ALI CLEM is the James Beard–recognized chef, owner, and pitmaster behind the iconic Texas-style smoked brisket at Michelin-starred la Barbecue in Austin. Regarded as a world leading barbecue chef, she is celebrated for her technical mastery, creative precision, and her dedication to honoring—and continually evolving—the legacy she built with her late wife, LeAnn Mueller. A Fort Worth native, Ali enetered restaurant world at eighteen, and whilst studying worked every FoH role from server to manager. Her hiring by barbecue legend John Mueller to set up a food trailer changed everything, discovering her calling for the pit and craft that would define her career. Together with LeAnn, they turned that humble trailer into la Barbecue, now a national institution known for its smoked meats, vibrant energy, and fiercely loyal following. Under Ali, la Barbecue has grown from a beloved truck ( Texas Monthly’s “Top 50 Barbecue Joints in Texas) into one of the country’s few Michelin starred barbecue restaurants.

AMIN SHEIKH is the pitmaster and founder of Fire and Smoke, delivering authentic Texas-style BBQ from the heart of Scotland. Entirely self-taught, Amin learned the hard way — countless hours at the pit, deep in smoke and fire, mastering techniques one fire at a time — each mistake a lesson, every cook an improvement. After over a decade as a weekend garden BBQ warrior, Amin took Fire and Smoke to the masses in 2024. Using only real wood, charcoal, offset smokers, and direct-heat pits in the traditional low-and-slow style. Inspired by iconic Texas BBQ joints and the pursuit of world-class craft barbecue, Amin is helping redefine Scottish BBQ. Since launching the trailer, he’s earned recognition as a ‘rising BBQ phenomenon’ from the The Herald Times. One of Amin’s proudest achievements is Eleanor, a 620-gallon offset smoker, bespoke built to his own design and the largest offset smoker in Scotland. For Amin, BBQ isn’t a trend — It’s a craft forged in smoke, fire, and obsession.

Glasgow chef ANDREW MANSON is unapoageticlly committed to his craft, and to making the microcosm around his food a better place to eat, work and create. His supper clubs are a celebration of all things Umami and bringing people together to experience simple, flavourful food in informal yet intimate surroundings. Fresh meats, fish and whole vegetables are simply finished over Japanese coals and served with vibrant, flavour packed condiments and garnishes with a keen asian influence. In his own words "Cafe XO isn’t about selling food. It’s about selling my vision. Selling a movement. It’s about bringing the joy back both into eating out and to working in hospitality. Let’s enjoy what we do and cook with passion, skills, precision and a respect for the ingredients. The focus has to be on the experience for everyone involved."

ASHLEY BENNETT has been part of the Ka Pao Glasgow team since opening in Glasgow’s Botanic Gardens Garage in 2020. Ashley helped guide the restaurant toward its first Bib Gourmand before being promoted to Head Chef and securing inclusion in the guide every year since. Ashley is passionate about the food of Southeast Asia, gaining knowledge and experience under Sandy Browning (Ka Pao), and through her time spent with Hanuman Aspler at his school in Chiang Mai. Ashley says, “I’ve always loved cooking, even as a kid I’d be in the kitchen trying to help out, or just experimenting with flavours. I only really moved into kitchens properly when I was about 21 or 22, which in chef terms felt a bit “late.” But once I made that switch, it just clicked – I knew it was where I was supposed to be.” Ashley’s son, Shaun, now has a part time position in her kitchen while studying at Glasgow’s Royal Conservatoire.

BOBBY GILLESPIE joined Jonathan and Daniel at the immediately popular Ox and Finch in summer 2014, shortly after its opening that spring. Glasgow native, Bobby, has been a stalwart fixture in Scoop Restaurants Group’s kitchens ever since, having taken up leadership roles in Ox and Finch, and later at Ka Pao Glasgow. Following his many successes leading the teams in the Group’s Glasgow venues, Bobby set his sights on the East coast, opening Ka Pao’s Edinburgh outpost at premier lifestyle district, St James Quarter. Bobby now takes up a development role within Scoop Restaurants Group, most notably ahead of the Group’s complex 2025 schedule opening new city-centre venues, Margo and Sebb’s.

Cooking and raving. Raving and cooking. BRAD CARTER's story ain’t your regular chef story. But then… he ain’t your regular chef. Self-taught, rolling with the punches and bouncing back off the ropes, he started as a kitchen porter in his local before enrolling at University College Birmingham. Next a stint in Menorca, igniting a passion for whole animal butchery and ancient preservation techniques. Then some hard yards in local F&B before opening Carters with wife Holly, soon winning Good Food Guide Readers’ Restaurant of the Year in 2013, a coveted Michelin Star in 2015, the Sunday Times Top 100, National Restaurant Awards Top 100, Sustainable Chef of the Year award in 2018 and Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019. Brad promotes sustainability and cultural-historical relevance, is an avid supporter of the rare breed movement, the founding member of the Birmingham Slow Food movement and supports the Ark of Taste. In 2021 Brad created One Star Döner Bar, high end Berlin style kebabs using the same ingredients as the Michelin starred restaurant in a more accessible form. This story has only just begun. “Cooking is a lifestyle choice!”
- Chef Brad Carter ™

CAI AP BRYN is a Welsh chef, hunter, and fire-cooking specialist known for his bold, honest approach to wild food. Cai has a deep connection to the land and champions sustainably sourced game and nose-to-tail butchery. Specialising in venison and wild game, he focuses on reconnecting people with the origins of their food through ethical sourcing and traditional preparation techniques. The founder of Game and Flames, offering live-fire catering, butchery workshops, and outdoor cooking events celebrating the best of Britain’s wild larder. A regular at National food shows and on the FieldSports Channel, his energetic demos and hands-on teaching style have made him a respected voice in the wild food community, and twice awarded Eat Game Influencer of the Year. Whether cooking in woodland settings or leading feasts over flames, Cai brings authenticity, passion, and a deep respect for the food. His mission is simple: to inspire others to cook, eat, and think more closely about where their food comes from.

Originally from East Kilbride, CRAIG NELSON trained at Lanarkshire Catering School. Honing his skills in well-regarded Glasgow kitchens, including Ox and Finch, he moved to London in 2020. Working under chefs Brett Graham, Jake Leach, and Josh Cutress at the Harwood Arms, London’s only Michelin-starred pub, Craig was driven by a desire for growth and the challenge of working in some of the most demanding kitchens. When the opportunity to return to Ox and Finch arrived it felt natural having always greatly valued Ox and Finch’s ethos. As Head Chef, Craig is committed to maintaining Ox and Finch’s reputation as a cornerstone of Glasgow’s dining scene. While embracing innovation, he understands the importance of preserving the restaurant’s identity, with his menu introducing exciting new dishes alongside beloved classics, such as the the essential Ox and Finch chips. Craigs goal is always to cultivate the same warm and welcoming atmosphere the he enjoys to eat within.

DANNY CARRUTHERS was born in Gateshead and despite moving to Scotland at 8 years old, still visits his home town often. Starting as a kitchen porter, it wasn’t long before his passion for produce and cookery led him to train as a chef. Working through the French brigade ranks in fine dining venues and hotel kitchens, Danny spent four defining years with Brian Maule and Chris Moffat in Glasgow’s renowned Maule’s Le Chardon. Further time as a stagier with Le Gavroche, Lyles and Acme Fire Cult added valuable experience in the shaping of a kitchen team and menu development. As Danny says, "The food at Sebb’s is bold and packed full of flavour, expect nothing to appear as delicate and subtle. More like full on, in-your-face deliciousness." His main hobby outside of the kitchen is to eat good locally made food always admiring high quality ingredients, attention to detail, provenance great service and simplicity — the same pillars he applies to his experience at Sebb’s.