Huw Jones is a food photography specialist based in Newport, South Wales. His specifically designed studio is amongst the best equipped in the UK, with all dishes prepared and photographed on site using the highest standard industry equipment. Huw's stunning images showcase Gilli Davies's recipes in the Flavours of Wales and Flavours of England series, as well as the range of seasonal cookbooks from Angela Gray's Cookery School, Jane Reynolds range of plant-based cookbooks as well as Maggie's previous cookbook, The Melting Pot. Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus. Cai Ross has been the owner and maî tre d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook book to celebrate 30 years of Paysanne, published worldwide by Little Holland Press.