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.

Arthur has worked at some of London best grill focussed restaurants, including Brat, Planque and Mangal II, having recently returned from cooking adventures in New York and Mexico, he can be found helping to produce delicious plates of food at The Prince Arthur (fitting?) in Dalston.

Ashley Bennett has been part of the Ka Pao Glasgow team since its conception in Glasgow's Botanic Gardens Garage in 2020. A crucial part of the kitchen team, Ashley helped see the restaurant toward its first Bib Gourmand awarded in the following year’s Michelin Guide, before being promoted to Head Chef and securing its inclusion in the guide every year since. Ashley is passionate about the food and cooking of Southeast Asia, gaining further knowledge and experience under the tutelage of Sandy Browning at Ka Pao, and through her time spent with Hanuman Aspler at his cook school in Chiang Mai.

Cai Ap Bryn is a Welsh chef, hunter, and fire-cooking specialist known for his bold, honest approach to wild food. Cai developed a deep connection to the land and now champions sustainably sourced game, nose-to-tail butchery, and open-fire cooking. Specialising in venison and wild game, his work focuses on reconnecting people with the origins of their food through ethical sourcing and traditional preparation techniques. Cai is the founder of Game and Flames, offering live-fire catering, butchery workshops, and outdoor cooking events that celebrate the best of Britain’s wild larder. A regular face at national food shows and on the FieldSports Channel, Cai’s energetic demos and hands-on teaching style have made him a respected voice in the game and field-to-fork community. He’s twice been awarded the Eat Game Influencer of the Year, recognising his work in making wild food accessible, sustainable, and exciting. Whether cooking in woodland settings or leading feasts over open flames, Cai brings authenticity, passion, and a deep respect for the food he prepares. His mission is simple: to inspire others to cook, eat, and think more closely about where their food comes from.

David has truly dedicated his life to fish. As a self-taught, live-fire chef, he creatively substitutes fish where you’d typically find meat, offering a modern and relaxed culinary style. He sources his fish directly from the coast, crafting dishes that are both surprising and delightful. With over 15 years of experience as a fishmonger, David has worked in some of London’s finest fishmongers before opening his own shop, Life of Fish, in 2020. He now owns two shops and the fish concession in Selfridges, in addition to hosting pop-ups and private events. Many people are intimidated by cooking fish, but David believes it’s a comparable alternative to meat and can be prepared in the same ways. His mission is to inspire more people to use fish in place of meat, making it a regular part of their culinary repertoire.

Drew Snaith is the chef and co-founder of SESTA, a neighbourhood restaurant and wine bar in Hackney known for its bold, technically grounded cooking and low-intervention wine list. Drew trained in Sheffield before going on to work at Le Manoir aux Quat’Saisons, Brunswick House, and eventually taking his first head chef role at The Conduit. These experiences shaped his approach: rooted in classical technique, but driven by flavour, intuition, and a sense of fun. He later joined Pidgin as head chef, where he created a new tasting menu each week for nearly three years — establishing a style that’s refined but relaxed, surprising but never fussy. In 2024, Drew and former Pidgin GM Hannah Kowalski opened SESTA in the same space. The à la carte menu reflects Drew’s belief in food that’s both smart and satisfying — from ‘nduja scotched olives to beef ragù toasties and lighter, produce-led plates. With a tight menu, strong wine focus and laid-back energy, SESTA captures the spirit of modern East London dining at its most expressive.

Elliot Hashtroudi's French regional restaurant Camille is a produce led restaurant with a focus on offal and sustainability. Working with British regenerative farmers his zero waste approach to French cuisine is steeped rich in tradition and technique.

Born in Spain to restaurateur parents, Francisco Martinez discovered his fervour for everything hospitality at a young age. Continuing the passion of his lineage, Fran began his culinary training in Alicante at the age of 17 before he went on to work at El Bulli, internationally renowned three-Michelin-starred restaurant led by Ferran Adrià for 2 years. Fran continued his European adventure by going on to work in SILK in Frankfurt, Germany in 2006 before moving continents, celebrating another pivotal moment in his career when working as part of the opening time of 'Agua' restaurant in the heart of Beijing between 2008 and 2011. In 2014, Francisco began his next chapter at Fazenda Group as Executive Chef, heading up procurement, suppliers relationships and menu development as the group prepared to add more restaurants to its portfolio. Most recently, Martinez played a key role in leading the kitchen team for Fazenda's newest restaurant opening in Bishopsgate, London in August 2023, he also featured in Master Chef Celebrities 2024, Meatopia festival, Taste of London and others...

Chef Isabel Coss is a Mexico City native best known as a FOOD & WINE ""Best New Chef in America"" Class of 2023, a 2025 James Beard Foundation ""Best Chef Mid-Atlantic"" semifinalist, and one of “100 Latino Leaders in the United States.” She moved to Washington, DC in 2020, and is currently the Executive Chef of Pascual and Executive Pastry Chef of Lutèce. She has shaped two of DC’s most celebrated restaurants, the Mexican hearth-focused restaurant Pascual and the French neo-bistro Lutèce where Coss is in charge of the Pastry program. Pascual, the Mexican concept she opened alongside spouse Chef Matt Conroy and is now one of Eater's “Best New Restaurant in America in 2024,” a 2024 New York Time's “America's Best Restaurants,” The Washington Post's #1 Best New Restaurant 2024. The hearth-focused restaurant takes inspiration from Coss’s upbringing in Mexico and the pair’s combined leadership at the best Mexican globally including Cosme, Empellón, & Pujol.

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.

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.

Pit Master at Smokestak for the past 8 years, with a love of Texas barbecue, Joe has started his own Barbecue business wanting to bring a more ethical view to slow smoked meats.

Khadim Mbamba is the owner and head-chef of Little Baobab, a Senegalese restaurant based in London. Khadim has experience cooking a variety of cuisines, but found his passion in bringing Senegalese food, music and culture to London. For the past 7 years, Khadim with Little Baobab has been making waves in London’s African dining scene, from his popular East London pop-ups and catering stints across the city, to trading at UK festivals Glastonbury, WOMAD and We Out Here. Little Baobab has recently opened a restaurant at the Africa Centre in Southwark, bringing a modern take on authentic Senegalese cuisine. Little Baobab also operates 5 days a week from Peckham Levels. Khadim is famous for his jollof rice, has worked with a number of high profile customers and events, and has been featured in BBC World Service, Forbes Africa and National Geographic's Food Magazine.

Laura is a proud seafood slinger and is based on the south coast of England. She’s been in the industry over 25 years (we know – she doesn’t look that old) and flamed all over the world with great cooks and the best producers. Her love for fusion and fire is fuelled by travel which she has done extensively over the years. Boca Loco food truck is based in Sussex.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

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.

Maureen Tyne is a chef and owner of Maureen's Brixton Kitchen in Brixton. A stalwart of the local food scene, Maureen has become a star chef thanks to massive attention on social media, drawing massive queues for her brilliant food. She has been serving the community her Jamaican food for more than 20 years, becoming one of the standout food businesses in London.

Melissa Thompson is a barbecue chef who specialises in live-fire cooking. She writes recipes for Good Food magazine, Waitrose magazine, The Financial Times Weekend and many more. She is the author of Motherland: A Jamaican Cookbook, published by Bloomsbury and is an expert on jerk.

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.

Tacos Padre was founded by Nicholas Fitzgerald in 2017, appearing at Meatopia and various pop ups in London, Mexico City, Portugal, and Berlin before finally opening his first permanent taqueria in Borough Market Kitchen at the end of 2019. Tacos Padre has been inspired by Nick’s extensive travels around the country – the flavours, colours, sights, and sounds of Mexico’s street food, markets, and diverse regional cuisines are all distilled into the vibrant dishes at Tacos Padre. As well as stints heading up many of London’s best Mexican restaurants, Nick worked at the renowned Pujol in Mexico City, which ranked 9th in previous years on the World’s 50 Best list.

Nirmal Save Born in Mumbai, he developed a passion for fresh produce early on. He worked at the Oberoi and later in London at Indian Zest and Tamarind Collection. Nirmal joined Gunpowder in 2015. Now as Corporate Chef & Management, he will bring his expertise in Indian cuisine to the team.

Rasheed Philips, affectionately known as The Gentleman SmokerTM, is a culinary artisan who brings the rich flavors and traditions of his Jamaican heritage to the world of barbecue. Featured on networks such as Netflix, A&E and more. Rasheed's dishes are characterized by their distinctive use of spices, marinades, and open-fire grilling, which impart a unique depth of flavor and a touch of his homeland in every bite. As a prominent figure in the barbecue community, Rasheed has participated in numerous BBQ events and showcases across the country, earning a dedicated following among barbecue enthusiasts and food lovers alike. Beyond cooking, he is a sought-after mentor and speaker at various barbecue competitions, where he shares his knowledge and passion for the craft. Rasheed's journey as The Gentleman SmokerTM is a testament to his commitment to excellence and his love for bringing people together through the universal language of food.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

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.

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.

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 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.

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.

Valerie Chang is the chef and co-owner of Maty’s, a Peruvian restaurant in Miami’s Midtown neighborhood that opened in March 2023. She has garnered acclaim for her modern take on comida criolla, the traditional food of her upbringing in Chiclayo, Peru. At Maty’s, Val won the James Beard Foundation Award for “Best Chef: South” (2024) and, alongside her brother Nando, was named to Food & Wine’s “Best New Chefs” class of 2023. Maty’s has been named to Bon Appetit’s “Best New Restaurants,” the New York Times’ “Restaurant List,” and Condé Nast Traveler’s “Hot List.” Part of a multigenerational family of chefs, Val moved to the U.S. at ten, learning from her father Fernando. Since then, the Changs have opened Itamae, B-Side, Maty's, and Itamae AO. Maty’s marked Val’s solo debut, inspired by cooking alongside her grandmother. She also earned a StarChefs Rising Star award and participates in the James Beard Foundation’s Chef Boot Camp for Policy and Change. She lives in Miami with her two dogs, Mero and Sashimi.

Will Samuel is a London-based chef who’s spent his career chasing big flavours and cooking over open flames. He opened Goldies, a well-reviewed BBQ spot in Kingly Court, and is now heading up the kitchen at The Prince Arthur, a lively, much-loved neighbourhood pub in Hackney. His food is ingredient-led and rooted in modern European technique, but the vibe stays relaxed: well-cooked meat, seasonal veg, and always a banging sauce. Will takes inspiration from Simon Hopkinson’s Week In Week Out, the River Café, and the flame-driven cooking of Acme Fire Cult. His style is unfussy, bold, and all about getting the most out of good ingredients, ideally over a lot of heat. With a laid-back approach and a love for cooking over fire, Will keeps things simple, generous, and full of flavour.