Ayesha Kalaji is the Chef Patron and Owner at Queen of Cups in Glastonbury. Half Welsh and half Jordanian, her cooking reflects the flavours of her childhood. She completed a degree in Middle Eastern studies, with a final year project on the anthropology of food, before pivoting to becoming a chef.

Ayesha trained at Leiths, then worked at Parson’s Nose butchers in West London, The Palomar and Bubala, as well as Michelin-starred Sosban and The Old Butchers in Wales.

When speaking to GBC in February 2024, she told us she wanted her cooking to dispel stereotypes about Middle Eastern cooking. 'There are misconceptions that it’s just hummus, kebabs and falafel, but there’s so much more to it,’ she says. ‘There are floral, delicate flavours; it can be so many things. I want to showcase it the best I can.'

Since opening in 2021 The Queen of Cups has done just that, winning a Michelin bib gourmand. Ayesha has also been a quarter finalist on Masterchef: The Professionals.

Daniel ap Geraint is the Head Chef at The Gunroom Restaurant, set within the beautiful, five star Plas Dinas Country House in Caernarfon. Daniel has worked at The Gunroom since 2018. At The Gunroom he oversees the seasonal menu, which changes monthly to reflect what's available in the area, and a 9-course taster menu.

Daniel fell in love with working in kitchens while at university, and thrived as a chef, becoming the head chef at a gastropub near Llandudno at just 23. 

The Gunroom holds two AA rosettes, a place in the Michelin guide, and won the AA Wine List Award for Wales 2024/25.

Lewis Dwyer, who also competed on Great British Menu is 2024, is the Head Chef and Joint Patron at Hiraeth Kitchen in Cardiff. Hiraeth launched in 2022 after Lewis and his business partner and fellow chef Andy Aston ran a Kickstarter campaign. The Kickstarter raised £30,000.

After opening, Hiraeth was swiftly awarded a place in the Good Food Guide, the Michelin guide, and was awarded two AA rosettes. At Hiraeth the team grows some of their fresh produce from their smallholding a mile down the road from the restaurant, and mushrooms from local foragers.

Seb Smith is the Head Chef at three AA Rosette-awarded Allt Yr Afon, a restaurant set within Wolfscastle Country Hotel. Born and raised in Neath, South Wales, Seb has worked in hotels across the UK, including Stoke Park in Buckinghamshire, Great Fosters in Surrey and Oakley Hall in Basingstoke, where he was Head Chef. 

Allt Yr Afon is known for its delicious afternoon tea, designed by Seb. Seb focusses on making fine dining more accessible, and states on his restaurant's website: 'Fine dining should not just be for the affluent and elite, it should be accessible to all. I strive to provide outstanding food at a reasonable price, as food should be shared and enjoyed by all. It is one of the few things in life that connects every one of us and binds us to so many memories. A smell or taste can transport us back to any time or place.'