Meatopians, the Wait is Over
Get ready, the moment you’ve been waiting for is here - YOUR 2025 LINEUP!
From Thursday 28th August to Sunday 31st August, we’re back at The Dock for a long weekend of food, fire, fun and flavours. As usual we’re gonna cap the summer off with an interstellar line-up of world-class fire cooks from across the UK and beyond. Expect nothing less than serious flavour, incredible talent, and smoking hot vibes. With just 6 weeks to go, it’s time to start planning your day(s)
So, without further ado, please welcome your #Meatopia2025 chefs…
This year, the international firepower at Meatopia keeps growing, and next up is Isabel Coss!
Isabel is the chef-founder of Pascual, a wood-fired Mexican bistro in Washington, D.C., where fire is at the heart of her menu, featuring dishes like slow-cooked lamb neck barbacoa, mezcal-cured smoked trout, and tortillas that’ll change your view of Mexican food.
A Mexico City native, Isabel is 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’s the Executive Chef of Pascual and Executive Pastry Chef at Lutèce in DC, where she’s helped shape two of the city’s most celebrated restaurants. Pascual has been recognised by Eater, New York Times, and The Washington Post as one of the best new restaurants in America.
Tasca was born as a love letter to Josh Dallaway & his partners, the result of his travels around Spain and Portugal.
His background is modern French but has taken a real lean towards the Iberian peninsula of late. The flavours and use of ingredients changing more so than the cooking itself. A large part of the ethos is a heavy use of fermenting, whether this be as sole components of dishes or purely seasonings. Produce led as always, letting his suppliers dictate the menus throughout the year.
Paddy Maher is the head chef at Pearly Queen in Shoreditch, where he showcases his passion for seafood through innovative and flavourful dishes. With a culinary style rooted in sustainability and freshness, Paddy draws inspiration from the vibrant coastal cuisines of the UK and his home country Ireland.
At Pearly Queen, Paddy continues to push the boundaries of seafood cuisine, blending traditional techniques with modern flavours to create a dining experience that is both memorable and delicious.
So, without further ado, here are your #Meatopia2025 chefs…
