Mexican-born Adriana grew up in Mexico City and often visited her grandparents in a small village called San Felipe Ixtacuixtla where food is an integral part of day-to-day life - fresh produce such as corn, tomatoes and avocados are staples of the region. Brought into this world of food from a young age - Adriana was inspired to enter the industry by her Grandma who owned a street food business selling Antojitos Mexicanos. Her first role in cookery came at the age of 17 as an apprentice at Nicos in Mexico City. Here, she honed her skills on the bakery section before moving on to her first full-time paid job at Pujol - currently ranked at #13 in The World’s 50 Best Restaurants - at just 19. She also worked alongside Ferran Adria as Chef de Partie at El Bulli in 2011 and later with Eduardo Garcia at Lalo!. These restaurants are famed for their ongoing revolutionary approach to Mexican cooking, which Adriana cites as key in shaping her approach to food. Adriana moved to the UK and her debut restaurant Cavita opened in May 2022 to a host of outstanding reviews. Her first cookbook ‘Cocina Mexicana: Fresh, vibrant recipes for authentic Mexican food’ was released in 2023.

Agata is a chef known for her vibrant, produce-led cooking—where vegetables take center stage, adding color, texture, and depth to every dish. Inspired by her Polish roots and shaped by her travels, she blends comforting, homestyle flavors with refined techniques, often using fermentation to enhance complexity and balance. A Le Cordon Bleu graduate, Agata has cooked at acclaimed restaurants including NOPI (London), Disfrutar*** (Barcelona), KOL* (London), and Gresca (Barcelona). For her, every plate is a personal story—rooted in memory, nature, and creativity—told through bold flavors and seasonal ingredients. Giorgio is a chef celebrated for his mastery of open-fire grilling and his ability to showcase proteins with delicious, vibrant flavors inspired by home Italian cuisine. His cooking blends refined techniques with a deep respect for tradition, creating dishes full of depth and soul. His culinary journey began in rustic Italian village kitchens and was profoundly shaped and elevated by experiences at Osteria Francescana*** and Noma—two of the world’s most revered restaurants. These diverse influences fuel Giorgio’s belief that cooking is about joy, connection, and togetherness, where genuine flavor plays a key role. Their shared love for diverse flavors—shaped by childhood memories and global experiences—brought them together to create Solan, a vibrant fusion of Italian and Polish home cooking. Agata’s fresh, vegetable-focused style blends perfectly with Giorgio’s expertise in proteins and rich culinary techniques. Based in London, they mainly host pop-ups across Europe, sharing their passion for home-cooked food, tradition, and bringing people together through memorable meals.

"Ana Ortiz is a chef and co-founder of Fire Made which she runs from Somerset with her husband Tom Bray; the pair design and produce fire cookery equipment for chefs, restaurants, and consumers worldwide, as well as running experience days and training in all things asado. Ana is a talented chef specialising in Ecuadorean cuisine and fire cookery; her menus authentically draw from her culture and heritage, bringing her exciting and vibrant way of cooking to the UK and beyond. She and Tom have a kitchen studio at Westcombe Dairy in Somerset and she can be found popping up there but also at restaurants and food festivals both in the UK and globally.

Andy Frantzeskos, Head Chef of ROVI by Ottolenghi. Born in Melbourne, Australia and living in London since 2019. Working for the Ottolengh group at restaurants Nopi and Rovi. With Greek heritage and a passion for seasonally driven cooking, Andy draws inspiration from his Mediterranean roots.

Anna Higham is the head baker and owner of Quince Bakery. Quince Bakery opened Feb 2024 and focuses on British and Irish baking traditions with a real passion for seasonal baking. Having spent the last 10 years leading some of the best seasonal focused pastry departments in London (The River Cafe, Lyles, Flor) Anna now loves creating a weekly changing menu using the best suppliers that the UK has to offer.

Benji joined Woodfired Canteen for the opening of the Mount Hawke cafe. He stands out as a solid, inspiring and disciplined head chef with a calm and kind leadership style cooking consistently delicious food. Before settling in Cornwall, Benji built his career as a high end chef in ski resorts where he learnt creativity in high pressure kitchens. Alongside leading the Canteen kitchen he's the talent behind our bespoke Woodfired Weddings menus where he designs unique and seasonal dishes to match a couple's taste and vision. Away from the kitchen, Benji balances his life walking the coast with his partner and two dogs and sometimes a pint!

Ben creates a really special experience with his colourful and exciting food which sparked the founding of the people and purpose lead Canteen cafe in 2017. He has a background in operations and has cooked with some amazing chefs around the world. Ben’s role is creative with an eye on operations both day to day and the weddings and events. Ben tends to be the face of Woodfired Canteen. He has delivered two TED talks, self published a cook book and regularly appears on Radio. Ben’s favourite subject is his wife and girls, so if you want to hear about something truly inspiring just ask him!

Chloe became part of the Canteen family in 2020. Amongst a pandemic backdrop Chloe stepped up as the heart and soul of our first Canteen in St Agnes. Chloe helped guide the team through this period of time and became a co-owner. Chloe heads up Canteen at Mount Hawke and leads at our events and weddings. Chloe loves community and fosters deep connections with all who come to the table. A strong sense of home, humour and family is what Chloe was reared on. Chloe forges business collaborations and brand alignments and with her art and design history she keeps the merch fresh. She's a fiery force!

Edson Diaz-Fuentes was born and raised in Mexico City. His love of good food started at an early age, and he started to help his grandmother in the kitchen from the age of 5. He realised he was not quite like the others among his friends when he would spend time from a young age observing meticulously how food was made, served and presented. Edson has spent time living in New York, London and Oaxaca City. It was in Oaxaca where he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico’s most treasured ingredients and its slow food cooking techniques. Edson set up Santo Remedio in London in 2015 together with Natalie Feary to recreate the flavours they grew up with in Mexico. What started off as an idea in New York and later a food stall in East London has since evolved into a critically acclaimed restaurant in London Bridge, specialising in grilled Mexican dishes. This was followed by the opening of the Santo Remedio Taqueria in Shoreditch and, most recently, Santo Remedio Marylebone, where Edson, Natalie and the team serve regional specialities such as Duck Carnitas and Beef Brisket Birria, as well as Mexican brunch on weekends. Edson’s first cookbook, Ciudad de Mexico, was published in 2021 by Hardie Grant and won praise from Nigella Lawson and Jamie Oliver, who featured it in his cookbook club in 2022. Edson enjoys travelling and particularly enjoys getting lost in markets anywhere he visits. And he is no longer bothered by the English weather Edson now considers himself a true Londoner.

Gorka - a roaming culinary concept named after the Basque word for George - is the brainchild of chefs George Husband and George Brown. Drawing on their experience in some of London’s most respected kitchens, including Chez Bruce, Brat, Café Cecilia, and The Camberwell Arms, the duo has forged a bold, flavour-led cooking approach that blends classic French technique with cross-cultural influences, grounded in instinct, creativity, and intensity. With Gorka, flavour leads the way. Grilling methods nod to global traditions - from Japanese robatayaki to Scandinavian open-fire cooking - but the results are uniquely their own: honest, original dishes with a powerful sense of purpose. Their creative yet unpretentious style has already earned praise from some of London’s leading chefs, including Fergus Henderson and Jackson Boxer.

Gorka - a roaming culinary concept named after the Basque word for George - is the brainchild of chefs George Husband and George Brown. Drawing on their experience in some of London’s most respected kitchens, including Chez Bruce, Brat, Café Cecilia, and The Camberwell Arms, the duo has forged a bold, flavour-led cooking approach that blends classic French technique with cross-cultural influences, grounded in instinct, creativity, and intensity. With Gorka, flavour leads the way. Grilling methods nod to global traditions - from Japanese robatayaki to Scandinavian open-fire cooking - but the results are uniquely their own: honest, original dishes with a powerful sense of purpose. Their creative yet unpretentious style has already earned praise from some of London’s leading chefs, including Fergus Henderson and Jackson Boxer.

Chef George Wood is the visionary behind Brix & Bones, a 32-seat fire-led restaurant in the heart of Norwich. With a background shaped by global travel and 5 years in leading roles in London’s top fire-focused kitchens—most notably as head chef at Temper Soho. George brings bold, elemental cooking to East Anglia. His style is fiercely produce-led, with sustainable, organic, and foraged ingredients at the core of every dish. At Brix & Bones, open-fire cooking meets a deep passion for seasonality, foraging, and preservation. Wild ingredients from Norfolk’s coast and countryside appear alongside house-made ferments, pickles, and cures that add layers of acidity and complexity. Inspired by flavours from Japan, Korea, Sri Lanka and beyond. George combines global techniques with Norfolk’s best local produce. Whole-animal butchery, weekly changing menus, and a low-waste ethos run through every service. Since opening in 2022, Brix & Bones has received national recognition, including a place in the Good Food Guide’s Top 100 Local Restaurants and its Top 20 for Winter Dining 2024. It was also named one of the UK’s top hidden gem restaurants by SquareMeal. Under George’s leadership, Brix & Bones delivers a fire-driven, sustainable dining experience that celebrates ingredients, technique, and Norfolk.

Agata is a chef known for her vibrant, produce-led cooking—where vegetables take center stage, adding color, texture, and depth to every dish. Inspired by her Polish roots and shaped by her travels, she blends comforting, homestyle flavors with refined techniques, often using fermentation to enhance complexity and balance. A Le Cordon Bleu graduate, Agata has cooked at acclaimed restaurants including NOPI (London), Disfrutar*** (Barcelona), KOL* (London), and Gresca (Barcelona). For her, every plate is a personal story—rooted in memory, nature, and creativity—told through bold flavors and seasonal ingredients. Giorgio is a chef celebrated for his mastery of open-fire grilling and his ability to showcase proteins with delicious, vibrant flavors inspired by home Italian cuisine. His cooking blends refined techniques with a deep respect for tradition, creating dishes full of depth and soul. His culinary journey began in rustic Italian village kitchens and was profoundly shaped and elevated by experiences at Osteria Francescana*** and Noma—two of the world’s most revered restaurants. These diverse influences fuel Giorgio’s belief that cooking is about joy, connection, and togetherness, where genuine flavor plays a key role. Their shared love for diverse flavors—shaped by childhood memories and global experiences—brought them together to create Solan, a vibrant fusion of Italian and Polish home cooking. Agata’s fresh, vegetable-focused style blends perfectly with Giorgio’s expertise in proteins and rich culinary techniques. Based in London, they mainly host pop-ups across Europe, sharing their passion for home-cooked food, tradition, and bringing people together through memorable meals.

Beirut-born Chef Jad Youssef, an alum of Celebrity MasterChef UK, is a culinary force in the world of Lebanese cuisine. With the flavours and recipes of Lebanon in his blood, Jad is renowned for his deep respect for time-honoured dishes, paired with his passion for classic culinary techniques, has solidified him as one of the leading experts on Lebanese cuisine today. Jad is celebrated for sourcing the freshest seasonal ingredients, ensuring that every dish highlights the vibrant, authentic flavours of Lebanon. From the smokey embers of a traditional grill to the subtle balance of spices, his creations evoke the soul of Lebanese cooking, while staying relevant in today's dynamic dining landscape. ""I am always drawn to the traditional methods of Lebanese cuisine – the timeless classics are always the best,"" says Jad. With his ability to elevate familiar flavours while staying true to their roots, Chef Jad Youssef continues to captivate diners at Lebnani in Reigate, offering them an unforgettable taste of Lebanon with every dish he creates.

At 16 I had my first job as a butcher in a family run shop. This opened my doors into a career as a chef. I was fully trained into breaking down whole carcasses from beef to game birds. They also ran outdoor catering events which lit the fire for passion for cooking amazing food. I did my culinary training at Westminster college and graduated with my NVQ level 3 and then went down to Brighton to get my foundation degree in food and culinary arts. Whilst doing my degree I got a job in Jamie Oliver’s restaurant doing £105k weeks in its glory, all the way back in 2010! From there I worked in and around the UK opening several restaurants and earning my 5 year badge before moving to Australia to carry on working for Jamie Oliver. I came back to London to work at Barbecoa, where during the day I was Head Butcher and in the evening the Senior Sous of the kitchen. After an amazing 8 years I ventured into my first Head Chef role at Smokehouse in Chiswick where I was able to carry on my love for BBQ and butchery flourished. But all good things come to an end. Just before Covid I moved back down to Brighton to oversee the food in 3 pubs. After Covid I decided to move back to London to fire up my career again, I aimed high and worked for Gordon Ramsay and ended up opening and overseeing some of his restaurants. I then moved to Arcade Foodhall where my knowledge for global cuisine expanded. Having authentic food from Lebanon, Japan, Nepal, Thai and many others to learn and grow on. Being able to walk away with a plethora of knowledge of food. I took some time off to get married and start a new happy life. Now the fire still burns as I start my journey at Bodean’s.

Joe Roussel is a London-born live-fire chef with over 30 years of experience in the culinary arts. A military veteran, he brings a unique discipline and precision to his cooking, specializing in the art of live-fire cooking. Joe enjoys experimenting with various techniques, utilizing everything from a basic pit to an offset smoker, and even large-scale live-fire equipment. His culinary repertoire is extensive and includes remarkable dishes that showcase his passion for whole animal cooking. Joe's approach emphasizes the connection between fire and food, creating robust flavors that highlight the ingredients' natural qualities. Throughout his career as head chef at mainstream restaurants, fine dining, Joe has gained recognition for his innovative techniques and dedication to the craft, earning accolades in both local and international culinary circles. His commitment to live-fire cooking not only reflects his personal journey but also inspires others to embrace the primal joy of cooking with fire.

No smoke without meat... What started in a crossroad in southern Sweden in 2014 has in just a few years transformed to a destination where people travel far to experience the noble art of smoked meats. We have our roots in American barbecue in general but Central Texas is where our heart is. Just as much as we love big cuts of meat smoked for hours with simple seasoning we constantly fall in love with kitchens from all over the world as long as live fire or smoke is involved. Holy Smoke BBQ was founded by Johan Fritzell, who up until the smoke signals began to emerge from Bräcke used to work in his printshop. He was shortly thereafter joined by Johan Åkerberg, who has broad experience from many kitchens around the world.

No smoke without meat... What started in a crossroad in southern Sweden in 2014 has in just a few years transformed to a destination where people travel far to experience the noble art of smoked meats. We have our roots in American barbecue in general but Central Texas is where our heart is. Just as much as we love big cuts of meat smoked for hours with simple seasoning we constantly fall in love with kitchens from all over the world as long as live fire or smoke is involved. Holy Smoke BBQ was founded by Johan Fritzell, who up until the smoke signals began to emerge from Bräcke used to work in his printshop. He was shortly thereafter joined by Johan Åkerberg, who has broad experience from many kitchens around the world.

John has been been cooking barbecue professionally for nearly 20 years in a career that has seen him cook at both private dining and public events across the UK, Europe and the States, focusing on dishes inspired by fire cooking culture around the world, where he has built a reputation amongst some of the best in the business. More recently he has built ‘Smoke on the Waters’ at his farm in North Devon, cooking home grown meats and other produce for hundreds of guests every week in what is one of the most authentic country smokehouse experiences in the UK. His knowledge and experience of countless recipes and traditional barbecue methods, including classic his signature ‘Whole Hog’ barbecue has seen him cook alongside some of the true greats in the industry, at home and abroad, introducing thousands to what real barbecue is all about.

A deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and YIAYIA (GRANDMOTHER). First opened essi in Shoreditch, March 2023, to great reviews on the menus unique and original fusion of Greek/Australian cooking. The summer of 2024 saw him popping up in Brooklyn NYC. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Liam Barker is freelance chef specializing in Caribbean food cooked over fire. He quit a career in fine dining to discover his Caribbean heritage. His signature style infuses live fire and smoke into ancient Caribbean methods and recipes. He found connection and inspiration in the way the native people of the Caribbean cooked. His food has heavy influences from Trinidad & Tobago, Barbados, and the Caribbean Colombian coast.

Livia Alarcon is a dynamic chef known for her innovative approach to classical European cuisine. A proud Liverpudlian, Livia brings a fresh, modern perspective to traditional British and French culinary techniques, honouring the craftsmanship and flavours of the past while boldly reimagining them for today’s palate. Her style is rooted in precision and respect for the foundations of classical cooking, yet she is unafraid to reinterpret time-honoured dishes with creativity and flair. Livia's distinctive culinary voice has earned her national attention, most recently as a standout competitor on this year’s Great British Menu, where she proudly represented the North West as one of the few female chefs in the competition. Her appearance marked a milestone, not only for her career but also for female representation in professional kitchens. With a growing reputation for refined, thoughtful dishes that tell a story, Livia draws inspiration from legendary European chefs while carving out her own unique path. Whether developing original recipes or leading a team in the kitchen, she brings authenticity, innovation, and a deep passion for her craft to every plate she serves.

Originally from Poland, Chef Lukasz’s passion for food began early, leading him to pursue formal culinary training before taking his talents abroad. In 2013, he moved to England to deepen his experience and explore new gastronomic horizons. Lukasz joined Salt Yard Group as a Senior Sous Chef, where he found his true culinary voice in the bold, vibrant flavours of Italian and Spanish cuisine. His cooking is rooted in tradition, but always with a creative twist—celebrating fresh ingredients, regional techniques, and the soulful culture behind every dish. Driven by a deep love for the Mediterranean way of life, Lukasz brings heart, heritage, and a touch of continental flair to every plate he serves.

Marie Mitchell is a chef, writer and author of the much-acclaimed narrative Caribbean cookbook, Kin: Caribbean Recipes for the Modern Kitchen. A lover of all things Caribbean – food, culture, energy, her cooking explores her Caribbean heritage through the lens of having grown up in London. She develops recipes and curate’s events and pop ups around driving Caribbean culture and understanding forward. Marie loves to explore the many layers that feature in Caribbean food, through its vast influences – treating her food as both a historical experience and an education, just one where you leave sated. Fresh, deeply flavoured and complex is what Marie loves to bring to the table and with live fire cooking woven into the Caribbean experience, those flavours sing when married with a little smoke and fire. Marie has written for Observer Food Monthly, Guardian Feast, Borough Market, Waitrose Food and Resy London. She’s spoken live at the DO Lectures, featured on Sunday Brunch, Broadcasting House, BBC Radio 4, and Jamie Oliver’s Meat Free Meals. Her first cookbook, Kin, a collection of recipes from the Caribbean and its diaspora, was published in 2024 by Particular Books, and published in North America in 2025 by WW Norton.

Hailing from the Greek islands, he embarked to start his culinary journey to mainland Europe. There he refined his skills under renowned chefs in esteemed Michelin-starred kitchens across Amsterdam, Copenhagen, Geneva and London. His winter stint with essi restaurant in Shoreditch 23/24 began the relationship with Kostas and their mutual passion for Greek inspired twists. More recently popping up all-over London with his supper clubs, to sell out nights and gaining a huge following.

New Zealander Melanie Brown is the Chef Restaurateur behind Brixton’s favourite all-day neighbourhood bistro and wine shop, The Laundry. Rich in history and bold in flavour. The Laundry’s menu oozes honesty and authenticity whilst the ambience exudes swagger. Part Kiwi, part British and part bustling bistro. Mel began her culinary journey in 2005 as a pastry chef at Raymond Blanc’s Le Petit Blanc, followed by Peter Gordon’s The Providores and Tapa Room. Inspired by provenance, flavour, and quality, Mel’s curiosity for the wine industry led her to Jamie Oliver’s Fifteen - where she developed a love for the classic bistro. Mel pioneered a 100% New Zealand wine list at The Providores, the first of its kind in the UK. Being born and raised in NZ means cooking on an open flame is in Mel’s DNA, alongside the strong belief that cooking on fire is synonymous with flavour. She holds her Swiss heritage and travel experiences responsible for her love of European grand cafes, classical cooking and genuine hospitality.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During this time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parilla keeps the general setup of the old grill, as well as adding modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission, along with brother Iñaki, to spread their childhood gastronomy to the rest of the world.

Neil Campbell, Executive Chef Rovi & Nopi restaurants and Global Growth for the Ottolenghi group. Scottish, sustainably conscious, farm to fork chef.

Richard H. Turner is a distinguished British chef, butcher, restaurateur, and meat specialist renowned for his significant contributions to London’s culinary scene, particularly through his association with Hawksmoor, Blacklock, Pitt Cue Co., and Bodean’s. Trained under esteemed chefs The Roux brothers, Pierre Koffmann, Marco Pierre White, Alain Ducasse and Joel Robuchon. In 2009, Turner joined Hawksmoor, a prominent London-based steakhouse, where he played a pivotal role in refining its steakhouse concept and expanding its presence across the UK. Co-founded Turner & George with James George, Introduced the renowned New York meat festival, Meatopia, to the U.K., with Matt Kemp, celebrating live-fire cooking and sustainable meat practices. As a partner in Pitt Cue Co. the acclaimed Soho barbecue joint, Turner further showcased his expertise in live fire meat cookery. Turner has co-authored several cookbooks, including “Hawksmoor at Home”;, “Hawksmoor Restaurants and Recipes” and “Pitt Cue Co. The Cookbook”;. He also wrote “Prime” about beef and “Hog” about pork, sharing his extensive knowledge and passion for meat cookery with a broader audience. Current interests include Hawksmoor, Blacklock, Turner & George, Meatopia Festival, Bodean’s and Trenchermen, his hospitality consultancy business.

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.

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.

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 at seventeen to apprentice at a sandwich shop, she has 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 put down roots in London and 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.

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.

With a passion for food from a young age, Chef Zach Farr’s earliest memories are from his family kitchen. Inspired by his late father’s love of cooking, Zach took cooking classes as a boy in the US and went on to major in Food Service Management at Johnson and Wales University, before travelling the world. Across the globe from Sweden to Indonesia, he familiarised himself with the vast flavour diversity this world has to offer, all the way honing his cooking skills; from butchery through to wood-fire cooking. Returning to New York City, he fell in love with Yakitori working at critically acclaimed NY Yakitoriya, Torishin. By incorporating precise butchery and grilling techniques into his craft, he gained new appreciation for the art of minimalist cooking, using the best seasonal products combined with a nose-to-tail approach.