McMaster, formerly of St. John Bread & Wine in Spitalfields, London and Wasted in Sydney and Melbourne, and now runs Silo in Brighton. He has a passion for natural farming methods, and nose-to-tail eating. Sustainability and minimising food waste is at the core of everything Douglas does and creates.
In 2012, Robinson was bar manager of Happiness Forgets in Hoxton, London with a bartending philosophy centred on two tenets: one, uncomplicated but craft-driven cocktails made with care, an intimate knowledge of ingredients and precise technique; and two, to be an excellent host.
Hugo’s enthusiasm for sourdough flavours and wood-oven baking led her to found Franco Manca pizzeria with fellow roving gourmand Giuseppe Mascoli. The original Neapolitan sourdough Mother,sourced from a bakery on the Isle of Ischi, is used to kick start the fermentation of both her pizza and the bread doughs.
Waugh gave up his City job to take game from his father’s Scottish estate out onto the streets of London and beyond. A regular at street-food get-togethers and festivals, he’s just recently opened his first bricks and mortar site.
The Wild Game Co
Harbottle, or ‘Girl Butcher’ as you might know her, is one of only three female butchers working in the UK today, she reckons. She first got into it as a Saturday job when studying for her theology degree at York University but a burgeoning, if unconventional, career swiftly followed, culminating in her opening her own shop in 2013, aged 24, in Gosforth, near Newcastle.
Colonna-Dashwood is the co-owner of Colonna and Small’s in Bath, the UK Barista Champion in 2012 and 2014 and came 6th in the World Barista Championship in 2012.Needless to say, he makes great coffee; less obviously, he’s a very accomplished thinker and writer about all things coffee.
Colonna and Smalls
Hansen resurrected his great-grandfather’s recipe for smoking salmon after it had fallen into disuse for a generation, and moved the family smokehouse to Stoke Newington in London. True to 4 generations of Hansen and Lydersen craft, he insists on producing his salmon according to the long-standing smoking traditions that have made his family’s success for over 80 years.
Hansen & Lydersen
Ex-butcher Gevaux was the at the very forefront of the UK’s street food revolution, keeping it simple with the best 8 hour smoked ribs you’ll ever eat on a pavement near you. He’s also famous for his hot sauces, Holy Fuck and Christ on a Bike – both soon to be nationally available after a very successful Kickstarter.
The Rib Man
Imagine a fun dining experience immersed in theatre and art but with the focus on damn fine food and cocktails – that’s Platterform. ‘We came up with the name Platterform as we felt we were creating a platform for chefs, where we could experiment with space and social interaction but with a food and drink focus’.