Matt Abdoo was the Chef de Cuisine of Del Posto, under whose tenure the restaurant received a coveted four-star review from The New York Times and the Relais & Chateaux distinction. Prior to opening his own restaurants, Matt first earned his BBQ chops during his time working on America's highly competitive barbecue circuit with team Salty Rinse, who received the 2nd place medal for Whole Hog in 2015 and the 1st place medal for Best Sauce (Mustard) at the annual Memphis in May World Championship. Matt is a frequent guest chef on The Today Show, has appeared on many national cooking shows, and is the Executive Chef and a Co-Owner of Pig Beach.

Mary Beth Albright is a food expert and writer with The Washington Post, and a Food Network Star and Iron Chef America Finalist. Before working at the Post, she worked with legendary Surgeon General C. Everett Koop on health and food issues, and attended Georgetown Law School (graduating cum laude), where she advised on food systems and managed a White House initiative. She also worked at the D.C law firm of Williams & Connolly and Roll Call, the oldest Capitol Hill newspaper. Mary Beth is a frequent panel moderator, including for the U.S. State Department and the Smithsonian, and her food-judging expertise is sought regularly, including the time she ate 2,000 foods in three days to judge the Outstanding New Products Awards. She is an elected member of Les Dames d'Escoffier, an esteemed group of women in the culinary professions, which counts Julia Child among its alumnae. Mary Beth lives in Washington, D.C.

Kevin Alexander is the James Beard Award-winning Writer at Large for Thrillist. He lives north of San Francisco and has icy cold blue eyes.

Christina Anstead is best known as the co-host of the hit HGTV show Flip or Flop. Since the show debuted in 2013, it has aired 8 seasons and over 100 episodes. Christina on the Coast Season 2 premiered January 2, 2020. Alongside her busy roles within the property and television sectors, and on top of being a busy mama, she is a huge advocate for leading a balanced lifestyle of mind, body, and spirit. With Cara Clark, she is the author of The Wellness Remodel.

Author of the nationally-syndicated column "Ask a Mexican," Arellano is the editor of the OC Weekly. He has contributed to NPR’s Marketplace and The Los Angeles Times, and has appeared on The Today Show, Chelsea Lately, and The Colbert Report. He lectures widely and is represented by Verbatim.

Lopè Ariyo is a mathematics graduate from Loughborough University. Whilst studying, Lopè took part in a cookery competition organised by Red Magazine and Harper Collins where she blew away the judges with her unique style and take on Nigerian food. She went on to win the competition landing herself a cookbook deal with Harper Collins and a 5-page spread with Red Magazine featuring her recipes.

Lopè is also very keen on social media and is beginning to build up her online presence. She has a blog and YouTube channel where, when she can, makes content about books, supper clubs and the products she loves.

Her determination to see Nigerian and West African food brought to the forefront saw her named as The Observer’s Rising Star in Food for 2017.

Her debut cookbook, Hibiscus was published by HarperCollins in June 2017.

Aaron Ayscough is an American wine journalist based in Paris and one of the foremost experts on natural wine. His articles about wine and restaurants have been included in The Financial Times, The New York Times: T-Magazine, PUNCH and more. Aaron is the author, since 2010, of the the award-winning Substack, Not Drinking Poison.

A screenwriter, Bailey was nominated for an Emmy for the documentary series Pandemic: Facing AIDS.

A former editor for Travel and Leisure, Barr was also an editor and writer at Brill’s Content. Provence, 1970 was nominated for a James Beard Award in 2014.

Cathy Barrow, an award-winning cookbook author, knitter, traveler, cook, teacher, and gardener. In addition to three cookbooks (Mrs. Wheelbarrow’s Practical Pantry, Pie Squared, and When Pies Fly), for several years, Cathy has written a monthly food column forThe Washington Post Food section. She has been published in The New York Times, Serious Eats, Food 52,The Local Palate, Garden & Gun, Southern Living, NPR, and National Geographic. She has won an IACP award for best single subject cookbook for Mrs. Wheelbarrow’s Practical Pantry and has been nominated for a James Beard Award in the Baking category for Pie Squared.

Kristen Beddard is the author of Bonjour Kale: A Memoir of Paris, Love and Recipes and a contributing author to We Love Kale. She was the founder of The Kale Project, a blog and successful initiative that reintroduced kale to France and was featured in The New York Times, Conde Nast Traveler, Self Magazine and more. She has a certificate in Culinary Nutrition from the Natural Gourmet Institute and is currently working on a new book Roots, Shoots and Stalks about food waste and cooking with the whole vegetable. She resides in New York City with her husband and daughter. Follow her @thekaleproject and at www.kristenbeddard.com.

Born in 1988, Will’s passion for food started when he was 10 years old after being inspired by Jamie Oliver. When he was just 16, he set up his own private catering company called will2cook which he kept going throughout school and beyond, and it helped him fund his year abroad after college and most of his university education.

After university, Will worked in the kitchen at Le Café Anglais under the guidance of Rowley Leigh for two years. He gained experience in all aspects of the kitchen before he moved to Cheval in Mumbai as Head Chef for two years. Within a year the restaurant won 'Best New European Restaurant' in South Mumbai. Will also spent some time consulting on the menus at Khyber, the oldest and most established restaurant in Mumbai. He then travelled around India on a food tour for six months before returning to the UK in 2014. When Will returned to London he worked at The Cinnamon Kitchen under the guidance of Vivek Singh for eight months.

Will was inspired to set up his own Indian restaurant and in 2015 the opportunity arose. Joining forces with Rik Campbell, his best friend from university, together the pair opened Kricket at POP Brixton, a 20-cover restaurant set inside a shipping container. Only a year into trading, the small, neighbourhood restaurant picked up a string of accolades, with chef Will Bowlby nominated for Chef of the year at the 2016 YBF’s and labeled as a ‘chef to watch’. The Brixton site - a firm favourite amongst celebrity chefs, including Pierre Koffmann and Michel Roux Jr - was nominated for the ‘Worth the Queue’ category in the Evening Standard restaurant awards. In 2017 the team closed their temporary Brixton location, and opened Kricket Soho, a two-level, intimate restaurant on Denman Street, and already confirmed plans to open another Kricket at the Television Centre this summer.

Will’s unique approach in marrying seasonal British ingredients with authentic Indian flavours continues to be revered within the industry. The accolades continue with Will most recently winning “Asian Chef of The Year”, at the 2017 Asian Curry Awards – where he was shortlisted against several top Indian chefs nationwide. Simultaneously, Kricket Soho won the “Best Newcomer” award, and has also received a Bib Gourmand 2018, from The Michelin Guide.

This spring Will launches his debut cookbook, Kricket: An Indian inspired cookbook, published by Hardie Grant Books on 3rd May.

With a steadfast eagerness to explore Indian food and flavours, Will returns to India as much as he can, bringing back his findings to the kitchen at Kricket.

Susan Bratton is the founder and CEO of Savor Health, which provides home delivery of fresh, nutritious meals designed specially for cancer patients. She is actively involved in a number of industry associations, including Women Business Leaders in Healthcare. She also serves on the Advisory Board of HCap, the national leading venue for healthcare providers and capital to meet, and is the Secretary for Amagansett Citizens Advisory Committee.

A pastry chef based in Vermont, Bullock-Prado is a frequent contributor to Better Homes and Gardens and Food and Wine, and appears regularly on NPR’s "All Things Considered."

David Burtka is a Cordon Bleu-trained chef and caterer as well as well as an award-winning Broadway and TV actor. He is also husband to Neil Patrick Harris and father to twins, Harper and Gideon.

Nicole Centeno is a French Culinary Institute-trained chef and the founder and CEO of the Brooklyn-based soupery Splendid Spoon. She has taught cooking and nutrition courses at Columbia University and cooked at esteemed New York City restaurants such as EAT Greenpoint and Fatty Cue. Before founding her company, she worked for Wired Magazine, The New Yorker, and Saveur.

With Ben Daitz, Chaupoly founded Num Pang sandwich chain in New York City. They’ve been awarded the "Best Sandwich Chain" by the Village Voice and "Best Sandwich" by Zagat’s.

Hannah Che is the author of The Vegan Chinese Kitchen which won a James Beard Award and was named one of the NYT Best Cookbooks of 2022. She is a chef of Surong in Portland, Oregon, and her recipes and writing have been featured in publications such as The New York Times, The Washington Post, Epicurious, Best Health Magazine, and SAVEUR. Her popular Instagram account also showcases her recipes

Born in Ann Arbor, Michigan, Che received her culinary training at the Guangzhou Vegetarian Culinary School and has been cooking professionally since. Her food is informed by traditional vegetarian cuisine and the tenets of Chinese medicine, and inspired by seasonal produce and her cross-cultural heritage.

Tiffany was born in Taiwan, a country with some of the best street foods in the world. When she moved to Ontario, Canada for university, she realized how much she missed authentic Asian cuisine, and that is when she started to experiment cooking different Asian dishes.

Tiffany posted her first ever TikTok video on September 3rd, 2020, which became viral. With Tiffany's continued success, she began posting different series featuring authentic Asian dishes. Today, Tiffany has over 22 million likes on her videos, and her passion for cooking continues to grow.

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Judith Choate has written dozens of cookbooks, many award-winning, and has been a co-author on books written with some of the best chefs in America, such as David Burke, Charlie Palmer, and Jacques Torres. She wrote Fundamentals of Classic French Cooking for The French Culinary Institute, which was winner of the 2008 James Beard Foundation award for best professional cookbook. Her own book, An American Family Cooks, is a favorite of many foodies.

Amelia Christie-Miller worked as a private chef before falling into the Food Sustainability space working with top London chefs. Here she learned about more than just the need to reduce meat but how we need healthier soils and more resilient food systems for a more secure future. Amelia came to realise that beans, with their millions of varieties and soil rejuvenating properties, were the answer to so many food system issues. The problem? Everyone hated them. So, in 2021 she founded Bold Bean Co, a brand "on a mission to make you obsessed with beans, by giving you the best of beans". Bold Bean Co sells expertly sourced and slowly cooked heirloom beans, presented in a beautiful glass jar. Within one year they have found themselves loved by chefs such as Joe Woodhouse, Noor Murad and the Mob Kitchen team, and on the shelves of stores like Waitrose, Selfridges and Planet Organic. To remove further barriers to bean consumption, Bold Bean Co have made sharing inspiring bean recipes a core part of what they do. Their recipes are vibrant, exciting and changing bean perceptions across the UK.

Cara Clark is the owner and primary nutritionist of Cara Clark Nutrition. Her philosophy about helping others become more present and joyful by creating balance and engaging in the whole self—mind, body and spirit—has been adopted by more than 20,000 households, including those of numerous celebrities and Olympic athletes. Cara is also a certified sports and clinical nutritionist specializing in performance athletes, as well as diabetes, prenatal, and postpartum nutrition. She lives in Orange County with her husband and four daughters. With Christina Anstead, she is the author of The Wellness Remodel.

Kelsey BarnardClark is a Southern chef, mother, and season 16 winner of Top Chef. She livesin Alabama with her husband and two children.

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Clerkenwell Boy is an anonymous Instagrammer whose passion for sharing food and travel photos through social media has seen him listed as one of "London’s most influential people" by the London Evening Standard and “The UK’s Top 100 Most Influential People In Food” by Telegraph Hill. With over 130 thousand followers on Instagram (including the likes of Jamie Oliver and Nigella Lawson), Clerkenwell Boy has been featured by the BBC, Guardian, Observer, Telegraph, The Times and more.

He has also written for numerous publications including British Airways Highlife, Foodism, Suitcase Magazine, TimeOut and Virgin Atlantic.

Clerkenwell Boy is currently the Food Editor for the official @London Instagram page (which has over 2.1 million followers) where he curates and posts food content on a weekly basis. Most recently he has been named as a judge for the Young British Foodies awards as well as the new Evening Standard Restaurant awards which will be unveiled at Taste of London 2016 ­ the capital's biggest food festival.

Follow him on Instagram here.

The co-founders of Luke’s Lobster, Ben Conniff and Luke Holden own a chain of restaurants serving award-winning lobster rolls. Zagat has given them a 27 rating for food, named them the 1 food truck in NYC, and chose Conniff and Holden as two of their 30 Under 30 in the New York food industry.

Nicky Corbishley is an award-winning food blogger who lives in the UK with her husband Chris two children. After a 14-year career in corporate IT, Nicky wanted to do something more creative, and with a life-long passion for cooking (and eating!), her blog Kitchen Sanctuary was born. Initially it was intended to be a place to diarise her recipes, but it quickly grew, and Nicky was able to turn it into a full-time career towards the end of 2015. Chris joined her in 2017 and they now spend their days doing what they love - creating recipes and doing food photography and videography both for the blog and as freelancers.

Ana da Costa is a cook, recipe developer, founder of the Macanese supper club FAT TEA and content creator who proudly embraces the philosophy of ‘Ageing Young’.

With a deep passion for Macanese, Portuguese, and Chinese cuisine, Ana’s culinary journey is deeply rooted in the vibrant flavours, textures and spices of her upbringing in Macau. Her innovative approach seamlessly blends traditional ingredients and techniques with modern twists, resulting in bold, flavourful dishes that captivate both tastebuds and imaginations. Ana’s work has earned widespread acclaim, garnering rave reviews and a loyal following.

A dedicated advocate for sustainability, Ana champions low-waste cooking and deeply believes in the healing power of food. She incorporates principles of Traditional Chinese Medicine into her cooking, embodying the philosophy that food is both nourishment and medicine.

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With Ratha Chaupoly, Daitz founded Num Pang sandwich chain in New York City. They’ve been awarded the "Best Sandwich Chain" by the Village Voice and" Best Sandwich" by Zagat’s.

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The former editor in chief of SELF for more than ten years, Danziger is also the author of the New York Times bestseller THE NINE ROOMS OF HAPPINESS. She is a regular guest on television shows, including Today, The View, and Good Morning America.

Charlotte Druckman is a journalist, food writer, and cookbook author whose books include Skirt Steak: Women Chefs on Standing the Heat and Staying in the Kitchen; Stir, Sizzle, Bake (Potter) and the upcoming, Kitchen Remix (Clarkson Potter). Her work appears regularly in various publications such as Food & Wine, The Washington Post, The Wall Street Journal, The New York Times and others, and she is also the co-founder of Food 52’s Piglet Competition.

Anja Dunk was born in Wales to a German mother and a Welsh father. Her childhood was spent predominantly in Wales but also Germany and South East Asia, where she moved to and from over the early years of her life. Her love of food started at home but has grown since working in cafes and restaurants over the years. She is now a freelance cook, food writer and artist.

‍Becky Excell is a Sunday Times best-selling author and gluten-free food writer with a following of over 1 million on her social media channels and over 1 million monthly views on her award-winning blog, which recently celebrated its 10th birthday.

Becky won the Observer Food Monthly’s Best Food Personality award in 2022, as well as the bCreator Award’s Food Creator of the Year. In 2023, she won the Digital Creator of the Year at the BBC Food & Farming Awards, and Nigella Lawson has given her the title the ‘Queen of Gluten Free’.

Having previously worked in PR and marketing, Becky now focuses on food full-time, with the aim of developing recipes which reunite her and her followers with the foods they can no longer eat. Her first five Sunday Times 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.

Golden Door’s chef since 2014, Greg Frey Jr. has worked in celebrated restaurants such as Charleston Grill, Rubicon, Bernardus Lodge, Pamplemousse Grille, and as chef de cuisine at Omni La Costa Resort’s Bluefire Grill in Carlsbad. Chef Frey is frequently quoted in high-profile media, has made numerous national and regional TV appearances—from The Talk and Home and Family, to being profiled in Food and Wine and Conde Nast Traveler.  He is also a longtime beekeeper with encyclopedic knowledge of the bee world; his entertaining tours of Golden Door’s beekeeping and honey-gathering facilities are legendary among guests.

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Ramin Ganeshran, an award-winning journalist and historian, is the executive director of the acclaimed Westport Museum for History & Culture in Westport, CT. She received the Paul Cuffe Memorial Fellowship for the Study of Minorities in American Maritime History, the 2022/23 Fellow at the Fred W. Smith Library for the Study of George Washington at Mount Vernon, and a 2024 Frances “Frank” Rollin Fellowship. Her work studying networks of enslaved cooks has been supported by a Mars Wrigley’s American Heritage Chocolate Grant. She has written about food, food history, and foodways for The New York Times, New York Newdsay, The Washington Post, Epicurious, and others. She is a seven-time winner of the Society of Professional Journalist Award, a finalist for the IACP Bert Greene Award, and the author of a 2015 IACP award winner, Future Chefs: Recipes by Tomorrow’s Cooks Across the Nation and the World.

Born in Mexico City and raised in Los Angeles and Napa, Chef Garcia's culinary interest was sparked at an after-school job as a dishwasher at a restaurant in Yountville. Chef Garcia led the team at Luce in San Francisco’s InterContinental Hotel before becoming Executive Chef of Auro and TRUSS Restaurant + Bar at Four Seasons Resort Napa Valley. Additionally, Chef Garcia is an alumnus of Bravo’s Top Chef Season 15.

Award-winning chef Kenny Gilbert has had a career spanning over three decades. He is best known for his flavorful Southern cuisine and has trained in premier fine dining restaurants worldwide as well as worked as Oprah Winfrey’s personal chef. Since making his national debut on Top Chef in 2010, Gilbert and his recipes have been featured in a multitude of cookbooks, national magazines, and blogs. He is based in Jacksonville, Florida, where he captains his award-winning restaurant Silkie’s Chicken and Champagne Bar.

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A.A. Gill was a British writer and The Sunday Times' restaurant reviewer as well as a television critic. He regularly wrote columns for Vanity Fair, Esquire, Australian Gourmet Traveller and Departures.

In partnership with the respective restaurants Gill wrote The Ivy Cookbook, Breakfast at The Wolseley and Brasserie Zedel: Traditions and Recipes from a Grand Brasserie.

His memoir Pour Me: A Life was described as an “exquisitely moving book” (The Telegraph).

He was the author of A.A. Gill is Away, The Angry Island, Previous Convictions, Table Talk, Paper View, A.A. Gill is Further Away, The Golden Door, Lines in the Sand and Uncle Dysfunctional, as well as two novels. The Best of A.A. Gill was recently published.

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Xanthe Gladstone is a chef, grower and food sustainability advocate based in North Wales. She is partially self-taught but has attended the world renowned Ballymaloe Cookery School, taking their sustainable food course. Xanthe’s mission is to educate people about the positive effects that good food choices can have on ourselves and our environments, always with an emphasis on deliciousness.

Glamour magazine reaches more than 12 million readers each month and outsells more than 98 percent of magazines on the newsstand today.

Featured in T Magazine, Vogue, USA Today, Bon Appétit, W, and many other national publications, Gordon is the owner of Valerie Confections in Los Angeles. Valerie Confections sells its delicacies at Dean and Deluca and other specialty stores across the country. Sweet was nominated for a James Beard award in 2014.

One of the best restaurants in America according to Bon Appetit, Grand Central Market is a food hall in downtown Los Angeles with over 40 vendors and almost 100 years of history.

With Jeremy Inglett, Adrian Harris is half of the Vancouver-based duo behind The Food Gays, a web site and brand celebrating colorful, veggie-forward food and thoughtful presentation.

Inspired by her far-reaching travel as an air hostess, Reiko decided to make a career from cooking and teaching by introducing Japanese cuisine to her foreign friends living in Japan. Reiko then moved to London and set up a company called HASHI to cater for Japanese dinner parties. Many of those whom Reiko catered for asked if she could teach them how to cook, resulting in her growth as an authentic Japanese cookery school.

Over the past 13 years, Reiko has set thousands of students on the path to creative and accessible Japanese cooking, coaching a range of talent from raw beginners to cordon bleu-level chefs. She has featured on programmes such as Good Food Live and The Great British Kitchen, working with notable chefs John Torode, Gino D’Acampo and Hardeep Singh Kholi.

In 2011, Reiko released her first cookbook, Hashi, A Japanese Cookery Course, which she declares to be her greatest achievement to this day. She also enjoyed success at the 2012 British Cookery School Awards and was named a finalist in the People’s Choice category. You can find out more about Reiko at her website.

Cook Japan, her new book, was published by Bloomsbury in 2017.

David Haskell is the Editor-in-Chief of New York Magazine and co-Founder of Kings County Distillery. He is also co-author of The Guide to Urban Moonshining and Dead Distillers.

Elizabeth Ho is a baker and owner of Birdhouse Bakeshop. Her work is rooted in simplicity, seasonality, and feelings of nostalgia, and her recipes, photography, and writing have been featured by Cherry Bombe, Food52, Chalkboard Magazine, and elsewhere. In her home kitchen, Liz spends her days creating inventive cakes and an ever changing menu of pastries inspired by her Chinese Malaysian heritage, for locals in Edmonton, Canada.

Host of a cooking show as well as radio show and web site for Univision, Hoffman’s show Delicioso ran on the Food Network for three seasons. She appears regularly on The Today Show and The Early Show.

The co-founders of Luke’s Lobster, Luke Holden and Ben Conniff own a chain of restaurants serving award-winning lobster rolls. Zagat has given them a 27 rating for food, named them the 1 food truck in NYC, and chose Conniff and Holden as two of their 30 Under 30 in the New York food industry.

Ludwig Hurtado is a writer, editor, and documentarian. In addition to his work at the Nation and NBC News, he hosts the Food Futures podcast from MOLD Magazine, wherein he tackles some of today’s most pressing questions about the way we eat and our role in the foodways we engage with. His writing has been published by Bon Appetit, the New York Times, New York Magazine, Rolling Stone, The Atlantic, Vice News, Pitchfork, PAPER, i-D, and other publications.

Jessica Iannotta is the Chief Operating Officer of Savor Health (formerly Meals to Heal). She is a registered dietitian and certified specialist in oncology nutrition (CSO). and began her career as an oncology dietitian in 2001. She currently manages the oncology nutrition and customer service teams at Savor Health.

With Adrian Harris, Jeremy Inglett is half of the Vancouver-based duo behind The Food Gays, a web site and brand celebrating colorful, veggie-forward food and thoughtful presentation.

Alex Jackson started his cooking career at Stevie Parle’s acclaimed Dock Kitchen, where he worked as head chef for a number of years before staging at April Bloomfield’s Tosca and Alice Water’s Chez Panisse in the San Francisco Bay Area. He returned to London as the head chef of Stevie’s second restaurant, Rotorino, and spent a period as a cheesemonger before opening his own restaurant, Sardine, in the summer of 2016. Sardine sadly closed in 2020, and Alex is now head chef at Noble Rot Soho, which has been described as ‘relentlessly, gaspingly good’ (Grace Dent, Guardian).

Tom Jackson is a self-taught cook and creative director from Birmingham, now based in London. Tom’s unconventional route into food began with a stint at the since-shuttered cafe-come-restaurant Railroad, where he made thousands of (excellent) bacon sandwiches, Bánh Mì and, if you caught him on a good day, the best fried eggs in Hackney. After a summer flogging fruit and vegetables at Able and Cole, Tom then went on to co-found the award-winning food media publisher Twisted, which now boasts a global following of over 40 million. He has authored two cookbooks on behalf of the brand and is now working on his debut solo cookbook, set to be published in spring 2024.

Irina Janakievska is a food writer and recipe developer who describes herself as someone with a Balkan heart (and stomach!), a Middle Eastern palette and British curiosity. She was born in what is now North Macedonia (then part of former Yugoslavia), grew up in Kuwait, and studied and now lives and works in London. Irina left a successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. She writes to showcase the region’s unique history and heritage, which are most beautifully preserved in its food. She has contributed to the Guardian, Foodnetwork US and Mediterranean Lifestyle magazine, and her past work includes the Ottolenghi Test Kitchen.

Philip Khoury is the celebrated head pastry chef at the iconic Harrods department store in London. With a career starting at Australia's most lauded restaurant, Quay, Philip quickly ascended to a pivotal role alongside Netflix and Masterchef Australia pastry sensation, Adriano Zumbo. His expertise and flair have made him a familiar face in the culinary media, contributing to renowned publications such as the Guardian, The Times, and BBC Good Food. Philip also frequently appears as a guest chef on BBC's Saturday Kitchen and has served as a semi-final guest judge on Bake Off: The Professionals. In 2023 he was awarded the LaListe Pastry Award for Innovation in Paris. His literary debut, the best-selling A New Way to Bake, earned the Fortnum & Mason Best Debut Cookery Book Award in 2024, solidifying his status as a leading voice in modern culinary arts.

Nicola Lamb is a pastry chef, consultant and the author of Kitchen Projects, a newsletter and journal that offers readers a look behind the scenes at the highs and lows of recipe development. She has also contributed to the London Evening Standard and Guardian Feast. In 2020, Lamb co-founded Puff the Bakery, heralded by Vogue magazine as a ‘cult bakery pop-up’ that later transformed into a virtual pastry school with over 2,000 students during lockdown. Lamb’s past work includes Dominique Ansel New York, Ottolenghi, and Little Bread Pedlar.

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Mitch Lane is the self-taught head chef of his home kitchen in Wolverhampton. Known as @mealsbymitch on TikTok and Instagram, and with three kids to please at dinner time, his mission is to bring budget-friendly homemade meals to families everywhere.