May '25

Bio

Marco Pierre White is a Michelin acclaimed chef: the original enfant terrible of the culinary world. A volcanic talent, he exploded onto the scene, becoming the youngest chef to win three Michelin stars. His kitchen was a pressure cooker, forging culinary legends like Gordon Ramsay in its fires. Known for his fierce temper and uncompromising vision, "The White Heat" wasn't just a cookbook, it was a manifesto. He walked away from his stars, declaring he wasn't going to be a slave to them. Marco: genius, maverick, and forever a legend.

Restaurant

Marco Pierre White's restaurants are some of the best! From the Michelin-starred heights of Harvey's to the accessible delights of his Steakhouse Bar & Grills, he's catered to all tastes. He's a culinary chameleon, whipping up classic French fare one minute and comforting British dishes the next. Whether you're after a fancy feast or a proper pie, Marco's got you covered. Just don't expect him to be happy if you ask for ketchup!

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Bio

1 Michelin star Adam Handling MBE is the Chef Owner of the Adam Handling Collection, operating venues across the UK and is fast becoming one of the best-known chefs in the country. Adam is passionate about British food, sustainability, and fighting food waste. Using produce from British suppliers, Adam’s beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to bring their true flavour to life. Adam has a number of impressive awards under his belt, having earnt his first Michelin star at his flagship restaurant, Frog by Adam Handling, in 2022 and a Michelin Bib Gourmand at his pub, The Loch & The Tyne in 2024. Ugly Butterfly, his restaurant in Cornwall, was awarded the Trencherman’s Award for Creativity and Innovation, and his latest Cornish venture, The Tartan Fox, was added to the Michelin Guide just 5 months after opening.

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Restaurants

Chef Adam Handling MBE opened his flagship restaurant, Frog by Adam Handling and Eve Bar, in Covent Garden, in 2017. Frog earned a Michelin star in 2022 which it continues to hold, and remains one of London's top dining destinations, praised for its theatrical, interactive experience and commitment to sustainable British produce. Frog is Michelin-starred luxury in an environment where you feel completely comfortable being who you are and where all elements in the restaurant are connected, to offer a truly memorable journey around the UK. In 2021, Adam launched his first pub, The Loch & the Tyne in Old Windsor—a restaurant and pub, with guest bedrooms, that champions sustainability and refined British hospitality. That same year, he opened Ugly Butterfly in Carbis Bay, St Ives, offering an elevated experience, championing the best of Cornish produce, in the most beautiful setting. His latest venture, The Tartan Fox pub, opened in 2024 and expands his presence in Cornwall, reinforcing his ethos of zero-waste, British food with a focus on sustainable, local luxury.

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bio

Angelo Sato's culinary story starts in Japan, where he supported his family after his father's passing, working in Tokyo's food scene. This ignited his passion, propelling him to global kitchens. He trained at Michelin-starred giants like RyuGin, Eleven Madison Park, Restaurant Story, and Trinity, merging Japanese and European techniques. His role as head chef at Restaurant Story, under Tom Sellers, further sharpened his skills. After twelve years refining his craft in top restaurants, Sato pursued his lifelong ambition: opening his own establishment, where he now showcases his unique blend of culinary traditions.

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restaurant

In 2021, Angelo Sato opened Humble Chicken, initially a yakitori spot inspired by Tokyo’s izakayas. It transformed into a 14-course tasting menu, fusing Japanese and European techniques. This intimate, counter-style restaurant allowed Sato creative freedom. His dedication earned Humble Chicken a Michelin star in 2024, and a second in 2025. This achievement solidified his position as a leading chef, showcasing his unique culinary vision and dedication to kitchen theatre.