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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.

James Viles is an Australian restaurateur, author, entrepreneur, and one of the country's most respected chefs. With a career spanning more than 30 years, he has worked in some of the world's finest restaurants across Europe, the Middle East, Asia, and Australia alongside many of the industry's most celebrated chefs. Throughout his career, James has built and led acclaimed restaurants that have earned international recognition, including being featured in TIME Magazine's Top 100 Restaurants in the World. His venues have consistently held two Chef Hats for more than a decade, and he has made guest appearances on MasterChef Australia. Renowned for his commitment to sustainability, ethical sourcing, and championing Australia's wild and regional food systems, James has become one of the country's most awarded and highly regarded culinary leaders. Beyond the restaurant world, James is an avid hunter, fisherman, and passionate advocate for the natural environment. His deep connection to Australia's remote landscapes continues to influence his cooking, and he regularly leads and cooks at off-grid experiences in some of the country's most isolated regions. In 2020, James founded Offgrid Provisions, a company dedicated to producing premium shelf-stable, nutrient-dense food for the adventure, expedition, and emergency response sectors across Australia, New Zealand, and North America. Today, Offgrid Provisions supplies food for humanitarian aid, educational programs, and crisis-affected regions around the world. The company is built on a commitment to provenance, traceability, sustainability, and supporting local farmers, producers, and growers across all three countries. Whether in a world-class restaurant, a remote wilderness camp, or developing innovative food systems for challenging environments, James continues to redefine what modern Australian food can be— grounded in integrity, resilience, and a profound respect for the land.

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.

Yorkshire-born with Spanish heritage, Jimmy Garcia’s journey started when he turned his passion for high quality ingredients into his profession. It all started as a teenager when he held dinner parties, charging friends to eat in his front room set up as a restaurant. Despite going on to pursue a career in finance, Jimmy gave this up and turned his tiny living room into a 25-seater restaurant. Fast forward and Jimmy now puts his name to London’s most impressive interactive pop ups at Southbank Centre, Somerset House and beyond. He is also Chef Proprietor at Jimmy Garcia Catering which has just celebrated 13 years working with clients such as Gucci, Google, Instagram and the Royal Palaces. Across the businesses, Jimmy’s commitment to provenance and championing local suppliers is paramount. This includes working with seasonal ingredients and producing as little waste as possible. To prevent excess waste, Jimmy Garcia Catering donates surplus food to the Oasis Community Fridge in Waterloo. Jimmy’s appeared on TV shows including Sunday Brunch and This Morning and has written a best-selling cookbook, Social Eats.

Joe Couldridge has worked through some of Londons most established restaurants from Grills, to Bistros, Fine Dining & Gastro Pubs Most recently finishing up as Head Chef of The Prince Arthur in Dalston after gaining and number of accolades. He is currently working between London & Marseille. His flavours and cooking style firmly rooted in using the whole animal with a strong european and French connection.

No smoke without meat... What started in a crossroad in southern Sweden in 2014 has in just a few years transformed to a destination where people travel far to experience the noble art of smoked meats. We have our roots in American barbecue in general but Central Texas is where our heart is. Just as much as we love big cuts of meat smoked for hours with simple seasoning we constantly fall in love with kitchens from all over the world as long as live fire or smoke is involved. Holy Smoke BBQ was founded by Johan Fritzell, who up until the smoke signals began to emerge from Bräcke used to work in his printshop. He was shortly thereafter joined by JOHAN ÅKERGERG, who has broad experience from many kitchens around the world.