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.

Friday 26th August

After spending 15 years as a chef, working in a wide range of restaurants and running kitchens all around the country and abroad, Alasdair decided to create a product to put on his menu to improve the quality of the sausages he was receiving.

After spending a lot of time in Brazil and enjoying the culture of outside BBQ, cooking over fire and spending time with friends and family, he realised that what we have back home was severely lacking in texture, flavour and creativity.

What started off as a special menu item, ended up on the Main Menu and on its way out the door to Caterers, Smokers, BBQ Enthusiasts, Chef Parties at Tom Kerridge's Pub in the Park, and to the general public. Alasdair prides himself on using only the best ingredients to make his sausages, using locally, ethically sourced meats supporting local businesses and the community.

Friday 26th & Saturday 27th August

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.

Saturday 27th August

Simon Dyer (known to his friends as Womble) has been cooking outside over fire since he was a young boy. Amazingly, he’s never had a cookery lesson in his life, just a love for fire and good food. Not being able to afford all the BBQ's and smokers, he decided to make them himself, upcycling other peoples scrap to turn into cookers. Simon got his break when he was picked for ITV's BBQ Champ, cooking for Man vs Food star Adam Richman, which he won.

Simon is a farmer from Somerset who loves to forage and mix different styles of cooking from around the globe, all cultures and foods. He wants to prove that just about everything you can cook in an oven can be cooked on a BBQ!

Simon is passionate about local produce and meats, where he knows the farmers and producers and can verify the welfare, but is just as at home doing a supermarket sweep so that everyone can cook what he does, with off the shelf goods, to make his cooks accessible to all.

No expensive cookers or ingredients! Just cooking over fire with passion!

Saturday 27th August & Sunday 28th August

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.

Sunday 28th August