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.

Samantha Evans and Shauna Guinn started Hang Fire BBQ 13 years ago after a 6-month BBQ pilgrimage to the Southern US states, immersing themselves in communities and learning the culture of slow and low BBQ. Their energy, passion and in-depth knowledge of all aspects of barbecue has seen them go on to be lead ambassadors for outdoor cooking internationally. The pair have won many awards for their sustainable, ethical cooking, a highlight being previous winners of Observer Food Monthly ‘Best Restaurant’, winners of Slow Foods UK ‘Best Restaurant’ and previous winners BBC Food and Farming Awards ‘Best Street food’ and winners of NatWest ‘Entrepreneur of the Year’ award. They created and hosted their own BBC One cooking series ‘Sam & Shauna’s Big Cookout’, regular appearances on Saturday Kitchen and Masterchef The Professionals. They host, cook and compare many demo stages and fire pit areas across the UK’s most popular festivals every year. They are the writers of international bestselling cookbook ‘Hang Fire; Adventures in American BBQ’ and regularly contribute recipes and articles to National food and drink publications. They run their own popular BBQ School in South Wales. This is their 10th year at Meatopia.

Tom & Scott launched O.P.M on Birmingham’s street‑food circuit in 2012, Opening their restaurant in 2015, With it being solely a burger restaurant focus is always on quality of ingredients, believing that the produce used should shine through, Whilst still creating fun interesting menus and specials, since opening their first restaurant they have opened 3 more sites, including a bar and a Detroit style pizza kitchen called ‘corner shop’, This will be their 3rd time at Meatopia.

Samantha Evans and Shauna Guinn started Hang Fire BBQ 13 years ago after a 6-month BBQ pilgrimage to the Southern US states, immersing themselves in communities and learning the culture of slow and low BBQ. Their energy, passion and in-depth knowledge of all aspects of barbecue has seen them go on to be lead ambassadors for outdoor cooking internationally. The pair have won many awards for their sustainable, ethical cooking, a highlight being previous winners of Observer Food Monthly ‘Best Restaurant’, winners of Slow Foods UK ‘Best Restaurant’ and previous winners BBC Food and Farming Awards ‘Best Street food’ and winners of NatWest ‘Entrepreneur of the Year’ award. They created and hosted their own BBC One cooking series ‘Sam & Shauna’s Big Cookout’, regular appearances on Saturday Kitchen and Masterchef The Professionals. They host, cook and compare many demo stages and fire pit areas across the UK’s most popular festivals every year. They are the writers of international bestselling cookbook ‘Hang Fire; Adventures in American BBQ’ and regularly contribute recipes and articles to National food and drink publications. They run their own popular BBQ School in South Wales. This is their 10th year at Meatopia.

Simon Lamont oversees Rocks Oysters Ltd. , supplying premier Irish oysters to top local restaurants. As Owner of Rocco Ldn, he applies this deep industry knowledge firsthand, creating a standout pub dining experience focused on quality seafood cooked on charcoal. Proudly Irish and South London, you'll find Rocco at the Montpelier in Peckham.

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.

Stuart McLaney is a London-based chef with over 20 years’ experience across some of the capital’s most respected kitchens. Classically trained at Bournemouth and Poole College, he developed his early career in high-performance environments including Langan’s Brasserie and The Berkeley Hotel. He went on to hold Head Chef roles at a number of acclaimed gastropubs, including The Wilmington, The Crabtree, The Footman and The Havelock Tavern, earning a reputation for seasonal, produce-led modern British cooking. Now part of Cubitt House, Stuart was formerly Head Chef at The Coach Makers Arms and is set to lead the opening of The Duke of Connaught. His food is defined by confident technique, strong sourcing and a focus on refined yet approachable dishes.