Originally from Greater Manchester, SAM YORKE is chef owner of Michelin starred Heron restaurant in Leith, Edinburgh. Heron opened in July 2021 and received its first Michelin star in March 2023, making Sam the youngest chef in Scotland to receive the award, aged 25. His cooking style is rooted in French technique and local Scottish produce but he also uses methods and ingredients from further afield. While still high end and professional, the experience in Heron is convivial and unpretentious.

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.

THOMAS VALENTINE GREER was born in New Zealand, harbouring a deep love for the culinary world from early on. From first experiences he was drawn to the artistry and precision of the kitchen, refining his skills across various roles. Eager to grow, Tom moved to Melbourne where the vibrant food scene ignited a passion for Middle Eastern and Asian cuisines. Over six years, he immersed himself in the bold, complex flavours of these regions, drawing inspiration from renowned chefs like Ottolenghi. His dedication to mastering these traditions laid the foundation for his distinctive approach—melding the depth of traditional flavours with the demands of contemporary kitchens. Known for his fast-paced, high-volume style, Tom specialises in crafting dishes that highlight those regions' intricate and dynamic flavours. Whether through delicate spice blends or aromatic ingredients, his food delivers bold, unforgettable tastes. Since 2018, he's been a driving force as Head Chef for BABA, playing a pivotal role in building and growing the team, ensuring consistency and innovation that define it's unique style and offering guests an experience that is both authentic and accessible.

Originally from Cheshire/Crewe, TOM LANE is a chef at Ka Pao Edinburgh, tucked away in the St James Quarter. He's been part of the team for 4 years, bringing 10 years of experience and a love of punchy flavours to the pass. Passion for Southeast Asian food sits at the centre of Tom’s cooking, reflecting the influences running through Ka Pao’s menu and shaped by the team’s time living and travelling across the region. One of his favourite dishes to cook at the restaurant is skate wing with chilli jam, lime and peanut, with its balance of heat and richness. 2026 marks Tom’s second year at Meatopia, where he’ll be stepping up to the flames with Crown of Creedy Carver duck, chilli and tamarind jam and thai basil. Tom says: “Meatopia is just brilliant to be part of. Cooking over fire alongside so many great chefs and seeing people enjoy the food right in front of you makes it really special. It’s a proper celebration of flavour and fire, so I’m buzzing to be back this year.