Omar Allibhoy

Omar is the founder of Tapas Revolution, the critically-applauded Spanish tapas restaurant group. As a chef he trained under Ferran Adrià in his native Spain then with Jason Atherton in London, and has cooked for countless celebrities and even the Royal Family. Omar is the author of two cookbooks, his debut book, Tapas Revolution is still one of the best-selling Spanish cookbooks in the world. As well as running a successful business, Omar has won several awards and maintained a career as a successful TV chef.

Adam Reid

Born in Manchester, Adam started his culinary career at the tender age 16 Adam appeared in BBC2’s Great British Menu 2016 series and won a coveted place at a banquet at Westminster Palace to celebrate Great Britons of HM The Queen’s reign with his spectacular dessert – The Golden Empire. Adam returned to take part in the 14th series of Great British Menu in April 2019, hoping to represent the north west at a banquet celebrating 50 years of British pop music. Adam succeeded in the regional heats to reach the final of the competition. His winning dish, Comfort Food Sounds Good, (a stew of chicken, pearl barley, sweetcorn, turnips and leeks), provided the main course at the banquet held at the legendary Abbey Road Studios in London.

This year he joins us at CarFest North to show what you can do with some regular ingredients and a Napoleon BBQ Grill!

Enjoying various head chefs roles at many of the most iconic venues in the UK, including The Dorchester, London, Danesfield House in Buckinghamshire and Manchester House with founder of Living Ventures Tim Bacon.

In 2008 Aiden opened The Church Green in Lymm, with development concepts relaunching it as The Church Green British Grill with awards quickly following, including in 2012, The AA Restaurant of the Year award - England. Now renowned as a foodies pub and British grill in Cheshire, The Church Green is extremely popular for weddings and celebrations of all sizes. In September 2020, The Church Green added to the destination with the addition of an artisan Deli serving Aiden’s famous homemade pies.

With numerous TV guest appearances under his belt, including MasterChef, The Great British Menu and Restaurant Wars – The Battle for Manchester, Aiden is also the author of Made in Great Britain – 150 Recipes using the best of local ingredients. Chef Aiden Byrne is passionate about supporting and developing the next generation of food stars and a champion for using where possible the best of local ingredients and supporting all things local.

Cyrus Todiwala

Cyrus Todiwala is an Indian chef proprietor of Café Spice Namasté and a celebrity television chef, as well as an executive chef for eleven restaurants within the Taj Hotels Resorts and Palaces chain in India. He moved to the UK in 1991 with his family. He also has a range of condiments and sauces called Mr Todiwala's, and a second restaurant called Mr Todiwala's Kitchen, which is located at the Hilton at Heathrow Airport near Terminal 5. He was awarded an MBE in 2000, and an OBE in 2009. He has also been awarded an honorary doctorate and been made an honorary professor. In 2012, he cooked for Queen Elizabeth II and Prince Philip, Duke of Edinburgh as part of the Diamond Jubilee celebrations. He has appeared on numerous television and radio programmes, such as the BBC radio 1 Saturday Cook show.

A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life. At the start of his career he trained exclusively in French food in restaurants including the award-winning French Table in Surbiton before retraining at Gordon Ramsey’s Tante Marie cordon bleu cooking school. He then went on to work for the likes of Nuno Mendes during his own loft supper clubs and then moved to Pennyhill Park in Surrey to train under 2-star Michael Wignal. From there he went on to do a number of Michelin stages before ending up at Rhodes 24 in the city.

Neil's latest venture is Symplicity foods. He has spent 2 years working on the secret ingredients for unique plant-based meat and cheese products, which are now being supplied nationwide to restaurants. Neil has also collaborated with one of the world’s best known and most respected burger chains to produce a new burger just for them.

Neil started his career in fine dining but moved to cooking BBQ food after a stint at Barbacoa with acclaimed US BBQ chef Adam Perry Lang. He went on to open and be head chef for the original Pitt Cue in Soho which was one of London’s most successful restaurant openings, won numerous accolades and had famous queues stretching round the block.

Omar Allibhoy

Omar is the founder of Tapas Revolution, the critically-applauded Spanish tapas restaurant group. As a chef he trained under Ferran Adrià in his native Spain then with Jason Atherton in London, and has cooked for countless celebrities and even the Royal Family. Omar is the author of two cookbooks, his debut book, Tapas Revolution is still one of the best-selling Spanish cookbooks in the world. As well as running a successful business, Omar has won several awards and maintained a career as a successful TV chef.