The Carcass Cartel is a revolt against waste and an initiative to highlight just how modern, approachable, uncomplicated, delicious and above all ethical whole animal eating can be - spearheaded by some of the UK’s most exciting chefs.
Elliot Cunningham of open fire concept Eat Lagom is a rising star of the UK food scene. Having trained in kitchens including Barbecoa, Yosma, Smokestak, Pizza Pilgrims and a small stint at butcher Turner & George; his understanding of food and meat in particular is instinctive, creating some incredibly exciting dishes at his permanent residency - Hackney Church Brew Co.
A highly accomplished chef, Adam Handling brings his love of Asian flavours and techniques – particularly Japanese – to his kitchen.
His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in a number of different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.
IVAN TISDALL-DOWNES & IMOGEN DAVIS
Co founders of Native.
Initially self taught, Ivan went on to work for the truly inspirational River Cottage HQ in Devon and the Michelin Starred Blue Hill Farm at Stone Barns in New York, fine tuning his skills and further developing his passion for natural, foraged and seasonal produce.
Hunter gathering is in Imogens blood, learning from a very young age the crafts of plucking, skinning & foraging whilst nurturing a truly wonderful palate for the wild food of Britain. Imogen was named in Grace Dents "10 People to Watch in the food industry 2017".
James Whetlor previously chef of River Cottage and founder of Cabrito Goat Meat with a one-sentence mission statement: to put all billy goats born in to the dairy industry into the meat industry.
James has an ever growing list of awards under his belt, including an Observer Food Monthly Award (2014) for Best Ethical Producer, Good Housekeeping’s Champion Meat Producer (2016), Young British Foodies Meat Award (2016) and was a finalist in the BBC Radio 4’s Food and Farming Awards 2017. James has appeared on Saturday Kitchen and Sunday Brunch and was on Channel 4’s Hidden Restaurants with Michel Roux Jnr.
John is of half British and half Thai heritage, drawing influences from both cuisines to bring AngloThai to the modern dining scene.
The twice shortlisted Young British Foodie ‘Chef of the Year’ fuses traditional Thai recipes and flavours with modern techniques and seasonal British ingredients, to create dishes of a unique nature.
John was an instrumental member of the critically acclaimed Thai restaurant, Som Saa. AngloThai is John’s solo venture after leaving Som Saa in late 2018.
SAM BRYANT & AlICJA SPECJALNA
Sam Bryant (ex-Smokehouse) and Alicja Specjalna met at Peckham favourite, Coal Rooms, where Sam was head chef. Now the duo are going properly primitive with their new nose-to-tail concept, Whole Beast. The pair pride themselves on using every element of the animal to ensure that absolutely nothing is wasted. Fat, bones, offal and all.
Elizabeth Haigh, named “Chef to Watch” by Restaurant Magazine 2017, is most recently known for her innovative and ever-changing menus at Pidgin, Hackney with rave reviews culminating in a Michelin star in 2016.
She has since moved on to work on her own project, Kaizen House - a project focused on developing culinary residencies of Elizabeth’s food, building presence on YouTube – including recipes, behind the scenes of her events, her culinary travels and collaborating on exciting speaking or pop-up events.
The British chef who’s bringing people together with his comforting open fire cooking and the man behind nose-to-tail restaurant success flank, causing waves of adulation from his soon to be three sites in the city.
Tom is down-to-earth and humble, endearing characteristics evident in his honest menu and cooking style. He’d tell you, “It’s just a bit of grub, and it’s me earning a living.” But it’s impossible to ignore his creativity and thoughtful sentiments around both cooking and eating food.
ANGEL ZAPATA MARTIN
Dan is a chef with an unwavering vision for the ethics of meat production and the way we consume it. For the best part a decade he has travelled the world promoting ethical nose to tail eating from the hatch of his acclaimed food truck The Roadery and now private nose to tail chef The WilderKitchen.
As a food truck chef, he has his finger on the pulse of modern street food and brings a unique take to whole beast cooking.
Andy Bates, Food Network UK and BBC Food & Drink, is a champion of British food and family-style cooking. His modern twists on classic dishes are fuelled by his international travels and a passion for learning new cuisines.
Our man on the ground in the US, now residing in Miami, Florida running an event company The Avenue and working as a private chef.
Ferdinand “Budgie” Montoya is a chef of Filipino heritage, hailing from from Sydney and having worked in London from 2012, he counts his time at Restaurant Story, Soho House & Co, Flat 3 and Foley’s as his biggest influences.
His solo venture Sarap was born out of a craving for chicken adobo and a means of rediscovering his Filipino roots. Centred around the mantra of authentic Filipino flavours delivered proudly inauthentically. Sarap aims to marry traditional recipes and reinterpret them with a modern and local narrative, with a focus on open fire cooking.
James is a passionate Cornish chef, self-sufficiency and sustainable living expert, TV personality and author of multiple books.
A strong advocate for ethical whole animal eating, James is a keen environmental activist who wants to equip people for the climate crisis by sharing essential skills in an inspirational way.
James is currently development chef for Cornish Sea Salt while working on his new book, for Dorling Kindersley – The Artisan Kitchen.