Camberwell Sandwich goblins. Sample our wares and see god for free.

Vinodh began his hospitality career in 2012 in Colombo, working at leading establishments such as Cinnamon Grand Colombo and Hilton Colombo, where he built a strong foundation in culinary operations and diverse cuisines. Driven by a deep passion for food and a curiosity for regional culinary traditions—particularly Tamil cuisine—he gained further experience at Jetwing Jaffna and Heritance Ahungalla, before moving to the Maldives to work at the luxury resort Heritance Aarah. He is currently part of the team at ADOH!, continuing to refine his craft and deliver exceptional dining experiences.

With two decades in hospitality, including 10 years as a chef, Will worked around Europe and the UK in restaurants that champion whole animal butchery and seasonal produce before finding his love for all things pizza. With food, he finds less is more - honest ingredients that speak for themselves, cooked over fire or in a pizza oven.

Wojciech is Group Head Chef at Blacklock, where he brings a thoughtful and grounded approach to cooking centred around fire, flavour and simplicity. Originally from Poland, his journey into the kitchen has been shaped by a deep respect for ingredients and a natural instinct for cooking meat with precision and care. His style is honest and unfussy, focused on letting quality produce speak for itself. He is particularly drawn to cooking over fire, where he finds both challenge and creativity, working with instinct as much as technique. Wojciech brings a calm presence to the kitchen and a natural ability to connect people through food. His cooking is generous, full of character, and rooted in tradition. At Meatopia, he brings that same philosophy to the grill, celebrating great meat cooked simply and well.

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.

Ana and Meng formed TĀ TĀ Eatery in late 2015 after years spent working with Nuno Mendes, first at The Loft, then at Viajante, Corner Room and Chiltern Firehouse. After a series of residencies and collaborations around London and Europe, the pair built a huge cult following thanks to their exciting blend of Asian and Mediterranean flavours and produce. With backgrounds in graphic design and fine art the duo have a very peculiar approach to food. Project TĀ TĀ Eatery has since progressed into a Nomadic brand, travelling from place to place. The food is part fusion of Meng and Ana’s “East-meets-West” heritage, and has always featured a menu focused on rice dishes, fresh - often raw - seafood, Iberian and British meat, as well as fermented ingredients. In 2018 they introduced London’s cult dish the Iberian Katsu Sando which ultimately led to the launch of TÓU in the Summer of 2019. In October 2023, Ana and Meng launched Solis at Arcade Battersea - London’s leading restaurant group. The concept was an immediate success and, shortly after in April 2024, the pair revived their iconic sando creation and re-launched solo project, TÓU, in Borough Market as a 6 month pop up. TÓU is currently restaurantless and Ana and Meng are focussing on building their first brick and mortar.