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.

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.

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.

London-born baker Fred has loved the kitchen since childhood, drawn to the comfort, creativity, and joy that comes from baking. That passion became something more in 2019, when he began working at Papo’s, where he spent years honing his craft and shaping bagels with care and precision. In 2021, Fred launched Fred’s Bakes - a personal venture celebrating bold flavours and comforting classics. Best known for his beautifully crafted tarts, Fred blends rich, traditional British favourites with seasonal, modern influences. Inspired by the indulgent flair of Nigella Lawson who once called his salted chocolate and hazelnut brittle tart “the business”, Fred’s baking is all about big flavour, nostalgia, and a touch of fun. Every bake from his kitchen is made to be shared, savoured, and remembered. Fred’s Bakes now supplies a variety of independent cafes across London, and regularly appears at pop-ups, markets, and food events throughout the city. Bringing joy to pastry lovers one slice at a time.

Live-fire and BBQ expert Genevieve Taylor is the author of 14 cookery books, including the bestselling trilogy SCORCHED, SEARED, CHARRED and her latest title, HOW TO BBQ: The Definitive Guide to Fire Cooking. A leading voice in outdoor cooking, her work combines a deep understanding of fire, flavour and food science with a relaxed, generous style of cooking rooted in sharing food outdoors. Genevieve specialises in cooking over wood and charcoal, with food inspired by global barbecue traditions, seasonal British ingredients and the elemental simplicity of fire. A biologist by training, she is passionate about sustainable fuel, responsibly sourced charcoal and the role good fire cooking can play in reconnecting people with nature and the outdoors. She runs the Bristol Fire School, where she teaches hands-on live-fire cookery classes throughout the year, helping hundreds of people build confidence cooking outdoors over wood and charcoal. Alongside writing and teaching in the UK, Genevieve travels internationally to cook, teach and collaborate with chefs and pitmasters at festivals and live-fire events around the world. She also shares recipes, techniques and fire-cooking inspiration through her @GenevieveTaylorTV YouTube channel. Genevieve is an ambassador for YETI, Weber and House of Charcoal.

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.