Solan is a London-based creative culinary project by chefs Agata (Poland) and Giorgio (Italy), built on rethinking the cuisines they grew up with through memory, emotions, and a shared love for honest, expressive food. What began simply as cooking the food closest to their hearts soon revealed that Polish and Italian cuisines share more common ground than expected — and that their differences naturally balance and elevate one another. Agata’s cooking is rooted in her love for exploring flavors — especially within the Polish cuisine she knows best. She focuses on vegetables, seasonal produce and playful food preservation. Her time in kitchens like NOPI (London), Disfrutar* (Barcelona), and Gresca (Barcelona) shaped her produce-driven approach, where each dish begins with respect for the ingredient and a desire to share something personal. Giorgio, one of the biggest Italian patriots you’ll meet, brings the soul of Southern Italy — bold village flavors, open-fire cooking, and a deep appreciation for the beauty of proteins and seafood. His time at Osteria Francescana* (Modena), KOL* (London), and Noma (Copenhagen) refined his technique and broadened his perspective on global culinary philosophies. Together, they create pop-up dining experiences across London and Europe where Polish and Italian cuisines meet in delicious dialogue.

Alex Keys has been a chef for over 15 years, working at London Nose to Tail institution St. John and being head chef at Rochelle Canteen. In 2025 Alex opened up FTJ in Spa Terminus with Mike Davies and Tom Jones. Alex is passionate about building a network of sustainable farmers and producers and getting their meat into restaurant kitchens and onto the public’s plates through FTJ's whole carcass approach.

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 an internationally respected chef and the co-founder of Fire Made, the Somerset based fire cookery studio she leads alongside her husband, Tom Bray. Together, they design and handcraft bespoke fire-cooking equipment for leading chefs, restaurants, and private clients worldwide, while delivering immersive culinary experiences and high-profile luxury events centred around live-fire cooking. Renowned for her instinctive approach to fire cooking, Ana champions seasonal, locally sourced produce infused with bold South American flavours. Drawing deeply on her Ecuadorean heritage as well as Argentinian asado traditions, her menus celebrate the transformative power of flame across meat, fish, vegetables and fruits. Ana’s culinary philosophy stems from her upbringing on the Galápagos Islands, immersed in a culture of communal, fire-led cooking. From her grandfather’s open-air kitchen to weekly family asados inspired by her father’s travels across South America, fire was central to food, family, and celebration. This heritage remains at the heart of Fire Made, founded in 2016 following Ana and Tom’s move to England, with a clear mission: to share a way of cooking and hosting that is both rooted in Ana’s heritage and their way of life.

Meet our Head Chef, Anton Vasilyev. Born and raised in Kyiv, Ukraine, Anton’s cooking has been shaped by leading Thai, Japanese and Chinese kitchens in Kyiv, followed by his time as Head Chef at the Basque-inspired Sugaar in Paris. His cooking is produce-led and flavour-driven, with fire at the centre of everything. Smoke and heat guide the way – from standout UK and European cuts, butchered and aged in-house, to day-boat fish and seafood cooked simply over open flame. You already know some of the signatures: poussin, brined, air-dried and finished on a manual rotisserie until the skin crackles and the meat stays impossibly tender; the koolsla salad; and, of course, the sour cherry pie.

Chef Asim Merali leads Goldies in Soho with a laid-back confidence, channeling the raw energy of live fire into bold, seasonal cooking that feels unmistakably modern and unmistakably London. His cooking is deeply influenced by his East African heritage, where live fire sits at the heart of street food culture - fast, flavour-driven, and built around smoke, spice, and instinct. His background spans Japanese technique, contemporary British plates, and serious wood and charcoal craft, shaped by experience across high-volume kitchens and refined dining rooms. Whatever the style, Asim keeps it clean, focused, and driven by flavour above all else. At Goldies, he brings that experience together over fire, creating dishes that are refined without losing their edge, designed to match the pace, grit, and energy of Soho.

Chef bio Carl Philip Dreyer is a Swedish chef, hunter, and fire cook whose food is rooted in the forests and farmland of Skåne, southern Sweden. Food and hunting have been central to his life since childhood, and his driving ambition has always been to bring game meat — particularly venison — to a wider audience in ways that feel exciting, accessible, and entirely new.Through years of work as a tour manager for international artists, Carl travelled the world and absorbed culinary influences from across Asia, the Americas, and beyond. That global perspective now shapes how he reinterprets Swedish wild food: bold flavour combinations, live-fire technique, and an instinct for theatre that makes every dish an experience.Today he runs Blommeröd — a historic estate inaugurated in 1964 as one of Sweden's most celebrated ranches located just one hour from Copenhagen and Malmö. The property has been transformed into a destination for private dinners, BBQ events, weddings, and exclusive experiences in a secluded natural setting. Carl has also appeared as a chef on Swedish and international cooking events, championing wild and game cooking to new audiences across Scandinavia.

Chris has spent over 10 years in London’s restaurant scene, following earlier stints cooking in the Netherlands. Along the way, he worked at Aquavit, Angler and 67 Pall Mall, building a style rooted in proper craft, great produce and a real respect for ingredients. His journey eventually led him to Super8 Restaurants, where he moved from the kitchen into butchery and previously held the role of Head Butcher. He now works across sourcing and development, supporting day-to-day operations and helping shape the group’s approach to whole animal use, relationships with suppliers and farmers, and product quality. Outside of work, Chris is happiest with meat, fat and seasoning in front of him, making sausages under his own project, East London Banger Company. Whether it’s breaking down carcasses, working on new sausage recipes or chasing better sourcing, he is driven by flavour, fire and doing things properly, with a strong belief in supporting the right kind of farming and the people behind it.

Dave Marrow is a Brighton based chef celebrated for his bold, woodfire driven cooking and inventive styel in the kitchen. With years of experience in some of Sussex’s most respected restaurants, including Terre à Terre, The Dining Room at Deans Place & The Grand Hotel, Marrow has built a reputation for flavour forward, intentional cuisine that celebrates local Sussex produce and traditional techniques. In 2023, he teamed up with longtime friend and fellow chef Isaac Bartlett-Copeland to open the woodfired restaurant Embers in Brighton’s historic South Lanes, a concept centred on cooking over an open kitchen fire cage using local kiln-dried ash and birch wood. Known for his passion for big flavours and robust cooking over the fire, Dave brings a relaxed yet meticulous approach to Embers, where the ethos of “fire and friendship” defines the dining experience. Under his direction, the restaurant has quickly become one of Brighton’s most talked-about destinations.