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.

Chris Leach grew up in Colwyn Bay, North Wales. In 2003 Chris studied illustration at Manchester Metropolitan University, while also working in the local deli where he gained his first experience in the food industry. In 2008, Chris joined The Lime Tree, Patrick Hannity’s award-winning restaurant that focuses seasonal and local produce, as commis chef. Often visiting Patrick Hannity’s Hardingland Farm at Macclesfield Forest, Chris developed and learnt the importance of ethical and local produce.

2009 saw Chris move to London to pursue his culinary career further, joining OXO Tower for 6 months as demi chef, followed by working at Launceston Place as chef de partie for two years, developing a skill for classic cooking techniques. In 2011, Chris was part of the opening team at Pitt Cue Co, where he worked developing his grill and barbecue skills. In 2012 Chris supported on the opening of Kitchen Table, the two Michelin starred restaurant in the heart of Fitzrovia. In 2014, he moved to open Kitty Fisher’s, working alongside Tomos Parry where he was sous chef for two years.

In 2015 Chris was named one of the “next top chefs of London” by the Evening Standard in the London Restaurant Festival and was a runner up of the 2016 Tatler Restaurant Awards Rising Star Award. 2017 saw Chris undertake the head chef role at Sager + Wilde in Bethnal Green, where he redefined the restaurants abstract tasting menu to an Italian-inspired menu, drawing on his wood-fire cooking skills. Chris then co-founded a four-month residency, 10 Heddon St, with David Carter, serving hand-made pastas and in-house charcuterie. In November 2019, Chris and David opened a long term residency for Manteca on Great Marlborough Street and in October 2021, they opened their first permanent restaurant on Curtain Road in Shoreditch.

TV Chef Giancarlo Caldesi owns award winning restaurants Caldesi in Marylebone in London and Caldesi in Campagna in Bray on Thames. He also teaches all aspects of Italian cookery at the cookery school, La Cucina Caldesi, which he owns with his wife Katie. Together they have written many books on the food of regional Italy as well as 'The Gentle Art of Preserving', 'Around the World in Salads' and 'The Diabetes Weightloss Cookbook' which is an Amazon best seller. His adoption of a low-carb diet and lifestyle as a result of a diagnosis of type 2 diabetes resulted in him significantly reducing his weight and reversing the symptoms of his condition.

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.

Matthew, with his unassuming nature, has a passion for creating inspiring and exceptional food.

With many accolades to his name including the youngest person in Europe to hold a Michelin star, he has featured on Sunday Brunch and worked at both The River Café and the Michelin starred Heathcote’s Restaurant. Matt has been at the helm of Iford Manor for almost 4 years, where the restaurant has been voted one of Britain’s 100 Best Local Restaurants and has recently won the Best Restaurant Newcomer in Trencherman’s Guide awards.

Matt is passionate about good charcuterie and has an in-depth understanding and knowledge for what it takes to create a truly exceptional charcuterie. He was delighted to be selected as a judge for the 2025 British Charcuterie Awards as he feels it is very important to showcase and acknowledge those producers in the UK who craft it so beautifully. When not judging, Matt produces high quality Charcuterie from rare and native breeds for use on the seasonal menu at the restaurant at Iford.