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.

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.

John has been been cooking barbecue professionally for 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. He now runs ‘Smoke on the Waters’ at his farm in North Devon, a traditional barbecue joint, 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. They also smoke meats and supply a huge number of restaurants, hotels and caterers across the country with wholesale trade supply barbecue. John’s knowledge and experience of both recipes and traditional barbecue methods, including his classic 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.

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.