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.

Founder & Head Chef, Big Nath’s BBQ

Nathan “Big Nath” Ritchie is a self-taught, award-winning chef and the creative force behind Big Nath’s BBQ – a lockdown-born venture that has grown into one of Bristol’s most beloved BBQ brands. Fuelled by a deep passion for smoking meats and using the finest locally sourced ingredients, Nathan and his partner Kinsey, have transformed a humble street food stall into a thriving business. Today, Big Nath’s BBQ spans event catering, a dedicated BBQ school, and a specialist BBQ shop.

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.

Dara Klein is the chef making waves with her heartfelt celebration of regional Italian cuisine in London. Half Pugliese and half American, Dara grew up in her parents’ trattoria in New Zealand and has been immersed in hospitality ever since. After honing her skills in some of London’s most respected kitchens, Rubedo, Brawn, Trullo, and Sager & Wilde. She launched Tiella, a cult favourite during its two-year residency at The Compton Arms in Islington. Tiella earned critical acclaim, landing in the Good Food Guide and the Top 100 Gastropubs, while Dara herself was featured in TOPJAW, Delicious Magazine, Service95, Olive, SLOP, Full Magazine, and on Channel 4’s Sunday Brunch. She's also lent her voice to podcasts like Monocle Food Neighbourhoods and Lecker, and appeared on BBC Radio 4’s Woman’s Hour. In 2025, she was recognised on Code’s Women in Hospitality Awards. Now cooking at some of London’s most beloved venues, including Planque and Quality Wines. Dara is working on her debut cookbook and preparing to open her first permanent restaurant.

Francesco Mattana is a Sardinian-born chef, teacher, and digital creator passionate about traditional Italian cuisine, sustainability, and inspiring the next generation of home cooks. Raised between the sea and countryside, he learned the foundations of Italian cooking from his mother, aunt, and grandfathers, instilling in him a deep respect for food, nature, and resourcefulness.

After leaving the army in 2013, Francesco began his culinary career in Italy, specialising in bread and pizza. By 23, he had opened his own Italian restaurant and pizzeria in Brisbane, Australia, which quickly earned recognition as one of the city’s best. 

In 2017, he returned to Europe to launch Our Cooking Journey, a platform dedicated to sharing his love for Italian food, outdoor cooking, and sustainable eating with a global audience.

Now based in London, Francesco has taught thousands through his work with Jamie Oliver’s Cookery School, Eataly, Pasta Evangelists’ Pasta Academy, Bread Ahead Baking School, and more.

Francesco has contributed recipes to Beder’s Kitchen, a mental health charity cookbook alongside Gordon Ramsay and Yotam Ottolenghi, and continues to champion open conversations around mental wellbeing.

Brendon and Jaydon, the brothers behind Lumberjaxe, are the heart and hustle of the bold, family-owned seasoning and sauce brand making waves across the UK. Inspired by childhood memories of family barbecues around their grandad’s brick-built BBQ in Birmingham, they turned nostalgia into a mission: to bring people together through flavour.

With just £100 each and a backyard passion, Brendon and Jaydon launched Lumberjaxe, committed to crafting all-natural products without added colours or preservatives, packed with wild, honest flavour. Their story captured the nation on BBC’s Dragons’ Den, where their emotional pitch and authenticity won over investor Emma Grede.

Now stocked nationwide, including in Selfridges, Lumberjaxe is more than just a brand, it’s a tribute to family, flavour, and the power of starting small and dreaming big.

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.

Steve Guy, also known as Steve The Hungry Guy, is a community chef, food educator, and, first and foremost, an eater. With roots in professional kitchens alongside Jamie Oliver and experience in product development for global food brands and retailers, Steve brings both culinary skill and deep industry insight to everything he does.

Driven by a vision of a world where food is cooked, shared, and enjoyed by all, equally and accessibly. Steve now dedicates his time to working with a diverse range of community groups and charities, from schools to prisons.

Whether he’s leading workshops, cooking sessions, or demoing at festivals, his infectious energy and passion for food remind us of its power to connect people, spark education, and create a more sustainable future for our planet.

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.