After failing food tech at school, DAVE SUMMERTIME knew that working with food was his perfect profession. But it took him another 14 years to realise this. The Mexican Viking (aka Gerrard Warrender) on the other hand, realised this a lot sooner and went straight into kitchens once leaving school. These two then crossed paths in 2022 and shortly realised they shared a passion for good food. Good Mexican food. So in January 2023, THE BIG TAQUERO was born. And since then, these boys have been slinging the goods from their spot in Dumbarton. Sometimes traditional, sometimes far from it, the boys are constantly changing things up on their menu. From the Mexican staple, Al Pastor, to the not so common Big Taq, their take on a Big Mac. Always inventive, always good crck, and always passionate about serving a tasty plate of Mexican goodness.

Celentano’s is an ingredient & seasonally led Italian inspired restaurant from chef DEAN PARKER and his wife and co-owner, Anna. After 4 years in Cathedral Square, Celentano’s recently announced their relocated to Arthouse Glasgow after being awarded a Michelin Bib Gourman Award since they opened in 2021, and winning Scottish Restaurant of the Year at the Scran Awards in 2025. Built on a passion for sharing good food and drinks with family and friends, Celentano’s is inspired by the couple’s honeymoon in Italy, where they fell in love with the food culture and style of cooking and named their restaurant after a song they heard on repeat whilst they were there. With a nose-to-tail approach and minimal waste attitude, the menu blends traditional flavours with techniques such as fermentation and curing to create innovative yet wholesome dishes.

36 year old DYLAN PINDER is head chef of Moss - a newly opened farm-to-table restaurant located in Stockbridge, Edinburgh. Having grown up in Edinburgh, Dylan started his career at one of the UK’s most respected kitchens, Le Manoir aux Quat’Saisons under Raymond Blanc in Oxfordshire, before moving to London to work at The Ledbury. During that time both restaurants held two Michelin stars. Returning to Scotland’s capital, he worked at some of the finest Michelin recognised and star awarded restaurants, including Martin Wishart and Heron on The Shore in Leith, The Lookout on Calton Hill and the much loved now sadly closed 21212 on Royal Terrace. He joined Moss ahead of opening in January 2025 and has been instrumental in the restaurant's development. Collaborating closely with Chef Director Henry Dobson, the pair have created an innovative menu which uses only Scottish ingredients, the vast majority of which are grown, foraged and preserved from Dobson’s family farm in Angus.

Elliot Cunningham of open-fire concept Eat Lagom is a rising star of the UK’s food scene. Having worked in kitchens including Barbecoa, Yosma, Smokestak and Pizza Pilgrims as well as a stint at butcher’s Turner & George, his expertise around food and meat in particular is both instinctive and well-honed, leading him to create some incredibly exciting dishes in the kitchen at his permanent residency at Hackney Church Brew Co.

GAVIN FITZPATRICK has over 20 years of experience in professional kitchens, beginning his cheffing journey in some of Glasgow’s top restaurants. After spending five years leading the kitchen at one of Skye’s most loved hotels, he returned to Glasgow to join the team at West Side Tavern. Deeply passionate about Scottish ingredients, Gavin believes in keeping food simple — focusing on bold flavours and minimal elements, an approach that naturally lends itself to Italian cooking. Working closely with West Side Tavern owner Joshua Barr, Gavin has helped shape a highly regarded food offering at the tavern, earning widespread critical acclaim. While Italian cuisine is at the heart of his cooking, Gavin is experienced across all aspects of the kitchen and has a particular passion for smoking and barbecuing to create big, bold flavours. He indulges his love of cooking with fire during the summer months, when West Side Tavern hosts occasional BBQ parties in their beer garden.

After failing food tech at school, Dave knew that working with food was his perfect profession. But it took him another 14 years to realise this. The Mexican Viking (aka GERRARD WARRENDER) on the other hand, realised this a lot sooner and went straight into kitchens once leaving school. These two then crossed paths in 2022 and shortly realised they shared a passion for good food. Good Mexican food. So in January 2023, THE BIG TAQUERO was born. And since then, these boys have been slinging the goods from their spot in Dumbarton. Sometimes traditional, sometimes far from it, the boys are constantly changing things up on their menu. From the Mexican staple, Al Pastor, to the not so common Big Taq, their take on a Big Mac. Always inventive, always good crck, and always passionate about serving a tasty plate of Mexican goodness.

IAIN GOURLEY spent 25 years in some of Scotland’s finest hotels and restaurants, learning his craft from some of the best chefs in the business. Now, as Exec Chef at Dalhousie Castle he's developed a unique style and ethos with a strong focus on sustainability and provenance, always building relationships with producers and suppliers countrywide to produce award-winning unique, modern and delicious menus using the best classical techniques, and earning a host of accolades including 2 AA rosettes for the Dungeon menu and reaching the final two years running of National Chef of the year. As Exec Chef, he's focused on repositioning the castle as one of Scotland’s leading luxury properties, and has elevated the restaurants to among it's leading attractions. With a love for fire cooking inspired by his Hungarian partner's culture, Iain and his sous chef started a smoked meats takeaway concept during the 2020 lockdown that still gets asked to return! Having been a part of last year’s Meatopia Glasgow, Iain fell in love with the festival and can’t wait to share his food with you.

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 ÅKERGERG, who has broad experience from many kitchens around the world.