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.

Drawing upon his extensive culinary background and travels , Alasdair crafts one-of-a-kind sausages that are a true reflection of his passion for food and cultural interests. Working his way up the ranks in various kitchens for 15 years as a chef, he would regularly take time off to further his knowledge by doing stagés in Michelin and fine dining restaurants. He left behind the kitchen work to teach himself how to smoke meats, BBQ and master open fire cooking which he felt commercial kitchens (at the time) was lacking. Deciding there was a huge lack of sausages suitable for BBQ and low and slow cooking, he went about creating a range of sausages that combined prime cuts of sustainably farmed pork, modern techniques and bold flavours from all corners of the globe designed to educate and inspire the customer.

Ali Borer, originally from Anglesey, has been building his fire cooking reputation for over 13 years. Training and honing his skills alongside brilliant chefs at restaurants such as Le Ponte de la Tour and Modern Pantry, before making his mark at the infamous restaurants Smoking Goat and Lore of the Land. His passion for cooking over fire, use of offal and championing British ingredients are clear on his menus. Using classical training alongside his passion for Thai cuisine his dishes tend to pack a punch!

Ana da Costa is a cook, recipe developer and self-proclaimed hot sauce queen with a passion for Macanese, Portuguese, and Chinese cuisine. Growing up in Macau, Ana was exposed to a rich tapestry of flavours, textures, and spices, which have influenced her culinary style and inspired her to experiment with new combinations and techniques. Her innovative and flavourful dishes combine traditional ingredients and techniques with modern twists, resulting in an exciting culinary experience that has collected rave reviews and loyal fans.

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 also a talented chef specialising in Ecuadorean cuisine and fire cookery. She can be found popping up at restaurants and food festivals both in the UK and globally. Ana grew up on the Galapagos islands and her earliest memories of cooking are in her grandfather’s beautiful fire kitchen where they would prepare traditional feasts for all the family. They would slaughter an animal on the farm and the family would gather to cook a nose to tail meal over fire. In the most wonderful of ways. Ana can regularly be found popping up at festivals and guest chef nights around the country, known for her vibrant Ecuadorean food.

Ben Quinn founded Woodfired Canteen to make life time memories in unusual locations. Over 10 years later and Ben and his team are renowned for bringing live fire cooking to guests on his long tables. Ben founded Canteen in Cornwall as a home for these events. Ben’s food is all about keeping things simple and flavourful but the real test of Ben’s success is the connections that he has made with others at the table. From feeding thousand of NHS workers to telling his story on the TED stage. Ben continues to use what he loves to make lasting change well after the fires have gone out.

In January 2022, Ben Tish joined Cubitt House as Chef Director, overseeing menus for the group’s eight pubs: The Coach Makers Arms, The Princess Royal, The Thomas Cubitt, The Barley Mow, The Builders Arms, The Alfred Tennyson, The Grazing Goat, and the newly renovated The Orange. His cuisine is inspired by Mediterranean cooking, focusing on seasonality and British produce.

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 along side some legendary talents, including Niklas Ekstedt, Scully and Hangfire BBQ. 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 to 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!”
- Chef Brad Carter ™ January 2024

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

Born in the Philippines, raised in Australia, Ferdinand ‘Budgie’ Montoya moved to London in 2012 where he decided to swap his IT career for a life in the kitchen and has never looked back. Since 2017, Budgie has been championing Filipino cuisine in London and the UK, setting up his acclaimed pop up restaurant Sarap and recently opening Apoy Filipino BBQ in Market Halls on Oxford Street, focussing on street food and classic Filipino dishes like Lechon and Pork BBQ. Apoy is due to open it’s second site this Summer 2024 in the new Dalston Yard development. Budgie appeared on season 18 (2023) of BBC’s Great British Menu, representing London and the Southeast region where he wowed veteran Michelin starred chef Tommy Banks and host Andi Oliver with his unique cooking style showcasing his Filipino heritage. His relentless passion for flying the flag for Filipino cuisine has seen him pop up around the world like Seattle, Alaska & Manilla.

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

Chris is the former Head Development / Group Head Chef to Tom Kerridge as his right hand man and creative for nearly 20 years, was integral to the success of the 1* and 2* offerings across the Group. He is a chefs’ chef and has an unsurpassed experience of working behind the camera in developing new food styles and approaches. Chris extensive travels and work around the world has inspired many cookbooks and he has created 1,000s of recipes. Books and publications include The Hand and Flowers Cookbook, Outdoor Cooking by Tom Kerridge, BBC Good Food Magazine and many others. Chris champions British ingredients at the core of his creations with subtle and not so subtle influences from all over the world. One of his favourite challenges are the environments he is thrust into to cook, be that a Formula 1 track, up a mountain, deep in English forests or on a boat. Meatopia should be a doddle! Chris relishes nothing more than cooking over open fire and is often found in his garden experimenting over coals or burning wood – English coals and wood of course! Having been an Ambassador for Tom Kerridge, he also has worked extensively with all of the UK’s lauded chefs as well as real fire cooking with OFYR and Big Green Egg. His cooking brings an elegant approach to British classics, whenever possible, over fire. Chris now runs his own chef consultancy, sharing his knowledge and expertise to help hospitality owners and brands grow and improve. Chris showcases his own cooking style at food festivals as well as private and pop-up events.

Friends Chris Magallanes and Ernest Morales, who worked together in the audiovisual world, won an amateur barbecue competition and, fortunately for the rest of us, let it go to their heads. A few years ago, they quit their jobs and opened a food truck outside Republic Street Bar, in Fort Worth's vibrant Near Southside neighborhood. Now the truck is gone in favor of a permanent space that includes a covered patio. Massive yet tender spareribs are glazed with sweet barbecue sauce, while the moist smoked turkey has a spicy kick. House-made sausages burst with juice, and the pork belly burnt ends, now a Cowtown barbecue staple, are sweet, sticky, fatty morsels that eat like meat candy. Even more over-the-top are the pork belly poppers: burnt ends stuffed inside jalapeño halves along with a bit of cream cheese, then wrapped in bacon. The sensation of biting through the crisp bacon into the meltingly tender cube of pork and fat beneath is pure heaven. But the showstopper is the brisket elote. Layers of creamed corn, chopped brisket, queso fresco, cilantro, and hot sauce are a full meal in a cup. Don't miss the borracho beans or the collard greens.

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.

"Located at Glasgow’s Cathedral Square, Michelin-bib awarded Celentano’s is an Italian-inspired, ingredient-led restaurant from chef-director Dean Parker and his wife and co-owner, Anna. Built on a passion for sharing good food and drinks with family and friends, Celentano’s is inspired by the couple’s honeymoon in Italy, where they fell in love with the food culture and style of cooking and named their restaurant after a song they heard on repeat whilst they were there. With a nose-to-tail approach and minimal waste attitude, the menu blends traditional flavours with techniques such as fermentation and curing to create innovative yet wholesome dishes."

Don Nguyen was born in Saigon and grew up in Houston, Texas. He is recognized for spearheading the movement of incorporating ethnic ingredients & dishes with the techniques of Central Texas barbecue. He founded Khói Barbecue, which means “smoke” in Vietnamese, in 2017. Don honors the barbecue traditions of Texas while propelling its evolution with deftly smoked brisket, beef ribs, and handcrafted sausages interwoven with ingredients from Vietnamese cuisine fish sauce, tamarind, and fermented seafood pastes. Taught how to cook by his mom, his food is a reflection of what he grew up eating in Houston’s Little Saigon and trips to Vietnam visiting his family in Đà Nẵng. As he continued to hone his craft and examine the role of Asian-Americans within the fabric of America, Don fell in love with the Carolina whole hog style of cooking. He learned the craft directly from renowned pitmaster Rodney Scott, who says Don’s food “blew my mind.” From the early days as a pop up, to evolving into its own culinary corner in Houston, Khói been acclaimed by Eater and lauded by chefs Brooke Williamson, who expressed Don’s work is a “breath of brilliant barbecue air” and Bobby Flay, who remarked Don is “disrupting American barbecue in the best way.”

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 with his wife Natalie to recreate the flavours he grew up with in Mexico. What started off as an idea in New York and later a food stall in East London, evolved into a critically acclaimed restaurant, now situated in London Bridge and a recently opening Santo Remedio Cafe in Shoreditch. 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. As he is no longer bothered by the English weather Edson now considers himself a true Londoner.

"Ejike Obiano, affectionately known as Mr. O, seamlessly juggles two worlds - banking and barbecue pitmaster. With over two decades of experience in Digital Payments and Financial Crime within the banking sector, Ejike brings a unique blend of precision and expertise to his culinary endeavors. As a self-taught pitmaster specializing in live fire and low and slow cookery, he has dedicated over 15 years to perfecting Nigerian and American barbecue classics in the traditional sense. From sizzling suya skewers to mouthwatering brisket, Mr. O's passion for the art and science of authentic barbecue knows no bounds. When not behind a desk or tending to the flames, Ejike (pronounced AGK) embarks on international BBQ crawls, exploring and immersing himself in the rich tapestry of global barbecue traditions. His adventures fuel his creativity and drive to continually push the boundaries of his barbecue passion. Ejike's journey will soon reach new heights with the upcoming release of his debut pitmaster cookbook, scheduled for 2025. Through his cookbook, he aims to share not only his favorite recipes but also the knowledge and techniques he has acquired throughout his barbecue odyssey. Whether manning a smoker or open fire pit, Ejike is a testament to the power of passion, dedication and professionalism in pursuing one's dreams, as he leaves an indelible mark on those fortunate enough to sample his dishes."

Friends Chris Magallanes and Ernest Morales, who worked together in the audiovisual world, won an amateur barbecue competition and, fortunately for the rest of us, let it go to their heads. A few years ago, they quit their jobs and opened a food truck outside Republic Street Bar, in Fort Worth's vibrant Near Southside neighborhood. Now the truck is gone in favor of a permanent space that includes a covered patio. Massive yet tender spareribs are glazed with sweet barbecue sauce, while the moist smoked turkey has a spicy kick. House-made sausages burst with juice, and the pork belly burnt ends, now a Cowtown barbecue staple, are sweet, sticky, fatty morsels that eat like meat candy. Even more over-the-top are the pork belly poppers: burnt ends stuffed inside jalapeño halves along with a bit of cream cheese, then wrapped in bacon. The sensation of biting through the crisp bacon into the meltingly tender cube of pork and fat beneath is pure heaven. But the showstopper is the brisket elote. Layers of creamed corn, chopped brisket, queso fresco, cilantro, and hot sauce are a full meal in a cup. Don't miss the borracho beans or the collard greens.

Ernesto's journey to becoming the head chef at Cavita Marylebone starts in Coatzacoalcos, Veracruz, where he initially pursued arts and cinematography. However, his passion for cooking led him to the UK in 2007, where he began working in various London markets. In 2015, he joined Rosa's Thai Café in Carnaby Street, creating curries and sauces from scratch, quickly gaining recognition for his culinary skills and passion for food. In 2017, Ernesto joined Roka, a contemporary Japanese restaurant, working his way up to sous chef. Here, he learned the art of preparing sushi and robata grill cooking, earning a reputation of being a highly skilled and versatile chef. Ernesto then worked at HotBox's flagship Spitalfields site, developing his skills in smoking and open fire cooking, gaining a new appreciation for the importance of ancient cooking techniques. Finally, Ernesto worked as the lieutenant to the acclaimed chef Adriana Cavita at various pop-ups. This experience taught him the importance of using high-quality ingredients and vision. In May 2022, Ernesto was appointed head chef at Cavita Marylebone, where his diverse culinary experiences, passion for food, and hard work have made him an exceptional chef, continuing to impress and inspire in the kitchen.

Evan LeRoy incorporates elements of fine dining and responsible sourcing into his seasonally changing menu, shining a new light on traditional cuisine at LeRoy and Lewis. Ranked #5 in Texas Monthly’s Top 50 BBQ Joints 2021 and featured on Netflix’s “Somebody Feed Phil,” Austinites line up for New School Barbecue cuts like beef cheeks and bacon ribs. Known for his unique takes on Texas barbecue, Evan innovates in more ways than one, building the original food truck’s offset pit and butchering whole animals specifically for smoking. Evan’s culinary experience ranges from fine dining, to bread baking, to volume barbecue. He has traveled to Australia, China, and Finland, to train and work with prospective pitmasters and has been known for his openness to teaching and sharing smoking secrets. During the COVID-19 pandemic, Evan started a LeRoy and Lewis Patreon page, producing, shooting, and editing instructional bbq videos for followers all over the world. Evan has appeared on The Food Network’s “Burgers, Brew & Que”, Tastemade’s “From Scratch,” and in 2014, took home the title of “Austin Grill Master” on the Travel Channel’s American Grilled Texas episode. Evan has held guest chef appearances at Ludlow House NYC, Paws Up (Montana), Windy City Smokeout (Chicago), Hot Luck, Red Dirt Festival (Tyler, TX), Texas Monthly BBQ Festival, Yeti Flagship (Austin), SXSW, and his food has been showcased by The New York Times, Food & Wine, Cooking Channel’s “The Best Thing I Ever Ate”, GQ, and more.

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 for 2 years before he went on to work at El Bulli, internationally renowned three-Michelin-starred restaurant led by Ferran Adrià for a year. 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, relationships and menu development as the group prepared to add another five restaurants to its portfolio on the following years. Most recently, Martinez played a key role in leading the kitchen team for Fazenda's newest restaurant opening in Bishopsgate, London. And is also Meat Ambassador for Australian meats in the UK working together with MLA Australia.

Live fire and BBQ expert Genevieve Taylor is the author of 12 cookery books including the bestsellers Foolproof BBQ, Charred, a complete guide to vegetarian BBQ, The Ultimate Wood-fired Oven Cook book. A proud omnivore, Genevieve is on a constant mission to prove that great BBQ isn’t just about Man vs. Meat, although that said, her latest bestselling book, SEARED (April ’22) focuses on the science of cooking good meat over good fire. She also runs the Bristol Fire School, a cookery school with the principal aim of helping people light better fires to cook better food. When she’s not cooking outside, Genevieve can usually be found outside walking her dogs in the woods, growing a few good things to eat on her Bristol allotment and listening to an awful lot of music a little bit too loud. She writes regularly on live fire cooking in the national press and a BBC Food Programme regular.

Graham has an impressive 32-year career in pastry, beginning in London’s top hotels like The Lanesborough and Mandarin Oriental Hyde Park. He’s earned accolades such as UK Pastry Chef of the Year in 2007 and multiple UK Tea Guild Best Afternoon Tea awards. As Group Pastry Chef for the Michelin-starred Hakkasan Group, Graham played a key role in expanding the brand from four UK locations to forty-seven restaurants worldwide. His expertise in flavour balancing and mentoring top pastry chefs has made a significant impact on the global scene. Graham earned the UK Group Chef of the Year award in 2014 and has led training sessions, demonstrations, and restaurant openings across six continents. Known for his professionalism and innovation, Graham remains a prominent figure in the pastry world. He has judged prestigious competitions like the UK National Chef of the Year and the World Chocolate Masters Final, continuing to shape the future of culinary excellence.

Harneet Baweja founded his first restaurant Gunpowder, a restaurant cooking Regional Indian food in Spitalfields in November 2015. Born and raised in Kolkata, Harneet grew up in a big family surrounded by the flavours of his family’s cooking and the city’s street food, with school days rounded off queuing for pani puri. With his knack for business, Harneet went on to study at the University of Kolkata before attending the exclusive Asian Institute of Management. Following his graduation in 2008 he returned to Kolkata to take over the family business, specialising in real estate and hospitality. In 2014, Harneet and his wife Devina moved to London, and were captivated by the city, and it’s vibrant and diverse restaurant scene. Drawing on his previous experience with two solo business ventures under his belt, Harneet wanted to bring the food of his childhood to London. He and his wife set about collecting generation-old family recipes and along with the skill of Executive Chef, Nirmal Save, the team brought those dishes to Spitalfields earning a Michelin Bib Gourmand in 2016. Following Gunpowder’s success, in 2018 Harneet and Devina released the cookbook Gunpowder: Explosive Flavours from Modern India, he then went on to open a second Gunpowder at the prestigious One Tower Bridge Development and then a third Gunpowder at Soho.

Born and raised in Edmonton, Turkish Cypriot Hasan Semay was the most recent judge on BBC Three's Young MasterChef. He graduated from Jamie Oliver's 15 programme in 2011. After a series of jobs that didn't light his fire, and hours spent watching cooking shows, his mum convinced him to apply and from then on cooking became his first love. He went on to spend the next 10 years cooking in high end kitchens all over London until Covid hit and he found himself without a job but with a passion to carry on cooking. This is when his YouTube channel Sunday Sessions was born. It’s all about the food (And some lovely camera work) as he takes beautiful ingredients and cooks them up in his downtrodden back garden come rain or shine and all served with a side of Has’ signature charisma. In 2022 Pavilion published his debut cookbook, HOME, and he is currently writing book no. 2, set to publish in Summer 2025. https://www.youtube.com/c/BigHas/videos

Hector Garate, a Pitmaster in the Craft-Barbecue scene, specializes in creating sustainable farm-to-table barbecue using old-school wood fire techniques infused with Puerto Rican influences. Born in Puerto Rico, he gained early exposure to whole animal cookery, which has profoundly influenced his culinary journey. Hector's expertise lies in smoking beef cheeks, whole hog, and crafting house-made sausages. In his quest to produce the finest barbecue, Garate has dedicated his spare time to constructing custom cooking appliances, notably an offset smoker and a whole hog smoker. Partnering with Peculiar Pig Farms and Creekstone Farms, Hector sources the most sustainable farm-to-table smoked meats for Charleston, SC, under his award-winning brand, Palmira Barbecue.

Jack is the co-founder of Mondo Sando, a company of dedicated sandwich goblins who live in the vents of Camberwell's Grove House Tavern. Sample our wares and see god for free.

Jesse Wells, a visionary chef and champion of sustainability and utilising whole native breed animals cooked over fire, stands at the forefront of the culinary world. With a passion for both gastronomy and environmental stewardship, Jesse has become a trailblazer in the pursuit of eco-conscious dining experiences. He was the driving force behind Terroir Tapas, Jesse's culinary expertise is showcased through menus that celebrate local and seasonal ingredients. With a keen focus on reducing food waste and supporting local farmers and producers, exemplifying a commitment to sustainability without compromising on taste or creativity. Jesse's dedication to environmentally responsible practices didn't go unnoticed. Terroir Tapas was awarded the prestigious Michelin Green Star for 3 years running.

Jim Thomlinson originally hails from South West London. Jim has 20 years of experience in the food industry, having spent the best part of a decade working in Michelin star restaurants in London before falling in love with the street food scene, operating a number of successful street food brands in London (Prawnography, Moister Oyster co & FryHard) before relocating to Margate and launching The Merman pop-up concept. Jim’s focus has always been on live-fire, and historically the fruits of the sea. His latest project in the Kent coastal town of Whitstable is called Nip & Cluck. A fired-powered chicken shop with locally sourced lobster. Whole chickens are brined and cooked in the wood fired oven, and lobsters are poached before being fired in the same oven and served with a concise menu of sides, sauces and accompaniments.

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.

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.

Cambodian born & London based chef, Kaneda, took a humbling dive into hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

Karla Zazueta is a self-taught chef, Mexican cookery teacher and food writer. She has been teaching her Mexican heritage, recipes and techniques through her cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs every end of each month at her family house. Her recipes have been futured in The Guardian, BBC Food, NatGeo Food Magazine and other important publications. Karla just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.

Kemal Demirasal is the Chef-Founder of The Counter. Kemal was born in Izmir, Turkey in 1981, and grew up surrounded by food, with his mother running a small local restaurant. He studied economics, before pursuing a career as professional windsurfer, winning six national championships in Turkey. In 2007, he ended his sporting career, having decided he wanted to open a restaurant. In 2009, Kemal opened his first restaurant Barbun in Alacati, a pioneer on the fine dining scene in Turkey, but continued to travel the world researching the very best in innovative, boundary-pushing dining. In 2013, Kemal launched Alancha in Alacati, a restaurant which won praises from the likes of World’s 50 Best Discovery Series, New York Times and the Financial Times, and was shortlisted for the Best Restaurant category at Wallpaper*’s World Design Awards. Since then, Kemal has also founded restaurant concepts including modern Aegean-Greek restaurant YEK, gastropub Atelier Malt and seafood grill Bluefin. In 2022, Kemal opened The Counter Notting Hill, his first restaurant outside of Turkey, showcasing traditional south eastern Anatolian cooking styles mixed with Kemal’s groundbreaking take on his native cuisine. The Counter Soho followed in 2024, showcasing cuisines of the Agean, Mediterranean and Levant.

Introducing Keon Cilly, a grill-chef with a captivating fusion of American and Jamaican heritage. Born in America, raised in Jamaica, and now sharing his love for Caribbean-style BBQ and soul food in the UK. For the past 9 years, Keon, along with his business partner Joe Naughton, has passionately built the acclaimed Rack City Ribs brand and menu, drawing inspiration from cherished family recipes. Rack City Ribs has become a fixture in London's food scene, delighting food enthusiasts with their pop-ups and street food markets across the city. Notably, they hold a permanent spot in London's first Texas-style Honky Tonk bar.

Founder, Kostas Vais has a deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and yiayia (grandmother). Having spent 15 years with Accor hotels, Kostas earnt his stripes from waiter up to Food and Beverage Director. His final tenure was with Melia hotels in London, where his food concept development lead to major changes within the company on how they view and deliver food. His passion for his Heritage lead him to The 3 Little pigs souvlaki street food concept, with a natural progression to Essi. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Lap-fai Lee is a renowned cookery teacher, food consultant and recipe developer with over a decade of experience in BBQ. From championship winning Texas brisket to Michelin starred collaborations, he encompasses the whole spectrum of live fire cookery. This is his fourth year at Meatopia and this year he is collaborating with Ana da Costa to bring you the hottest Portuguese and Cantonese BBQ mashup!

Born and Bred on the south Coast of england , Laura has worked and traveled all over the world. Bringing her inspirations from travel and home . Her heart is by the sea. after 15 years in restaurants she moved into the food truck 10 years ago and hasn’t looked back

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.

With two decades of culinary expertise under his belt, Lukasz Kielbasinski has honed his skills in the art of Spanish and Italian cuisine. His culinary journey at Salt Yard, began in 2017 the flagship restaurant of the esteemed Salt Yard Group. Fueled by a passion for exploration, gastronomy, and cultural immersion, Lukasz's culinary creations are infused with flavors inspired by his travels across the globe.

Marie Mitchell is the chef and co-founder of Island Social Club, a sell-out Caribbean supper club aimed at filling the void left by the erosion of London’s once thriving Caribbean social scene. Once a deeply fussy child, nowadays she can often be found cooking, talking or writing about food. Based in East London, she believes that the best conversations are to be had at the dinner table, and she is an advocate for social inclusivity, sustainability, and creating spaces for self-care and mental health awareness.

Hailing from the Greek islands, Marios embarked to start a culinary journey to mainland Europe. Europe allowed him to refine his skills under renowned chefs and Michelin starred kitchens across Amsterdam, Copenhagen, Geneva and London. Currently consulting for essi restaurant menu development and running his own pop up supper clubs across London.

Mark Dickey, the head chef at Belzan in Liverpool, has been instrumental in the bistro’s success. Belzan, located on Smithdown Road, recently made it into the prestigious Michelin Guide. The restaurant is praised for its “well-judged, interesting combinations” of food and generous portions. Mark’s kitchen team focuses on people, produce, and provenance, ensuring every ingredient and guest receives meticulous attention and care. Belzan’s ethos revolves around humble dishes inspired by their travels, and Mark’s leadership has helped establish it as a community hub. He was also named Chef of the Year 2023 by the Liverpool Hospitality Association. If you’re ever in Liverpool, consider visiting Belzan to experience Mark Dickey’s culinary magic

Dorset based chef, classically trained at Bournemouth & Poole catering college. I have worked my way around numerous kitchens in the Dorset area, working my way up to leading kitchens focusing on local produce. I became obsessive with cooking over fire through working with Meatopia and companies like Fire made uk and restaurants such as Sophies steakhouse in Soho. In 2019 I started Cross Fire cooking, we cook what I call British smoked barbecue and live fire cooking. We use only the highest welfare, local & rare breed meats that we can source and are mindful to use as much of the animal as we can in our cooking. We focus on getting the bets flavour out of our meats and produce by using various smoking and live fire cooking techniques.

Maureen Tyne runs a hugely popular food shop in South London cooking incredible Jamaican food. Taught how to cook by her grandmother in Jamaica, Maureen started cooking for friends before the popularity of her food created a demand for her to start selling it. Today, she is a popular presence on the South London food scene. She was recognised as one of the Top 50 people in food in the Observer Food Monthly magazine and has been featured in Resy, BBC Good Food and others.

"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 New Zealand means cooking on an open flame is in Mel’s DNA, holding the strong belief that cooking on fire is synonymous with flavour. Mel's expertise as an award-winning chef and Sommelier combined with her quest to create memorable hospitality experiences led to the creation of The Laundry. Working closely with Australian Executive Chef Sami Harvey, this duo has created a character-filled venue that encapsulates Mel’s Swiss and NZ heritage with a hint of Sami’s Aussie flair. "

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.

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 which 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 parrilla keeps the general set up of the old grill, as well as some 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 to spread his childhood gastronomy to the rest of the world.

Suffolk born, head chef Nathan Chapman has honed his skills in some of London's most renowned kitchens for over a decade. In 2019 he joined The Quality Chop House, in Farringdon. Nathan leads a brigade which utilises close-knit supplier relationships to elevate classic British dishes, alongside wide-ranging techniques - with a focus on provenance, rare breeds and in-house whole carcass butchery. He specialises in utilising classical technique to showcase both prime and lesser-used cuts in a modern, approachable, Chop House way.

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.

Started El Perro Negro as a pop up in 2014, quickly gained cult status in Glasgow, Joined forces with the team behind the acclaimed Gannet restaurant and opened the first shop in 2018. Since then Nick has taken home title of best burger in the UK twice and has also been a favourite in the two times he's been down in Meatopia.

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.

Born in Mumbai, Chef Patron Nirmal Save was born into a family of second-generation farmers. Life on the farm meant that Nirmal’s ability to source and cook fresh produce came naturally to him. He began cooking alongside his mother and grandmother at the age of 12, who introduced him to a variety of regional dishes, passing on their closely guarded recipes with produce fresh from the farm. A graduate of the Institute of Hotel Management in Dardar, Mumbai, Nirmal went on to work at the Oberoi before moving to London in 2007. Nirmal’s experience at London restaurants includes Manoj Vasaikar’s Indian Zest, Raymond Blanc Group and Tamarind Group. In 2014 Nirmal was introduced to Harneet Baweja, and wife, Devina, who took him on as Head Chef at Gunpowder. Since then Nirmal has gone on to open three Gunpowder sites in London and One Gunpowder site in Lisbon with Harneet and Devina as the group’s Executive Chef.

Oli Fisher has been involved in aquaculture since he was a child, growing up in the iconic Whitstable Oyster Company. From a young age he worked in the restaurants, oyster farms, depuration facilities, and fishing boats of his family business. By age 19 he was running the Whitstable Brewery Bar, serving up shellfish and locally brewed beers, and by age 21 he was running seafront café, The Forge, as well as operating various pop up oyster stalls around the town. In July of 2023, to meet growing demand for direct-to-customer oyster and seafood events, Oli founded Rocco and now counts The Tate, Youngs Pub Group, The St. Pancras Hotel, Royal Ascot, and Pied a terre amongst regular clients.

After finishing college in Hull, Paul had high aspirations for himself and moved to London at the age of 19 working at Gordon Ramsay’s Petruse under Marcus Wareing. This high-octane environment gave Paul incredible classical training, but he yearned for the countryside and began stages in the UK’s most famous and innovative restaurants – L’Enclume, The Kitchin, The Fat Duck and Le Manoir. Paul took on a job as Sous Chef at The Samlin. With The Samlin being awarded its first Michelin star in the year that Paul joined, he worked as part of the team that sustained that star for years. Paul then started working at the famous Gleneagles under the great Andrew Fairley and Sous Chef Lorna Mackney. Moving on from Gleneagkes to start running his own kitchens, he took a Head Chef role at the beautiful and rugged luxury hotel and restaurant, Isle of Eriska on the west coast of Scotland. Surrounded by dramatic landscapes and wild produce, he maintained a Michelin star there for the years he was with them. When an opportunity arose at The Forest Side, it was an easy decision for Paul to make the move there to be Head Chef. “I had been in love with The Forest Side before I started working there. I might have been at least six times with my wife to celebrate birthdays, anniversaries etc. The restaurant, hotel and location always blew my mind. “ The Forest Side has been awarded a Michelin Star, four AA rosette, placed in the National Restaurant Awards Top 100 several times, has been shortlisted for a Catey Award, has won Best Hotel in the UK by AA to name but a few accolades. Paul has completely made The Forest Side his own. He uses the best of the natural Cumbrian larder, respects his team and is always looking to innovate and grow. He has put his own identity on The Forest Side and has been the nucleus to its gastronomic success. Using his knowledge and experience, menu development has become a fluid process, having confidence in his own and his team’s ability. “Forest Side is a country house hotel, but without being your typical country house hotel. We are a new version. Modern, light, relaxing and friendly. We don’t follow trends, we stick to being who we are and what we know works for us, and, it’s paid off! It’s an amazing space to cook in, incredible team, space to grow, amazing local producers and suppliers.”

Peter started his professional career in the late 90s learning his trade in renowned restaurants both at home and abroad. He opened the Gannet in 2013 winning numerous accolades such as AA scottish restaurant of the year, 3AA rosettes, Sltn awards and Michelin bib among others. Teamed up with Nick in 2018 to open the first bricks and mortar El Perro.

Prince Durairaj is co-founder and executive chef of The Tamil Prince. Born in Tamil Nadu, Prince was introduced to the hospitality industry through his uncle's prominent restaurant business in Janjaul, the main city of the region. In pursuit of broader culinary horizons, Prince moved to the UK with his wife, immersing himself in British and French kitchens. His philosophy has always been to excel in diverse cuisines rather than compromise on his culinary principles by cooking traditional dishes in uninspiring settings. In 2022, Prince, along with his business partner Glen Leeson, opened The Tamil Prince in Barnsbury. The Tamil Prince combines British pub culture with food from Prince’s hometown region. Dishes include roti, Channa Bhatura, Thanjavur chicken curry and Gulab jamun among others typical of the region. With the combination of South Indian curries and pints proving overwhelmingly popular, the pair launched a sister restaurant, The Tamil Crown, in November 2023.

Eat Good, Live Good'. That's the mantra The Homie's Kitchen has been living by for almost 5 years. Rajen has been grafting, learning & exploring his way through restaurants, pubs and pizzerias. Now finding himself founding and running The Homie's Kitchen. A brand that stands for family style cooking, made for everyone to gather around the table or fire to enjoy. Heavily influenced by his Indian heritage and love for Mexican cuisine, Rajen's ambition is to proudly represent Third Culture BBQ in South London where he was born and raised. Creating dishes made with bold flavours & cooking techniques that require care, time & patience. If you ever have the pleasure of trying his food you can expect classic Indian and Mexican dishes adapted by smoke and fire, and always a little bit of heat thanks to his obsession with spicy food. Losing his Meatopia virginity in 2023, Rajen is excited to be back again this year with his squad adding to his successes of pop-ups, supper clubs, private and corporate events. Understanding how food connects everything and everyone around the world, he's feeling blessed he gets to play a small part in fuelling the emotions of friends, family & strangers through food. Never forget the mantra.

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.

Rob Hallas / Leeds / The North Style - Decadence & Gluttony Street Food to Fine Dining

Ryad Belaouinat is the owner and Group Executive Chef of Hotbox Restaurant Group. Originally from Algeria, Ryad brings a rich cultural heritage to his culinary work. He took over as Group Executive Chef in 2021 when the business was sold. Hotbox, founded in 2016, has flourished under his leadership. Ryad's culinary journey began in Algeria, inspired by the diverse flavours of his homeland and the culinary traditions passed down from his grandmother, who played a significant role in shaping his passion for cooking. Through his culinary journey he has developing a unique style that combines traditional BBQ techniques with contemporary Asian fusion elements. Throughout his career, Ryad has worked in notable establishments, including PJ’s Bar & Grill, specialising in American cuisine. He has also had the privilege of working with renowned chefs like Trevor Tobin, the executive chef of Maxwell’s restaurants. Under Ryad's guidance, Hotbox has become a beloved dining destination. His commitment to sourcing quality ingredients and fostering creativity has earned him a loyal following. Beyond the kitchen, Ryad mentors aspiring chefs and contributes to the culinary community. He supports the Table Talk Foundation, which focuses on using food as a means to give back to society.

Yorkshire Native Ryan Telford first honed his skills at some of London’s finest restaurants gaining experience in various Michelin starred venues building a foundation on fine French cuisine. Throughout this though there was always a burning desire to cook over real fire back in the homeland. Hearth was started out of a street food trailer dragging an offset smoker and bags full of flavour to those lucky enough to find them. It soon developed into a restaurant and bakery situated in Hull’s historic old town that was featured in the Michelin Guide and Good Food Guide only a year after opening its doors. Customers can expect huge flavours spread over the ever changing sharing style menu packed with dishes with influences from around the globe, a story told with the finest local ingredients and cooked over locally sourced hard wood.

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.

Sam opened his restaurant Heron in 2021 and was awarded one Michelin star within 18 months of opening. This meant that, at 25 years old, he was the youngest chef to have been awarded the accolade in Scotland. Sam's experience in classical French cooking has meant that the cooking at Heron is rooted in French technique while using the fantastic produce that Scotland has to offer.

Sandy Browning grew up in Edinburgh and first joined the Scoop Restaurants Group family at Ox and Finch in 2015. Sandy is passionate about the food and cooking of South East Asia, and in 2018 he spent time working, travelling and doing lots of eating around Thailand. He worked a stage in the world renowned Nahm in Bangkok and spent time training at a respected professional cook school in Chiang Mai. Ka Pao first launched as a pop-up residency in Glasgow’s SWG3 in September 2018 with Sandy running the kitchen. He opened Ka Pao Glasgow as Head Chef in 2020 and the restaurant was awarded a Bib Gourmand in the following year’s Michelin Guide. Ka Pao Edinburgh opened in 2022 and Sandy now oversees the kitchens in both restaurants.

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.

Running a supper club in south east London and selling a signature small batch hot sauce online, The Little Sauce is headed by Suzie Bakos — an Iraqi-born, London-raised foodie who brings her cultural heritage into every culinary event she hosts. She appears for the fourth time at Meatopia 2024.

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.

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.

Viggo is the co-founder of Mondo Sando, a company of dedicated sandwich goblins who live in the vents of Camberwell's Grove House Tavern. Sample our wares and see god for free.

Vivienne Duffy, Australian, started cooking at the age of 14, working at a hatted restaurant in their hometown, upon turning 18 they moved to Melbourne and worked across many restraunts and cusines. After a fateful 2020 holiday Vivienne arrived in London on the cusp of the first lockdown, after a few months settling they learnt how to make charcuterie at Crown & Queue Meats. Vivienne then had a string of successful residencies across London and spent over a year as Head Chef at The Prince Arthur in Hackney where they pulled their skills and knowledge together to create their signature style. Vivienne's cooking centres around live-fire smoked food combined with French and south East Asian flavours and technique.