Well Fed Naz is a self-taught chef and the creative force behind JURKISH, a bold fusion concept blending Jamaican and Turkish cuisines. Her cooking style is vibrant, soulful and rooted in the Afro-diaspora, layered with international technique and unexpected flavour pairings. Drawing on her mixed heritage and London upbringing, Naz creates dishes that feel both nostalgic and entirely new, where jerk spices meet Cypriot traditions, and comfort food is reimagined with precision and flair. Pushing the boundaries of fusion is at the heart of her work, constantly exploring how cultures, flavours and techniques can collide in unexpected and exciting ways. Naz’s journey has been shaped by resilience and reinvention. After a fire destroyed her previous business and left her rebuilding from the ground up, she channeled that experience into JURKISH, a concept that celebrates cultural connection, storytelling and the beauty of the unexpected. Her work reflects a deep understanding of community, using food as a bridge between worlds. She has built a strong presence within London’s food scene, founding concepts such as Kitchen 54 and Bando Belly, and collaborating with brands including Nike, Adidas, Havana, Pieminister, The Face and Jägermeister. Naz has also appeared on MasterChef: The Professionals, further cementing her reputation as an innovative voice in modern fusion cuisine. Known for her energy and originality, she continues to push boundaries, with a vision to grow JURKISH into a globally recognised brand.

Over 22 years of experience in the hospitality industry with proficiency of running Operations as Head Chef, Executive Chef and Brand Chef. A very approachable and trustworthy individual with a customer focus and believes every meal should be an occasion. As someone with diverse multi cuisine experience, I strive to keep things simple and demonstrate productivity and efficiency in daily Operations. Michelin Plaque awarded for 2 consecutive years at Farzi Café London, 2 Chef Television series for Amazon Prime, Discovery and Sony TV.

Philippe Sonou is a French-Beninese chef whose cuisine bridges West African heritage and refined French gastronomy. Born in Paris to Beninese parents, he grew up immersed in the aromas, spices, and traditions of his mother’s kitchen. Those early experiences shaped his bold, flavour-driven cooking style, rooted in generosity, depth, and cultural storytelling. He trained at Médéric Hospitality School in Paris before building a 14-year career in the French culinary scene. A defining chapter of his journey was at the Mandarin Oriental Paris, where he worked under two-Michelin-starred chef Thierry Marx. There, he refined his technical precision, discipline, and appreciation for minimalist elegance—skills that continue to inform his approach today. Through his concept Maquis, Philippe presents a contemporary vision of West African cuisine. His cooking marries the vibrant, soulful flavours of Benin with the structure and finesse of fine dining. Inspired by his heritage, travel, fire cooking, and the communal spirit of African food culture, he creates dishes that are expressive, balanced, and memorable. Now based in London, he is committed to elevating West African gastronomy on the global stage, crafting experiences designed to surprise, delight, and feed the soul.

Eat good, live good. That’s the mindset behind The Homie’s Kitchen, and it’s how Rajen approaches food every day. Cook with purpose, keep it honest, and make it hit. Founder and head chef of The Homie’s Kitchen, Rajen has been shaping this concept for over five years as a first-generation British born Indian. Food has always been part of his identity. Hosting residencies, supper clubs and pop-ups across London, centred around South Asian and Latin flavours cooked over smoke and live fire. At the end of the day he's all about good food, good people and creating experiences that are meant to be shared and enjoyed.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli & Soraya Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli and Soraya’s Persian background and Bec's experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Ruben Dawnay is the founder and culinary force behind Ruben’s Reubens, a London-based BBQ venture that has garnered acclaim for its innovative smoked meats and sandwiches. Inspired by his Polish-Jewish heritage, Ruben began his culinary journey in 2019, initially experimenting with smoking meats and curing fish in his parents' garden in Brixton during the lockdown period. This passion project evolved into a celebrated brand, leading to residencies at notable venues such as Peckham Arches and Brixton Village. Recognised by CODE Hospitality as one of their '30 Under 30 Rising Stars To Watch,' Ruben continues to redefine London's BBQ scene with his unique flavours and dedication to his craft.

Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli & Soraya Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli and Soraya’s Persian background and Bec's experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Suzie Bakos brings her Iraqi heritage and a deep love of spice to the table, creating modern, vibrant dishes that are full of flavour and soul. As the founder of a cult hot sauce brand and a sell-out supper club in London, Suzie is known for curating menus that celebrate generosity, seasonality, and joyful eating.