Agata is a chef known for her vibrant, produce-led cooking—where vegetables take center stage, adding color, texture, and depth to every dish. Inspired by her Polish roots and shaped by her travels, she blends comforting, homestyle flavors with refined techniques, often using fermentation to enhance complexity and balance. A Le Cordon Bleu graduate, Agata has cooked at acclaimed restaurants including NOPI (London), Disfrutar*** (Barcelona), KOL* (London), and Gresca (Barcelona). For her, every plate is a personal story—rooted in memory, nature, and creativity—told through bold flavors and seasonal ingredients. Giorgio is a chef celebrated for his mastery of open-fire grilling and his ability to showcase proteins with delicious, vibrant flavors inspired by home Italian cuisine. His cooking blends refined techniques with a deep respect for tradition, creating dishes full of depth and soul. His culinary journey began in rustic Italian village kitchens and was profoundly shaped and elevated by experiences at Osteria Francescana*** and Noma—two of the world’s most revered restaurants. These diverse influences fuel Giorgio’s belief that cooking is about joy, connection, and togetherness, where genuine flavor plays a key role. Their shared love for diverse flavors—shaped by childhood memories and global experiences—brought them together to create Solan, a vibrant fusion of Italian and Polish home cooking. Agata’s fresh, vegetable-focused style blends perfectly with Giorgio’s expertise in proteins and rich culinary techniques. Based in London, they mainly host pop-ups across Europe, sharing their passion for home-cooked food, tradition, and bringing people together through memorable meals.

He's a 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 flavors 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 without her dishes.

Chef Isabel Coss is a Mexico City native best known as a FOOD & WINE ""Best New Chef in America"" Class of 2023, a 2025 James Beard Foundation ""Best Chef Mid-Atlantic"" semifinalist, and one of “100 Latino Leaders in the United States.” She moved to Washington, DC in 2020, and is currently the Executive Chef of Pascual and Executive Pastry Chef of Lutèce. She has shaped two of DC’s most celebrated restaurants, the Mexican hearth-focused restaurant Pascual and the French neo-bistro Lutèce where Coss is in charge of the Pastry program. Pascual, the Mexican concept she opened alongside spouse Chef Matt Conroy and is now one of Eater's “Best New Restaurant in America in 2024,” a 2024 New York Time's “America's Best Restaurants,” The Washington Post's #1 Best New Restaurant 2024. The hearth-focused restaurant takes inspiration from Coss’s upbringing in Mexico and the pair’s combined leadership at the best Mexican globally including Cosme, Empellón, & Pujol.

Beirut-born Chef Jad Youssef, an alum of Celebrity MasterChef UK, is a culinary force in the world of Lebanese cuisine. With the flavours and recipes of Lebanon in his blood, Jad is renowned for his deep respect for time-honoured dishes, paired with his passion for classic culinary techniques, has solidified him as one of the leading experts on Lebanese cuisine today. Jad is celebrated for sourcing the freshest seasonal ingredients, ensuring that every dish highlights the vibrant, authentic flavours of Lebanon. From the smokey embers of a traditional grill to the subtle balance of spices, his creations evoke the soul of Lebanese cooking, while staying relevant in today's dynamic dining landscape. ""I am always drawn to the traditional methods of Lebanese cuisine – the timeless classics are always the best,"" says Jad. With his ability to elevate familiar flavours while staying true to their roots, Chef Jad Youssef continues to captivate diners at Lebnani in Reigate, offering them an unforgettable taste of Lebanon with every dish he creates.

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.

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.

Menorcan by birth and Mexican by choice, Joan Bagur has taken part in every edition of the Meat&Fire festival, establishing himself as one of its most emblematic chefs. His cuisine is a tribute to Mesoamerican roots, where fire is more than just a technique—it is a way to express identity and memory. For over twenty-five years, Bagur has been exploring Mexican culinary culture, working alongside traditional cooks and delving into techniques such as nixtamalization, fermentation, and adobos. His style blends deep respect for tradition with a creative, contemporary perspective—always placing the ingredient at the heart of the experience. He currently leads Oaxaca in Barcelona and Amsterdam, where he brings to life ingredients grown in his own Mexican-style milpa, preparing daily nixtamalized corn tortillas, slow-cooked moles, tableside guacamole, salsas made in a molcajete, and celebrating mezcal as a ritual and a profound cultural expression.

London-born, Joe’s CV is one any young chef would be delighted with. He started his career at 16 with east end salmon suppliers Foreman & Sons, whilst simultaneously training as a chef at Westminster Kingsway. He then took this experience and passion for fish and went on to the double-starred Scandinavian restaurant Texture. From there he gained experience at Iberica, the Swan at the Globe; before perfecting his live fire and grill cooking at Hawksmoor, Spitalfields. After completing lockdown at Crocadon farm with Dan Cox, learning first-hand about growing seasonal produce, Joe then spent a year at the super hip and Michelin starred Leroy. Joe began his post as Head Chef at The Prince Arthur in summer 2023. Since joining he has steered the menu in a direction that is very personal to him. His cooking style focuses on Spanish, Italian and French flavours. Joe makes excellent use of the whole carcass and incorporates preserved elements into his menus to prolong the seasons.