Angela Hartnett is one of the most high-profile women in the restaurant world.

During her childhood, Angela's Italian grandmother and mother instilled in her an appreciation and love of good food, and after completing a degree in Modern History at Cambridge Polytechnic she secured her first job in Barbados at the Sandy Lane hotel.

On returning to the UK, Angela joined the young team at Aubergine, cooking under Gordon Ramsay. Working alongside a predominantly male brigade, who predicted she would last no more than a week, Angela soon proved her worth during a grueling year and saw the restaurant achieve its first Michelin star

Six months followed in the kitchens of Zafferano before moving to where she worked under the watchful eye of Marcus Wareing, climbing the ranks to become sous-chef before moving with Marcus to Pétrus. Within seven months of it opening she had become head chef and helped the restaurant achieve a Michelin star. After launching Amaryllis in Scotland in April 2001, Angela turned her attention to the launch of Gordon Ramsay's Verre in Dubai.

In 2002 she returned to Britain to open MENU and The Grill Room at The Connaught , where she combines a modern European menu with an Italian influence, while continuing the classicism long enjoyed by Connaught diners.

In 2003 she won the BMW Best New Restaurant award and in 2004 she won her first Michelin star.

In May 2004 Angela won a legion of new fans appearing alongside her mentor Gordon Ramsay in ITV's highly successful series Hell's Kitchen. Further television appearances include a one hour programme on Tonight with Trevor McDonald advising children with poor diets on the benefits of healthy eating, presenting a Christmas series with GMTV and competing for Wales in the competition for BBC Two in 2006. Angela opened a new restaurant in Boca Raton, Florida, late in 2006.

Indian food made easy.

Chef of Nutritious Indian Food & Author, Anjula wants to destroy the myth that Indian food is unhealthy and difficult to create. Armed with an unrivalled treasure-trove of recipes evolved over the last six decades, Anjula passionately believes Indian food should be accessible to everyone and very easy to replicate at home, with only a few spices.

Anjula's earliest memories are of sitting on the floor at her father's feet, grinding and pounding spices, cooking vegetables on a makeshift tandoor. Anjula's father was a culinary genius, creating perfectly balanced dishes, that are part of Anjula's DNA and inspire her work every day.

This deep love of creating authentic traditional Indian food led Anjula to founding her own Indian cookery school and a role as consultant chef to Manchester United.

Italian born Alice Pisano is a London based artist, blessed with a uniquely warm and silky voice. Alice Pisano is a rising pop star with a natural ability to write catchy, emotionally charged anthems about dating and heartbreak.

Singer/Songwriter Casey Sana pairs catchy, ear-worm melodies with optimistic and uplifting lyrics to create his Positive Pop sound, with the main goal of making the good times feel even better, and the hard days less lonely. Currently taking on the monumental challenge of releasing 26 songs in 52 weeks, Casey has no shortage of tracks to choose from, so expect a stacked setlist and good energy!

Introducing Carley Varley, a fresh new Alternative Pop/Rock Artist from the South Coast who is fast becoming one of the most exciting breakthrough artists in the South today.

Carley is a versatile and talented singer-songwriter and musician. Previously a Pop Artist, Carley is currently exploring the Alternative genre, growing up listening to bands like Linkin Park, Paramore and The Pretty Reckless.

Taking inspiration from Sam Fender, Arctic Monkeys and The 1975, George works with his bandmates to bring his originals to life with intricate guitar licks, and iconic drum fills, as well as delivering warming acoustic sets overflowing with heart and charm.

Heartland Roots Band is the UK’s number 1 Country Rock act, The Heartland Roots Band, look set to remain at the vanguard of their genre in 2024.

This Leicester-based 6 piece cook-up a very unique British take on the familiar Contemporary Country recipe, and have ingredients as diverse as Blue-Eyed Soul, Folk, Blues Rock; plus out-and-out Pop music flavours simmering in the melting pot at all times.

Just Radiohead are the UK’s leading Radiohead tribute band, replicating and performing the astonishing music of one the nation’s most influential, versatile, and talented bands. Showcasing tracks from the explosive post-grunge debut of ‘Pablo Honey’ through to the beautiful and most recent art-rock album release ‘A Moon Shaped Pool’, the band captures a memento at each stop along the entire majestic journey ensuring that every minor detail is respected and authentic, while leaving the audience feeling like they are once again revelling ‘back in the day’ accompanied by Radiohead.

Atul Kochhar is the pioneering twice Michelin-starred chef from Jamshedpur in north India, who has changed the way people perceive and experience Indian cuisine in the UK From leaving his role at The Oberoi Hotel Group in India to move to the UK in 1994, Atul has been at the forefront of the culinary industry for over 25 years. Taking inspiration from his native India, Atul has continued to invest in researching regional dishes; his award-winning cooking a unique melting pot of traditional culinary techniques, the very best spices and ingredients from India combined with the best of British.

Becky Excell is a 5 times Sunday Times best-selling author and gluten-free food writer.

Having been dubbed ‘the Queen of gluten-free’ by Nigella Lawson, she won the Observer Food Monthly’s Best Food Personality award in 2022, the Blogosphere Award’s Food Creator of the Year 2022 and BBC Food Creator of the Year 2023.

She’s been eating gluten-free for 15 years and writes recipes for numerous print and online publications. She has made various TV appearances, most recently on ITV's This Morning, raising awareness and showing the nation how easy it is to make delicious gluten-free food.

She gave up a career working in PR and marketing to focus on food full-time, with an aim to develop recipes which reunite her and her followers with the foods they can no longer eat. Becky is also the official ambassador for Coeliac UK. Her first five best-selling cookbooks, How to Make Anything Gluten Free, How to Bake Anything Gluten Free, How to Plan Anything Gluten Free, Quick and Easy Gluten Free and Gluten Free Christmas were published by Quadrille. Her sixth book Gluten Free Air Fryer is due to be published in June 2024, also published by Quadrille (now part of Penguin Random House).

Henry Firth & Ian Theasby

The BOSH! Boys are the world's biggest and best selling Plant-based chefs & authors.

Childhood friends from Sheffield, Henry Firth and Ian Theasby joined forces to create BOSH!, and in the process, have become the godfathers of modern-day plant-based food.

In June 2016, they began their mission to put more plants on plates by launching what has now become the world’s biggest Plant-based social media brand.

They’re the brains behind 6 Sunday Times Bestselling cookbooks, selling over 1.1 million books worldwide (across 64 countries and in 8 languages), including the UK’s best-selling Plant-based cookbook of all time, and have 2 British Book Awards under their belt. Henry and Ian are also the stars of ITV’s 1st ever Plant-based cookery series, ‘Living on the Veg’, and have their own BOSH! product range which can be found in all major supermarkets.

Totally powered by plants, BOSH! create mouthwatering meat and dairy-free recipes that are shared across the globe.

Harleymoon Kemp’s early career achievements have seen her land a UK country #1 hit with ‘Space’ and win the prestigious Horizon Award for best new artist at the British Country Music Awards. Now the singer and songwriter is set to elevate herself to the next level with the May 31st release of her debut EP ‘Lone Ranger’. Today she previews the EP by sharing its first single, ‘What Good Looks Like’.

Inspired by the likes of LeAnn Rimes, John Mayer, Maren Morris and Alanis Morrisette, Harleymoon’s songs are often similarly narrative: stories which focus on everyday incidents and emotions, but moments which also shape who we became and how we feel about things. ‘Space’ first fired Harleymoon to attention during lockdown, and she added to that compelling introduction with a series of independently released singles. Her rise was supported with tastemaker acclaim across media and streaming platforms alike, as well as TV appearances in both the UK and US plus an unforgettably flamboyant main stage performance at Brighton Pride.

Based in London but regularly visiting Nashville for sessions, Harleymoon has felt compelled to make music since childhood. It was only natural given her family: her father is actor and Spandau Ballet legend Martin Kemp, her mother is Shirlie Kemp of Pepsie & Shirlie and Wham!, and the TV presenter / recent BRIT Award host Roman Kemp is her brother.

After years of baking at home and cultivating her creativity and skill, Briony first came to the public’s attention as she launched onto our screens during nine stressful weeks in the tent on the 2018 series of The Great British Bake Off on Channel 4.

Progressing through the competition to the semi-final, Briony’s humor and warmth, coupled with her resilience and ingenuity saw her become a firm favorite with the audience.

Two chefs, two talents. A shared vision. Cyrus Todiwala (OBE DL) and Pervin Todiwala share a life, a vision, and a drive to bring the best of Asian cuisine to British to the UK. Their arrival in the UK was marked by a careful review of the state of British eating and hospitality in Asian restaurants. Their decision to buck the “curry house” trend was deliberate and planned. A shared love of fresh local, seasonal ingredients, and passion for the environment and sustainability showed in the practices they brought to their restaurants. Their ‘no waste’ attitude in a world finally waking up to the damage caused by a lack of recycling, over-packaging and over processed food started in India, long before moving to the UK. Their restaurants and food businesses embody their commitment to these issues that confront people’s daily lives and regularly impact the hospitality industry.

Dominique Woolf was the winner of Channel 4's The Great Cookbook Challenge with Jamie Oliver and is the creator of the award-winning The Woolf’s Kitchen chilli oils, sauces and pastes. She trained at Leith’s School of Food and Wine, and is a food writer, entrepreneur and home cook to her young family.

She is inspired by her Thai roots and her love big, bold flavours. Her first book Dominique’s Kitchen topped the charts as a #1 Sunday Times bestseller and The Asian Pantry is her much-anticipated second cookbook.

Emily Scott is a chef, restaurateur and the author of “Sea & Shore” and “Time & Tide”. Emily works with and collaborates with different brands and also writes on her Best Selling Substack “Shore to Shore” each week. Emily is Executive Consultant Chef to Restaurant Calypso Grill in the Cayman Islands. In 2021 Emily curated a dinner for Royalty and World Leaders at the G7 summit in Cornwall. Emily is currently writing her 3rd book.

Lyra are the latest injection of fresh air from the smog ridden streets of London. Catchy guitarlines, absurd bass fills and vocals reminiscent of 90's R’n’B make this act unmissable.

Morgan HarperJones, raised by her grandparents in Rochdale, was influenced by her grandmother's love for Motown and classic hits from artists like Diana Ross and Otis Redding. Her childhood was steeped in music, from listening to the radio to watching MTV and dancing to its songs. This musical environment extended to her family, many of whom were entertainers, and songwriting was a common family activity. Despite her musical upbringing, it wasn't until later that Harper-Jones pursued music seriously, studying at BIMM in Manchester.

Her musical journey began early, performing covers in pubs to fund her studies and joining a mini-tour in Germany where she realised the impact of her music. HarperJones released her debut single "Breathe" last year, which received positive attention from music critics. The pandemic forced her to reflect and refine her music, resulting in her forthcoming EP, "While You Lay Sound Asleep," produced by Luke Smith and featuring members of Ezra Collective. The EP showcases her emotional depth and lyrical honesty, exploring themes of self-awareness and relationships. Harper-Jones' music is characterised by its raw emotional content, often drawing on personal experiences and psychological insights.

Her goal is to connect with listeners on a deep level, providing solace and understanding through her songs. Her upcoming EP aims to awaken listeners to their own flaws and feelings, helping them feel less alone.

Often called the ‘Yummy Brummie’, Glynn Purnell started cooking professionally at the age of 14. After securing a work experience placement in a hotel kitchen, he was quickly promoted to making salads and flipping burgers. A six-year stint followed, gaining experience in every department from banqueting to the A La Carte Terrace Restaurant, where he discovered his talent and passion for fine dining. It wasn’t long before he began winning awards including the prestigious Salon Culinaire.

His next professional step was as Chef de Partie at Simpson’s Restaurant where he progressed to the position of Sous Chef. The restaurant was awarded a Michelin star and Glynn went on to win many accolades within the industry.

After training with top chefs including Gordon Ramsay, Gary Rhodes and Claude Bosi, Glynn travelled abroad to work with well-known Michelin starred chefs in Europe. He went on to help launch Jessica’s in July 2003, which was awarded Birmingham city centre, which opened in July 2007 and was awarded a Michelin star in 2009, which it has retained for 14 consecutive years.

Introducing NORTH, an exciting new artist who’s set to make waves in 2024 with her debut EP ‘The Art of Composing Heartache’.

With her unique sound described as ‘Ethereal pop’, NORTH draws influences from the likes of Kate Bush, London Grammar, Florence + The Machine and The 1975. NORTH's captivating vocals can be heard on Wilkinson's latest single "Balance”.

Keziah’s passion for enjoying great tasting food and having a deep connection to her own Caribbean heritage, has lead her on a magical food journey. Through her love of cooking she won the title of Young Masterchef's first ever winner and life has just been full speed ahead from then on. She has worked with multiple brands creating recipes and content, food festivals where she shares tips and tricks through live demos and also growing her own catering business for the past year. She looks forward to releasing her range of sauces and seasonings at the end of the year in efforts to continue to spread her passion of food with others.

Chef Lauren Wilmott thrives on breaking boundaries in the kitchen. With a passion for bold flavours, seasonal ingredients, and innovative cuisine mash-ups, she defies culinary norms to create dishes that simply make sense. Classically trained and armed with technical expertise, she infuses each creation with her bubbly and charismatic personality, whether crafting bespoke menus for private dining events or inspiring home cooks to wow their loved ones.

Lisa Goodwin-Allen is one of the most innovative and exciting chefs in the UK today.

Leading the kitchen brigade at Northcote since the age of 23 and a regular face on Britain’s TV screens, she draws inspiration from the beautiful Ribble Valley landscape to produce stunning dishes which showcase the wide range of incredible produce the region has to offer. As well as being a regular on 'James Martin's Saturday Morning (ITV) and featuring on 'Great British Menu' (BBC) as one of only a handful of veteran judges, Lisa has won many awards.

Mark is the cofounder of Homeslice which he runs with his brother Alan. He’s worked in the industrysince 1989, starting out as a commis chef for Antonio Carluccio. He worked as a chef until 2003 ending as Executive Chef and shareholder of Longshot, which owned 5 venues including The Groucho Club. He and his brother have been business partners since 2003 creating a media company that managed some of the UK’s most successful TV and Radio talent.

Returning to the hospitality industry, Homeslice was launched in 2013. It is regularly voted as the UK’s best pizza. In 2020 he launched Symplicity Foods with Neil Rankin, which is the first clean label plant based food producer in the UK. He regularly contributes to TV Radio on food and hospitality industry.

Michael Caines MBE is one of the UK’s most celebrated and acclaimed chefs, a successful and imaginative hotelier, a respected spokesperson for the hospitality industry, and a patron and fundraiser for a number of national and local charities and community organisations.

With a life-long career, Michael has built his reputation on a highly personal and distinctive modern cuisine that celebrates the finest local and seasonal produce and ingredients from Devon and the South West and draws on influences from his travels around the world.

Michael held two Michelin stars for 18 consecutive years before he took the leap of faith to create his own country house hotel. Just six months from opening Lympstone Manor, Michael and the team were awarded their first Michelin star. Though Lympstone Manor has been the culmination of Michael’s lifelong dream, he is still hard at work on new projects, enthusiasms, and representations.

Michael has been appointed chef representative for the prestigious Relais & Châteaux group of luxury hotels, of which Lympstone Manor is a proud member.

Michael appears regularly on Saturday Kitchen, and has made numerous appearances on MasterChef, The Great British Menu, Sunday Brunch and other broadcasts. He has numerous business interests and is extensively involved in community and charity work.

Molly Robbins, also known as Molly Makes Cakes, has been a cake artist for 12years. Trained as a special effects artist, Molly is known for creating impressive 3D illusion cakes, from hyper realistic food to life-size animals, and best known as the star of Channel 4 and Netflix series Extreme Cake Makers.

With a life-long career, Michael has built his reputation on a highly personal and distinctive Of all the events Molly is involved in, CarFest is her absolute favourite. ‘’The sheer scale of the festival, alongside the variety of activities and special guests, is so impressive and enjoyable. And the fact it raises so much money for charities is just the icing on the cake!’’

MasterChef Professionals winner 2023

Tom started his culinary career an apprenticeship with Westminster Kingsway College at the tender age of 17. He went on to work at South Lodge, initially focusing on pastries., following in the footsteps of both parents, Dad is Executive Chef at South Lodge Hotel and my mum works in the kitchen at Botanica Restaurant, specialising in pastries.

After spending three years in Michelin-starred kitchens at Latymer at Penny Hill Park Hotel and Restaurant Interlude at Leonards Lee Lakes and Gardens. Tom returned to South Lodge as Sous Chef at The Camellia for the last three years.

Rosemary endeared herself to the nation when she took part in 'I'm a Celebrity, Get Me Out Of Here' where she proved she could cook just about anything, anywhere. Her latest programmes include The Big Family Cooking Showdown and the very successful The Real Marigold Hotel which aired on BBC to great acclaim and was nominated for, and won, a string of awards. Subsequently Rosemary has filmed several further series of The Real Marigold on Tour.

visiting countries all around the world. Rosemary's The Chopping Block, filmed at her cookery school in Tunbridge Wells aired for two series on on ITV and Rosemary also appeared on Culinary Genius for ITV. Rosemary latest programmes have been incredibly fun - Netflix's Best Leftovers Ever judging some crazy leftover combinations in USA. Fishing Scotland's Lochs and Rivers for C5 and most recently, Cooking with the Stars for ITV where Rosemary starred as mentor for Jonny Vegas in Series 1 whilst Series 2 sees Rosemary teaching the lovely Anton Du Beke.

With a over a decade in broadcasting and teaching, Rosemary Shrager’s role in ITV1’s Ladette to Lady cemented her position as Britain's best loved Chef and Cookery Teacher. When she is not teaching, Rosemary spends her time developing new recipes and working on further television projects. Her passions include food in general, inspiring the new generations and sourcing new food products especially those that are organic.

In 2004 at the age of 24, Dave and Steve started The Happy Pear, a fruit and veg shop, to try to create a happier, healthier world and build community. It's gone from the two lads to a team of almost 100, the business turning over €10 million in 2019. The Happy Pear now has 70 vegan food products in nearly 1,000 stores in Ireland, a cafe, a farm, coffee roastery, and a sourdough bakery. They've sold over half a million cookbooks (6 number one bestsellers) and have a suit of online health and lifestyle courses, and recipes, in which they partnered with plant-based doctors and experts from across the globe, having helped over 120,000 people through these courses from 120 different countries. Now all these courses can be found on their app!

Internationally renowned British chef, Theo Randall, came to prominence when he started working at The River Café in 1989. After a secondment in California at Chez Panisse alongside Alice Walters, he returned to his culinary home of London and The River Café as Head Chef, where he remained for 15 years and earnt the restaurant its first Michelin Star in 1997. In 2006, he went onto open his own critically-acclaimed restaurant specialising in Italian cuisine – Theo Randall at the InterContinental - on Park Lane, which has since also opened in Hong Kong and Bangkok.

As well has having appeared on numerous television cooking shows such as Saturday Kitchen, MasterChef and Sunday Brunch, Randall has five cookbooks out: PASTA, My Simple Italian, The Italian Deli Cookbook and The Italian Pantry, was released on 1 September 2022. His latest cookbook ‘Verdura’ will be published May 2024.

Zena is a passionate home cook and recipe creator, based in London. Her social channels have a combined following of over 900k, this is where she shares both authentic and innovative renditions of international culinary classics. For Zena, it’s all about honouring and celebrating culinary traditions from around the world. Zena has been passionate about cooking since she was a young girl. She has always loved experimenting with food and playing around with different ingredients, flavours and textures.

The more she experimented, the better she got, and as she improved, so did her knack for pairing flavours. Zena burst onto the food creator scene when she appeared on Jamie Oliver’s Cook Book Challenge and since then has already worked with some big brands. Zena enjoys eating, but she loves the act of cooking even more. For her, creating beautiful food is fun, engaging, therapeutic, the list goes on. Through her recipes and videos, Zena hopes to inspire others to find joy in food.

Ashley Marsh has spent an impressive 34 years immersed in the vibrant world of hospitality. Currently serving as a chef lecturer at the esteemed University of West London (UWL), Ashley brings a wealth of experience and passion to the classroom, where culinary arts students eagerly absorb his expertise.

Ashley's journey in the culinary realm began with the completion of catering qualifications, which paved the way for an enriching year in Australia. There, Ashley honed his skills while working in restaurants along the picturesque Swan River in Perth, as well as catering for prestigious events like the World Car Rally Championships. Upon returning to England, Ashley furthered his career with positions in renowned business groups such as Saatchi and Saatchi and Cadbury General Headquarters, all while maintaining his love for football at a semi-professional level.

However, Ashley's trajectory took a transformative turn when he returned to college to pursue teaching qualifications. This decision marked the beginning of his fulfilling journey as an educator, eventually leading her to UWL. At the university, Ashley not only imparts his culinary wisdom to aspiring chefs but also extends his influence through the Royal Academy of Culinary Arts charity, specifically the 'Adopt a School' Trust.

Through this initiative, Ashley channels his passion for food education by conducting sessions in schools, youth clubs, hospitals, and various community settings, emphasising the importance of healthy eating, knife skills, and food literacy as essential life skills. With his dedication and commitment, Ashley Marsh continues to inspire and educate future generations of chefs while making a meaningful impact beyond the confines of the kitchen.

Up and coming young chef Aston Prideaux has just turned 17 years old.

He started cooking at 13 when his parents bought him a BBQ to keep him occupied, he then started an Instagram account smokin_maple_meats to document his progress.

Over the past few years Aston has appeared at festivals around the country showcasing his passion for cooking over live fire along with spending time helping out at pop ups and catering events such as weddings. He is currently undertaking an apprenticeship with Tom Kerridge at the 2 Michelin star Hand and Flowers in Marlow.

Drawing upon his extensive culinary background and travels, Alasdair crafts one-of-akind 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 stages 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 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.

Alex is a food enthusiast, content creator, and recipe developer based in the UK. Her approach revolves around maintaining a balanced lifestyle, with a special emphasis on crafting enjoyable and nutritious recipes that are both healthier and delicious, while remaining easy to prepare. She delights in creating recipes that defy the notion of healthy eating as dull, instead portraying it as exciting and creatively fulfilling.

She aims to reshape perceptions, showing that healthy eating can be a vibrant and flavourful experience. Additionally, she strives to promote positivity and foster a harmonious relationship with food, fitness, and overall wellbeing, all while embracing the joys of life.

Before winning the Great British Bake Off, her background was in design. Having studied Textile Design at Nottingham Trent University, she went on to work within design companies from London to Vancouver. She is often asked whether she would choose baking or design, but for Frances, it’s never a choice and always a collaboration of the two.

She is constantly thinking creatively, whether designing with food or fabric. This creative mindset drives her ideas and helps her produce unique and edible designs. From fabric to food, Frances sees inspiration in everything. Her creative process always starts or ends with an idea, design, or concept that she often finds easier to express by ‘drawing’ on her imagination.

Sketching up designs and pairing them with a recipe helps to feed both her own and other people’s creative appetites before she even reaches for a spoon. It’s the impact, response, and experiences created through designing with food that Frances finds the most inspiring.

Louisa Clutterbuck is the CEO of Eat Wild and Founder of Women Who Work In Fieldsports, she wears many hats in the world of wild game. Beyond her role as a podcast host and contributor to various magazines, she actively champions the culinary delights of wild meat.

At Eat Wild, the dedicated development board she leads, the focus extends beyond advocacy to the promotion of the nutritional richness and sustainability of venison, partridge, pheasant, grouse, and pigeon.

Louisa's commitment to the intersection of gastronomy and conservation resonates through her engaging content, making her a driving force in the celebration and responsible consumption of wild game.

Salami Steve wasn't always known by that name. For over 20 years, he was Spreadsheet Steve, a corporate professional in a suit and tie, living a monotonous life that lacked passion. Outside the office, however, he found joy in hunting, cooking, and preparing delicious meals for his family. Always captivated by the outdoors and wild cooking, Steve eventually found himself working in the Middle East. There, a chance encounter with a wild chef inspired him to change his life.

Returning to Devon with his loyal dog Myfanwy, whom he rescued from a beach in Qatar, Steve began crafting salami, cured hams, and sausages. He transformed his garage into a Salumeria, and thus, Salami Steve was born. He launched Good Game, an artisan charcuterie business that quickly gained a reputation for its high-quality, organic, and nitrate-free products. As the business flourished, they moved to a larger facility and opened a successful restaurant in Topsham, specializing in American BBQ and premium native breed meats.

However, Steve soon found himself back in an office, drowning in administrative tasks. Realizing that spreadsheets were his Kryptonite, he used the COVID pandemic as an opportunity to return to his artisanal roots. He downsized the factory, focusing on small-scale production with a dedicated team. Embracing his passion fully, Steve also began teaching aspiring charcuterie makers at River Cottage and The School of Artisan Food. Now, as Super Salami Steve, he shares his knowledge and experience, inspiring others to become charcuterie heroes and join a thriving, passionate community.

Big Nath's BBQ is the ultimate lockdown project.

Nathan Ritchie aka Big Nath is a self-taught maestro of smoking and has turned his passion for smoking meats into a sizzling success story. Bristol based, Big Nath and his partner Kinsey, have grown their award winning small business from street food, to events, numerous collaborations and now their very own BBQ school.

Yui comes from a strong Thai family where cooking and eating have always been central to family life. Her parents cooked traditional Thai and Chinese - inspired dishes throughout her childhood, and from a very young age, she helped prepare and cook these meals. Her mother was the first to teach her to cook traditional Thai dishes, passing down recipes from Yui’s grandmother and great aunt.

After graduating with a bachelor’s degree in Science Statistics in Bangkok, Thailand, Yui moved to the UK in 2001 after getting married.

Following her passion for authentic Asian cuisine, Yui showcased her dishes on BBC’s MasterChef UK 2019 as a quarterfinalist and won the Inspiring Culinary Generations (ICG) national cookery competition in 2020. She also appeared on Channel 4’s cooking game show, Beat the Chef, where she defeated a Michelin startrained chef with her Thai dish, winning a cash prize that enabled her to set up her cooking business. Yui has completed an NVQ Level 2 course in photography, with her final project focused on food photography.

Her skills have helped her create beautiful images of her creative dishes, leading to paid marketing campaigns with leading brands. She has also completed a Food and Hygiene Level 3 course. Yui works with the Tourism Authority of Thailand on various projects, creating Thai recipes and conducting cooking demonstrations at events such as the Hampton Court Food Festival and The Destinations Holiday Event. She also collaborates with The Office of Commercial Affairs, Royal Thai Embassy in London, creating Thai recipes and cooking videos on social media to promote Thai cuisine and food products in the UK.

She has worked with brands like Sainsbury’s, Good Food magazine, Amoy, and other leading companies, creating unique Asian recipes for their websites and social media. As a private chef, Yui has hosted many Thai private dining events at clients’ homes, supper clubs, pop-up restaurants, and corporate cooking events. Recently, she hosted a corporate cooking and dining event with EVA Air and their clients, which was a great success. Yui has been a freelance cookery teacher for over five years, teaching Thai and other Asian classes at various cookery schools in Essex and London.

Her classes are relaxed, with clear and easy-tofollow recipes and many tips for recreating the dishes at home with ingredients readily available from local stores. Her debut cookbook, Thai Made Easy, launched last year and is now available in the UK, US, and Australia. The book aims to demystify the process of cooking flavorful Thai dishes at home, with clear, uncomplicated instructions and accessible, supermarketfriendly swaps for traditional Thai ingredients. 4o

James Golding started his career at The Savoy Hotel, while he was still just a student. He won his place at the Savoy on the back of his enthusiasm and excitement for cooking, as well as for this determination. Within 3 years he had completed all sections at the Savoy and hand a firm grasp of Classical French cooking and during the next 7 years James’s love for British seasonal produce began to present.

In 2006 after five years of working his way up the ladder and across the Atlantic, James returned to his home on the south coast as a seasoned chef. James’s work began to take on inspiration from the region and its unique produce from both forest and sea. James feels the responsibility to promote and protect the traditional foods of the United Kingdom.

To James this means seeking out small producers and local butchers in the habit of working sustainably and with passion for their products. Provenance and seasonality are the key ingredients when Chef James Golding builds his menus. Through his former work as Group Chef Director at THE PIG Hotels & Fellow of the Royal Academy of Culinary Arts, he has worked to raise interest in where his food comes from and how it is raised & how it tastes.

He most recently joined Sussex-based charity Table Talk Foundation as Head of Food Education, where he will spearhead the development of educational initiatives, including workshops, courses and resources that will empower children to make informed choices about their food, improve their cooking skills and understand the broader impact of their food choices on the environment.

Samantha Evans and Shauna Guinn started ‘Hang Fire’ almost 10 years ago after a 6-month BBQ pilgrimage to the Southern US states, immersing themselves in southern communities. Their energy, passion and in-depth knowledge of all aspects of barbecue has seen them go on to be lead ambassadors for outdoor cooking in the UK. The pair have won many awards for their sustainable, ethical cooking, a highlight being previous winners of Observer Food Monthly ‘Best Restaurant’. They are also winners of Slow Foods UK ‘Best Restaurant’ and previous winners BBC Food and Farming Awards ‘Best Street food’ and winners of NatWest ‘Entrepreneur of the Year’ award.

They host their own BBC One cooking series ‘Sam & Shauna’s Big Cookout’ as well as media appearances on Saturday Kitchen, Masterchef The Professionals, and BBCR4 Food & Farming Programme. They are the writers of internationally bestselling cookbook ‘Hang Fire; Adventures in American BBQ’ and regularly contribute recipes to National food and drink publications.

Nathan Davies, once head chef at world-renowned restaurant Ynyshir, is a remarkable chef who earned a Michelin star at the first attempt, with his restaurant SY23, in West Wales. Nathan achieved relative overnight success when the restaurant was named opening of the year in 2022 edition of the Michelin Guide. Having won the Wales heat of BBC TV's Great British Menu, cooking at the banquet in the same year, he went on to publish his debut book; On Fire. Nathan is a unique chef who cooks over wood and charcoal on BBQ grills that he makes himself.

Focusing on exquisite local produce, he forages, taps birch trees, fishes and hunts in local woods. The results are a style of food that is simultaneously delicious and in tune with nature.

Dubbed ‘the Antonio Banderas of cooking’, critically acclaimed, Spanish celebrity chef Omar Allibhoy is a successful food author and founder of Tapas Revolution – the largest Spanish restaurant group in the UK. Passionate about his craft, he’s worked alongside industry legendries like Ferran Adrià and Jason Atherton. He has also cooked for countless celebrities and even the Royal Family.

His two published cookbooks have been applauded for their delicious simplicity and versatility, with ‘Tapas Revolution’ maintaining its status as one of the best-selling Spanish cookbooks in the world. His forthcoming book, ‘Paella’ (June 2023) will cement his title as the face of Spanish cooking, sharing his insider knowledge on how to create the world’s most famous and beloved Spanish dish. Omar has won several awards and maintained a career as a successful TV chef.

Sally Abe Originally from Mansfield, Sally Abé had no lifelong dreams to become a chef or cutesy stories about helping her grandmother in the kitchen. It wasn’t until she was eighteen, working a mundane office job in Sheffield, that she started to get into cooking at home and decided to pursue it further, and for her final placement year she decided to head to the Savoy, where as soon as she got into the kitchen, she knew it was where she wanted to be.

In 2007, Sally moved on to Gordon Ramsay at Claridge’s, where she learnt the basics of cookery – a pretty good place to start. With a good grounding in the foundations of classical cookery and after a brief stint with Marcus Wareing, Sally’s next step was to begin the most influential part of her career, working at The Ledbury. Feeling like she’d achieved what she set out to achieve, Sally left The Ledbury in need of a bit of a break from the non-stop chef life she’d experienced since moving to London. Swapping chef knives for a mouse and keyboard, she joined Great British Chefs as a recipe editor and developer. But after 18 months the call of the kitchen was too strong and she felt the need to return, joining Phil Howard at Elystan Street, after which she moved on to The Harwood Arms, London’s only Michelin-starred gastropub.

It took about eighteen months for Sally to really develop The Harwood Arms into something she could call her own.

In 2021, she moved on from the restaurant to lead an exciting project at The Conrad London St James hotel, which puts her at the helm of four different establishments. The flagship is called The Pem, named after the suffragette Emily Wilding Davison, with a female-led team keen to create a working culture that's far removed from the shouty, intense kitchens of old.

Babatunde Tejumola, also known as Tunde or TJ, is the creative force behind Suyaman, a culinary venture dedicated to sharing the vibrant flavors of Nigerian cuisine and African culinary traditions. While pursuing his studies in the UK, Tunde fostered his love for Nigerian cuisine by hosting spirited Nigerian-themed dinner parties, complete with traditional attire and the infectious rhythms of Fela Kuti.

In March 2019, driven by a desire to share the richness of Nigerian food culture with a wider audience, Tunde established Suyaman, initially offering online cooking classes. Since then, Suyaman has blossomed into a multifaceted endeavor, encompassing pop-up restaurants, supper clubs, and festival food stalls, all aimed at introducing Londoners to the delights of West African cuisine. From Jollof rice to traditional Suya-spiced BBQ, Suyaman hopes to entice your senses, and dare you to taste Nigeria.

Suyaman thrives on collaboration, and it's been an honor to partner with establishments like Soho House, Dover Street Market, Koko Camden, and One Mile End Brewery. These collaborations have not only expanded our reach but have also allowed us to immerse ourselves in diverse cultural scenes.

Tunde's dedication to spreading awareness of Nigerian cuisine has also led him to craft unique African-inspired beers like the Zobo Pale Ale and Cacao Stout, featured in publications such as TimeOut London magazine.

Through Suyaman, Tunde continues to celebrate his cultural heritage and introduce diverse audiences to the rich flavors and traditions of West African cuisine. As he continues to innovate and evolve, Tunde remains dedicated to celebrating his cultural heritage through the universal language of food.

Also joining us at The Big BBQ Cookout with Napoelon Grills across the weekend will be… ANGELA HARTNETT ATUL KOCHHAR CYRUS & PERVIN TODIWALA GLYNN PURNELL LISA GOODWIN ALLEN MICHAEL CAINES THEO RANDALL TOM HAMBLETT

Victoria and Geoff, met in a recording studio in 1997. From that moment on, their musical journey took an upward trajectory, connecting them on a personal level and captivating audiences around the world.

In 2018 their song ‘Wings Of Red White & Blue’ won the British Airways/Nashville Music City song-writing competition, taking them to record in Nashville, Tennessee and their debut EP ‘Tips In A Jar’ went straight into the iTunes UK Country Chart at No.1 the following year.

Today, celebrated as a well-loved singer-songwriter duo in the UK Country and Americana world, they are driven by shared interests, inspiration, determination, and a love of performance & storytelling through music. Victoria and Geoff, met in a recording studio in 1997. From that moment on, their musical journey took an upward trajectory, connecting them on a personal level and captivating audiences around the world.

Rianne is a versatile and innovative performer. Busking on the streets of Glasgow provided the best foundation for Rianne’s career. It helped her to be resilient and taught her to adapt to any situation. When lockdown began Rianne used it to her advantage. She began live streaming and posted her covers online. This helped her to build a community of like-minded followers who supported her. Many of the covers Rianne posted showed her unique style to the world. She proved that she could put her country twist onto just about any genre.

Bedroom Producer/Songwriter

Alternative pop band from the Lake District, heard on BBC Radio 1. Springfield consists of Rhys Pritchard, his brother Lewis, Mitchell Sloan, Ben Tucker and Ellis Ferguson.

The Greensands are a new Alt Rock 3-piece emerging out of Bedfordshire. Teenagers Jimmy, Jake and George took their first steps onto the main stages of their local region’s most-loved live venues in ‘23, showcasing their infectious set of original material which included a notable support show with breakthrough Indie band The Clause.

This year is a big one. With Jimmy and George in their final year at school, the boys will be getting their heads into the books for a few months, while looking forward to releasing their first single ‘Talking For The Rest of The World’.

The summer release will coincide with school being finally out and in good time for their first major festival show at this year's CarFest.

The White Lakes are an unconventional trio that breaks from the norms on indie rock. The band embodies a fusion of Har Rock, Indie Pop, and Pop influences. With their distinctive look and signature sound, they are constantly pushing boundaries.

With a diverse playlist of popular hits performed by musicians of various ages, levels and backgrounds, they’re guaranteed to get you in the groove.

AT THE BEER & WINE TIPPLE TENT

TIMOTHY TAYLOR’S SESSION

Annabel Smith is an award-winning Beer Sommelier, educator, writer, and broadcaster.

Having managed several renowned cask ale pubs for twelve years, she worked as a trainer for Guinness before becoming the first female beer inspector for the Cask Marque Trust.

In 2012, she became one of the first Beer Sommeliers to be accredited by the Beer & Cider Academy.

In 2015 she founded BeerBelle, a company specialising in designing and delivering bespoke beer training courses and events for a wide range of clients.

In 2017 she won the Imbibe Educator of the Year award.

In 2018 she was awarded a lifetime achievement award from the All-Party Parliamentary Beer Group for services to the beer industry and is a former director of the British Guild of Beer Writers.

Annabel has been instrumental in creating several e-learning programmes designed to teach publicans about beer in an engaging and accessible way.

In 2021 she won the Nimble Training Course of the Year for ‘Beer Pro’, an on-line training programme for bar staff.

She is the founder member of Dea Latis, an organisation which educates women about beer, and conducts research into female attitudes and opinions about the beer category.

SESSION BOOKING OPENING SOON

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

OCEAN SPRAY SESSION

Canadian-born Carmen O’Neal is a cocktail expert, founder of 58 and CO Distillery and TV personality known for her award-winning spirits, sustainable practices, and championing female-led businesses.

As well as being a Saturday Kitchen regular, Carmen is making waves in the industry as a cocktail and spirits expert, whilst championing sustainability - 58 and CO is the UK’s first female founded alcohol brand to be awarded B Corp status.

SESSION BOOKING OPENING SOON

AT THE BEER & WINE TIPPLE TENT

DOMAINE DES JEANNE SESSION

With a rich background in luxury retail and a fervent passion for wine, Denise Douet has been an integral part of Domaine Des Jeanne for the past nine years. As the Business Development Manager, she utilises her deep industry knowledge and enthusiasm to enhance brand presence and customer experience. Denise has completed the Wine & Spirit Education Trust Levels 1 and 2, enriching her expertise in wine, which she is eager to share.

Outside of her professional pursuits, Denise is married and a mother of two. Cherishing family time and enjoying reading, walking, and travelling, exploring new cultures and landscapes.

This year, Denise is excited to connect with fellow wine enthusiasts at this year's CarFest. She will be hosting the wine tastings in the Tipple Tent, where she invites all to experience the exceptional wines of Domaine des Jeanne. Come and discover flavours that delight and inspire!

ON THE BEER AND WINE TIPPLE TENT

ASPALL & STAROPRAMEN SESSIONS

Daniel Watkins is an Institute of Brewing and Distilling certified Beer Sommelier and an all-around beer enthusiast. With nine years of experience in the beer industry and a lifelong passion for this remarkable beverage, Daniel is deeply inspired by the craftsmanship and skill involved in transforming simple ingredients into an array of diverse flavours.

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

BARRY ISLAND SPIRITS SESSION

After spending over twenty years in marketing, branding and new product development roles, Claire very sensibly decided to give up her corporate career to follow her and husband Tim’s dream of opening an independent bar in their hometown of Barry. After seven years of planning, quitting their jobs and putting their life savings into their new venture, Claire and Tim took the keys to a disused railway goods shed and began the process of transforming their venue … two weeks later the UK went into lockdown.

What happened next was a series of events that led to not only the opening of the couple’s bar Craft Republic in August 2020, but the couple also accidentally created a spirits business – as you do.

In under four years Claire and Tim have accrued three Great Taste Awards, three Gin Guide Awards, Michelin star customers, starred in an Amazon Prime Video documentary series and their bar Craft Republic was named the UK’s Best Independent Craft Beer Bar (City) by SIBA in 2022.

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

BLACKLION VODKA SESSION

BLACKLION Co-Founders Tim & Tanya Spittle are sheep farmers from the Cotswolds with a passion for ethical farming and a taste for sustainable vodka. Their Cotswold farm in the UK was purchased by Tim’s mother and late father nearly 50 years ago.

Now, Tim & Tanya have been renovating and rejuvenating what was a tired old farm into an increasingly sustainable business.

Tim & Tanya were awarded Diversification Farmer of the Year at the UK’s Farmers Weekly Awards 2022. Their lover of super premium vodka has lead them on a worldwide mission to share their BLACKLION across the world with the help of their resident mixologist Pete Simpson.

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

GREATDRAMS SESSION

Greg Dillon is an author, brand consultant, independent bottler within the spirits industry as well as a judge on the IWSC panel, the World Whisky Award panel and the Spirits Business Masters panel.

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

RIVER TEST DISTILLERY SESSION

Owners of The River Test Distillery.

AT THE SPIRITS & COCKTAILS TIPPLE TENT WITH OCEAN SPRAY

THE OXTON LIQUEUR COMPANY SESSION

Christopher and Emily Eadie are the founders of The Oxton Liqueur Company, a business located in Nottinghamshire that, like many great ideas, began around the kitchen table.

Each year, Eadie and his friends would gather to taste their latest homemade fruit liqueurs. It soon became evident that Christopher’s offerings stood out.

This recognition was further cemented when they attended a local Christmas fair and were overwhelmed by the positive response they received.

What started as a part-time hobby swiftly turned into an unexpected and exciting venture.Since its inception, The Oxton Liqueur Company has garnered a reputation for producing exceptionally fruity and smooth liqueurs. The company emphasizes the use of locally grown fruit, often sourced from nearby orchards and hedgerows.

Christopher meticulously crafts these fruits into liqueurs, which, after several months and a few 'family tastings,' are ready for bottling.From the beginning, The Oxton Liqueur Company has been deeply appreciative of the enthusiasm and support from family, friends, and their loyal customers, to whom they extend their ongoing gratitude and thanks.