Chefs: T

Simon has worked in traditional butcher shops since he was thirteen- that’s 25 years behind the block. Butchery has over that time has gone through some major changes, and Simon has always been open to learning new methods and following food trends- he often refers to his coined term of 'Traditional butchery with modern twists’. Nowadays, with climate change ever in the headlines, Simon puts himself forward to try and convey a voice from butchers like himself, who believe in sustainability and repairing our climate, vouching for natural farming and butchery.

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group and Pro Bake, she has done it all to learn and improve her skills & knowledge. Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.