After completing a degree in Media Production and a fast-track journalism course, Cara started her first job as a junior features writer at The Sunderland Echo in 2007. She qualified as a senior journalist a few years later and became deputy editor of the sister magazine ETC, alongside her features role. 

She was offered the role of The Staff Canteen Editor in 2014, it was her first insight into the world of hospitality and in those nine years she has learned a lot about the people who make it tick. As the Editor she runs the editorial department; creating and managing content, building relationships with those who work within the industry and those who want to become part of it plus recording and producing our podcast, Grilled by The Staff Canteen. She regularly host panels and events for both The Staff Canteen and others.

Aaron recently captured the nation's hearts, and taste buds in BBC1's MasterChef the Professionals 2021. He has over a decade of Michelin star experience, working with many of the industry's big and well respected names - having become that himself.

Growing up in Winslow, Aaron had a strong interest in cooking from the very start. From 16 years old, Aaron worked with chef Steven Bulmer at Brook Hall Cookery School. Once he turned 17, he started working under Raymond Blanc and Gary Jones in the kitchens of the two Michelin-starred Le Manoir aux Quat’ Saisons.

He then moved on to London's The Ledbury, where he served under Brett Graham. Soon after, being headhunted to take on the senior role at Ollie Dabbous' new project, Hide.

Aaron then said goodbye to London, and took the role of head chef for Sir Richard Branson on his private Island in the BVI. He has since returned to the UK, and is here to share his knowledge and love for food.  

Michelin-starred Chef Adam Handling started out at Gleneagles 16 years ago where he was the first ever apprentice chef, before he went on to become Fairmont’s youngest ever Head Chef. Adam has a number of impressive awards under his belt, including Scottish Chef of the Year, British Culinary Federation’s Chef of the Year, Chef of the Year in the Food & Travel Awards.  Voted for by both the public and a selection of esteemed industry judges, Adam was named Restaurateur of the Year in the British GQ Food and Drink Awards 2020, before earning his first Michelin star at his flagship restaurant, Frog by Adam Handling, in 2022. 

The latest opening for the Adam Handling Restaurant Group is Ugly Butterfly, which is Adam’s most sustainable brand of restaurants.

Anna Haugh is the chef owner of Myrtle restaurant in Chelsea, London.

She started her career at Derry Clake's Dublin restaurant, and has since worked for Gualtiero Marchesi, Shane Osborn and Phil Howard. 

Anna has become a familiar face on television, having acted as a guest judge on Gordon Ramsay's Hell's Kitchen, starred as part of the relaunch of Ready, Steady, Cook, a regular on Saturday Kitchen in 2022 she made her debut as a judge on MasterChef: The Professionals

Lisa Goodwin-Allen is one of the most innovative and exciting chefs in the UK today.

Leading the kitchen brigade at Northcote since the age of 23 and a regular face on Britain’s tv screens, she draws inspiration from the beautiful Ribble Valley landscape to produce stunning dishes which showcase the wide range of incredible produce the region has to offer.

Lisa’s impressive culinary skills have landed her regular TV appearances.

In 2020 Lisa was one of a handful of veteran judges to star on the Great British Menu Christmas Special; creating dishes for a unique banquet honouring the NHS and key workers who played such a central role in the Coronavirus pandemic. Lisa’s beautiful, nostalgic and festive flavours won her three banquet courses; more than any other chef has won in a GBM series.