Ana da Costa is a cook, recipe developer and self-proclaimed hot sauce queen with a passion for Macanese, Portuguese, and Chinese cuisine. Growing up in Macau, Ana was exposed to a rich tapestry of flavours, textures, and spices, which have influenced her culinary style and inspired her to experiment with new combinations and techniques. Her innovative and flavourful dishes combine traditional ingredients and techniques with modern twists, resulting in an exciting culinary experience that has collected rave reviews and loyal fans.

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

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

Somerset duo Carlos + Bruce are coining their new cuisine as Scotchican. Mexican classics with Scottish twists. The pair are fire lovers, lots of tongue in cheek ideas, they believe food should be fun not too serious. A wealth of experience in top end restaurants giving a touch of calibre to what they create. Inspirations from their native countries which both are very passionate about. Expect kilts + sombreros. Viva Scotxico

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.

"Located at Glasgow’s Cathedral Square, Michelin-bib awarded Celentano’s is an Italian-inspired, ingredient-led restaurant from chef-director Dean Parker and his wife and co-owner, Anna. Built on a passion for sharing good food and drinks with family and friends, Celentano’s is inspired by the couple’s honeymoon in Italy, where they fell in love with the food culture and style of cooking and named their restaurant after a song they heard on repeat whilst they were there. With a nose-to-tail approach and minimal waste attitude, the menu blends traditional flavours with techniques such as fermentation and curing to create innovative yet wholesome dishes."

"Ejike Obiano, affectionately known as Mr. O, seamlessly juggles two worlds - banking and barbecue pitmaster. With over two decades of experience in Digital Payments and Financial Crime within the banking sector, Ejike brings a unique blend of precision and expertise to his culinary endeavors. As a self-taught pitmaster specializing in live fire and low and slow cookery, he has dedicated over 15 years to perfecting Nigerian and American barbecue classics in the traditional sense. From sizzling suya skewers to mouthwatering brisket, Mr. O's passion for the art and science of authentic barbecue knows no bounds. When not behind a desk or tending to the flames, Ejike (pronounced AGK) embarks on international BBQ crawls, exploring and immersing himself in the rich tapestry of global barbecue traditions. His adventures fuel his creativity and drive to continually push the boundaries of his barbecue passion. Ejike's journey will soon reach new heights with the upcoming release of his debut pitmaster cookbook, scheduled for 2025. Through his cookbook, he aims to share not only his favorite recipes but also the knowledge and techniques he has acquired throughout his barbecue odyssey. Whether manning a smoker or open fire pit, Ejike is a testament to the power of passion, dedication and professionalism in pursuing one's dreams, as he leaves an indelible mark on those fortunate enough to sample his dishes."

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.

Harneet Baweja founded his first restaurant Gunpowder, a restaurant cooking Regional Indian food in Spitalfields in November 2015. Born and raised in Kolkata, Harneet grew up in a big family surrounded by the flavours of his family’s cooking and the city’s street food, with school days rounded off queuing for pani puri. With his knack for business, Harneet went on to study at the University of Kolkata before attending the exclusive Asian Institute of Management. Following his graduation in 2008 he returned to Kolkata to take over the family business, specialising in real estate and hospitality. In 2014, Harneet and his wife Devina moved to London, and were captivated by the city, and it’s vibrant and diverse restaurant scene. Drawing on his previous experience with two solo business ventures under his belt, Harneet wanted to bring the food of his childhood to London. He and his wife set about collecting generation-old family recipes and along with the skill of Executive Chef, Nirmal Save, the team brought those dishes to Spitalfields earning a Michelin Bib Gourmand in 2016. Following Gunpowder’s success, in 2018 Harneet and Devina released the cookbook Gunpowder: Explosive Flavours from Modern India, he then went on to open a second Gunpowder at the prestigious One Tower Bridge Development and then a third Gunpowder at Soho.

London-born, Joe’s CV is one any young chef would be delighted with. He started his career at 16 with east end salmon suppliers Foreman & Sons, whilst simultaneously training as a chef at Westminster Kingsway. He then took this experience and passion for fish and went on to the double-starred Scandinavian restaurant Texture. From there he gained experience at Iberica, the Swan at the Globe; before perfecting his live fire and grill cooking at Hawksmoor, Spitalfields. After completing lockdown at Crocadon farm with Dan Cox, learning first-hand about growing seasonal produce, Joe then spent a year at the super hip and Michelin starred Leroy. Joe began his post as Head Chef at The Prince Arthur in summer 2023. Since joining he has steered the menu in a direction that is very personal to him. His cooking style focuses on Spanish, Italian and French flavours. Joe makes excellent use of the whole carcass and incorporates preserved elements into his menus to prolong the seasons.

Cambodian born & London based chef, Kaneda, took a humbling dive into hospitality following a successful media & advertising career, cutting his culinary teeth with a year at the contemporary Japanese restaurant, Aqua Kyoto. He then moved on to ply his trade within the London BBQ scene, rising to head chef with Flank and subsequently joining From The Ashes, both advocates for sustainability and regenerative farming practices. At the helm of Mamapen, Kaneda’s mission is to champion Khmer food in London and beyond. His style is fun, unfussy with nods to traditional flavours yet unburdened by them.

Founder, Kostas Vais has a deep passion for his Greek heritage, heavily influenced by the nostalgic cooking of his mother and yiayia (grandmother). Having spent 15 years with Accor hotels, Kostas earnt his stripes from waiter up to Food and Beverage Director. His final tenure was with Melia hotels in London, where his food concept development lead to major changes within the company on how they view and deliver food. His passion for his Heritage lead him to The 3 Little pigs souvlaki street food concept, with a natural progression to Essi. His totally unique take on Greek inspired, open fire cooking with an Australian flavour, is a sight and taste to behold.

Lap-fai Lee is a renowned cookery teacher, food consultant and recipe developer with over a decade of experience in BBQ. From championship winning Texas brisket to Michelin starred collaborations, he encompasses the whole spectrum of live fire cookery. This is his fourth year at Meatopia and this year he is collaborating with Ana da Costa to bring you the hottest Portuguese and Cantonese BBQ mashup!

Born and Bred on the south Coast of england , Laura has worked and traveled all over the world. Bringing her inspirations from travel and home . Her heart is by the sea. after 15 years in restaurants she moved into the food truck 10 years ago and hasn’t looked back

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.

Hailing from the Greek islands, Marios embarked to start a culinary journey to mainland Europe. Europe allowed him to refine his skills under renowned chefs and Michelin starred kitchens across Amsterdam, Copenhagen, Geneva and London. Currently consulting for essi restaurant menu development and running his own pop up supper clubs across London.

Mark Dickey, the head chef at Belzan in Liverpool, has been instrumental in the bistro’s success. Belzan, located on Smithdown Road, recently made it into the prestigious Michelin Guide. The restaurant is praised for its “well-judged, interesting combinations” of food and generous portions. Mark’s kitchen team focuses on people, produce, and provenance, ensuring every ingredient and guest receives meticulous attention and care. Belzan’s ethos revolves around humble dishes inspired by their travels, and Mark’s leadership has helped establish it as a community hub. He was also named Chef of the Year 2023 by the Liverpool Hospitality Association. If you’re ever in Liverpool, consider visiting Belzan to experience Mark Dickey’s culinary magic

Suffolk born, head chef Nathan Chapman has honed his skills in some of London's most renowned kitchens for over a decade. In 2019 he joined The Quality Chop House, in Farringdon. Nathan leads a brigade which utilises close-knit supplier relationships to elevate classic British dishes, alongside wide-ranging techniques - with a focus on provenance, rare breeds and in-house whole carcass butchery. He specialises in utilising classical technique to showcase both prime and lesser-used cuts in a modern, approachable, Chop House way.

Tacos Padre was founded by Nicholas Fitzgerald in 2017, appearing at Meatopia and various pop ups in London, Mexico City, Portugal, and Berlin before finally opening his first permanent taqueria in Borough Market Kitchen at the end of 2019. Tacos Padre has been inspired by Nick’s extensive travels around the country – the flavours, colours, sights, and sounds of Mexico’s street food, markets, and diverse regional cuisines are all distilled into the vibrant dishes at Tacos Padre. As well as stints heading up many of London’s best Mexican restaurants, Nick worked at the renowned Pujol in Mexico City, which ranked 9th in previous years on the World’s 50 Best list.

Oli Fisher has been involved in aquaculture since he was a child, growing up in the iconic Whitstable Oyster Company. From a young age he worked in the restaurants, oyster farms, depuration facilities, and fishing boats of his family business. By age 19 he was running the Whitstable Brewery Bar, serving up shellfish and locally brewed beers, and by age 21 he was running seafront café, The Forge, as well as operating various pop up oyster stalls around the town. In July of 2023, to meet growing demand for direct-to-customer oyster and seafood events, Oli founded Rocco and now counts The Tate, Youngs Pub Group, The St. Pancras Hotel, Royal Ascot, and Pied a terre amongst regular clients.

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.

Ryad Belaouinat is the owner and Group Executive Chef of Hotbox Restaurant Group. Originally from Algeria, Ryad brings a rich cultural heritage to his culinary work. He took over as Group Executive Chef in 2021 when the business was sold. Hotbox, founded in 2016, has flourished under his leadership. Ryad's culinary journey began in Algeria, inspired by the diverse flavours of his homeland and the culinary traditions passed down from his grandmother, who played a significant role in shaping his passion for cooking. Through his culinary journey he has developing a unique style that combines traditional BBQ techniques with contemporary Asian fusion elements. Throughout his career, Ryad has worked in notable establishments, including PJ’s Bar & Grill, specialising in American cuisine. He has also had the privilege of working with renowned chefs like Trevor Tobin, the executive chef of Maxwell’s restaurants. Under Ryad's guidance, Hotbox has become a beloved dining destination. His commitment to sourcing quality ingredients and fostering creativity has earned him a loyal following. Beyond the kitchen, Ryad mentors aspiring chefs and contributes to the culinary community. He supports the Table Talk Foundation, which focuses on using food as a means to give back to society.

Liverpool born and bred Sam Grainger is chef patron at the critically acclaimed Belzan in Liverpool, a small neighbourhood restaurant serving an eclectic mix of dishes inspired by places he’s been and people he’s met. With a focus being on British produce interwoven with Japanese/European ingredients and techniques, Belzan also holds a yearly collaboration series with the country’s best chefs. From this, Madre was born: a Mexican taqueria in partnership with London based Breddos tacos.

Sam opened his restaurant Heron in 2021 and was awarded one Michelin star within 18 months of opening. This meant that, at 25 years old, he was the youngest chef to have been awarded the accolade in Scotland. Sam's experience in classical French cooking has meant that the cooking at Heron is rooted in French technique while using the fantastic produce that Scotland has to offer.

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.

Vivienne Duffy, Australian, started cooking at the age of 14, working at a hatted restaurant in their hometown, upon turning 18 they moved to Melbourne and worked across many restraunts and cusines. After a fateful 2020 holiday Vivienne arrived in London on the cusp of the first lockdown, after a few months settling they learnt how to make charcuterie at Crown & Queue Meats. Vivienne then had a string of successful residencies across London and spent over a year as Head Chef at The Prince Arthur in Hackney where they pulled their skills and knowledge together to create their signature style. Vivienne's cooking centres around live-fire smoked food combined with French and south East Asian flavours and technique.