Welcome to Meatopia London 2026

Your Guide to Meatopia On-Fire London 2026

WELCOME BACK TO MEATOPIA ON-FIRE LONDON FOR THE 13TH EDITION OF EUROPE’S FAVOURITE JOURNEY INTO GLOBAL FIRE-COOKING CULTURE. Obviously 13 is not an auspicious number, but as you know, Meatopia is based on factual deliciousness not superstition, so I shall press on to some more meaty numerology.

With over 80 chefs invited and 70 dishes selected for this years menus, it’s sadly impractical to mention everyone by name in this intro, so as usual I’ll highlight our guests and internationals and let you salivate over the menus yourselves in the following pages.

From the forests of Skåne, Southern Sweden we have chef and hunter Carl Philip Dreyer of Blommeröd who’ll be doing some amazing venison, from Bangkok Thailand we’re stoked to have Geravich Mesaengnilverakul of Choen in Bangkok, Thailand bringing a wood-smoked lamb massaman.

All the way from New South Wales in the Land of Oz we’re honoured to be welcoming Mark La Brooy & James Viles of Barney’s Pizza and Wild Game Butchery and Offgrid Provisions who are bringing some more hunting vibes. It’s also our very great pleasure to be hosting New Zealand native and Galway City convert Jess Murphy of Kai who’s got some North African flavours to bring to the party. And the final additions to our list of seasoned travellers are our OG Swedish BBQ mafia Johan Fritzell & Johan Åkerberg of the wonderful Holy Smoke BBQ in Bräcke Sweden.
Of course there’ll be ample opportunity to find the correct beverage to partner your menu choices, with 6 bars featuring refreshing draft beers, vibrant cocktails and fine wines from the likes of Meantime, Elijah Craig bourbon, Bayou rum and Rooster Rojo tequila.

And if it’s lubrication of the soul you desire, you’ll find sustenance in our music program. Packed with live acts, brass and headline DJs including Hayley Zalassi, Krafty Kuts, Sancho Panza and HiFi Sean, read on for the full daily lineups.

And if you still have room for some edible knowledge, there’s plenty to satiate. Check out this years Cutting Room stage lineup. Free to attend and open all afternoon from Friday to Sunday, there’s a cracking lineup of chefs and producers ready to deliver culinary insights with mouth watering tasters, or book yourself a slot at the Elijah Craig Bourbon Tasting experience.

And for the first time this year you can check into our Sausage Making Masterclass (limited tickets priced at £38) hosted by Alasdair Clark from craft sausage phenomenon Sosij, and Brenhan Magee from new restaurant Magee’s SM&G.

So in short, welcome once again to the wonderful Tobacco Dock and the spiritual home of world fire cooking cuisine!