The Bodega is an award-winning sandwich shop tucked into the heart of Norwich Market, where chef Edd Watkinson brings big flavours from around the world to Norfolk with a laid-back, creative twist. The Bodega blends inspiration from around the world with top-quality local ingredients, building bold, flavour-packed combinations that are inventive without ever being fussy. It’s all about great food, good vibes and not taking things too seriously.

Eduardo Salazar is a London-based chef and Executive Chef at Arros QD, where he leads a cuisine defined by fire, rice, and the traditions of Valencia, where he grew up. Originally from Ecuador, his culinary journey is rooted in a deep respect for craftsmanship, with a particular focus on wood-fire cooking and the precision required to master paella. At the heart of Eduardo’s work lies a dedication to rice as both product and technique. Cooking over a six-metre open wood-fire stove, he combines control of flame, timing, and ingredient balance to create dishes that express depth, intensity, and the signature socarrat, the caramelised base that defines exceptional paella. His style blends Mediterranean influence with his own cultural perspective, delivering a cuisine that is both authentic and contemporary.

As a farmer, a butcher & a cook, Flavian Obiero aka The Kenyan Pig Farmer, lives & breathes anything related to food production & its consumption. Having moved to England at 15 from Kenya, he's carved a career in farming which has led him to running his own mixed farm with an on-site butchery & catering business. Flavian pays homage to his Kenyan roots by cooking simple ingredients for maximum flavour - a good quality cut of pork (or any meat) only needs fire & salt. Anything else is extra.

Frankie joined Applebee's in October 2024 as executive chef. In his role for Applebee’s, Frankie is responsible for the management of our kitchens. From menu concepts, development and sourcing to managing our restaurant staff and processes, Frankie’s broad range of skills and passion for high-quality and thoughtful cookery will enable us to take our menu to the next level. Working in top restaurants in London and further afield in France, Greece, Austria, Hong Kong & Australia brings a deep & varied level of knowledge to his cooking style His previous extensive experience includes thirteen years at Jason Atherton’s Social Company restaurant group. Having joined in 2011, his 13 year tenure included spells at Michelin starred Pollen Street Social, Social Eating House & City Social, as well as at Little Social, Hai Cenato & Social Wine & Tapas.

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.

Based in Bangkok, Thailand, dedicated to creating contemporary tasting menus inspired by fire, local ingredients, and traditions. With the background in leading Thai restaurants, committed to presenting Thai produce in innovative and memorable ways.

Solan is a London-based creative culinary project by chefs Agata (Poland) and Giorgio (Italy), built on rethinking the cuisines they grew up with through memory, emotions, and a shared love for honest, expressive food. What began simply as cooking the food closest to their hearts soon revealed that Polish and Italian cuisines share more common ground than expected — and that their differences naturally balance and elevate one another. Agata’s cooking is rooted in her love for exploring flavors — especially within the Polish cuisine she knows best. She focuses on vegetables, seasonal produce and playful food preservation. Her time in kitchens like NOPI (London), Disfrutar* (Barcelona), and Gresca (Barcelona) shaped her produce-driven approach, where each dish begins with respect for the ingredient and a desire to share something personal. Giorgio, one of the biggest Italian patriots you’ll meet, brings the soul of Southern Italy — bold village flavors, open-fire cooking, and a deep appreciation for the beauty of proteins and seafood. His time at Osteria Francescana* (Modena), KOL* (London), and Noma (Copenhagen) refined his technique and broadened his perspective on global culinary philosophies. Together, they create pop-up dining experiences across London and Europe where Polish and Italian cuisines meet in delicious dialogue.

Hannah launched Dough Hands in 2020 during lockdown. With over 5 years working as a pizza chef under her belt she started trading at street food markets across London. In 2023 she found a full time home for Dough Hands at the three colts tavern in Bethnal Green and since then has gone on to launch several successful residency's, most recently at The Spurstowe Arms and All My Friends. There has never really been a limit on what Hannah will put on a pizza, strong flavour combinations and balance is key. The light crispy dough and considered toppings is what continues to keep dough hands at the top of the london pizza rankings.