Nathan Outlaw / RESTAURANT NATHAN OUTLAWMackerel and pickled vegetables
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Originally from Kent, NATHAN OUTLAW now calls Cornwall his home and is a proud ambassador of all things Cornish.  His style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients.  Nathan was proud to be named the AA Chef’s Chef of the Year 2014/15. Nathan’s first professional post was with the late Peter Kromberg at the Intercontinental Hotel, Hyde Park Corner.  However, his love for seafood cookery was ignited when he came to Cornwall as a young chef to work with Rick Stein.

Nathan currently has two restaurants and a pub in Cornwall along with Outlaw’s at The Capital Hotel in London. Restaurant Nathan Outlaw, based in Port Isaac, is currently placed at number 2 of the ‘Top 50 Restaurants in the UK’ in the Waitrose Good Food Guide 2017.

Uri Navon / MACHNEYUDASmoked, burnt and chopped short ribs
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“Machneyuda” restaurant opened in July 2009 in Jerusalem. The three chefs Uri Navon, Asaf Granit and Yossi Elad designed the place taking inspiration from the nearby market. When asked what food they were going to serve, their answer was “happy food”.

About a month after it’s opening a review was posted by one of the toughest critics in Israel entitled “Restaurant of the Year” and has continued to grow from strength to strength. In 2014, The Machneyuda Group opened their first UK venture, ‘The Palomar’ which was swiftly named one the hottest restaurants in London, followed by another hit more recently in ‘The Barbary’.

Yotam Ottolenghi / OTTOLENGHICeleriac with grilled cabbage
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YOTAM OTTOLENGHI is a cookery writer and chef-patron of the Ottolenghi and Nopi restaurants and delis. He writes a weekly column in the Guardian’s Weekend magazine and has written five bestselling cookbooks: PLENTY and PLENTY MORE (his vegetarian collections) and, co-authored with Sami Tamimi, OTTOLENGHI: THE COOKBOOK and JERUSALEM. His most recent book: NOPI: THE COOKBOOK, co-authored with Ramael Scully, was published in September 2015 and his next book, SWEET, is out in September 2017. Yotam joined us at Meatopia 2016 and is going to be the first chef cooking vegetables at this year’s festival… and who better?

Nud Dudhia / BREDDOSWhole Highland Cow Barbacoa Taco
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Breddos started out as a makeshift taco shack in a car park in Hackney back in 2011. Since then, they’ve gone on to do residencies and pop-ups, Street Feast, a cook book, as well as a cook-off at LA’s Tacolandia festival in 2016, before finding a permanent home in Clerkenwell. Their food is influenced by the hundreds of roadside taquerias and restaurants founders Chris and Nud encountered on their travels throughout America and Mexico, whilst utilising the best of British produce from passionate producers such as Phillp Warren and Son and Wild Harbour in Cornwall. 

Ash Heeger / ASHTreacle glazed short rib

ASH HEEGER was raised in Cape Town, South Africa and started off her career with Luke Dale Roberts at La Colombe before moving with him to The Test Kitchen. After four years she moved to London to the kitchens of The Ledbury and Dinner by Heston Blumenthal. Ready to start out on her own, she moved back to Cape Town and in June 2016 opened her own restaurant – Ash. The restaurant focuses on charcoal cooking with each dish cooked over flame using ethically sourced, free range and seasonal meat and produce.

Richard Sandiford / FLAMIN’ LIBERTYThe Palestinian
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After stints at Marco Pierre White’s Titanic and Quaglinos RICHARD SANDIFORD got a taste for the pop-up scene working at Bistrotheques’ Raindeer and Supersonic Masonic Supper Club and also the Green Onion supper club. Combining forces with Emma Jerrard, who has run events for over 15 years, he introduced Rockadollar dining which operated out of various Pie and Mash shops across the east end. 

Flamin’ Liberty is Richard’s latest street food experience based on great quality meat, cooked over logs and hardwood charcoal on a drumbecue, offering seemingly simple dishes which are bang on flavour.

Matti Hurttia / EATRUKAHidden lamb with Kyrö Napue gin jam

MATTI HURTTIA is the owner of EatRuka in Finland, a spot that has the grills and smokers going all year round – in Matti’s own words, ‘Charcoal and open fire is the truth’. With over 25 years experience, Matti has drawn influence from Mexican, Italian and Spanish kitchens as well as, of course, Scandinavian, particularly the Lapp style of cooking.

At Meatopia this year Matti will be joined on the grill by ‘The Wings’; Chef Risto Mikkola, a judge for Masterchef Finland and Marko Suksi, the ‘Chilli Witch Doctor’.

Roberto Castro / LOBOSIberico pork ribs

Trained in the Basque Country, ROBERTO CASTRO learnt the art of traditional Basque cooking, skills that he brought with him to London where he soon became head chef at Tapas Brindisa in 2010. In 2015 Roberto set up his own restaurant with a bunch of like-minded friends and Lobos was born, from the love of excellent meat cuts, good wine, hospitality, Spain and London. It’s a fusion that makes these “lobos” howl. Lobos have recently opened their second restaurant in soho. 

Elizabeth Haigh / SHIBUIOnglet and ox heart Tabasco larb skewers
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ELIZABETH HAIGH (formerly Allen) was named one of the hottest chefs in London by Time Out and OFM’s Top 50 List 2017. Born in Singapore and raised in England, her travels around the world heavily influence her cooking style. The chef is known for her innovative menus and is now working on her own project, Shibui, which is planned to open later this year. Her background in smoking, butchering and barbecuing combined with the Michelin kitchens she has cooked in leads to unique and elegant results. Elizabeth is collaborating with TABASCO® Brand as part of this year’s TABASCO® Better BBQ Campaign.

Nathan Green / RHODADrunken chicken

Seasoned British chef, NATHAN GREEN started his career at the two-Michelin starred Gidleigh Park and subsequently worked at renowned establishments such as Tom Aikens, The Square and the Michelin starred Arbutus where he was Senior Sous Chef. In 2004 Nate was voted “Young Chef of the Year” by the Restaurant Association. In March 2014, Nate was hand-picked by Jason Atherton to take on the Executive Chef role at 22 Ships and Ham & Sherry in Hong Kong.

In June 2016 Nate opened Rhoda in partnership with award-winning restaurateur Yenn Wong of JIA Group. Rhoda offers simple, delicious dishes cooked over live fire.

André Lima De LucaSugar pit bacon racks
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ANDRÉ LIMA DE LUCA, a 43 year old Brazilian, is considered by many people as one of the world’s experts when it comes to meat and live fire cooking. The first professional pitmaster in Brazil can be found around the world using a smoker, parrilla, a simple grill or anything that lives up to the art of live fire cooking. André combines his passion for comfort food and his Italian-Brazilian family background with traditional smoking methods and live fire cooking to create unique dishes. At the end of 2015 his first book – ALL Fire – was published in Brazil. André is also GQ Brazil’s columnist. This will be his 4th appearance at Meatopia UK.

Estanislao Carenzo / ELEPHANT CROCODILE MONKEYLamb kofta and kidney with jungle chimichurri

Originally from Buenos Aires, ESTANISLAO CARENZO has worked in some of the most influential restaurants in the world from New York to France. Returning to Argentina he went on to open Sudestada, the first real South East Asian restaurant in Buenos Aires. After three incredible years he moved to Japan to learn about Japanese cooking. Deeply influenced by his travels, he opened the European branch of Sudestada in Madrid.

Since then, he has opened three further restaurants. Estanis now heads up the food at independent hotel Casa Bonay in Barcelona. At the flagship restaurant Elephant Crocodile Monkey Estanis’s menu focuses on South East Asian cuisine cooked with the best ingredients the Mediterranean has to offer.

José Pizarro / PIZARROPluma Ibérica

JOSÉ PIZARRO has been living in the UK for over 16 years & in that time, he has worked for some of London’s most prestigious Spanish restaurants including Eyre Brothers, Brindisa and Gaudi. In 2011 he opened his first solo venture ‘José’ and later that year ‘Pizarro’. In 2015, he opened his third restaurant, ‘José Pizarro’ at Broadgate Circle. He’s now followed this up with an exciting new concept, Little José, offering Spanish street food.

José’s food can be described as classic with a modern twist, and he focuses on creating innovative Spanish dishes with the very best Spanish & British ingredients. His third book ‘Basque’ was published last year, and he’s currently working on his fourth, all about the food of Catalonia, due for release this Autumn. José is considered to be the Godfather of Spanish Cooking in the UK.

Mitch Tonks / THE SEAHORSEChilli crab
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Though an acclaimed restaurateur, chef and author, MITCH TONKS has a love of seafood and an insatiable desire to share that passion with others. His prestigious restaurants are International and National multi-award winning, with Rockfish taking 2 awards at this year’s Seafish awards and The Seahorse being in the Sunday Times Top UK 100 restaurants. His book ‘Fresh’ scooped ‘Best Fish Book’ at the Gourmand World Cookbook Awards. Mitch’s desire for sharing wonderful food is in evidence across all the restaurants in his group, from his flagship Seahorse to Rockfishes in Dartmouth, Torquay, Plymouth, Brixham & Exmouth. 

Mitch is committed to constantly giving back to the community, having embarked on an academy scheme to train new chefs in partnership with South Devon College. On matters of UK fishing, sustainability and supply, his is arguably one of the most erudite, passionate and credible voices out there.

Ross Clarke / TANDOOR CHOP HOUSEShredded Kerala duck naan
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Tandoor Chop House is the meeting of a North Indian communal eatery and a classic British chop house. It combines the essence of these two traditional restaurants — the tandoor ovens, Indian spices and marinades with select prime cuts of meat, and a buzzing atmosphere.

Chef director ROSS CLARKE curates the menu for Tandoor (and sister brand The Hoxton Hotel) and was previously a director operating restaurants including Meatopia alumni The Rum Kitchen, but also Foleys, Senor Ceviche and Dirty Bones. Prior to this, he earnt his stripes spending time as a Creative Development chef in the 3 Michelin star Fat Duck experimental kitchen.

HIX VS HANNANBeef cheeks with Somerset cider cabbage
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Celebrated chef, restaurateur and food writer MARK HIX is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant, HIX Oyster & Chop House in 2008 followed shortly by another five HIX restaurants, scattered across London. Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Most recently Mark received an MBE for services to hospitality, appointed within the New Year’s Honours 2017 list. At this years Meatopia, HIX will be collaborating with the award winning Irish meat supplier, Hannan Meats, founded by Peter Hannan in 1991.

At this years Meatopia, Mark will be collaborating with the award winning Irish meat supplier, Hannan Meats, founded by Peter Hannan in 1991.

Samantha Evans / HANG FIRE SMOKEHOUSEPork tomahawks
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Samantha Evans from Hang Fire Smokehouse & Southern Kitchen have taken the UK slow and low scene by storm. Following a 6 month BBQ apprenticeship in the States in 2012, they returned to the UK and went on to win BBCR4 Food Awards for ‘Best Street Food’, were the first British women to write a bestselling slow and low cookbook and opened their own restaurant in South Wales last year. More recently they featured at No 5 in Observer Food Monthly Top 50 List. The ‘first ladies of ‘Cue’ are excited be back at Meatopia this year. 

Mikel Viñaspre / SAGARDITxuleton basque style matured beef
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MIKEL VIÑASPRE started out in the ancestral trade of grill masters at the best grills of the Basque Country where great aged beef “txuletones” are a religion. As the heir of a rich gastronomic past, he and his brother Iñaki  co-founded the project of Sagardi Basque Country Chefs over 20 years ago with a clear goal to spread the traditional Basque culinary culture all over the world.  Sagardi has established itself as a first class restaurant and has brought the Basque grill to London, Mexico, Buenos Aires and Porto. We look forward to welcoming them to Meatopia. 

Angie Mar / THE BEATRICE INNSmoked whole lamb with mint sauce

ANGIE MAR has spent most of her life around food. A native of Seattle, Washington, she comes from a family of food lovers and restaurateurs and has had the privilege of spending time in some of NYC’s renowned kitchens, including honing her skills in whole animal butchery and open fire techniques at lauded Brooklyn restaurants Reynard, Diner, and Marlow & Sons.  Angie went on to work for April Bloomfield at The Spotted Pig, where she learned an unparalleled dedication to perfection and a love of simplicity, affording her the skills and confidence to run her own kitchen.

In October 2013, Angie took the helm of storied West Village restaurant, The Beatrice Inn.  Best known for her love of working with whole animals, live fire and dry aging techniques, her signature 45-day dry aged burger is widely regarded as one of the best in the city. Angie was named “Chef of the Year 2016” by Thrillist.

Francesco Mazzei / RADICIStigghiola (lamb liver and kidney)
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FRANCESCO MAZZEI trained in Italy and whilst coming to England to learn English secured a job at The Dorchester. Going on to cook in several Michelin starred restaurants around the world he’s now settled in London.

Radici translates as ‘roots’, and reflects the Calabrian and southern Italian cuisine of Franceso’s heritage, all served in a relaxed environment. Speaking of the opening, Francesco commented: “With Radici, I am so excited to bring the food of my childhood to my London home. I have lived in Islington for over 20 years, and I hope that this relaxed neighbourhood restaurant will soon become a part of the local community and a go-to venue for authentic southern Italian food in London”.

Andy Stubbs / LOW N SLOWOak smoked ox cheek chilli

ANDY STUBBS set up Low N Slow in May 2013. His stall is a regular at Digbeth Dining Club in his home town of Birmingham where you can find him most weekends cooking ribs, brisket, pork shoulder and tacos. Voted Birmingham Food, Drink & Hospitality Awards best street food 2016 and a YBF finalist 2016, Andy travels the country cooking BBQ at street food events and taking over kitchens. It was always a dream of his to be invited to cook at Meatopia alongside the people that have inspired him.

David Carter / SMOKESTAKBeef brisket

Smokestak founder DAVID CARTER was born and raised in Barbados. His early life was centred around outdoor living and open fire cooking. After he graduated, he moved to a role at the Four Seasons Los Angeles and in 2008 David moved to London. After three and a half years with Gordon Ramsay Holdings, David took on the General Manager role at Japanese restaurant Roka. Three years later, he decided to fold in the day job, buy a 4.5 tonne smoker in Houston, USA, and embark on a barbecue pilgrimage from Texas to Dalston!

With his focus on quality of product, David has fine-tuned his craft and has now opened his first Smokestak restaurant in Shoreditch. Using the wood- burning smoker in a very literal sense, David plays with wood, fire and smoke in equal measure to create something a bit different, taking SMOKESTAK to another level.

Mirek Dawid / BLACKLOCKWhole Cornish lamb racks

Blacklock is a modern version of the Great British Chophouse. They sell chops and steaks sourced from award winning farmer Phillip Warren in Cornwall, cooked over charcoal with wine on tap and cocktails for a fiver as well as a Sunday Roast they say is almost as good as Mum’s but which just got voted the best Sunday Roast in the UK by the Observer. Head Chef MIREK DAWID will be the master of the grill. Charcoal grills run through his blood having previously been head honcho at Hawksmoor Seven Dials.

The original Blacklock is in an old brothel in Soho which now has a younger brother with a second Blacklock opened in the City in March and we look forward to welcoming then back for their third visit to Meatopia.

Siggi Gunnlaugsonn / TOMMI’S BURGERBlack Jack Burger

Born in Iceland 1977 , SIGGI GUNNLAUGSSON has been with Tommi´s burger joint in London from the very start of their first small pop up in Marylebone Lane in 2012.  He has previously worked in kitchens in both his home country as well as in Norway, before signing on with Icelandic burgerlegend Tómas “Tommi” Tómasson for the first venture of the burger franchise outside of Iceland. Since then they have opened branches in 5 more countries and continue to spread the burger gospel.

Selin Kiazim / OKLAVAKid goat cutlet

SELIN KIAZIM was born in North London into a Turkish Cypriot family and brought up on her mother’s traditional Turkish cooking, Selin found a love of cooking at an early age and draws inspiration from her heritage. She developed a strong nose for good food and after a stint with Peter Gordon at The Providores and a senior chef role at Kopapa she has never looked back.

In 2015 Selin opened OKLAVA where cooking is fresh, vibrant, and simple, using good quality ingredients and fresh herbs and spices to let the food do the talking.

Richard H Turner / HAWKSMOORClinched tomahawk steak

RICHARD TURNER joined the Hawksmoor team in 2009 to fulfil his life long ambition of working on a great steakhouse concept and his mark has been felt ever since.

Richard has held Head and Executive chef position in a number of London’s esteemed restaurants and has, over the years successfully opened nearly twenty restaurants as a chef consultant. Apart from being Hawksmoor Executive Head Chef, he has recently brought Meatopia events to the UK, co-owns Turner & George butchers and Pitt Cue Co. Richard’s first solo cookbook, ‘Hog’ was published in April 2015 and more recently ‘Prime’.

John TorodeLamb cutlets, miso and herbs
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A hugely popular and influential figure on the UK culinary circuit, JOHN TORODE is best known as the straight-talking co-host and judge of thirteen seasons of BBC1’s MasterChef, Celebrity MasterChef and Junior MasterChef. John is passionate about sourcing the best of British produce, particularly within the meat industry, where he has long been a champion of rare breeds. In his quest to source the very best produce, he has built strong relationships with many small farmers & butchers throughout the UK and aimed to share his knowledge through his widely distributed “Fine Meat List”. With a keen interest in food and wine matching, John has partnered with Australian award-winning winery, McGuigan Wines with the vision to create exciting food and wine experiences, and ultimately enjoy the good things in life.

Matt Burgess / CARAVANLamb cutlet with chermoula

Caravan’s Group Head Chef, MATT BURGESS will be representing on the Movember stand this year, cooking up a feast of signature style ‘well-travelled’ Caravan dishes – inspired by Caravan’s recently published first cookbook ‘Dining All Day’.

All profits from sales will be donated to the Movember Foundation who are game changing men’s health projects across the world.