HUMO, the Michelin-starred restaurant in Mayfair from Creative Restaurant Group has head chef Robbie Jameson at the helm. Robbie who has been with Creative Restaurant Group since 2021 plays an integral part of the HUMO team since its opening in 2023, Robbie leads the kitchen and continues to pursue the restaurant's dedication to wood-fired cooking. Having played a key role in the menu development since opening, Robbie brings a fresh vision to HUMO which under his guidance will celebrate local produce, fermentation and aging techniques alongside his passion for Fire Dining.

Ruben Dawnay rose from the lockdown ashes by setting out to smoke meats and home-cured fish from the garden of his parents' Brixton abode. Paying homage to his Polish-Jewish heritage, Ruben’s Reubens was born. Since then, Ruben has been recognised by CODE Hospitality as one of their 30 under 30 rising stars to watch, dominated several pop-ups across the city, mastered the meal kits trend and slung tacos at Meatopia 2022 and for Delli.Market.

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.

Liverpool born and bred Sam Grainger is Chef Patron at the critically acclaimed Belzan in Liverpool, a small neighbourhood restaurant serving an eclectic mix of dishes inspired by places he’s been and people he’s met. With a focus being on British produce interwoven with Japanese/European ingredients and techniques, Belzan also holds a yearly collaboration series with the country’s best chefs. From this Madre was born, a Mexican taqueria in partnership with London based Breddos tacos. Madre resides in the Royal Albert Dock in Liverpool and Escape to freight island in Manchester. You’ll find Sam cooking between both restaurants where big flavours resonate through the menus.

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.

Founder of Black Bear Burger, Stewart’s cooking style is influenced by growing up on his family beef farm in Devon. Using the best of British produce and focusing on balanced, thought out flavour pairings has elevated Black Bear to being known as one of the best Burger restaurants in the capital and the UK.

Tasos Gaitanos is the creative force behind Brother Marcus, the award-winning restaurant group redefining Eastern Mediterranean dining in London. Together with co-founder Alex Large, he has built a brand known for its bold flavors, open-fire cooking, and warm hospitality. With the recent launch of their fifth site in Covent Garden, Tasos continues to shape Brother Marcus’ culinary identity, drawing inspiration from his Cretan roots. Growing up, he spent weekends and holidays helping in his father’s taverna, where he developed a deep appreciation for fire, smoke, and the communal spirit of Mediterranean cooking. These early experiences remain central to the Brother Marcus ethos, influencing everything from menu development to the restaurant’s immersive dining style.

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.

Theo Zarikakis is Executive Chef at Bacchanalia, Mayfair’s Greco-Roman restaurant, running a team of over 55 chefs in the kitchen, and a restaurant which facilitates up to 5,000 covers. Having worked closely with the restaurant’s founder on the opening, Theo joined Bacchanalia from Meraki where he was Head Chef for a number of years. Prior to that Theo spent two years at Temper, opening Covent Garden as Head Chef, and the Soho site as Senior Sous Chef. Prior to his time at Temper and Meraki, Theo spent a few years in both Paris and New York, where he honed his experience and outlook on the culinary world. Born in Thessaloniki and exposed to the bounties of Mediterranean produce, Theo has a passion for outdoor and fire cooking, working with the best of the seasons, with minimal fuss. Outside of restaurant kitchen, Theo has taken part in Meatopia for over 5 years as a team member, notably alongside James Whetlor, author of Cabrito Goat Meat – an experience which has inspired Theo’s choice this year with his debut Meatopia dish heroing this overlooked meat.