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.

Suzie Bakos brings her Iraqi heritage and a deep love of spice to the table, creating modern, vibrant dishes that are full of flavour and soul. As the founder of a cult hot sauce brand and a sell-out supper club in London, Suzie is known for curating menus that celebrate generosity, seasonality, and joyful eating.

Rake is a kitchen concept by Jay Claus and Syrus Pickhaver. The two have a combined 20 years experience in the industry and Rake is a culmination of the food they love to cook; restorative British fare with a focus on Cornish fish. They currently hold a kitchen residency at the Compton Arms which started in January 2025. Their restorative British fare won over Time Out with an outstanding five star review calling it ‘north London’s finest foodie pub’ and is regularly booked out. Syrus worked under Ben Tunnicliffe at one of Cornwall’s finest pubs, the Tolcarne Inn for a year in 2018. He went on to work in the kitchens of Robin Gill’s restaurants, Zebra Riding Club and Birch before becoming Senior Sous at Acme Fire Cult in 2022.

TERRI MERCIECA is an ice cream maker, chocolatier, dessert chef and the founder of Happy Endings LDN, a dessert business made famous by their signature ice-cream sandwich. As a chef, desserts have always been Terri’s thing. She loves the process, observing how things transform, building something precise and beautiful. Leaving school to apprentice at a sandwich shop, she's worked in all corners of the food world – gastropubs, fine dining at Sydney Opera House, making ice cream sundaes at McDonalds as a teen. The common denominator? Making ice-cream sandwiches. In 2014, she founded Happy Endings LDN – since then, she has won the YBF Baking Award and been nominated for CODE Hospitality’s Most Influential Women in Food 2023. She also regularly contributes dessert recipes to food magazines and appears on TV, most recently MasterChef Youth. She still owes her love of comfort food to her grandmothers on both sides – one Italian-Maltese, one old-school white Australian – one savoury, one sweet, in that order.

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.