Melissa Thompson is a live-fire cook, author and broadcaster. An ambassador for BBQ brand Weber, Melissa showcases a wide-range of recipes and possibilities for cooking over fire. She is the author of two cookbooks. Fired Up, out March 26, 2026, celebrates barbecue with modern recipes and tips on the BBQ basics for beginners. Her debut cookbook, Motherland, charts the island’s history through food with accompanying recipes. Of Maltese and Jamaican descent and based in London, her heritage features heavily in her food. She has demonstrated the art of jerk and barbecue cooking to audiences across the UK and Europe, and is a regular chef at Meatopia, as well as other festivals and live fire events. She is a panellist on Radio 4’s The Kitchen Cabinet, has appeared on Saturday Kitchen and writes for Good Food magazine, The Guardian, Conde Nast Traveller, National Geographic and more.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During this time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parilla keeps the general setup of the old grill, as well as adding modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission, along with brother Iñaki, to spread their childhood gastronomy to the rest of the world.

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.

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.