Causing much commotion among the restaurant critics, 23-year-old Parry has recently opened Kitty Fisher’s in Mayfair where Giles Coren announced he’d had the best beef in his life.
Leading the Dishoom group, Brown wowed judges – cocktail legend Tony Conigliaro, drinks historian Anistatia Miller and Diageo’s World Class Bartender Gareth Evans – with his barrel aged cocktails and “pegged” technique of serving the cocktails in two different sizes of bottles. The Indian take on an Old Fashioned inspired by Parsi-Indian Jeejeebhoy also impressed.
In Leeds, Sarah Lemanski juggles her dainty street-food van Madeleine’s Express with Noisette Bakehouse, a place which she wowed judges with the likes of almond brioche, cocoa, fig & cherry panforte and matcha tea cookies, all perfectly executed.
The Dorset duo Jollyon Carter and Radhika Mohendas are renowned for foraging for their own local Jurassic ingredients and transforming them into unexplored East Asian delicacies.
This is serious SMOKING … Matthews and his wife, dry cure their beef fillet for up to 5 days before cold smoking it over maple wood.
Suddard’s and Duffie’s handcrafted obsessive approach to coldbrew won over judges, Bar Termini’s Marco Arrigo and Workshop’s Tim Styles.
Wright and Fegen lead a collaborative collective of designers, artists, chefs, entertainers, photographers, actors and writers organising imaginative and engaging events, pop-ups and promotions for all things foodie.
The Robin Collective
Traya won for her lyrical prose about her family’s origins in Midwest America and a icebox pie from her blog Chagrinnamon Toast. “It’s no secret some of my family can be described as country. Some have owned trailers; others homes in Appalachia with dirt floors,” started the winning entry.
In the heartlands of Cornwall, O’Neill grows salad like no others, painstakingly harvesting the delicate leaves, edible flowers and wild weeds like no other.
The Modern Salad Grower
Founding Arganic, Elemara sells her nutty organic argan oil from Essaouira in Morocco to everyone from top chefs Yotam Ottolenghi to Stevie Parle.