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.

Swilipino is a food and identity project run by Tintin Jonsson, a chef currently based in London who mostly cooks Filipino inspired food through the lens of her dual heritage as a Swedish Filipino. She often turns to the cuisine of southern Philippines where her mom has roots and fusing Filipino dishes with Swedish nostalgia, branding it “frankenfood”. She’s also heading the development at cult east London restaurant My Neighbours the Dumplings, conjuring up new dumplings and dishes.

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.

Tom Zahir of Decatur has been at the forefront of bringing the UK's finest Cajun and Creole cuisine to life since 2014, after returning home from living and cooking in the USA. Utilising British produce, Decatur skilfully navigates the complexities of Louisiana's rich culinary tradition. From hand crafting Boudin and award-winning Crawfish Boils and Gumbos to Decatur's eagerly anticipated annual season of King Cakes, Decatur stands as the premier destination for authentic Creole and Cajun fare in the UK. Appointed by by Visit USA, Travel South, and Explore Louisiana, Tom serves at the culinary lead for multiple Southern states at major festivals and events across the UK. Decatur is located in Leyton, and brings the hospitality of Louisiana to the heart of East London and further afield with regular pop ups and residencies across London and the rest of the country.

Meet our Sous Chef, Tyler. Born and raised in Washington DC, with roots in South Carolina, his cooking carries Southern comfort with a classical French backbone – first built at Chez Billy (now Chez Billy Sud), where his career took shape. Miami came next, pulled in by coastal cooking, Latin flavour and island spice. After sharpening his skills there, he returned to DC to open French bistros with the Chez Billy team, later stepping in as Head Chef and moving into a wider role overseeing the group’s French concepts – consulting on everything from taquerias to breweries, and appearing on local news and culinary events. Travel called again, and London became home. He joined Quality Chop House, then Sune, before finally landing at Chelsea Grill.

Camberwell Sandwich goblins. Sample our wares and see god for free.

Vinodh began his hospitality career in 2012 in Colombo, working at leading establishments such as Cinnamon Grand Colombo and Hilton Colombo, where he built a strong foundation in culinary operations and diverse cuisines. Driven by a deep passion for food and a curiosity for regional culinary traditions—particularly Tamil cuisine—he gained further experience at Jetwing Jaffna and Heritance Ahungalla, before moving to the Maldives to work at the luxury resort Heritance Aarah. He is currently part of the team at ADOH!, continuing to refine his craft and deliver exceptional dining experiences.

Wojciech is Group Head Chef at Blacklock, where he brings a thoughtful and grounded approach to cooking centred around fire, flavour and simplicity. Originally from Poland, his journey into the kitchen has been shaped by a deep respect for ingredients and a natural instinct for cooking meat with precision and care. His style is honest and unfussy, focused on letting quality produce speak for itself. He is particularly drawn to cooking over fire, where he finds both challenge and creativity, working with instinct as much as technique. Wojciech brings a calm presence to the kitchen and a natural ability to connect people through food. His cooking is generous, full of character, and rooted in tradition. At Meatopia, he brings that same philosophy to the grill, celebrating great meat cooked simply and well.

Half Jamaican and Antiguan while born and raised in Hackney with an extensive culinary background at restaurants in London and around the world. Chef Zana Millen birthed Passa Passa London with homage to her diverse bringing up in Hackney. She wants her culture’s ingredients and traditional recipes to be refined and showcased within new and different elements. Working at BAO, Manteca, Pitt Cue Co and other favourable establishments she wants to be able to deliver dishes that the public know with her flair and love with a flavoursome touch.