With a strong foundation in tourism and hospitality management, Halit ventured into the world of culinary arts. Born in Turkey, he honed his skills by working in renowned 5-star hotels across the country before setting his sights on London for a transformative culinary experience. Collaborating with esteemed British chefs, such as Tom Aikens and Adam Simmonds, he absorbed a wealth of knowledge and techniques that have shaped his culinary repertoire. Passionate about his heritage cuisine, he seized the opportunity to join the opening team of Ruya, Mayfair. Guided by the expertise of Chef Colin Clague, he delved deeper into the intricacies of his own culinary heritage, skills which are now on display as Head Chef, at the modern Turkish restaurant, Leydi.

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.

He’s the restaurateur and the creative force behind some of the most exciting dining concepts across London, Lisboa, and Kolkata - where he’s from. He brings a fresh, global perspective to contemporary Indian cuisine. Known for blending bold flavours with thoughtful design and warm hospitality, Harneet continues to shape dining experiences that are rooted in culture and storytelling.

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.

Camberwell Sandwich goblins. Sample our wares and see god for free.

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.

At 16 I had my first job as a butcher in a family run shop. This opened my doors into a career as a chef. I was fully trained into breaking down whole carcasses from beef to game birds. They also ran outdoor catering events which lit the fire for passion for cooking amazing food. I did my culinary training at Westminster college and graduated with my NVQ level 3 and then went down to Brighton to get my foundation degree in food and culinary arts. Whilst doing my degree I got a job in Jamie Oliver’s restaurant doing £105k weeks in its glory, all the way back in 2010! From there I worked in and around the UK opening several restaurants and earning my 5 year badge before moving to Australia to carry on working for Jamie Oliver. I came back to London to work at Barbecoa, where during the day I was Head Butcher and in the evening the Senior Sous of the kitchen. After an amazing 8 years I ventured into my first Head Chef role at Smokehouse in Chiswick where I was able to carry on my love for BBQ and butchery flourished. But all good things come to an end. Just before Covid I moved back down to Brighton to oversee the food in 3 pubs. After Covid I decided to move back to London to fire up my career again, I aimed high and worked for Gordon Ramsay and ended up opening and overseeing some of his restaurants. I then moved to Arcade Foodhall where my knowledge for global cuisine expanded. Having authentic food from Lebanon, Japan, Nepal, Thai and many others to learn and grow on. Being able to walk away with a plethora of knowledge of food. I took some time off to get married and start a new happy life. Now the fire still burns as I start my journey at Bodean’s.