Marta is an Italian chef whose cuisine bridges the bold flavours of China with the soul of Italy. Her Italian-Chinese fusion style is rooted in memories—of people she’s met, meals shared, and the scents that have lingered through years and across continents. Inspired by her time in Australia, China, London, Slovenia, and, of course, Italy, her cooking tells deeply personal stories through each dish. Her experience in China had a lasting impact, opening her palate to new techniques and perspectives. She trained at the world-renowned Hiša Franko under Ana Roš in Slovenia, one of the 50 best restaurants globally, where she honed her creativity and discipline. In London, she led the kitchen as Head Chef at Naughty Piglets, and went on to cook at Allegra and Luca, continuing to explore the edges of fusion cuisine. Her food is memory made edible—a plate might evoke a Beijing alley, a village in Veneto, or a conversation in a London kitchen. It is nostalgic, bold, and unmistakably her own.

Maureen Tyne is a chef and owner of Maureen's Brixton Kitchen in Brixton. A stalwart of the local food scene, Maureen has become a star chef thanks to massive attention on social media, drawing massive queues for her brilliant food. She has been serving the community her Jamaican food for more than 20 years, becoming one of the standout food businesses in London.

New Zealander Melanie Brown is the Chef Restaurateur behind Brixton’s favourite all-day neighbourhood bistro and wine shop, The Laundry. Rich in history and bold in flavour. The Laundry’s menu oozes honesty and authenticity whilst the ambience exudes swagger. Part Kiwi, part British and part bustling bistro. Mel began her culinary journey in 2005 as a pastry chef at Raymond Blanc’s Le Petit Blanc, followed by Peter Gordon’s The Providores and Tapa Room. Inspired by provenance, flavour, and quality, Mel’s curiosity for the wine industry led her to Jamie Oliver’s Fifteen - where she developed a love for the classic bistro. Mel pioneered a 100% New Zealand wine list at The Providores, the first of its kind in the UK. Being born and raised in NZ means cooking on an open flame is in Mel’s DNA, alongside the strong belief that cooking on fire is synonymous with flavour. She holds her Swiss heritage and travel experiences responsible for her love of European grand cafes, classical cooking and genuine hospitality.

Melissa Thompson is a barbecue chef who specialises in live-fire cooking. She writes recipes for Good Food magazine, Waitrose magazine, The Financial Times Weekend and many more. She is the author of Motherland: A Jamaican Cookbook, published by Bloomsbury and is an expert on jerk.

Rugby born and raised, Mike Lenton is the right-hand man to Chef Director Ben Tish, proudly leading the kitchens of Cubitt House as Executive Chef. Mike’s culinary journey has taken him from the Michelin-starred Foliage at the Mandarin Oriental, to La Credenza in Torino, Italy, and to the open-pit Robata grill at Circa The Prince in Melbourne, Australia. A father of three, Mike has spent eight years at The Grazing Goat, where he’s built and nurtured a strong team culture. Many of his former sous chefs have gone on to lead their own Cubitt House kitchens as Head Chefs — a reflection of his passion for developing talent. Today, Mike supports Ben Tish in shaping the future of Cubitt House, championing the individuality of each site, and empowering every kitchen team to create outstanding, honest food that celebrates their unique character.

Josh Reed-Cooper and Mike Thomas first met whilst part of the opening team of Where the Light Gets In. Years later, after stints in such other kitchens as Mana (Josh), Tast (Josh), The Creameries (Mike), Hawskmoor (Mike), the pair decided to get together to open their own place, cooking the food of southern Europe and the Mediterranean. Inspired by restaurants such as Brawn, Four Horsemen, and Osteria Mirasole, their plan was to bring their diverse experiences to a cuisine they love, in a part of Greater Manchester that seemed to be crying out for it. Cantaloupe was the result of their efforts.

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.

Neil Campbell, Executive Chef Rovi & Nopi restaurants and Global Growth for the Ottolenghi group. Scottish, sustainably conscious, farm to fork chef.