Nathan has spent the past six years as Head Chef at The Quality Chop House in Farringdon. He leads a close-knit brigade, working closely with trusted suppliers to elevate classic British dishes through a strong emphasis on provenance and rare-breed ingredients. His cooking combines traditional chop house roots with a broad range of global techniques, allowing him to present both prime and lesser-used cuts in a modern, approachable way.

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.

Nick Willoughby and Tessa Harrison are chefs with years grafting their way through the UK’s street food and festival scene, cooking for hungry crowds everywhere from muddy fields to packed city markets. Now based in Borough Market, they bring that same energy and obsession to every sandwich they serve. At the heart of their cooking is fire. Whether it’s smoking, charring, grilling or roasting, they use live fire to build deep, bold flavours that turn simple ingredients into something memorable. Every element is there for a reason, carefully layered to create the perfect bite - rich, smoky, balanced and properly satisfying. Their food is rooted in quality produce, honest cooking and a belief that great sandwiches should be every bit as considered as a restaurant dish. Delivering food that’s big on flavour, generous in spirit and made to be eaten with both hands.

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.

Born in Mumbai, he developed a passion for fresh produce early on. He worked at the Oberoi and later in London at Indian Zest and Tamarind Collection. Nirmal joined Gunpowder in 2015. Now as Corporate Chef & Management, he bring his expertise in Indian cuisine to the team.

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.

After 20 years in the service industry, you’d be hard pressed to find somebody as versatile as ROB HALLAS. From humble beginnings in McDonalds, to running nightclubs and bars, Robs unorthodox path has led him to owning and operating Bastards Bistro. A concept that pushes culinary boundaries, Bastards is an idea that was born from grit, determination and a whole lot of stubbornness. From 5 course pairing nights, to festivals to reinventing the scotch egg in lockdown, Rob has managed to indent his versatility and passion for hospitality into something truly exceptional. His cooking style is unique, putting his own spin on classic dishes. Cooking what he loves to eat and serve to the masses.

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.