly represented the North West as one of the few female chefs in the competition. Her appearance marked a milestone, not only for her career but also for female representation in professional kitchens. With a growing reputation for refined, thoughtful dishes that tell a story, Livia draws inspiration from legendary European chefs while carving out her own unique path. Whether developing original recipes or leading a team in the kitchen, she brings authenticity, innovation, and a deep passion for her craft to every plate she serves.

Originally from Poland, Chef Lukasz’s passion for food began early, leading him to pursue formal culinary training before taking his talents abroad. In 2013, he moved to England to deepen his experience and explore new gastronomic horizons. Lukasz joined Salt Yard Group as a Senior Sous Chef, where he found his true culinary voice in the bold, vibrant flavours of Italian and Spanish cuisine. His cooking is rooted in tradition, but always with a creative twist—celebrating fresh ingredients, regional techniques, and the soulful culture behind every dish. Driven by a deep love for the Mediterranean way of life, Lukasz brings heart, heritage, and a touch of continental flair to every plate he serves.

Marie Mitchell is a chef, writer and author of the much-acclaimed narrative Caribbean cookbook, Kin: Caribbean Recipes for the Modern Kitchen. A lover of all things Caribbean – food, culture, energy, her cooking explores her Caribbean heritage through the lens of having grown up in London. She develops recipes and curate’s events and pop ups around driving Caribbean culture and understanding forward. Marie loves to explore the many layers that feature in Caribbean food, through its vast influences – treating her food as both a historical experience and an education, just one where you leave sated. Fresh, deeply flavoured and complex is what Marie loves to bring to the table and with live fire cooking woven into the Caribbean experience, those flavours sing when married with a little smoke and fire. Marie has written for Observer Food Monthly, Guardian Feast, Borough Market, Waitrose Food and Resy London. She’s spoken live at the DO Lectures, featured on Sunday Brunch, Broadcasting House, BBC Radio 4, and Jamie Oliver’s Meat Free Meals. Her first cookbook, Kin, a collection of recipes from the Caribbean and its diaspora, was published in 2024 by Particular Books, and published in North America in 2025 by WW Norton.

Hailing from the Greek islands, he embarked to start his culinary journey to mainland Europe. There he refined his skills under renowned chefs in esteemed Michelin-starred kitchens across Amsterdam, Copenhagen, Geneva and London. His winter stint with essi restaurant in Shoreditch 23/24 began the relationship with Kostas and their mutual passion for Greek inspired twists. More recently popping up all-over London with his supper clubs, to sell out nights and gaining a huge following.

Dublin born chef, Mark O’ Brien has spent the last ten years working his way through some of the best restaurants in London. Stints at Barbecoa, The Dairy, and Birch (Zebra Riding Club) have all given him a grounding in modern cooking, whole animal butchery and live fire. He is chef owner of Snake Oil Barbecue, an American Barbecue Restaurant with Whole Animal Butchery at its heart. Based on the Kentish coast, all meat comes from high quality, local farmers who we have a strong direct connection with. Pulling from many different styles of barbecue to bring out the best in each individual cut we aim to bring a delicious selection of the bounty of the South to all of our customers.

Marta is an Italian chef whose cuisine bridges the bold flavours of China with the soul of Italy. Her Italian-Chinese fusion style is rooted in memories—of people she’s met, meals shared, and the scents that have lingered through years and across continents. Inspired by her time in Australia, China, London, Slovenia, and, of course, Italy, her cooking tells deeply personal stories through each dish. Her experience in China had a lasting impact, opening her palate to new techniques and perspectives. She trained at the world-renowned Hiša Franko under Ana Roš in Slovenia, one of the 50 best restaurants globally, where she honed her creativity and discipline. In London, she led the kitchen as Head Chef at Naughty Piglets, and went on to cook at Allegra and Luca, continuing to explore the edges of fusion cuisine. Her food is memory made edible—a plate might evoke a Beijing alley, a village in Veneto, or a conversation in a London kitchen. It is nostalgic, bold, and unmistakably her own.

Maureen Tyne is a chef and owner of Maureen's Brixton Kitchen in Brixton. A stalwart of the local food scene, Maureen has become a star chef thanks to massive attention on social media, drawing massive queues for her brilliant food. She has been serving the community her Jamaican food for more than 20 years, becoming one of the standout food businesses in London.

New Zealander Melanie Brown is the Chef Restaurateur behind Brixton’s favourite all-day neighbourhood bistro and wine shop, The Laundry. Rich in history and bold in flavour. The Laundry’s menu oozes honesty and authenticity whilst the ambience exudes swagger. Part Kiwi, part British and part bustling bistro. Mel began her culinary journey in 2005 as a pastry chef at Raymond Blanc’s Le Petit Blanc, followed by Peter Gordon’s The Providores and Tapa Room. Inspired by provenance, flavour, and quality, Mel’s curiosity for the wine industry led her to Jamie Oliver’s Fifteen - where she developed a love for the classic bistro. Mel pioneered a 100% New Zealand wine list at The Providores, the first of its kind in the UK. Being born and raised in NZ means cooking on an open flame is in Mel’s DNA, alongside the strong belief that cooking on fire is synonymous with flavour. She holds her Swiss heritage and travel experiences responsible for her love of European grand cafes, classical cooking and genuine hospitality.

Melissa Thompson is a barbecue chef who specialises in live-fire cooking. She writes recipes for Good Food magazine, Waitrose magazine, The Financial Times Weekend and many more. She is the author of Motherland: A Jamaican Cookbook, published by Bloomsbury and is an expert on jerk.

Rugby born and raised, Mike Lenton is the right-hand man to Chef Director Ben Tish, proudly leading the kitchens of Cubitt House as Executive Chef. Mike’s culinary journey has taken him from the Michelin-starred Foliage at the Mandarin Oriental, to La Credenza in Torino, Italy, and to the open-pit Robata grill at Circa The Prince in Melbourne, Australia. A father of three, Mike has spent eight years at The Grazing Goat, where he’s built and nurtured a strong team culture. Many of his former sous chefs have gone on to lead their own Cubitt House kitchens as Head Chefs — a reflection of his passion for developing talent. Today, Mike supports Ben Tish in shaping the future of Cubitt House, championing the individuality of each site, and empowering every kitchen team to create outstanding, honest food that celebrates their unique character.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During this time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parilla keeps the general setup of the old grill, as well as adding modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission, along with brother Iñaki, to spread their childhood gastronomy to the rest of the world.

Neil Campbell, Executive Chef Rovi & Nopi restaurants and Global Growth for the Ottolenghi group. Scottish, sustainably conscious, farm to fork chef.

Tacos Padre was founded by Nicholas Fitzgerald in 2017, appearing at Meatopia and various pop ups in London, Mexico City, Portugal, and Berlin before finally opening his first permanent taqueria in Borough Market Kitchen at the end of 2019. Tacos Padre has been inspired by Nick’s extensive travels around the country – the flavours, colours, sights, and sounds of Mexico’s street food, markets, and diverse regional cuisines are all distilled into the vibrant dishes at Tacos Padre. As well as stints heading up many of London’s best Mexican restaurants, Nick worked at the renowned Pujol in Mexico City, which ranked 9th in previous years on the World’s 50 Best list.

Over 22 years of experience in the hospitality industry with proficiency of running Operations as Head Chef, Executive Chef and Brand Chef. A very approachable and trustworthy individual with a customer focuse and believes every meal should be an occasion. As someone with diverse multi cuisine experience, I strive to keep things simple and demonstrate productivity and efficiency in daily Operations. -Michelin Plaque awarded for 2 consecutive years at Farzi Café London -2 Chef Television series for Amazon Prime, Discovery and Sony TV.

Nirmal Save Born in Mumbai, he developed a passion for fresh produce early on. He worked at the Oberoi and later in London at Indian Zest and Tamarind Collection. Nirmal joined Gunpowder in 2015. Now as Corporate Chef & Management, he will bring his expertise in Indian cuisine to the team.

Born and raised in the Caribbean isles of Trinidad and Tobago, he migrated to the US at the age of 20 to hone his culinary talents and pursue his passion for cuisine. Now, with almost 20 years’ experience in the Food industry, Osei is one of the most sought-after West Indian Chefs in New York City. He has cooked in kitchens across the US including for the Mayor of NYC at his home and a dinner at the United Nations at the NYC office. Osei is the Owner of Picky Eaters Restaurant, Ariapita Restaurant, and Chef Picky Events & Catering.

Paddy Maher is the head chef at Pearly Queen in Shoreditch, where he showcases his passion for seafood through innovative and flavourful dishes. With a culinary style rooted in sustainability and freshness, Paddy draws inspiration from the vibrant coastal cuisines of the UK and his home country Ireland . At Pearly Queen, Paddy continues to push the boundaries of seafood cuisine, blending traditional techniques with modern flavours to create a dining experience that is both memorable and delicious.

Eat good, live good. That’s the mantra. Rajen has been channelling this through his culinary journey from the beginning. Starting off in the kitchens of pizzerias, pubs & restaurants building upon his skills and knowledge to run his own brand, The Homie's Kitchen. For the past 5 years he's hosted supper clubs, pop-ups & chef collabs all across London. And now more gratefully, a Meatopia Alumni. Being a 1st generation British born Indian, his food draws inspiration from both long standing family food traditions & the culture he grew up around Big on bold spices & cooking techniques that require care, time & patience. The Homie's Kitchen is a brand that stands for family style cooking, made for everyone to gather around a table or fire to share.

Rasheed Philips, affectionately known as The Gentleman SmokerTM, is a culinary artisan who brings the rich flavors and traditions of his Jamaican heritage to the world of barbecue. Featured on networks such as Netflix, A&E and more. Rasheed's dishes are characterized by their distinctive use of spices, marinades, and open-fire grilling, which impart a unique depth of flavor and a touch of his homeland in every bite. As a prominent figure in the barbecue community, Rasheed has participated in numerous BBQ events and showcases across the country, earning a dedicated following among barbecue enthusiasts and food lovers alike. Beyond cooking, he is a sought-after mentor and speaker at various barbecue competitions, where he shares his knowledge and passion for the craft. Rasheed's journey as The Gentleman SmokerTM is a testament to his commitment to excellence and his love for bringing people together through the universal language of food.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Richard H. Turner is a distinguished British chef, butcher, restaurateur, and meat specialist renowned for his significant contributions to London’s culinary scene, particularly through his association with Hawksmoor, Blacklock, Pitt Cue Co., and Bodean’s. Trained under esteemed chefs The Roux brothers, Pierre Koffmann, Marco Pierre White, Alain Ducasse and Joel Robuchon. In 2009, Turner joined Hawksmoor, a prominent London-based steakhouse, where he played a pivotal role in refining its steakhouse concept and expanding its presence across the UK. Co-founded Turner & George with James George, Introduced the renowned New York meat festival, Meatopia, to the U.K., with Matt Kemp, celebrating live-fire cooking and sustainable meat practices. As a partner in Pitt Cue Co. the acclaimed Soho barbecue joint, Turner further showcased his expertise in live fire meat cookery. Turner has co-authored several cookbooks, including “Hawksmoor at Home”;, “Hawksmoor Restaurants and Recipes” and “Pitt Cue Co. The Cookbook”;. He also wrote “Prime” about beef and “Hog” about pork, sharing his extensive knowledge and passion for meat cookery with a broader audience. Current interests include Hawksmoor, Blacklock, Turner & George, Meatopia Festival, Bodean’s and Trenchermen, his hospitality consultancy business.

After 20 years in the service industry, you’d be hard pressed to find somebody as versatile as Rob Hallas. From humble beginnings in McDonalds, to running nightclubs and bars, Robs unorthodox path has led him to owning and operating Bastards Bistro. A concept that pushes culinary boundaries, Bastards is an idea that was born from grit, determination and a whole lot of stubbornness. From 5 course pairing nights, to festivals to reinventing the scotch egg in lockdown, Rob has managed to indent his versatility and passion for hospitality into something truly exceptional. His cooking style is unique, putting his own spin on classic dishes. Cooking what he loves to eat and serve to the masses.

HUMO, the Michelin-starred restaurant in Mayfair from Creative Restaurant Group has head chef Robbie Jameson at the helm. Robbie who has been with Creative Restaurant Group since 2021 plays an integral part of the HUMO team since its opening in 2023, Robbie leads the kitchen and continues to pursue the restaurant's dedication to wood-fired cooking. Having played a key role in the menu development since opening, Robbie brings a fresh vision to HUMO which under his guidance will celebrate local produce, fermentation and aging techniques alongside his passion for Fire Dining.

Ruben Dawnay rose from the lockdown ashes by setting out to smoke meats and home-cured fish from the garden of his parents' Brixton abode. Paying homage to his Polish-Jewish heritage, Ruben’s Reubens was born. Since then, Ruben has been recognised by CODE Hospitality as one of their 30 under 30 rising stars to watch, dominated several pop-ups across the city, mastered the meal kits trend and slung tacos at Meatopia 2022 and for Delli.Market.

Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

Liverpool born and bred Sam Grainger is Chef Patron at the critically acclaimed Belzan in Liverpool, a small neighbourhood restaurant serving an eclectic mix of dishes inspired by places he’s been and people he’s met. With a focus being on British produce interwoven with Japanese/European ingredients and techniques, Belzan also holds a yearly collaboration series with the country’s best chefs. From this Madre was born, a Mexican taqueria in partnership with London based Breddos tacos. Madre resides in the Royal Albert Dock in Liverpool and Escape to freight island in Manchester. You’ll find Sam cooking between both restaurants where big flavours resonate through the menus.

Founder of Black Bear Burger, Stewart’s cooking style is influenced by growing up on his family beef farm in Devon. Using the best of British produce and focusing on balanced, thought out flavour pairings has elevated Black Bear to being known as one of the best Burger restaurants in the capital and the UK.

Tasos Gaitanos is the creative force behind Brother Marcus, the award-winning restaurant group redefining Eastern Mediterranean dining in London. Together with co-founder Alex Large, he has built a brand known for its bold flavors, open-fire cooking, and warm hospitality. With the recent launch of their fifth site in Covent Garden, Tasos continues to shape Brother Marcus’ culinary identity, drawing inspiration from his Cretan roots. Growing up, he spent weekends and holidays helping in his father’s taverna, where he developed a deep appreciation for fire, smoke, and the communal spirit of Mediterranean cooking. These early experiences remain central to the Brother Marcus ethos, influencing everything from menu development to the restaurant’s immersive dining style.

Terri Mercieca is an ice cream maker, chocolatier, dessert chef and the founder of Happy Endings LDN, a dessert business made famous by their signature ice-cream sandwich. As a chef, desserts have always been Terri’s thing. She loves the process, observing how things transform, building something precise and beautiful. Leaving school at seventeen to apprentice at a sandwich shop, she has worked in all corners of the food world – gastropubs, fine dining at Sydney Opera House, making ice cream sundaes at McDonalds as a teen. The common denominator? Making ice-cream sandwiches. In 2014, she put down roots in London and founded Happy Endings LDN – since then, she has won the YBF Baking Award and been nominated for CODE Hospitality’s Most Influential Women in Food 2023. She also regularly contributes dessert recipes to food magazines and appears on TV, most recently MasterChef Youth. She still owes her love of comfort food to her grandmothers on both sides – one Italian-Maltese, one old-school white Australian – one savoury, one sweet, in that order.

Theo Zarikakis is Executive Chef at Bacchanalia, Mayfair’s Greco-Roman restaurant, running a team of over 55 chefs in the kitchen, and a restaurant which facilitates up to 5,000 covers. Having worked closely with the restaurant’s founder on the opening, Theo joined Bacchanalia from Meraki where he was Head Chef for a number of years. Prior to that Theo spent two years at Temper, opening Covent Garden as Head Chef, and the Soho site as Senior Sous Chef. Prior to his time at Temper and Meraki, Theo spent a few years in both Paris and New York, where he honed his experience and outlook on the culinary world. Born in Thessaloniki and exposed to the bounties of Mediterranean produce, Theo has a passion for outdoor and fire cooking, working with the best of the seasons, with minimal fuss. Outside of restaurant kitchen, Theo has taken part in Meatopia for over 5 years as a team member, notably alongside James Whetlor, author of Cabrito Goat Meat – an experience which has inspired Theo’s choice this year with his debut Meatopia dish heroing this overlooked meat.

Swilipino is a food and identity project run by Tintin Jonsson, a chef currently based in London who mostly cooks Filipino inspired food through the lens of her dual heritage as a Swedish Filipino. She often turns to the cuisine of southern Philippines where her mom has roots and fusing Filipino dishes with Swedish nostalgia, branding it “frankenfood”. She’s also heading the development at cult east London restaurant My Neighbours the Dumplings, conjuring up new dumplings and dishes.

My name is Tom. My love for cooking started with my grandma —an incredible home cook who passed on her passion through simple, honest food. That early spark led me into a career spanning nearly 30 years in fine dining, high-end catering, and working alongside Michelin-starred chefs. After years in polished kitchens, I chose to follow a different path—one rooted in fire, smoke, and bold flavour. That led to my smokery project: kitchen focused on slow cooking, open flame, and real connection through food. Traveling to Mexico also had a big influence on me. The flavours, street food, and relaxed way of cooking inspired me deeply, and I return whenever I can to keep learning and reconnecting. Today, I bring all of that experience to street food markets, pop-ups, and festivals—mixing fine-dining technique with rustic, flame-driven cooking. Every dish I serve is built on quality ingredients, patience, and a love for flavour. I’m always open to new collaborations—especially with breweries, venues, and people who value good food and community. Whether it’s over a plate or around a fire, my goal is simple: create food that brings people together.

Tom Zahir of Decatur has been at the forefront of bringing the UK's finest Cajun and Creole cuisine to life since 2014, after returning home from living and cooking in the USA. Utilising British produce, Decatur skilfully navigates the complexities of Louisiana's rich culinary tradition. From hand crafting Boudin and award-winning Crawfish Boils and Gumbos to Decatur's eagerly anticipated annual season of King Cakes, Decatur stands as the premier destination for authentic Creole and Cajun fare in the UK. Appointed by by Visit USA, Travel South, and Explore Louisiana, Tom serves at the culinary lead for multiple Southern states at major festivals and events across the UK. Decatur is located in Leyton, and brings the hospitality of Louisiana to the heart of East London and further afield with regular pop ups and residencies across London and the rest of the country.

Valerie Chang is the chef and co-owner of Maty’s, a Peruvian restaurant in Miami’s Midtown neighborhood that opened in March 2023. She has garnered acclaim for her modern take on comida criolla, the traditional food of her upbringing in Chiclayo, Peru. At Maty’s, Val won the James Beard Foundation Award for “Best Chef: South” (2024) and, alongside her brother Nando, was named to Food & Wine’s “Best New Chefs” class of 2023. Maty’s has been named to Bon Appetit’s “Best New Restaurants,” the New York Times’ “Restaurant List,” and Condé Nast Traveler’s “Hot List.” Part of a multigenerational family of chefs, Val moved to the U.S. at ten, learning from her father Fernando. Since then, the Changs have opened Itamae, B-Side, Maty's, and Itamae AO. Maty’s marked Val’s solo debut, inspired by cooking alongside her grandmother. She also earned a StarChefs Rising Star award and participates in the James Beard Foundation’s Chef Boot Camp for Policy and Change. She lives in Miami with her two dogs, Mero and Sashimi.

With a passion for food from a young age, Chef Zach Farr’s earliest memories are from his family kitchen. Inspired by his late father’s love of cooking, Zach took cooking classes as a boy in the US and went on to major in Food Service Management at Johnson and Wales University, before travelling the world. Across the globe from Sweden to Indonesia, he familiarised himself with the vast flavour diversity this world has to offer, all the way honing his cooking skills; from butchery through to wood-fire cooking. Returning to New York City, he fell in love with Yakitori working at critically acclaimed NY Yakitoriya, Torishin. By incorporating precise butchery and grilling techniques into his craft, he gained new appreciation for the art of minimalist cooking, using the best seasonal products combined with a nose-to-tail approach.

Half Jamaican and Antiguan while born and raised in Hackney with an extensive culinary background at restaurants in London and around the world. Chef Zana Millen birthed Passa Passa London with homage to her diverse bringing up in Hackney. She wants her culture’s ingredients and traditional recipes to be refined and showcased within new and different elements. Working at BAO, Manteca, Pitt Cue Co and other favourable establishments she wants to be able to deliver dishes that the public know with her flair and love with a flavoursome touch.