Danny Jack began working as a chef in restaurant kitchens rooted in the Anglo-French tradition, in particular the The Dogs in Edinburgh, where he learned the fine art of preserve and pickle-making. After relocating to London, he hosted his own events; catering to London weddings and most recently running a 200 person banquet at Borough Market for the FairTrade organisation. He places seasonality, locality and provenance at the forefront of his food.

Hailee Kukura is from the small San Juan island community in the Pacific Northwest of America. She studied at the University of Edinburgh. Now living in London, she is a project manager for the V&A. With a decade of experience in the cultural sector, she focuses her passion and practice towards projects that pose socially engaged solutions.