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.

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.

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.

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.