Joe Roussel is a London-born live-fire chef with over 30 years of experience in the culinary arts. A military veteran, he brings a unique discipline and precision to his cooking, specializing in the art of live-fire cooking. Joe enjoys experimenting with various techniques, utilizing everything from a basic pit to an offset smoker, and even large-scale live-fire equipment. His culinary repertoire is extensive and includes remarkable dishes that showcase his passion for whole animal cooking. Joe's approach emphasizes the connection between fire and food, creating robust flavors that highlight the ingredients' natural qualities. Throughout his career as head chef at mainstream restaurants, fine dining, Joe has gained recognition for his innovative techniques and dedication to the craft, earning accolades in both local and international culinary circles. His commitment to live-fire cooking not only reflects his personal journey but also inspires others to embrace the primal joy of cooking with fire.

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 Åkerberg, who has broad experience from many kitchens around the world.

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.

John has been been cooking barbecue professionally for nearly 20 years in a career that has seen him cook at both private dining and public events across the UK, Europe and the States, focusing on dishes inspired by fire cooking culture around the world, where he has built a reputation amongst some of the best in the business. More recently he has built ‘Smoke on the Waters’ at his farm in North Devon, cooking home grown meats and other produce for hundreds of guests every week in what is one of the most authentic country smokehouse experiences in the UK. His knowledge and experience of countless recipes and traditional barbecue methods, including classic his signature ‘Whole Hog’ barbecue has seen him cook alongside some of the true greats in the industry, at home and abroad, introducing thousands to what real barbecue is all about.

Pit Master at Smokestak for the past 8 years, with a love of Texas barbecue, Joe has started his own Barbecue business wanting to bring a more ethical view to slow smoked meats.

Tasca was born as a love letter to Josh & his partners travels around Spain and Portugal. His background is modern French but has taken a real lean towards the Iberian peninsula of late. The flavours and use of ingredients changing more so than the cooking itself. A large part of the ethos is a heavy use of fermenting, whether this be as sole components of dishes or purely seasonings. Produce led as always letting his suppliers dictate the menus throughout the year.

Josh Reed-Cooper and Mike Thomas first met whilst part of the opening team of Where the Light Gets In. Years later, after stints in such other kitchens as Mana (Josh), Tast (Josh), The Creameries (Mike), Hawskmoor (Mike), the pair decided to get together to open their own place, cooking the food of southern Europe and the Mediterranean. Inspired by restaurants such as Brawn, Four Horsemen, and Osteria Mirasole, their plan was to bring their diverse experiences to a cuisine they love, in a part of Greater Manchester that seemed to be crying out for it. Cantaloupe was the result of their efforts.

Keshia Sakarah is an outstanding, self taught chef, food educator and author. She teaches cooking in schools and prisons, focusing on matters such as culture and identity connecting how this influences how we eat what we eat. She has previously written pieces for Time Out, National Geographic Traveller, Conde Nast Traveller, MOB Kitchen, Vittles, Eater and Resy. Her passion for creativity with ingredients has found her contributing recipes to publications such as the Guardian: Feast, BBC Good Food, Twisted, Phaidon, Ocado, Great British Chefs, BBC Food, Sainsbury’s, Waitrose, Delicious Magazine and Olive Magazine. She has been featured on BBC Radio 1Xtra, World Service, Woman’s hour and Masterchef: The Professionals 2021 and 2022 as a guest street food expert and was named one of the 100 influential women in food by CODE Hospitality in the same years. Her debut cookbook, Caribe: A Caribbean Cookbook with History was released in March 2025 to great praise.

Khadim Mbamba is the owner and head-chef of Little Baobab, a Senegalese restaurant based in London. Khadim has experience cooking a variety of cuisines, but found his passion in bringing Senegalese food, music and culture to London. For the past 7 years, Khadim with Little Baobab has been making waves in London’s African dining scene, from his popular East London pop-ups and catering stints across the city, to trading at UK festivals Glastonbury, WOMAD and We Out Here. Little Baobab has recently opened a restaurant at the Africa Centre in Southwark, bringing a modern take on authentic Senegalese cuisine. Little Baobab also operates 5 days a week from Peckham Levels. Khadim is famous for his jollof rice, has worked with a number of high profile customers and events, and has been featured in BBC World Service, Forbes Africa and National Geographic's Food Magazine.