Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

"Ana Ortiz is a chef and co-founder of Fire Made which she runs from Somerset with her husband Tom Bray; the pair design and produce fire cookery equipment for chefs, restaurants, and consumers worldwide, as well as running experience days and training in all things asado. Ana is a talented chef specialising in Ecuadorean cuisine and fire cookery; her menus authentically draw from her culture and heritage, bringing her exciting and vibrant way of cooking to the UK and beyond. She and Tom have a kitchen studio at Westcombe Dairy in Somerset and she can be found popping up there but also at restaurants and food festivals both in the UK and globally.

Benji joined Woodfired Canteen for the opening of the Mount Hawke cafe. He stands out as a solid, inspiring and disciplined head chef with a calm and kind leadership style cooking consistently delicious food. Before settling in Cornwall, Benji built his career as a high end chef in ski resorts where he learnt creativity in high pressure kitchens. Alongside leading the Canteen kitchen he's the talent behind our bespoke Woodfired Weddings menus where he designs unique and seasonal dishes to match a couple's taste and vision. Away from the kitchen, Benji balances his life walking the coast with his partner and two dogs and sometimes a pint!

Ben creates a really special experience with his colourful and exciting food which sparked the founding of the people and purpose lead Canteen cafe in 2017. He has a background in operations and has cooked with some amazing chefs around the world. Ben’s role is creative with an eye on operations both day to day and the weddings and events. Ben tends to be the face of Woodfired Canteen. He has delivered two TED talks, self published a cook book and regularly appears on Radio. Ben’s favourite subject is his wife and girls, so if you want to hear about something truly inspiring just ask him!

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.

Chloe became part of the Canteen family in 2020. Amongst a pandemic backdrop Chloe stepped up as the heart and soul of our first Canteen in St Agnes. Chloe helped guide the team through this period of time and became a co-owner. Chloe heads up Canteen at Mount Hawke and leads at our events and weddings. Chloe loves community and fosters deep connections with all who come to the table. A strong sense of home, humour and family is what Chloe was reared on. Chloe forges business collaborations and brand alignments and with her art and design history she keeps the merch fresh. She's a fiery force!

As Executive Chef at NIJŪ, Chris is at the forefront of bringing Creative Restaurant Group's Culinary Director, Chef Endo Kazutoshi's vision to life. Their collaborative efforts result in a Japanese inspired menu that seamlessly blends authenticity with contemporary flair. NIJŪ'S menu showcases the epitome of Japanese culinary artistry. NIJŪ'S culinary offerings including heart warming Katei Ryori dishes, evolving with the seasons, embody a 'less is more' philosophy, with Chris playing a critical role in sourcing the finest ingredients, from prime cuts of beef to the freshest vegetables. A maestro in the kitchen, Chris takes pride in fostering a serene environment that allows the quality of the produce to shine. His leadership philosophy centres on nurturing a team that understands the vision and ethos behind every plate leaving the kitchen.

The Bodega is a New York inspired Sandwich shop based on Norwich Market. Run by Chef Edd Watkinson it offers a variety of different sandwiches with flavour combinations from around the world. The Bodega has been open for a little under 2 years now and has expanded into pop ups in other local businesses and at events. In 2023 The Bodega won best newcomer in The East of England Food & Drink awards.

Edson Diaz-Fuentes was born and raised in Mexico City. His love of good food started at an early age, and he started to help his grandmother in the kitchen from the age of 5. He realised he was not quite like the others among his friends when he would spend time from a young age observing meticulously how food was made, served and presented. Edson has spent time living in New York, London and Oaxaca City. It was in Oaxaca where he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico’s most treasured ingredients and its slow food cooking techniques. Edson set up Santo Remedio in London in 2015 together with Natalie Feary to recreate the flavours they grew up with in Mexico. What started off as an idea in New York and later a food stall in East London has since evolved into a critically acclaimed restaurant in London Bridge, specialising in grilled Mexican dishes. This was followed by the opening of the Santo Remedio Taqueria in Shoreditch and, most recently, Santo Remedio Marylebone, where Edson, Natalie and the team serve regional specialities such as Duck Carnitas and Beef Brisket Birria, as well as Mexican brunch on weekends. Edson’s first cookbook, Ciudad de Mexico, was published in 2021 by Hardie Grant and won praise from Nigella Lawson and Jamie Oliver, who featured it in his cookbook club in 2022. Edson enjoys travelling and particularly enjoys getting lost in markets anywhere he visits. And he is no longer bothered by the English weather Edson now considers himself a true Londoner.

London-born baker Fred has loved the kitchen since childhood, drawn to the comfort, creativity, and joy that comes from baking. That passion became something more in 2019, when he began working at Papo’s, where he spent years honing his craft and shaping bagels with care and precision. In 2021, Fred launched Fred’s Bakes - a personal venture celebrating bold flavours and comforting classics. Best known for his beautifully crafted tarts, Fred blends rich, traditional British favourites with seasonal, modern influences. Inspired by the indulgent flair of Nigella Lawson who once called his salted chocolate and hazelnut brittle tart “the business”, Fred’s baking is all about big flavour, nostalgia, and a touch of fun. Every bake from his kitchen is made to be shared, savoured, and remembered. Fred’s Bakes now supplies a variety of independent cafes across London, and regularly appears at pop-ups, markets, and food events throughout the city. Bringing joy to pastry lovers one slice at a time.

Chef George Wood is the visionary behind Brix & Bones, a 32-seat fire-led restaurant in the heart of Norwich. With a background shaped by global travel and 5 years in leading roles in London’s top fire-focused kitchens—most notably as head chef at Temper Soho. George brings bold, elemental cooking to East Anglia. His style is fiercely produce-led, with sustainable, organic, and foraged ingredients at the core of every dish. At Brix & Bones, open-fire cooking meets a deep passion for seasonality, foraging, and preservation. Wild ingredients from Norfolk’s coast and countryside appear alongside house-made ferments, pickles, and cures that add layers of acidity and complexity. Inspired by flavours from Japan, Korea, Sri Lanka and beyond. George combines global techniques with Norfolk’s best local produce. Whole-animal butchery, weekly changing menus, and a low-waste ethos run through every service. Since opening in 2022, Brix & Bones has received national recognition, including a place in the Good Food Guide’s Top 100 Local Restaurants and its Top 20 for Winter Dining 2024. It was also named one of the UK’s top hidden gem restaurants by SquareMeal. Under George’s leadership, Brix & Bones delivers a fire-driven, sustainable dining experience that celebrates ingredients, technique, and Norfolk.

Beirut-born Chef Jad Youssef, an alum of Celebrity MasterChef UK, is a culinary force in the world of Lebanese cuisine. With the flavours and recipes of Lebanon in his blood, Jad is renowned for his deep respect for time-honoured dishes, paired with his passion for classic culinary techniques, has solidified him as one of the leading experts on Lebanese cuisine today. Jad is celebrated for sourcing the freshest seasonal ingredients, ensuring that every dish highlights the vibrant, authentic flavours of Lebanon. From the smokey embers of a traditional grill to the subtle balance of spices, his creations evoke the soul of Lebanese cooking, while staying relevant in today's dynamic dining landscape. ""I am always drawn to the traditional methods of Lebanese cuisine – the timeless classics are always the best,"" says Jad. With his ability to elevate familiar flavours while staying true to their roots, Chef Jad Youssef continues to captivate diners at Lebnani in Reigate, offering them an unforgettable taste of Lebanon with every dish he creates.

Joe Roussel is a London-born live-fire chef with over 30 years of experience in the culinary arts. A military veteran, he brings a unique discipline and precision to his cooking, specializing in the art of live-fire cooking. Joe enjoys experimenting with various techniques, utilizing everything from a basic pit to an offset smoker, and even large-scale live-fire equipment. His culinary repertoire is extensive and includes remarkable dishes that showcase his passion for whole animal cooking. Joe's approach emphasizes the connection between fire and food, creating robust flavors that highlight the ingredients' natural qualities. Throughout his career as head chef at mainstream restaurants, fine dining, Joe has gained recognition for his innovative techniques and dedication to the craft, earning accolades in both local and international culinary circles. His commitment to live-fire cooking not only reflects his personal journey but also inspires others to embrace the primal joy of cooking with fire.

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.

John has been been cooking barbecue professionally for nearly 20 years in a career that has seen him cook at both private dining and public events across the UK, Europe and the States, focusing on dishes inspired by fire cooking culture around the world, where he has built a reputation amongst some of the best in the business. More recently he has built ‘Smoke on the Waters’ at his farm in North Devon, cooking home grown meats and other produce for hundreds of guests every week in what is one of the most authentic country smokehouse experiences in the UK. His knowledge and experience of countless recipes and traditional barbecue methods, including classic his signature ‘Whole Hog’ barbecue has seen him cook alongside some of the true greats in the industry, at home and abroad, introducing thousands to what real barbecue is all about.

Josh Reed-Cooper and Mike Thomas first met whilst part of the opening team of Where the Light Gets In. Years later, after stints in such other kitchens as Mana (Josh), Tast (Josh), The Creameries (Mike), Hawskmoor (Mike), the pair decided to get together to open their own place, cooking the food of southern Europe and the Mediterranean. Inspired by restaurants such as Brawn, Four Horsemen, and Osteria Mirasole, their plan was to bring their diverse experiences to a cuisine they love, in a part of Greater Manchester that seemed to be crying out for it. Cantaloupe was the result of their efforts.

A deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and YIAYIA (GRANDMOTHER). First opened essi in Shoreditch, March 2023, to great reviews on the menus unique and original fusion of Greek/Australian cooking. The summer of 2024 saw him popping up in Brooklyn NYC. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Hailing from the Greek islands, he embarked to start his culinary journey to mainland Europe. There he refined his skills under renowned chefs in esteemed Michelin-starred kitchens across Amsterdam, Copenhagen, Geneva and London. His winter stint with essi restaurant in Shoreditch 23/24 began the relationship with Kostas and their mutual passion for Greek inspired twists. More recently popping up all-over London with his supper clubs, to sell out nights and gaining a huge following.

Dublin born chef, Mark O’ Brien has spent the last ten years working his way through some of the best restaurants in London. Stints at Barbecoa, The Dairy, and Birch (Zebra Riding Club) have all given him a grounding in modern cooking, whole animal butchery and live fire. He is chef owner of Snake Oil Barbecue, an American Barbecue Restaurant with Whole Animal Butchery at its heart. Based on the Kentish coast, all meat comes from high quality, local farmers who we have a strong direct connection with. Pulling from many different styles of barbecue to bring out the best in each individual cut we aim to bring a delicious selection of the bounty of the South to all of our customers.

Josh Reed-Cooper and Mike Thomas first met whilst part of the opening team of Where the Light Gets In. Years later, after stints in such other kitchens as Mana (Josh), Tast (Josh), The Creameries (Mike), Hawskmoor (Mike), the pair decided to get together to open their own place, cooking the food of southern Europe and the Mediterranean. Inspired by restaurants such as Brawn, Four Horsemen, and Osteria Mirasole, their plan was to bring their diverse experiences to a cuisine they love, in a part of Greater Manchester that seemed to be crying out for it. Cantaloupe was the result of their efforts.

Over 22 years of experience in the hospitality industry with proficiency of running Operations as Head Chef, Executive Chef and Brand Chef. A very approachable and trustworthy individual with a customer focuse and believes every meal should be an occasion. As someone with diverse multi cuisine experience, I strive to keep things simple and demonstrate productivity and efficiency in daily Operations. -Michelin Plaque awarded for 2 consecutive years at Farzi Café London -2 Chef Television series for Amazon Prime, Discovery and Sony TV.

Eat good, live good. That’s the mantra. Rajen has been channelling this through his culinary journey from the beginning. Starting off in the kitchens of pizzerias, pubs & restaurants building upon his skills and knowledge to run his own brand, The Homie's Kitchen. For the past 5 years he's hosted supper clubs, pop-ups & chef collabs all across London. And now more gratefully, a Meatopia Alumni. Being a 1st generation British born Indian, his food draws inspiration from both long standing family food traditions & the culture he grew up around Big on bold spices & cooking techniques that require care, time & patience. The Homie's Kitchen is a brand that stands for family style cooking, made for everyone to gather around a table or fire to share.

After 20 years in the service industry, you’d be hard pressed to find somebody as versatile as Rob Hallas. From humble beginnings in McDonalds, to running nightclubs and bars, Robs unorthodox path has led him to owning and operating Bastards Bistro. A concept that pushes culinary boundaries, Bastards is an idea that was born from grit, determination and a whole lot of stubbornness. From 5 course pairing nights, to festivals to reinventing the scotch egg in lockdown, Rob has managed to indent his versatility and passion for hospitality into something truly exceptional. His cooking style is unique, putting his own spin on classic dishes. Cooking what he loves to eat and serve to the masses.

Whole Beast is a live fire, nose to tail concept that has ‘A Plan’ for every animal that comes into the building and by doing cool shit with the parts of the animal most aren’t as fussed with. The Aged Cheeseburger won National Burger Awards Champion of Champions and being awarded Best Burger in London by TimeOut THAT burger has become its own beast.

Simon Lamont oversees Rocks Oysters Ltd. , supplying premier Irish oysters to top local restaurants. As Owner of Rocco Ldn, he applies this deep industry knowledge firsthand, creating a standout pub dining experience focused on quality seafood cooked on charcoal. Proudly Irish and South London, you'll find Rocco at the Montpelier in Peckham.

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.

My name is Tom. My love for cooking started with my grandma —an incredible home cook who passed on her passion through simple, honest food. That early spark led me into a career spanning nearly 30 years in fine dining, high-end catering, and working alongside Michelin-starred chefs. After years in polished kitchens, I chose to follow a different path—one rooted in fire, smoke, and bold flavour. That led to my smokery project: kitchen focused on slow cooking, open flame, and real connection through food. Traveling to Mexico also had a big influence on me. The flavours, street food, and relaxed way of cooking inspired me deeply, and I return whenever I can to keep learning and reconnecting. Today, I bring all of that experience to street food markets, pop-ups, and festivals—mixing fine-dining technique with rustic, flame-driven cooking. Every dish I serve is built on quality ingredients, patience, and a love for flavour. I’m always open to new collaborations—especially with breweries, venues, and people who value good food and community. Whether it’s over a plate or around a fire, my goal is simple: create food that brings people together.