Ali Borer, originally from Anglesey, has been building his fire cooking reputation for over 13 years. Training and honing his skills alongside brilliant chefs at restaurants such as Le Ponte de la Tour and Modern Pantry, before making his mark at the infamous restaurants Smoking Goat and Lore of the Land. His passion for cooking over fire, use of offal and championing British ingredients are clear on his menus. Using classical training alongside his passion for Thai cuisine his dishes tend to pack a punch!

A South East London native, Betty’s professional chef journey began at festivals, notably at Meatopia 1 heading up the team for London Log Co.. Supporting chefs and keeping the fires burning, she became known as the ‘Coal Girl’. This role allowed her to explore opportunities which ultimately inspired a move to the other side of the grills. She has since cooked at numerous events and restaurants, working along side some legendary talents, including Niklas Ekstedt, Scully and Hangfire BBQ. Now drawing on close to a decade of stepping in to help out wherever a spare pair of hands are needed, Betty’s own food combines flavours and techniques from across the globe, creating vibrant dishes which champion local and seasonal produce. With her own event catering company BBQ and Blooms, Betty combines her experience cooking everywhere from beaches to manor houses to fields, 20 years of floristry and many years in hospitality, fish mongering, and retail (as well as a love of throwing a good party) to explore the performative nature of live fire cooking and offer a multi-sensory experience.

Cooking and raving. Raving and cooking. Partying and pushing to make his dreams come true. Brad Carter’s story ain’t your regular chef story. But then…he ain’t your regular chef. Brad didn’t take the normal route other successful chefs take. There were no stages in Michelin-starred kitchens, no mentors holding his hand and showing him the ropes. He did the hard way, self-taught, rolling with the punches and bouncing back off the ropes. His first job was working as a kitchen porter in his local pub where he soon began to cook and fell in love with the industry. Brad decided to enrol at University College Birmingham, which is known for its high standard of teaching culinary arts. After leaving college he went to work in Menorca which ignited a passion for whole animal butchery and ancient preservation techniques. When Brad landed back in the UK he did the hard yards in local pubs and restaurants before opening his own place with his wife Holly Carter in 2010, just a few miles from where he was born. Recognition for celebrating British produce soon came from the top when they won Good Food Guide Readers’ Restaurant of the Year in 2013 and then were awarded a coveted Michelin Star in September 2015. The restaurant then went on to be named in the Sunday Times Top 100, National Restaurant Awards Top 100 and won the Sustainable Chef of the Year award in 2018 with Olive Magazine & OpenTable Diners’ Choice ‘Fit for Foodies’ Award in 2019. The overall philosophy of Carters is to be a true expression of British terroir within the moment. Brad’s menus evolve on a daily basis and are developed by following the natural rhythms of the season, led by the ingredients available to him and inspired by the producers who work our British landscape. He aims to treat them with the upmost respect and admiration by limiting waste with a strong nose to tail dining ethos. Even artisan products like charcuterie and cheeses (often out-sourced) are made within the restaurant from British ingredients Brad promotes sustainability, cultural-historical relevance and is an avid supporter of the rare breed movement that helps to secure the future of our rare and native breeds of farm livestock with direct historical links to wild animals. Brad Carter is also the founding member of the Birmingham Slow Food movement and a supporter of the Ark of Taste. The Ark of Taste travels the world collecting small-scale quality productions that belong to the cultures, history and traditions of the entire planet: an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breads, sweets and cured meats. This meticulous obsession with British produce has led to a number of collaborations, including his own award winning range of salts with local heroes Droitwich Salt and an exclusive Sea Truffle Caviar. Brad’s passion for brewing has also led to several one off beers with leading breweries around the country & is now an official brand ambassador for world-class pizza oven brand Gozney & Exmoor Caviar. Brad created a brand called One Star Döner Bar, high end Berlin style kebabs using the same ingredients he uses at the Michelin starred restaurant in a more accessible form - Brad now remains a regular personality on television featuring on popular television shows like Saturday Kitchen Live on BBC One as well as live demonstrations in front of eager crowds at national expositions such as The Good Food Show. This story has only just begun. “Cooking is a lifestyle choice!”
- Chef Brad Carter ™ January 2024

Born in the Philippines, raised in Australia, Ferdinand ‘Budgie’ Montoya moved to London in 2012 where he decided to swap his IT career for a life in the kitchen and has never looked back. Since 2017, Budgie has been championing Filipino cuisine in London and the UK, setting up his acclaimed pop up restaurant Sarap and recently opening Apoy Filipino BBQ in Market Halls on Oxford Street, focussing on street food and classic Filipino dishes like Lechon and Pork BBQ. Apoy is due to open it’s second site this Summer 2024 in the new Dalston Yard development. Budgie appeared on season 18 (2023) of BBC’s Great British Menu, representing London and the Southeast region where he wowed veteran Michelin starred chef Tommy Banks and host Andi Oliver with his unique cooking style showcasing his Filipino heritage. His relentless passion for flying the flag for Filipino cuisine has seen him pop up around the world like Seattle, Alaska & Manilla.

Friends Chris Magallanes and Ernest Morales, who worked together in the audiovisual world, won an amateur barbecue competition and, fortunately for the rest of us, let it go to their heads. A few years ago, they quit their jobs and opened a food truck outside Republic Street Bar, in Fort Worth's vibrant Near Southside neighborhood. Now the truck is gone in favor of a permanent space that includes a covered patio. Massive yet tender spareribs are glazed with sweet barbecue sauce, while the moist smoked turkey has a spicy kick. House-made sausages burst with juice, and the pork belly burnt ends, now a Cowtown barbecue staple, are sweet, sticky, fatty morsels that eat like meat candy. Even more over-the-top are the pork belly poppers: burnt ends stuffed inside jalapeño halves along with a bit of cream cheese, then wrapped in bacon. The sensation of biting through the crisp bacon into the meltingly tender cube of pork and fat beneath is pure heaven. But the showstopper is the brisket elote. Layers of creamed corn, chopped brisket, queso fresco, cilantro, and hot sauce are a full meal in a cup. Don't miss the borracho beans or the collard greens.

David has truly dedicated his life to fish. As a self-taught, live-fire chef, he creatively substitutes fish where you’d typically find meat, offering a modern and relaxed culinary style. He sources his fish directly from the coast, crafting dishes that are both surprising and delightful. With over 15 years of experience as a fishmonger, David has worked in some of London’s finest fishmongers before opening his own shop, Life of Fish, in 2020. He now owns two shops and the fish concession in Selfridges, in addition to hosting pop-ups and private events. Many people are intimidated by cooking fish, but David believes it’s a comparable alternative to meat and can be prepared in the same ways. His mission is to inspire more people to use fish in place of meat, making it a regular part of their culinary repertoire.

Don Nguyen was born in Saigon and grew up in Houston, Texas. He is recognized for spearheading the movement of incorporating ethnic ingredients & dishes with the techniques of Central Texas barbecue. He founded Khói Barbecue, which means “smoke” in Vietnamese, in 2017. Don honors the barbecue traditions of Texas while propelling its evolution with deftly smoked brisket, beef ribs, and handcrafted sausages interwoven with ingredients from Vietnamese cuisine fish sauce, tamarind, and fermented seafood pastes. Taught how to cook by his mom, his food is a reflection of what he grew up eating in Houston’s Little Saigon and trips to Vietnam visiting his family in Đà Nẵng. As he continued to hone his craft and examine the role of Asian-Americans within the fabric of America, Don fell in love with the Carolina whole hog style of cooking. He learned the craft directly from renowned pitmaster Rodney Scott, who says Don’s food “blew my mind.” From the early days as a pop up, to evolving into its own culinary corner in Houston, Khói been acclaimed by Eater and lauded by chefs Brooke Williamson, who expressed Don’s work is a “breath of brilliant barbecue air” and Bobby Flay, who remarked Don is “disrupting American barbecue in the best way.”

Friends Chris Magallanes and Ernest Morales, who worked together in the audiovisual world, won an amateur barbecue competition and, fortunately for the rest of us, let it go to their heads. A few years ago, they quit their jobs and opened a food truck outside Republic Street Bar, in Fort Worth's vibrant Near Southside neighborhood. Now the truck is gone in favor of a permanent space that includes a covered patio. Massive yet tender spareribs are glazed with sweet barbecue sauce, while the moist smoked turkey has a spicy kick. House-made sausages burst with juice, and the pork belly burnt ends, now a Cowtown barbecue staple, are sweet, sticky, fatty morsels that eat like meat candy. Even more over-the-top are the pork belly poppers: burnt ends stuffed inside jalapeño halves along with a bit of cream cheese, then wrapped in bacon. The sensation of biting through the crisp bacon into the meltingly tender cube of pork and fat beneath is pure heaven. But the showstopper is the brisket elote. Layers of creamed corn, chopped brisket, queso fresco, cilantro, and hot sauce are a full meal in a cup. Don't miss the borracho beans or the collard greens.

Born in Spain to restaurateur parents, Francisco Martinez discovered his fervour for everything hospitality at a young age. Continuing the passion of his lineage, Fran began his culinary training in Alicante at the age of 17 for 2 years before he went on to work at El Bulli, internationally renowned three-Michelin-starred restaurant led by Ferran Adrià for a year. Fran continued his European adventure by going on to work in SILK in Frankfurt, Germany in 2006 before moving continents, celebrating another pivotal moment in his career when working as part of the opening time of 'Agua' restaurant in the heart of Beijing between 2008 and 2011. In 2014, Francisco began his next chapter at Fazenda Group as Executive Chef, heading up procurement, relationships and menu development as the group prepared to add another five restaurants to its portfolio on the following years. Most recently, Martinez played a key role in leading the kitchen team for Fazenda's newest restaurant opening in Bishopsgate, London. And is also Meat Ambassador for Australian meats in the UK working together with MLA Australia.

Graham has an impressive 32-year career in pastry, beginning in London’s top hotels like The Lanesborough and Mandarin Oriental Hyde Park. He’s earned accolades such as UK Pastry Chef of the Year in 2007 and multiple UK Tea Guild Best Afternoon Tea awards. As Group Pastry Chef for the Michelin-starred Hakkasan Group, Graham played a key role in expanding the brand from four UK locations to forty-seven restaurants worldwide. His expertise in flavour balancing and mentoring top pastry chefs has made a significant impact on the global scene. Graham earned the UK Group Chef of the Year award in 2014 and has led training sessions, demonstrations, and restaurant openings across six continents. Known for his professionalism and innovation, Graham remains a prominent figure in the pastry world. He has judged prestigious competitions like the UK National Chef of the Year and the World Chocolate Masters Final, continuing to shape the future of culinary excellence.

Born and raised in Edmonton, Turkish Cypriot Hasan Semay was the most recent judge on BBC Three's Young MasterChef. He graduated from Jamie Oliver's 15 programme in 2011. After a series of jobs that didn't light his fire, and hours spent watching cooking shows, his mum convinced him to apply and from then on cooking became his first love. He went on to spend the next 10 years cooking in high end kitchens all over London until Covid hit and he found himself without a job but with a passion to carry on cooking. This is when his YouTube channel Sunday Sessions was born. It’s all about the food (And some lovely camera work) as he takes beautiful ingredients and cooks them up in his downtrodden back garden come rain or shine and all served with a side of Has’ signature charisma. In 2022 Pavilion published his debut cookbook, HOME, and he is currently writing book no. 2, set to publish in Summer 2025. https://www.youtube.com/c/BigHas/videos

Hector Garate, a Pitmaster in the Craft-Barbecue scene, specializes in creating sustainable farm-to-table barbecue using old-school wood fire techniques infused with Puerto Rican influences. Born in Puerto Rico, he gained early exposure to whole animal cookery, which has profoundly influenced his culinary journey. Hector's expertise lies in smoking beef cheeks, whole hog, and crafting house-made sausages. In his quest to produce the finest barbecue, Garate has dedicated his spare time to constructing custom cooking appliances, notably an offset smoker and a whole hog smoker. Partnering with Peculiar Pig Farms and Creekstone Farms, Hector sources the most sustainable farm-to-table smoked meats for Charleston, SC, under his award-winning brand, Palmira Barbecue.

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.

Karla Zazueta is a self-taught chef, Mexican cookery teacher and food writer. She has been teaching her Mexican heritage, recipes and techniques through her cooking classes at her Mexican Food Memories cooking school. She also hosts Mexican supper clubs every end of each month at her family house. Her recipes have been futured in The Guardian, BBC Food, NatGeo Food Magazine and other important publications. Karla just released her first cookbook, Norteña, where she shares the story of her family recipes and northern Mexico.

Introducing Keon Cilly, a grill-chef with a captivating fusion of American and Jamaican heritage. Born in America, raised in Jamaica, and now sharing his love for Caribbean-style BBQ and soul food in the UK. For the past 9 years, Keon, along with his business partner Joe Naughton, has passionately built the acclaimed Rack City Ribs brand and menu, drawing inspiration from cherished family recipes. Rack City Ribs has become a fixture in London's food scene, delighting food enthusiasts with their pop-ups and street food markets across the city. Notably, they hold a permanent spot in London's first Texas-style Honky Tonk bar.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

With two decades of culinary expertise under his belt, Lukasz Kielbasinski has honed his skills in the art of Spanish and Italian cuisine. His culinary journey at Salt Yard, began in 2017 the flagship restaurant of the esteemed Salt Yard Group. Fueled by a passion for exploration, gastronomy, and cultural immersion, Lukasz's culinary creations are infused with flavors inspired by his travels across the globe.

Maureen Tyne runs a hugely popular food shop in South London cooking incredible Jamaican food. Taught how to cook by her grandmother in Jamaica, Maureen started cooking for friends before the popularity of her food created a demand for her to start selling it. Today, she is a popular presence on the South London food scene. She was recognised as one of the Top 50 people in food in the Observer Food Monthly magazine and has been featured in Resy, BBC Good Food and others.

"New Zealander Melanie Brown is the Chef Restaurateur behind Brixton’s favourite all-day neighbourhood bistro and wine shop, The Laundry. Rich in history and bold in flavour. The Laundry’s menu oozes honesty and authenticity whilst the ambience exudes swagger. Part Kiwi, part British and part bustling bistro. Mel began her culinary journey in 2005 as a pastry chef at Raymond Blanc’s ‘Le Petit Blanc’ followed by Peter Gordon’s The Providores and Tapa Room. Inspired by provenance, flavour, and quality. Mel’s curiosity for the wine industry led her to Jamie Oliver’s Fifteen - where she developed a love for the classic bistro. Mel pioneered a 100% New Zealand wine list at The Providores, the first of its kind in the UK. Being born and raised in New Zealand means cooking on an open flame is in Mel’s DNA, holding the strong belief that cooking on fire is synonymous with flavour. Mel's expertise as an award-winning chef and Sommelier combined with her quest to create memorable hospitality experiences led to the creation of The Laundry. Working closely with Australian Executive Chef Sami Harvey, this duo has created a character-filled venue that encapsulates Mel’s Swiss and NZ heritage with a hint of Sami’s Aussie flair. "

Melissa Thompson is a barbecue chef who specialises in live-fire cooking. She writes recipes for Good Food magazine, Waitrose magazine, The Financial Times Weekend and many more. She is the author of Motherland: A Jamaican Cookbook, published by Bloomsbury and is an expert on jerk.

Meatopia veteran Mikel is inspired by traditional cooking techniques and original recipes drawn from the relationship between the Basque land & sea. Early on, he learned how to cook traditional and authentic food from his amona (Basque for Grandma), which influenced his career as grill master of Zapiain Sagardotegi, a type of cider-house in the Basque Country where they pay homage to 'txuleton'. Beef from former dairy cows that have been part of the homestead all their life, and seen through their working years before being put out to pasture. Though domesticated, have led a life in harmony with the rural environment, fertilising the land and giving back by grazing on the grass. During which time the beef gains a distinct flavour because of the beautiful marbling and thick layer of buttery yellow fat. His cooking methods are simple with a focus around the parrilla and fire. His traditional Basque parrilla keeps the general set up of the old grill, as well as some modern grilling technologies. It is a reflection of what he has learned over the years - progression without veering much from his Basque DNA. It is his mission to spread his childhood gastronomy to the rest of the world.

Started El Perro Negro as a pop up in 2014, quickly gained cult status in Glasgow, Joined forces with the team behind the acclaimed Gannet restaurant and opened the first shop in 2018. Since then Nick has taken home title of best burger in the UK twice and has also been a favourite in the two times he's been down in Meatopia.

Born in Mumbai, Chef Patron Nirmal Save was born into a family of second-generation farmers. Life on the farm meant that Nirmal’s ability to source and cook fresh produce came naturally to him. He began cooking alongside his mother and grandmother at the age of 12, who introduced him to a variety of regional dishes, passing on their closely guarded recipes with produce fresh from the farm. A graduate of the Institute of Hotel Management in Dardar, Mumbai, Nirmal went on to work at the Oberoi before moving to London in 2007. Nirmal’s experience at London restaurants includes Manoj Vasaikar’s Indian Zest, Raymond Blanc Group and Tamarind Group. In 2014 Nirmal was introduced to Harneet Baweja, and wife, Devina, who took him on as Head Chef at Gunpowder. Since then Nirmal has gone on to open three Gunpowder sites in London and One Gunpowder site in Lisbon with Harneet and Devina as the group’s Executive Chef.

After finishing college in Hull, Paul had high aspirations for himself and moved to London at the age of 19 working at Gordon Ramsay’s Petruse under Marcus Wareing. This high-octane environment gave Paul incredible classical training, but he yearned for the countryside and began stages in the UK’s most famous and innovative restaurants – L’Enclume, The Kitchin, The Fat Duck and Le Manoir. Paul took on a job as Sous Chef at The Samlin. With The Samlin being awarded its first Michelin star in the year that Paul joined, he worked as part of the team that sustained that star for years. Paul then started working at the famous Gleneagles under the great Andrew Fairley and Sous Chef Lorna Mackney. Moving on from Gleneagkes to start running his own kitchens, he took a Head Chef role at the beautiful and rugged luxury hotel and restaurant, Isle of Eriska on the west coast of Scotland. Surrounded by dramatic landscapes and wild produce, he maintained a Michelin star there for the years he was with them. When an opportunity arose at The Forest Side, it was an easy decision for Paul to make the move there to be Head Chef. “I had been in love with The Forest Side before I started working there. I might have been at least six times with my wife to celebrate birthdays, anniversaries etc. The restaurant, hotel and location always blew my mind. “ The Forest Side has been awarded a Michelin Star, four AA rosette, placed in the National Restaurant Awards Top 100 several times, has been shortlisted for a Catey Award, has won Best Hotel in the UK by AA to name but a few accolades. Paul has completely made The Forest Side his own. He uses the best of the natural Cumbrian larder, respects his team and is always looking to innovate and grow. He has put his own identity on The Forest Side and has been the nucleus to its gastronomic success. Using his knowledge and experience, menu development has become a fluid process, having confidence in his own and his team’s ability. “Forest Side is a country house hotel, but without being your typical country house hotel. We are a new version. Modern, light, relaxing and friendly. We don’t follow trends, we stick to being who we are and what we know works for us, and, it’s paid off! It’s an amazing space to cook in, incredible team, space to grow, amazing local producers and suppliers.”

Peter started his professional career in the late 90s learning his trade in renowned restaurants both at home and abroad. He opened the Gannet in 2013 winning numerous accolades such as AA scottish restaurant of the year, 3AA rosettes, Sltn awards and Michelin bib among others. Teamed up with Nick in 2018 to open the first bricks and mortar El Perro.

Prince Durairaj is co-founder and executive chef of The Tamil Prince. Born in Tamil Nadu, Prince was introduced to the hospitality industry through his uncle's prominent restaurant business in Janjaul, the main city of the region. In pursuit of broader culinary horizons, Prince moved to the UK with his wife, immersing himself in British and French kitchens. His philosophy has always been to excel in diverse cuisines rather than compromise on his culinary principles by cooking traditional dishes in uninspiring settings. In 2022, Prince, along with his business partner Glen Leeson, opened The Tamil Prince in Barnsbury. The Tamil Prince combines British pub culture with food from Prince’s hometown region. Dishes include roti, Channa Bhatura, Thanjavur chicken curry and Gulab jamun among others typical of the region. With the combination of South Indian curries and pints proving overwhelmingly popular, the pair launched a sister restaurant, The Tamil Crown, in November 2023.

Established in 2019 and based in South Wales - Bab Haus is run by Leyli Homayoonfar and Rebecca Goad, our food is an eclectic mix of modern Mexican / Middle Eastern and American BBQ, a fusion of Leyli’s Persian background and Becs experience living on the West Coast of America, mostly flavours and cooking techniques which centre around fire. Our food is constantly evolving but the one thing that remains is the aspect of cooking over fire which is key to the flavour of our dishes. Our food sites; BAB HAUS MEX in Goodsheds, Barry, Newport Market and Ffos Caerffili with a focus on Mexican and Texas BBQ both with hints of Middle Eastern flavours and cooking techniques.

Running a supper club in south east London and selling a signature small batch hot sauce online, The Little Sauce is headed by Suzie Bakos — an Iraqi-born, London-raised foodie who brings her cultural heritage into every culinary event she hosts. She appears for the fourth time at Meatopia 2024.

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.

Tom Zahir of Decatur has been at the forefront of bringing the UK's finest Cajun and Creole cuisine to life since 2014, after returning home from living and cooking in the USA. Utilising British produce, Decatur skilfully navigates the complexities of Louisiana's rich culinary tradition. From hand crafting Boudin and award-winning Crawfish Boils and Gumbos to Decatur's eagerly anticipated annual season of King Cakes, Decatur stands as the premier destination for authentic Creole and Cajun fare in the UK. Appointed by by Visit USA, Travel South, and Explore Louisiana, Tom serves at the culinary lead for multiple Southern states at major festivals and events across the UK. Decatur is located in Leyton, and brings the hospitality of Louisiana to the heart of East London and further afield with regular pop ups and residencies across London and the rest of the country.