Holly's cooking style is taking what's she's learned with Italian and European cooking and turning it on its head. Fusing south Asian flavours throughout her dishes.

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Chef Jad Youssef is the chef-founder of the award-winning Lebnani in Reigate, Surrey, celebrated for its bold, authentic Lebanese flavours, cooked with heart and tradition. The restaurant has received widespread acclaim, including praise from Jay Rayner in The Observer, who described its food as “gloriously zingy Lebanese flavours.” Jad opened Lebnani with his wife Aga in 2020. Since then, the restaurant has earned an AA Rosette (May 2025) and was named Muddy Stilettos Best Restaurant in Surrey in both 2020 and 2024. Jad is also the author of the Lebnani Cookbook, out this March, sharing recipes inspired by fire, smoke, and the generous spirit of Lebanese cooking.

Jamie Pickles is inspired by cooking honest British ingredients over the simplicity of open fire. His restaurant, Stow, in Manchester focuses on exactly that whilst delivering dishes that might not normally be cooked over open fire like English tomatoes with crab or a Smoked cream tart, baked in a pizza oven, giving it an almost Basque cheesecake like finish. Originally from Bakewell, in The Peak District, Jamie learned his trade working in country pubs before moving to work in Manchester’s bustling restaurant scene. Jamie spent some time holding a kitchen residency at St Francis Provisions in Kinsale, Co. Cork, where he was inspired by cooking freshly caught local seafood before moving back to Manchester to open Stow. Jamie's food style is inspired by his travels around Europe and the UK, from the pasta of the Northern Italian Lakes to the bowls of mussels in Northern France to the Queenies of the Isle of Man. At Stow, Jamie is true to his word when it comes to seasonality, changing the menu every week to celebrate whatever British ingredient is in season, by cooking it simply over fire.

Rake is a kitchen concept by Jay Claus and Syrus Pickhaver. The two have a combined 20 years experience in the industry and Rake is a culmination of the food they love to cook; restorative British fare with a focus on Cornish fish. They currently hold a kitchen residency at the Compton Arms which started in January 2025. Their restorative British fare won over Time Out with an outstanding five star review calling it ‘north London’s finest foodie pub’ and is regularly booked out. Jay started his career in kitchens at Quo Vadis in 2014. He went on to gain experience at Smoking Goat and BRAT before heading up the kitchen at Acme Fire Cult. Jay was named as one of Time Out’s Best Young Chefs in October 2025.

Jess Murphy is a multi award winning chef and co-owner of the iconic Kai Restaurant, located in the heart of Galway City. After opening up Kai Restaurant in 2011 with her husband Dave Murphy, this extraordinary husband-wife team has continuously nourished the souls (and bellies) of all who pass through the doors of Kai. With a clear emphasis on community and sustainability, Jess has made it her mission to provide sustenance through food as well as friendship. The recent publication of her first book, ‘The Kai Cookbook: A Love Letter to the West of Ireland’ has been an incredible success garnering critical acclaim from national and international press alike. The cookbook is the long-awaited collection of 100 of Kai’s best loved dishes.Kai was recently awarded the honor of retaining Ireland’s only Michelin Green Star. Kai continues to be celebrated for their environmentally focused menu working closely with over 100 local producers and farmers ensuring your plate is full of honest local ingredients. Jess is a high profile ambassador for the United Nations High Commissioner for Refugees. Her work with the UNHCR has been absolutely transformative for people directly affected by war and those forcibly displaced from their communities. By using food as a powerful force for good, Jess continuously and openly advocates for those who need it most. By working to build up the community around her, Jess’ impact is insurmountable and is highly valued by everyone she encounters.

Josh has been cheffing for 15 years, with two formative years spent under Sebastian Myers at Sager & Wilde, followed by his first Head Chef role at Silver Lining. Over the past seven years, he has worked nomadically, leading kitchen residencies across London, Portugal, and France. Notable projects include 107, Bar Bruno, Giacco, Half Cut Market, and the Gallifet Art Centre in Aix-en-Provence. Josh’s cooking has since developed a distinct identity of its own. In 2024, he launched Tasca with partner and sommelier Sinead Murdoch, marking a new chapter with the much loved residency at Cav in Bethnal Green and Giaccos in Highbury. Drawing inspiration from the Iberian Peninsula and their travels through the South of France, Spain, and Portugal, his food is underpinned by classical French technique, alongside a deep love for fermentation, curing, and whole-animal butchery.

Karel is Head Chef at Blacklock Canary Wharf, where his cooking is defined by bold flavours, confidence and a real love for the energy of a busy kitchen. He thrives in the rhythm of service, where instinct, timing and teamwork all come together. His approach to food is straightforward and expressive, focusing on strong, satisfying flavours and cooking that feels both generous and honest. He has a natural affinity for cooking over fire, embracing its unpredictability and using it to bring depth and character to his dishes. Karel’s personality comes through in his food. He values simplicity done well, believing that great cooking doesn’t need to be overcomplicated to be memorable. At Meatopia, he brings that same energy to the fire, delivering dishes that are bold, comforting and made to be enjoyed.

LAP-FAI LEE, British Chinese cult favourite cook, mentor, and the creative force behind the viral instagram account @oishinboy. Known for his deeply personal cooking that folds together his Cantonese heritage with a modern British outlook, Lap-fai crafts dishes that are playful, unexpected, and rooted in soulful technique. Lap-fai has spent over a decade as a specialist BBQ teacher, crossing worlds from glossy Cantonese duck and char siu to deep, smoky American pork ribs and peppery beef. He’s as comfortable pleating delicate dim sum as he is breaking down whole pigs for the pit. His skill has seen him collaborate with Michelin-starred chefs, develop menus for restaurants all over the UK and Europe. Lap-fai is a Meatopia veteran with his outfit Fire + Rice and will be sure to bring the most deliciously smoky Asian bbq dishes and techniques to Meatopia Glasgow this year.