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This year we are delighted to be introducing a brand new experience to the weekend - The Cellar Table powered by Quandoo. This will be an opportunity for Meatopia visitors to gain access to a small intimate experience with our Chefs, tasting their dishes alongside specially selected wine pairing by some of the city's most exciting somms.
Price will be £13.50 for each experience
*Tickets are only to be purchased after official Meatopia entry tickets have been secured.
Charlotte is the co-founder of London’s most talked about wine bar, Sager + Wilde. Influenced by her time working in the hospitality industry for over 14 years in London and California, Charlotte’s initiative has always been to create a different type of experience around wine.
Her ambition with Sager + Wilde was to make quality, harder to find wines more readily available to people, both in format (serving by the glass) and in price (lower mark ups). Charlotte oversaw the operational side of the businesses, and lead the creative direction of the brand.
Charlotte is the 2015 Winner of the GQ Sommelier Of The Year award, and has received numerous accolades for her outstanding achievements in the field, including Evening Standard Most Influential Londoners, Harper's Awards, International Wine & Spirit Competition, and World Of Fine Wine. In 2016, Charlotte moved on to establish her own wine consultancy that focuses on creating content and programming, specialist event production, and business development in wine and hospitality.
She is due to open her first solo venue, DARLING – A Wine Bar / Events & Production Space, in 2020.
At the Mash Inn in Buckinghamshire, Jon’s cultivated a menu which aims to minimise food waste and maximise the presence of locally-foraged ingredients, enjoyed all year round through preservation methods. All cooking takes place over a bespoke live wood fire.
Ant Power & Dave Bone together with Jamie Duffield set up the supper club Pilgrim. After appearing on My Million Pound Menu last they gained investment to open a permanent site for Pilgrim, celebrating all cuisines acroos Spain.
Killian Crowley is an emerging Irish chef and a true champion of local, seasonal produce. Killian is a strong believer in working closely with the farmers and fishermen who supply him, and in educating young chefs on the value of sourcing and eating locally.
Edgar Wallace has tenured over the last eight years with the likes of Nuno Mendes at The Corner Room and Taberna do Mercado as well as Shuko Oda and Junya Yamasaki at the independent noodle chain Koya. He now runs Good Companion independently, turning out Chinese wok-based cookery to street food hawks off the back of his bicycle.
Charlotte is the co-founder of London’s most talked about wine bar, Sager + Wilde. Influenced by her time working in the hospitality industry for over 14 years in London and California, Charlotte’s initiative has always been to create a different type of experience around wine.
Her ambition with Sager + Wilde was to make quality, harder to find wines more readily available to people, both in format (serving by the glass) and in price (lower mark ups). Charlotte oversaw the operational side of the businesses, and lead the creative direction of the brand.
Charlotte is the 2015 Winner of the GQ Sommelier Of The Year award, and has received numerous accolades for her outstanding achievements in the field, including Evening Standard Most Influential Londoners, Harper's Awards, International Wine & Spirit Competition, and World Of Fine Wine. In 2016, Charlotte moved on to establish her own wine consultancy that focuses on creating content and programming, specialist event production, and business development in wine and hospitality.
She is due to open her first solo venue, DARLING – A Wine Bar / Events & Production Space, in 2020.
Selin Kiazim is chef-director of Oklava and Kyseri in London. She grew up cooking with her mother and grandmother, inspiring a love for the Turkish-Cypriot food of her heritage. Oklava combined Selin’s modern take on traditional Turkish-Cypriot food with Laura’s passion for wines. Her cookbook, Oklava, was published in 2017, and she cooked the dessert course at the final banquet on BBC’s Great British Menu in the same year. Kyseri, their second restaurant, opened in 2018.
"Bryan Furman, AKA Georgia’s King of Barbecue, is no stranger to handling fire, having worked as a welder before pursuing his passion for fire-cooking. B’s Cracklin’ BBQ; use only heritage hogs, cook over carefully-selected woods, and make sides from scratch using locally-sourced Georgia produce.
Amninder Sandhu is the executive chef at Mumbai restaurant Arth. The first restaurant in India to go completely gas-free, instead using only traditional ethnic methods of slow-cooking over wood fire and charcoal. She’s well-known for winning the national Ministry of Tourism’s Best Lady Chef award and for being the only Indian chosen to compete in Netflix’s The Final Table.
Max Levy and Thai-Australian grill maestro Siam Sattayaphan opened Sausage Commitment as a passion project that celebrates the beauty of meat, fat, smoke, spices, and patience. With their current range of pork sausages, the chefs are committed to showcasing lesser-known styles of sausage. Sausage Commitment’s sausages are handcrafted in Hong Kong with top quality pork, spices and all-natural pork casings before being hung for weeks to dry and cure, thereby allowing flavours to naturally develop.
Born and raised in Barbados, David’s early life was centred on outdoor living and open fire cooking. After three years on London’s street food scene, he opened SMOKESTAK in Shoreditch in 2016. Delivering simple, no-nonsense ‘cue, SMOKESTAK has earned a cult following among followers of the flames.
A Meatopia veteran, Mikel is a self-described lover of cooking. He learned to cook as a child with his amona, his Basque grandmother, and the cuisine of the region has long been his obsession. 25 years ago, he and his brother Iñaki opened IRATI in Barcelona, which is considered a benchmark in Basque food. It became the platform for SAGARDI Basque Country Chefs, an ambitious project to spread the Basque food culture beyond its geographical borders. It is a solid, high-quality, authentic venture with a presence in nine cities.
Sam Grainger is executive chef at the award-winning Belzan In Liverpool. They focus on big flavours created using local, seasonal produce with the community at their heart. They have plans to open a live fire-cooking restaurant this year as well as a further project in collaboration with two London legends to be revealed later in 2019.
Cabrito’s mission is to put all of the billy goats rejected by the dairy industry into the meat industry. James’ first book GOAT: Cooking and Eating (Quadrille Books) has been widely acclaimed as genre-defining and won a James Beard Foundation Award 2019 for best single subject book.
Bert Blaize originally from Staffordshire, learned his stuff at La Belle Epoque in Manchester and Le Manoir aux Quat’Saisons, before taking the reins at the Clove Club in Shoreditch, East London, which was the UK’s top-ranked restaurant in World’s Best 50 Restaurants for two years running, while also collaborating with Dan Barber on his revolutionary WastED project when it came to London. He then became Head of Wine at Fitzrovia’s Mandrake Hotel designing the wine program. Bert was recently named the UK’s Top Young Sommelier by Flint Wines and was nominated for Sommelier of the year by Imbibe and GQ Magazine 2019 also named as ‘38th Most Powerful Sommelier’ by Drinks Business magazine. He currently takes care of the wine at St Leonards in Shoreditch, Brunswick House in Vauxhall and newly opened Orasay in Notting Hill. Bert’s other passions include writing and his first book ‘Which Wine When’ will be released in November 2019 is a straight forward guide to pairing wine with the food you love.
Brought up on the seaside in Whitstable, Kent, James’ love of seafood goes way back. His West Indian mother taught him to add Caribbean flare to English favourites, and his Scottish father introduced him to his other, rather different half of his culinary heritage.
Jackson of Nancarrow farm, a 100-acre organic farm in Cornwall which has been farmed by the same family since 1782. They rear their own Red Devon Beef, Suffolk Lamb and Tamworth Pork for the table, as well as produce from the kitchen garden and larder.
Since opening her first restaurant in 2018, Roberta has received glowing reviews from esteemed critics and was named Best Chef at The YBFs last year. She’s now focused on her solo venture, The Little Chartroom in Edinburgh, and is coming to cook at Meatopia 2019 for the first time.
Originally based in Dublin, Mark O' Brien has been working in some of London's hottest kitchens for the last five years. After cutting his teeth at Barbecoa, he travelled through the south of the USA to learn as much as he could about barbecue. Back in London, he supports Robin Gill as sous chef at The Diary in Clapham, a critically acclaimed restaurant focusing on seasonal British ingredients.
Tom’s life and career started in Cornwall, where he worked with seafood stalwarts of the region Rick Stein and Nathan Outlaw; the latter he eventually became head chef for both in Cornwall and then in London at Outlaw’s Michelin-starred eponymous restaurant. Cornerstone, opened in Spring 2018 in Hackney Wick with a daily changing menu and unsurprising focus on seafood.
Karan grew up in Mumbai and travelled vastly across the country with his family while growing up. From the age of five Karan would assist his family cook rolling chapattis in their kitchen. Karan setup Hoppers, a Sri Lankan and South Indian Restaurant on Frith Street, with the Sethi siblings in 2015.