Brett grew up in Newcastle (Australia), where he began his cooking career aged 15 at Scratchley’s on the Wharf, a simple fish restaurant. The Ledbury opened in 2005, gained its first Michelin Star the following year and was awarded 2 Michelin stars in 2010.The Ledbury has picked up many awards which include being in the San Pellegrino List of Top 50 Restaurants in the World as the highest new entry in 2011 and was also voted Best restaurant in the UK for 3 years in a row at the National Restaurant Awards. Brett also co-owns the Harwood Arms in Fulham, London – London’s only Michelin starred pub.

Alex’s culinary journey began under the legacy of Alain Ducasse at Adour in New York (Michelin 2*), before progressing to NYC’s Caviar Russe, establishing his love for caviar which remains one of his most celebrated ingredients. Returning to to the UK, Alex joined Helene Darroze (2*) in London and Paris, leading the culinary team as Executive Corporate Chef. Alex continued to inspire with his curations at The Greenhouse, prior to opening Alex Dilling at Hotel Café Royal in 2022.

Brad Carter is a chef like no other. Self-taught, there were no stages in Michelin-starred kitchens, no mentors holding his hand and showing him the ropes. Carters of Mosley became the Good Food Guide Readers’ Restaurant of the Year in 2013 and then awarded a Michelin Star in September 2015. The restaurant has since been named in the Sunday Times Top 100, National Restaurant Awards Top 100 and plenty more.

One of the most talented chefs to have a Michelin-starred restaurant across London right now, few have generated such hype, buzz and respect as Ollie Dabbous. His cooking is the perfect example of how minimalist presentation, deftness of touch and a mastery of technique can come together to create world-class plates of food. But the journey to where he’s got to today has taken a lot of graft, determination and grit – and it all started as soon as he was old enough to get into a restaurant kitchen.

Merlin grew up in South-Devon and said he knew from the age of sixteen he wanted to be a chef. He even used to cook for the whole school himself whilst he was studying. After six years working in Michelin starred restaurants in Switzerland,France and Belgium, Merlin Labron-Johnson returned to the UK to open Portland. Nine months later, he was awarded a Michelin star at just twenty-four years old. Merlin can now be found in Bruton, Somerset, with his second Michelin-starred restaurant Osip, focused on farm-to-table dining and local produce.