Salami Steve has not always been his name, he spent 20+ years in a suit and tie and went by the name Spreadsheet Steve. Spreadsheet Steve was not very interested in what he did, he made money for other people and his work was a sole less existence. 

He spent his spare time outside hunting and preparing his game for the dinner table. He also loved to cook, making amazing food for his family from scratch. Steve has always been interesting in the outdoors and wild cooking. Spreadsheet Steve ended up working in the Middle East and one day while watching a chef on the wild side he decided enough was enough. 

Spreadsheet Steve came home to Devon with his trust side kick Myfanwy (Saluki dog he rescued from the beach in Qatar). Once back in Devon Steve started to make salami and cured hams, he made his own sausages. Steve converted his garage into a Salumeria and Salami Steve was born. Good Game was launched and soon they got a name as an amazing artisan producer of charcuterie. Over the years Good Game grew and grew, they moved in to a big posh factory and were producing organic charcuterie as well as nitrate free charcuterie. The produce of Good Game was selling far and wide. They opened a very successful restaurant in Topsham that specialised in American BBQ and great native breed meat. Then one day Salami found himself spending most of his time in the office, supervising staff, talking to accountants and looking at spreadsheets. Salami became aware that spreadsheets were his Kryptonite… with the arrival of the COVID pandemic Salami got to work. Salami broke up the factory and went back to his true artisan roots producing small amounts of charcuterie as a small team. Salami also realised he could use his powers to start to teach other people who wanted to learn. Salami doubled up and salami became Super Salami Steve… 

Now Salami is teaching the future charcuterie makers at River Cottage and The School of Artisan Food. He is now allowing everyone to learn from his past and hopefully they can become their own charcuterie super hero and join an amazing new charcuterie family.

James has been with Brindisa for 7 years and works across channels selling and promoting the best of Spanish charcuterie with a particular focus on acorn-fattened Iberico ham. As well as working in sales, James is a member of

Brindisa's ham carving team and can often be found carving in London's top food halls.

James loves eating, sharing and talking about great charcuterie, and has been fortunate to be able to regularly get out to the Dehesa, the home of the Iberico pig, in order to so with Brindisa's customers.

Last year, James was invited to judge for the best acorn-fattened Iberico ham within the DOP Los Pedroches - the first foreigner to have the honour.

Jesse went to art college in the 1990s, but got wildly distracted by the allure of food and hospitality, so trained as a chef, travelled the world and returned to London to try and find his place in the culinary world.

Now an owner and operator of 2 London Restaurants, author, and smoked salmon purveyor.

Jesse’s food is firmly based in Britain, although his experiences in cooking very international and contemporary styles with superstar chefs in Chicago with Charlie Trotter, and in Sydney with Mark Best have also been strong influences.

Starting a career in the sinks of Edinburgh, swiftly moved onto training with two Star Michael Caines, British Flag Bearer chefs Rowley Leigh and Mark Hix also gave him a key culinary grounding.

Jesse opened 4 restaurants with Oliver Peyton at the National Gallery, Trafalgar Square in 2006. Together they won the Best British restaurant from Time Out for the original and interesting food.

In 2010 he opened the Mall Tavern in Notting Hill Gate, cooking his signature colourful and delicious British seasonal food, winning the Rising Star Award from the Tatler Awards. It was also voted one as one of the TOP Pubs (in the World?)

In 2012 Jesse opened PARLOUR in Kensal Green, also included in the best 50 Best Gastro Pubs, a local BEACON of deliciousness, personality and reliability.

In 2020 – a tough year for most, he opened Six Portland Road in Holland PARK– a POSHER, SMALLER more refined version of what is done at PARLOUR.

Away from the restaurants, there has been a smattering of TV appearances, a contributor to various cookbooks and magazines, consultancy and menu development with both British Airways and United Airlines.

‘MODERN BRITISH FOOD’ was published with Absolute press. Exciting Times!

He has been a Brand Ambassador for Beer and Food Brands, The Trotter Project in Chicago, helping Kids get into training and mentor programs, as well as the revolutionary ordering system REKKI which is now launching globally.

He still lives above PARLOUR in London with wife, Mrs Jessie and twins Ada and Monty.

Based in the Heart of Buckinghamshire - Turan has been smoking curing and preserving foods for more than 20 years and is much sought after for his knowledge and experience in the field of charcuterie.

He featured on Nadiya’s British Food Adventure on the BBC where he taught Bake Off winner Nadiya the art of cold smoking fish and also worked with Jamie Oliver’s Fifteen apprentices in London teaching them how to smoke food.

Turan worked on the BBC’s Victorian Slum series advising on curing and smoking topics. He has written books on food smoking & curing and ran an artisan cookery school in Milton Keynes before launching a successful YouTube channel (Coldsmoking Digital Cookery School) with more than 200 videos on food smoking, charcuterie
and other food related subjects.