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After developing a strong affinity for French ingredients and classical techniques during seasons spent cooking in the Alps, James first job cooking in London was with the Soho House Group. This was followed by a series of private chef roles, including a stint in the Scottish Highlands where he fostered a deep appreciation for produce-driven cooking.
Moving onto Michelin-starred Alchemilla, James discovered his love for the intricacies and challenges of fine dining. During this time, James co-founded Palette Dining with his partner Phoebe, a unique pop-up experience intertwining the realms of art and gastronomy. During COVID, James launched Hash Hut, a street food concept centered around the beloved hash brown, making waves at events across the country and winning Street Food Trader of the Year.
James has recently featured in the 2023 series of Masterchef: The Professionals reaching the final 6 and showcasing his insane ability under pressure. Bravo Chef!
Where Are They Now
James continues to craft culinary experiences for private clients, while continuing as co-owner of Hash Hut, which currently holds a now-permanent spot at Seven Dials market in Covent Garden.
Root was founded as a series of pop-up events that aims to shine a light on the up-and-coming culinary talent from across the UK and create unique & intimate dining experiences for our guests.
Founded by hospitality duo Lexi van Breugel & TJ Worrall Thompson, Root was born out of a desire to give a platform to these chefs by Lexi and TJ prior to the first lockdown. The realisation that our industry contained so much talent, many of whom were working incessantly for well-recognised industry names without any recognition, was very apparent.
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Olly has made her mark at several restaurants since her career kicked off in 2019, namely Stanley’s, Kiln and she currently stands as sous-chef at Lupins in London Bridge. The menu at Lupins continues to be heavily influenced by Olly, which is guided by her Sicilian roots and extensive travels around Asia. Her menu for Root, as well as other menus she has curated for numerous pop-ups, have reflected a great passion and respect towards showcasing produce that is often bypassed, which makes her dishes extremely unique and bold, both in execution and flavour.
Where Are They Now
Olly continues in her role as sous-chef at Lupins, whilst continuing to remain extremely present on the London pop-ups.
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For our Christmas Party in 2023, we held a Founder’s Event exclusively for friends and family who had supported us along the way.
fWhere Are They Now
Lex
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Our youngest Root chef so far, we welcomed the phenomenally talented Ava Brightling for our eighth event. Her CV is brimming with some of London’s most influential spots, she was part of the re-opening team at The Ledbury, and following her departure, staged around London before deciding upon two-Michelin starred Ikoyi. Ava is one of the shining stars of London’s food scene and we can’t wait to trace her career and see where she ends up.
Where Are They Now
Ava is currently still at Ikoyi, climbing the ranks under the stewardship of owner Jeremy Chan.
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Westival might’ve been the most intense 4 days of our life. With the kitchen led by ROOT 001 chef Olly Oakley, we served over 1000 breakfasts across 3 mornings, a 3-course lunch from the same tiny kitchen across the weekend. We ran an all-day cocktail bar, served frozen margaritas from our trolley across the festival and curated the lineup for an entire stage with our resident DJs Merchant Records.
While it was a weekend punctuated by numerous challenges including torrential rain and flooding, mid service power-cuts, an exploding coffee machine and all our fridges going down, this is still the event we’re the most proud of. Supported by the most amazing team, we created a really special little corner of a very special little festival.
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Eddie and Max joined forces as Two Shefs, having been side by side for many years at the likes of Ottolenghi, St. John and Lyles. Their combined passion of playful and sustainable cookery brought to life 5 dishes that introduced bold, hearty yet delicate flavours to the Root table. Having found themselves a home at the award-winning Silo in Hackney, a restaurant recognized globally for its highly regarded model of zero-waste cooking, it was an absolute privilege to have them take over the stoves at our first venture outside of London, to our most scenic supper club setting at the stunning Oxmoor farm.
Where Are They Now
Continuing to freelance and host pop-ups across London, they were made joint Head Chef’s of Silo at the beginning of 2023 cementing a true culinary partnership.
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Alberto's culinary journey began at the age of 16 as a commis in a southern Italian resort, evolving to a year in Rome. Arriving in London, Alberto expanded his international culinary skills cooking at both The Ham Yard Hotel and Nobu, before his quest for live fire cooking led him to the wonderful Smokestak. Here, he not only mastered the art of open-flame cuisine but also found his love for baking and foraging wild food, two skills which he put everything into over COVID.
As restrictions eased, Alberto joined the Michelin-starred kitchen of Lyles, spending two years working with and learning from some of the finest chefs in London.
Where Are They Now
Alberto was made head chef of Ombra in July 2023 and works side by side with owner Mitshel Ibrahim bringing his masterpieces to an adoring East London community.
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Bea’s passion for food began at a young age in Brazil watching her nonna cook as a child. When she arrived in London, she joined the team at Le Caprice for two years where she was classically trained. A stint at The Shed in Notting Hill as Junior Sous followed, where she trained under her now mentor, Lewis de Haas.
Bea joined Fallow, where she met and formed a close bond with co-founder Lexi, and climbed the ranks quickly displaying her talent and earning the respect from Fallow founders Jack Croft and Will Murray. Bea left Fallow in October 2022 to pursue a coveted stage at the esteemed Noma, while also appearing on Masterchef: The Professionals Series 15.
Where Are They Now
Bea moved to Dubai at the start of 2023 as part of the senior team for the Dinner By Heston group and has since then moved into a development role for the Atlantis Royal. Bea has newly been appointed sous-chef for the opening of Studio Frantzen Dubai, launching later this year.
Post-Carousel, Will left for the dazzling Mexico City, working in kitchens such as Hugo and Meow, while also collaborating with numerous chefs in various pop-up ventures. On his return, Will joined the Mangal II kitchen, working his way up through the ranks to sous chef.
Where Are They Now
Will has taken a step out of his permanent role in the kitchen to pursue a masters in Sustainable Agriculture and Food System Security.
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Gio's culinary passion was ignited at Trullo Restaurant and Padella Pasta, two London-based restaurants where he worked alongside his literature studies. Despite academic commitments, he convinced his university to let him work in restaurants throughout his Erasmus year, leading to 16 transformative months in Perù, France, and Mexico, staging at renowned venues across the world.
After graduation, he honed his skills with an extended stint at Le Chateaubriand in Paris, but the arrival of the pandemic prompted a shift from service to private cheffing. Gio has since then been working exclusively as a private chef, crafting unique dining experiences on Lake Como.
Where Are They Now
Gio has an exciting project underway, as he and his business partner look for a permanent site in central Milan. More information regarding this new venture to follow as it progresses…
Post-Carousel, Will left for the dazzling Mexico City, working in kitchens such as Hugo and Meow, while also collaborating with numerous chefs in various pop-up ventures. On his return, Will joined the Mangal II kitchen, working his way up through the ranks to sous chef.
Where Are They Now
Will has taken a step out of his permanent role in the kitchen to pursue a masters in Sustainable Agriculture and Food System Security.
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Post-Carousel, Will left for the dazzling Mexico City, working in kitchens such as Hugo and Meow, while also collaborating with numerous chefs in various pop-up ventures. On his return, Will joined the Mangal II kitchen, working his way up through the ranks to sous chef.
Where Are They Now
Will has taken a step out of his permanent role in the kitchen to pursue a masters in Sustainable Agriculture and Food System Security.
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Gio's culinary passion was ignited at Trullo Restaurant and Padella Pasta, two London-based restaurants where he worked alongside his literature studies. Despite academic commitments, he convinced his university to let him work in restaurants throughout his Erasmus year, leading to 16 transformative months in Perù, France, and Mexico, staging at renowned venues across the world.
After graduation, he honed his skills with an extended stint at Le Chateaubriand in Paris, but the arrival of the pandemic prompted a shift from service to private cheffing. Gio has since then been working exclusively as a private chef, crafting unique dining experiences on Lake Como.
Where Are They Now
Gio has an exciting project underway, as he and his business partner look for a permanent site in central Milan. More information regarding this new venture to follow as it progresses…
Post-Carousel, Will left for the dazzling Mexico City, working in kitchens such as Hugo and Meow, while also collaborating with numerous chefs in various pop-up ventures. On his return, Will joined the Mangal II kitchen, working his way up through the ranks to sous chef.
Where Are They Now
Will has taken a step out of his permanent role in the kitchen to pursue a masters in Sustainable Agriculture and Food System Security.
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In 2020, Olly graduated from the Culinary Institute of Barcelona and was chosen as one of 5 chefs to stage at El Cellar de Con Roca, a restaurant named the best in the world in both 2013 & 2015. After 16 months of intense learning in Catalunya, Olly moved to Stockholm to join 3 Michelin starred Frantzen. His invaluable time there gave him the opportunity to learn about the finest Scandinavian ingredients combined with the refined flavours and techniques of Japanese cuisine.
After his return to the UK, Olly took up the unique role as Head Chef on the private Scottish Island of Tanera Mor, working with produce of the highest and freshest quality and running a team of 20+.
Where Are They Now
Having departed Tanera Mor, Olly has stepped into the role of executive chef of the Harcourt Arms and The Plough Inn at Kelmscott, a pub group that he has launched together with his brother, Will Oakley.
Post-Carousel, Will left for the dazzling Mexico City, working in kitchens such as Hugo and Meow, while also collaborating with numerous chefs in various pop-up ventures. On his return, Will joined the Mangal II kitchen, working his way up through the ranks to sous chef.
Where Are They Now
Will has taken a step out of his permanent role in the kitchen to pursue a masters in Sustainable Agriculture and Food System Security.