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. Syrus worked under Ben Tunnicliffe at one of Cornwall’s finest pubs, the Tolcarne Inn for a year in 2018. He went on to work in the kitchens of Robin Gill’s restaurants, Zebra Riding Club and Birch before becoming Senior Sous at Acme Fire Cult in 2022.

TERRI MERCIECA is an ice cream maker, chocolatier, dessert chef and the founder of Happy Endings LDN, a dessert business made famous by their signature ice-cream sandwich. As a chef, desserts have always been Terri’s thing. She loves the process, observing how things transform, building something precise and beautiful. Leaving school to apprentice at a sandwich shop, she's worked in all corners of the food world – gastropubs, fine dining at Sydney Opera House, making ice cream sundaes at McDonalds as a teen. The common denominator? Making ice-cream sandwiches. In 2014, she founded Happy Endings LDN – since then, she has won the YBF Baking Award and been nominated for CODE Hospitality’s Most Influential Women in Food 2023. She also regularly contributes dessert recipes to food magazines and appears on TV, most recently MasterChef Youth. She still owes her love of comfort food to her grandmothers on both sides – one Italian-Maltese, one old-school white Australian – one savoury, one sweet, in that order.

Swilipino is a food and identity project run by Tintin Jonsson, a chef currently based in London who mostly cooks Filipino inspired food through the lens of her dual heritage as a Swedish Filipino. She often turns to the cuisine of southern Philippines where her mom has roots and fusing Filipino dishes with Swedish nostalgia, branding it “frankenfood”. She’s also heading the development at cult east London restaurant My Neighbours the Dumplings, conjuring up new dumplings and dishes.

Meet our Sous Chef, Tyler. Born and raised in Washington DC, with roots in South Carolina, his cooking carries Southern comfort with a classical French backbone – first built at Chez Billy (now Chez Billy Sud), where his career took shape. Miami came next, pulled in by coastal cooking, Latin flavour and island spice. After sharpening his skills there, he returned to DC to open French bistros with the Chez Billy team, later stepping in as Head Chef and moving into a wider role overseeing the group’s French concepts – consulting on everything from taquerias to breweries, and appearing on local news and culinary events. Travel called again, and London became home. He joined Quality Chop House, then Sune, before finally landing at Chelsea Grill.

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

Vinodh began his hospitality career in 2012 in Colombo, working at leading establishments such as Cinnamon Grand Colombo and Hilton Colombo, where he built a strong foundation in culinary operations and diverse cuisines. Driven by a deep passion for food and a curiosity for regional culinary traditions—particularly Tamil cuisine—he gained further experience at Jetwing Jaffna and Heritance Ahungalla, before moving to the Maldives to work at the luxury resort Heritance Aarah. He is currently part of the team at ADOH!, continuing to refine his craft and deliver exceptional dining experiences.

With two decades in hospitality, including 10 years as a chef, Will worked around Europe and the UK in restaurants that champion whole animal butchery and seasonal produce before finding his love for all things pizza. With food, he finds less is more - honest ingredients that speak for themselves, cooked over fire or in a pizza oven.

Wojciech is Group Head Chef at Blacklock, where he brings a thoughtful and grounded approach to cooking centred around fire, flavour and simplicity. Originally from Poland, his journey into the kitchen has been shaped by a deep respect for ingredients and a natural instinct for cooking meat with precision and care. His style is honest and unfussy, focused on letting quality produce speak for itself. He is particularly drawn to cooking over fire, where he finds both challenge and creativity, working with instinct as much as technique. Wojciech brings a calm presence to the kitchen and a natural ability to connect people through food. His cooking is generous, full of character, and rooted in tradition. At Meatopia, he brings that same philosophy to the grill, celebrating great meat cooked simply and well.