James Lowe is the chef of Lyle’s in London’s Shoreditch, launching in spring of 2014. Focusing on seasonal British products, Lyle’s received its first Michelin star a year after opening in 2015.
Sam Nutter and Victor Wågman are the head chefs and owners of restaurant Bror and Ante in Copenhagen. Their first restaurant, Bror, opened in 2013 focusing on simple yet vibrant food using Northern European ingredients. Their second, more formal restaurant, Ante, recently opened in March 2016.
Christian Puglisi is the head chef and owner of Michelin-starred Relæ as well as Manfreds, Bæst and Mirabelle in Copenhagen. Dedicated to animal welfare and responsible agriculture, all of Chef Puglisi’s restaurants have been organically certified. Relæ has the special distinction of being the only organically certified Michelin-starred restaurant in the world.
Doug MacMaster is the head chef and owner of the pioneering zero-waste restaurant, SILO Brighton in the UK. At SILO Brighton preserving natural resources is an everyday imperative and SILO Brighton’s sourcing, cooking and architectural features are a manifestation of this belief.
Mikkel Hesselager is the founder and owner of the organic/biodynamic butcher Spis Min Gris in Copenhagen. Both his training as a chef and his childhood in the Danish countryside has formed Mikkel’s dedication to animal welfare and sustainable livestock practices.
Matt Orlando is the head chef and owner of restaurant Amass. Amass opened in July, 2013 at the former Burmeister and Wain shipyards on Refshaleøen. Paying tribute to local farmers and purveyors, Amass celebrates the products of the region and reflects the rhythms of the garden and the seasons. Amass’ garden, the location of Amazing Pig Out, is a reflection of our ethos and our commitment to sustainable gastronomy.
In 2013 Jonathan Soriano and Joachim Friis, bred eight happy organic pigs on beer as an installation project, with the result being a food collective called ODC MAD. Focusing upon sustainability, quality and community, this project has become the springboard for various food ventures such as pop-ups, restaurants and their organic online butcher shop, where their goal is to make good quality organic meat available to everybody in Denmark at fair prices.
The Amazing Pig Out logo and illustrative DNA is made by Jody Barton. Jody is adept at getting through the fog of messages in the overloaded world of media communications. His work is very direct and inventive, approaching the construction of visual solutions in a unique way, testing and re-testing solutions, always looking for strong reactions to his humorous and visceral styling. Often working in bold and simple marks made with his huge collection of marker pens, Jody cuts to the quick to deliver impact and intelligence in equal measure.