Drawing upon his extensive culinary background and travels , Alasdair crafts one-of-a-kind sausages that are a true reflection of his passion for food and cultural interests. Working his way up the ranks in various kitchens for 15 years as a chef, he would regularly take time off to further his knowledge by doing stagés in Michelin and fine dining restaurants. He left behind the kitchen work to teach himself how to smoke meats, BBQ and master open fire cooking which he felt commercial kitchens (at the time) was lacking. Deciding there was a huge lack of sausages suitable for BBQ and low and slow cooking, he went about creating a range of sausages that combined prime cuts of sustainably farmed pork, modern techniques and bold flavours from all corners of the globe designed to educate and inspire the customer.

Ana Ortiz is a chef and co-founder of Fire Made which she runs from Somerset with her husband Tom Bray; the pair design and produce fire cookery equipment for chefs, restaurants, and consumers worldwide. As well as running experience days and training in all things asado. Ana is also a talented chef specialising in Ecuadorean cuisine and fire cookery. She can be found popping up at restaurants and food festivals both in the UK and globally. Ana grew up on the Galapagos islands and her earliest memories of cooking are in her grandfather’s beautiful fire kitchen where they would prepare traditional feasts for all the family. They would slaughter an animal on the farm and the family would gather to cook a nose to tail meal over fire. In the most wonderful of ways. Ana can regularly be found popping up at festivals and guest chef nights around the country, known for her vibrant Ecuadorean food.

Ben Quinn founded Woodfired Canteen to make life time memories in unusual locations. Over 10 years later and Ben and his team are renowned for bringing live fire cooking to guests on his long tables. Ben founded Canteen in Cornwall as a home for these events. Ben’s food is all about keeping things simple and flavourful but the real test of Ben’s success is the connections that he has made with others at the table. From feeding thousand of NHS workers to telling his story on the TED stage. Ben continues to use what he loves to make lasting change well after the fires have gone out.

In January 2022, Ben Tish joined Cubitt House as Chef Director, overseeing menus for the group’s eight pubs: The Coach Makers Arms, The Princess Royal, The Thomas Cubitt, The Barley Mow, The Builders Arms, The Alfred Tennyson, The Grazing Goat, and the newly renovated The Orange. His cuisine is inspired by Mediterranean cooking, focusing on seasonality and British produce.

Chris is the former Head Development / Group Head Chef to Tom Kerridge as his right hand man and creative for nearly 20 years, was integral to the success of the 1* and 2* offerings across the Group. He is a chefs’ chef and has an unsurpassed experience of working behind the camera in developing new food styles and approaches. Chris extensive travels and work around the world has inspired many cookbooks and he has created 1,000s of recipes. Books and publications include The Hand and Flowers Cookbook, Outdoor Cooking by Tom Kerridge, BBC Good Food Magazine and many others. Chris champions British ingredients at the core of his creations with subtle and not so subtle influences from all over the world. One of his favourite challenges are the environments he is thrust into to cook, be that a Formula 1 track, up a mountain, deep in English forests or on a boat. Meatopia should be a doddle! Chris relishes nothing more than cooking over open fire and is often found in his garden experimenting over coals or burning wood – English coals and wood of course! Having been an Ambassador for Tom Kerridge, he also has worked extensively with all of the UK’s lauded chefs as well as real fire cooking with OFYR and Big Green Egg. His cooking brings an elegant approach to British classics, whenever possible, over fire. Chris now runs his own chef consultancy, sharing his knowledge and expertise to help hospitality owners and brands grow and improve. Chris showcases his own cooking style at food festivals as well as private and pop-up events.

Edson Diaz-Fuentes was born and raised in Mexico City. His love of good food started at an early age, and he started to help his grandmother in the kitchen from the age of 5. He realised he was not quite like the others among his friends when he would spend time from a young age observing meticulously how food was made, served and presented. Edson has spent time living in New York, London and Oaxaca City. It was in Oaxaca where he spent time in the kitchen of Alejandro Ruiz, at Casa Oaxaca, learning about the diversity of some of Mexico’s most treasured ingredients and its slow food cooking techniques. Edson set up Santo Remedio in London in 2015 with his wife Natalie to recreate the flavours he grew up with in Mexico. What started off as an idea in New York and later a food stall in East London, evolved into a critically acclaimed restaurant, now situated in London Bridge and a recently opening Santo Remedio Cafe in Shoreditch. Edson’s first cookbook, Ciudad de Mexico, was published in 2021 by Hardie Grant and won praise from Nigella Lawson and Jamie Oliver, who featured it in his cookbook club in 2022. Edson enjoys travelling and particularly enjoys getting lost in markets anywhere he visits. As he is no longer bothered by the English weather Edson now considers himself a true Londoner.

Ernesto's journey to becoming the head chef at Cavita Marylebone starts in Coatzacoalcos, Veracruz, where he initially pursued arts and cinematography. However, his passion for cooking led him to the UK in 2007, where he began working in various London markets. In 2015, he joined Rosa's Thai Café in Carnaby Street, creating curries and sauces from scratch, quickly gaining recognition for his culinary skills and passion for food. In 2017, Ernesto joined Roka, a contemporary Japanese restaurant, working his way up to sous chef. Here, he learned the art of preparing sushi and robata grill cooking, earning a reputation of being a highly skilled and versatile chef. Ernesto then worked at HotBox's flagship Spitalfields site, developing his skills in smoking and open fire cooking, gaining a new appreciation for the importance of ancient cooking techniques. Finally, Ernesto worked as the lieutenant to the acclaimed chef Adriana Cavita at various pop-ups. This experience taught him the importance of using high-quality ingredients and vision. In May 2022, Ernesto was appointed head chef at Cavita Marylebone, where his diverse culinary experiences, passion for food, and hard work have made him an exceptional chef, continuing to impress and inspire in the kitchen.

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.

Jack is the co-founder of Mondo Sando, a company of dedicated sandwich goblins who live in the vents of Camberwell's Grove House Tavern. Sample our wares and see god for free.

Jesse Wells, a visionary chef and champion of sustainability and utilising whole native breed animals cooked over fire, stands at the forefront of the culinary world. With a passion for both gastronomy and environmental stewardship, Jesse has become a trailblazer in the pursuit of eco-conscious dining experiences. He was the driving force behind Terroir Tapas, Jesse's culinary expertise is showcased through menus that celebrate local and seasonal ingredients. With a keen focus on reducing food waste and supporting local farmers and producers, exemplifying a commitment to sustainability without compromising on taste or creativity. Jesse's dedication to environmentally responsible practices didn't go unnoticed. Terroir Tapas was awarded the prestigious Michelin Green Star for 3 years running.

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.

Kemal Demirasal is the Chef-Founder of The Counter. Kemal was born in Izmir, Turkey in 1981, and grew up surrounded by food, with his mother running a small local restaurant. He studied economics, before pursuing a career as professional windsurfer, winning six national championships in Turkey. In 2007, he ended his sporting career, having decided he wanted to open a restaurant. In 2009, Kemal opened his first restaurant Barbun in Alacati, a pioneer on the fine dining scene in Turkey, but continued to travel the world researching the very best in innovative, boundary-pushing dining. In 2013, Kemal launched Alancha in Alacati, a restaurant which won praises from the likes of World’s 50 Best Discovery Series, New York Times and the Financial Times, and was shortlisted for the Best Restaurant category at Wallpaper*’s World Design Awards. Since then, Kemal has also founded restaurant concepts including modern Aegean-Greek restaurant YEK, gastropub Atelier Malt and seafood grill Bluefin. In 2022, Kemal opened The Counter Notting Hill, his first restaurant outside of Turkey, showcasing traditional south eastern Anatolian cooking styles mixed with Kemal’s groundbreaking take on his native cuisine. The Counter Soho followed in 2024, showcasing cuisines of the Agean, Mediterranean and Levant.

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.

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.

Dorset based chef, classically trained at Bournemouth & Poole catering college. I have worked my way around numerous kitchens in the Dorset area, working my way up to leading kitchens focusing on local produce. I became obsessive with cooking over fire through working with Meatopia and companies like Fire made uk and restaurants such as Sophies steakhouse in Soho. In 2019 I started Cross Fire cooking, we cook what I call British smoked barbecue and live fire cooking. We use only the highest welfare, local & rare breed meats that we can source and are mindful to use as much of the animal as we can in our cooking. We focus on getting the bets flavour out of our meats and produce by using various smoking and live fire cooking techniques.

Over 22 years of experience in the hospitality industry with proficiency of running Operations as Head Chef, Executive Chef and Brand Chef. A very approachable and trustworthy individual with a customer focuse and believes every meal should be an occasion. As someone with diverse multi cuisine experience, I strive to keep things simple and demonstrate productivity and efficiency in daily Operations. -Michelin Plaque awarded for 2 consecutive years at Farzi Café London -2 Chef Television series for Amazon Prime, Discovery and Sony TV.

Rob Hallas / Leeds / The North Style - Decadence & Gluttony Street Food to Fine Dining

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.

Yorkshire Native Ryan Telford first honed his skills at some of London’s finest restaurants gaining experience in various Michelin starred venues building a foundation on fine French cuisine. Throughout this though there was always a burning desire to cook over real fire back in the homeland. Hearth was started out of a street food trailer dragging an offset smoker and bags full of flavour to those lucky enough to find them. It soon developed into a restaurant and bakery situated in Hull’s historic old town that was featured in the Michelin Guide and Good Food Guide only a year after opening its doors. Customers can expect huge flavours spread over the ever changing sharing style menu packed with dishes with influences from around the globe, a story told with the finest local ingredients and cooked over locally sourced hard wood.

Founder of Black Bear Burger, Stewart’s cooking style is influenced by growing up on his family beef farm in Devon. Using the best of British produce and focusing on balanced, thought out flavour pairings has elevated Black Bear to being known as one of the best Burger restaurants in the capital and the UK.

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.

Viggo is the co-founder of Mondo Sando, a company of dedicated sandwich goblins who live in the vents of Camberwell's Grove House Tavern. Sample our wares and see god for free.