Ana da Costa is a cook, recipe developer and self-proclaimed hot sauce queen with a passion for Macanese, Portuguese, and Chinese cuisine. Growing up in Macau, Ana was exposed to a rich tapestry of flavours, textures, and spices, which have influenced her culinary style and inspired her to experiment with new combinations and techniques. Her innovative and flavourful dishes combine traditional ingredients and techniques with modern twists, resulting in an exciting culinary experience that has collected rave reviews and loyal fans.

Cooking and raving. Raving and cooking. Partying and pushing to make his dreams come true. Brad Carter’s story ain’t your regular chef story. But then…he ain’t your regular chef. Brad didn’t take the normal route other successful chefs take. There were no stages in Michelin-starred kitchens, no mentors holding his hand and showing him the ropes. He did the hard way, self-taught, rolling with the punches and bouncing back off the ropes. His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enrol at University College Birmingham, which is known for its high standard of teaching culinary arts. After leaving college he went to work in Menorca which ignited a passion for whole animal butchery and ancient preservation techniques. When Brad landed back in the UK he did the hard yards in local pubs and restaurants before opening his own place with his partner Holly Carter in 2010, just a few miles from where he was born. Recognition for celebrating British produce soon came from the top when they won Good Food Guide Readers’ Restaurant of the Year in 2013 and then were awarded a coveted Michelin Star in September 2015. The restaurant then went on to be named in the Sunday Times Top 100, National Restaurant Awards Top 100 and won the Sustainable Chef of the Year award in 2018 with Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019. The overall philosophy of Carters is to be a true expression of British terroir within the moment. Brad’s menus evolve on a daily basis and are developed by following the natural rhythms of the season, led by the ingredients available to him and inspired by the producers who work our British landscape. He aims to treat them with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos. Even artisan products like charcuterie and cheeses (often out-sourced) are made within the restaurant from British ingredients.

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

"Located at Glasgow’s Cathedral Square, Michelin-bib awarded Celentano’s is an Italian-inspired, ingredient-led restaurant from chef-director Dean Parker and his wife and co-owner, Anna. 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."

"Ejike Obiano, affectionately known as Mr. O, seamlessly juggles two worlds - banking and barbecue pitmaster. With over two decades of experience in Digital Payments and Financial Crime within the banking sector, Ejike brings a unique blend of precision and expertise to his culinary endeavors. As a self-taught pitmaster specializing in live fire and low and slow cookery, he has dedicated over 15 years to perfecting Nigerian and American barbecue classics in the traditional sense. From sizzling suya skewers to mouthwatering brisket, Mr. O's passion for the art and science of authentic barbecue knows no bounds. When not behind a desk or tending to the flames, Ejike (pronounced AGK) embarks on international BBQ crawls, exploring and immersing himself in the rich tapestry of global barbecue traditions. His adventures fuel his creativity and drive to continually push the boundaries of his barbecue passion. Ejike's journey will soon reach new heights with the upcoming release of his debut pitmaster cookbook, scheduled for 2025. Through his cookbook, he aims to share not only his favorite recipes but also the knowledge and techniques he has acquired throughout his barbecue odyssey. Whether manning a smoker or open fire pit, Ejike is a testament to the power of passion, dedication and professionalism in pursuing one's dreams, as he leaves an indelible mark on those fortunate enough to sample his dishes."

Harneet Baweja founded his first restaurant Gunpowder, a restaurant cooking Regional Indian food in Spitalfields in November 2015. Born and raised in Kolkata, Harneet grew up in a big family surrounded by the flavours of his family’s cooking and the city’s street food, with school days rounded off queuing for pani puri. With his knack for business, Harneet went on to study at the University of Kolkata before attending the exclusive Asian Institute of Management. Following his graduation in 2008 he returned to Kolkata to take over the family business, specialising in real estate and hospitality. In 2014, Harneet and his wife Devina moved to London, and were captivated by the city, and it’s vibrant and diverse restaurant scene. Drawing on his previous experience with two solo business ventures under his belt, Harneet wanted to bring the food of his childhood to London. He and his wife set about collecting generation-old family recipes and along with the skill of Executive Chef, Nirmal Save, the team brought those dishes to Spitalfields earning a Michelin Bib Gourmand in 2016. Following Gunpowder’s success, in 2018 Harneet and Devina released the cookbook Gunpowder: Explosive Flavours from Modern India, he then went on to open a second Gunpowder at the prestigious One Tower Bridge Development and then a third Gunpowder at Soho.

Jake Finn is the passionate founder and owner of Cinder, a unique restaurant that celebrates the art of cooking over open flames. His love for food was ignited in his youth, and after working in various culinary settings, he pursued his dream of creating a dining experience centred around live-fire cooking. Before the challenges of the COVID-19 pandemic, Jake was focused on private dining and catering, with plans to establish a location in Notting Hill. Adapting to the circumstances, he launched a food delivery service, providing families with high-quality meals and eventually establishing Cinder in Belsize Park. His vision came to life in a cosy 14-seat restaurant and later expanded to a larger venue in St. John's Wood with a private hire room called The Speakeasy. Cinder is renowned for its exceptional food and dedicated team working alongside Jake. The menu reflects his passion for live-fire cooking, featuring a prominent charcoal oven that delivers a distinctive and flavorful dining experience.

London-born, Joe’s CV is one any young chef would be delighted with. He started his career at 16 with east end salmon suppliers Foreman & Sons, whilst simultaneously training as a chef at Westminster Kingsway. He then took this experience and passion for fish and went on to the double-starred Scandinavian restaurant Texture. From there he gained experience at Iberica, the Swan at the Globe; before perfecting his live fire and grill cooking at Hawksmoor, Spitalfields. After completing lockdown at Crocadon farm with Dan Cox, learning first-hand about growing seasonal produce, Joe then spent a year at the super hip and Michelin starred Leroy. Joe began his post as Head Chef at The Prince Arthur in summer 2023. Since joining he has steered the menu in a direction that is very personal to him. His cooking style focuses on Spanish, Italian and French flavours. Joe makes excellent use of the whole carcass and incorporates preserved elements into his menus to prolong the seasons.

Cambodian born & London based chef, Kaneda, took a humbling dive into hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

Founder, Kostas Vais has a deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and yiayia (grandmother). Having spent 15 years with Accor hotels, Kostas earnt his stripes from waiter up to Food and Beverage Director. His final tenure was with Melia hotels in London, where his food concept development lead to major changes within the company on how they view and deliver food. His passion for his Heritage lead him to The 3 Little pigs souvlaki street food concept, with a natural progression to Essi. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Lap-fai Lee is a renowned cookery teacher, food consultant and recipe developer with over a decade of experience in BBQ. From championship winning Texas brisket to Michelin starred collaborations, he encompasses the whole spectrum of live fire cookery. This is his fourth year at Meatopia and this year he is collaborating with Ana da Costa to bring you the hottest Portuguese and Cantonese BBQ mashup!

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 center 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 and Newport Market focus on Mexican BBQ and SMOKE SHOP in Caerphilly with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Hailing from the Greek islands, Marios embarked to start a culinary journey to mainland Europe. Europe allowed him to refine his skills under renowned chefs and Michelin starred kitchens across Amsterdam, Copenhagen, Geneva and London. Currently consulting for essi restaurant menu development and running his own pop up supper clubs across London.

Mark Dickey, the head chef at Belzan in Liverpool, has been instrumental in the bistro’s success. Belzan, located on Smithdown Road, recently made it into the prestigious Michelin Guide. The restaurant is praised for its “well-judged, interesting combinations” of food and generous portions. Mark’s kitchen team focuses on people, produce, and provenance, ensuring every ingredient and guest receives meticulous attention and care. Belzan’s ethos revolves around humble dishes inspired by their travels, and Mark’s leadership has helped establish it as a community hub. He was also named Chef of the Year 2023 by the Liverpool Hospitality Association. If you’re ever in Liverpool, consider visiting Belzan to experience Mark Dickey’s culinary magic

Suffolk born, head chef Nathan Chapman has honed his skills in some of London's most renowned kitchens for over a decade. In 2019 he joined The Quality Chop House, in Farringdon. Nathan leads a brigade which utilises close-knit supplier relationships to elevate classic British dishes, alongside wide-ranging techniques - with a focus on provenance, rare breeds and in-house whole carcass butchery. He specialises in utilising classical technique to showcase both prime and lesser-used cuts in a modern, approachable, Chop House way.

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, currently 9th on the World’s 50 Best list. ​ By day, the Borough Market taqueria serves tacos and Mexican small plates and on summer weekend evenings, the stage is set for a full dinner service, as outdoor tables are set up outside the stall, with lots of tropical plants to bring a tropical vibe. Tacos Padre also offers DIY taco kits for nationwide delivery, as well as salsas, rubs, and cocktails which all made in-house from scratch.

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 center 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 and Newport Market focus on Mexican BBQ and SMOKE SHOP in Caerphilly with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

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.

Selin grew up in the kitchens of her mother and grandmother and went on to show London the culinary possibilities of Turkish food with her much-lauded restaurant Oklava. She is also a cookbook author and restaurant consultant, and is a role model for women in hospitality. Her food is bold, flavourful and vibrant and takes cues from her Turkish-Cypriot heritage and food from around the world.

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.