Ben is the Executive Chef at Canteen Cornwall, bringing over 15 years of experience working in professional kitchens. With a deep rooted passion for Cornish ingredients and cooking on fire, his food celebrates the region’s natural bounty while staying true to a simple, honest approach. Driven by the principles of kitchen kindness and friendly feasting, Ben nurtures a warm, inclusive atmosphere both in and out of the kitchen. His down-to-earth style focuses on creating food that is approachable, generous, and full of flavour where quality ingredients speak for themselves. At the heart of Ben’s cooking is a belief that great food should bring people together, combining thoughtful sourcing with relaxed, welcoming dining experiences. Hes excited to bring a slice of Cornwall back to London.

Cooking and raving. Raving and cooking. BRAD CARTER's story ain’t your regular chef story. But then… he ain’t your regular chef. Self-taught, rolling with the punches and bouncing back off the ropes, he started as a kitchen porter in his local before enrolling at University College Birmingham. Next a stint in Menorca, igniting a passion for whole animal butchery and ancient preservation techniques. Then some hard yards in local F&B before opening Carters with wife Holly, soon winning Good Food Guide Readers’ Restaurant of the Year in 2013, a coveted Michelin Star in 2015, the Sunday Times Top 100, National Restaurant Awards Top 100, Sustainable Chef of the Year award in 2018 and Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019. Brad promotes sustainability and cultural-historical relevance, is an avid supporter of the rare breed movement, the founding member of the Birmingham Slow Food movement and supports the Ark of Taste. In 2021 Brad created One Star Döner Bar, high end Berlin style kebabs using the same ingredients as the Michelin starred restaurant in a more accessible form. This story has only just begun. “Cooking is a lifestyle choice!”
- Chef Brad Carter

Ferdinand ""Budgie"" Montoya is a Filipino-born chef based in London and currently Head Chef of Café Kowloon and Wonton Charlie's, two concepts celebrating the food and drink culture of Hong Kong and Southern China. Born in Davao City and raised between cultures, Montoya's cooking is shaped by a lifelong fascination with migration, identity, and the stories that food carries across borders. His approach combines classical technique with a deep respect for the everyday dishes, street foods, and traditions that define a place. At Café Kowloon, he leads a menu inspired by the energy and spirit of Hong Kong, drawing influence from roast meat shops, cha chaan tengs, dai pai dongs, noodle houses, and Cantonese home cooking. Fire plays a central role in his cooking, from Cantonese roast meats and rotisserie cookery to charcoal grilling and traditional preservation techniques. His food is guided by flavour, craftsmanship, and a commitment to making dishes that are generous, accessible, and rooted in culture. Prior to joining Café Kowloon, Montoya founded Sarap and Apoy, two concepts that helped bring Filipino cuisine to wider audiences across the UK. Through both his cooking and writing, he continues to explore the connections between heritage, migration, and modern food culture, using food as a lens through which to tell stories of identity, memory, and belonging.

Chef bio Carl Philip Dreyer is a Swedish chef, hunter, and fire cook whose food is rooted in the forests and farmland of Skåne, southern Sweden. Food and hunting have been central to his life since childhood, and his driving ambition has always been to bring game meat — particularly venison — to a wider audience in ways that feel exciting, accessible, and entirely new.Through years of work as a tour manager for international artists, Carl travelled the world and absorbed culinary influences from across Asia, the Americas, and beyond. That global perspective now shapes how he reinterprets Swedish wild food: bold flavour combinations, live-fire technique, and an instinct for theatre that makes every dish an experience.Today he runs Blommeröd — a historic estate inaugurated in 1964 as one of Sweden's most celebrated ranches located just one hour from Copenhagen and Malmö. The property has been transformed into a destination for private dinners, BBQ events, weddings, and exclusive experiences in a secluded natural setting. Carl has also appeared as a chef on Swedish and international cooking events, championing wild and game cooking to new audiences across Scandinavia.

Chris has spent over 10 years in London’s restaurant scene, following earlier stints cooking in the Netherlands. Along the way, he worked at Aquavit, Angler and 67 Pall Mall, building a style rooted in proper craft, great produce and a real respect for ingredients. His journey eventually led him to Super8 Restaurants, where he moved from the kitchen into butchery and previously held the role of Head Butcher. He now works across sourcing and development, supporting day-to-day operations and helping shape the group’s approach to whole animal use, relationships with suppliers and farmers, and product quality. Outside of work, Chris is happiest with meat, fat and seasoning in front of him, making sausages under his own project, East London Banger Company. Whether it’s breaking down carcasses, working on new sausage recipes or chasing better sourcing, he is driven by flavour, fire and doing things properly, with a strong belief in supporting the right kind of farming and the people behind it.

Manchester born and bred Danielle Heron honed her skills at the brilliant L’Enclume before heading to the three Michelin-starred Maaemo in Oslo. Along with her partner Sofie, she helmed the acclaimed neighbourhood restaurant, Osma, in Prestwich for five years before announcing their big move to Manchester city centre - soon to come! Shortlisted in the 'I Love MCR' Awards Most-Loved Chef category, Dani's cooking is all about serving up taste experiences with a relaxed edge, showcasing local produce and global flavours. Dani has also previously featured on BBC’s Great British Menu, reaching the national finals. Most recently, she competed in MasterChef: The Professionals in November 2025, wowing the judges and critics with her inventive dishes.

Dave Marrow is a Brighton based chef celebrated for his bold, woodfire driven cooking and inventive styel in the kitchen. With years of experience in some of Sussex’s most respected restaurants, including Terre à Terre, The Dining Room at Deans Place & The Grand Hotel, Marrow has built a reputation for flavour forward, intentional cuisine that celebrates local Sussex produce and traditional techniques. In 2023, he teamed up with longtime friend and fellow chef Isaac Bartlett-Copeland to open the woodfired restaurant Embers in Brighton’s historic South Lanes, a concept centred on cooking over an open kitchen fire cage using local kiln-dried ash and birch wood. Known for his passion for big flavours and robust cooking over the fire, Dave brings a relaxed yet meticulous approach to Embers, where the ethos of “fire and friendship” defines the dining experience. Under his direction, the restaurant has quickly become one of Brighton’s most talked-about destinations.

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.

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.