From smoking and curing meats in his back garden during lockdown to becoming one of the capital’s most exciting young chefs, Ruben Dawnay – founder of Ruben’s Reubens – is a name worth knowing. Paying homage to his Polish-Jewish roots through fire-cooked, flavour-packed dishes, Ruben’s unique take on modern deli-style fare has earned him a spot on CODE Hospitality’s prestigious 30 under 30 list, as well as a series of buzzworthy pop-ups across London. Now holding a residency at Darby’s Next Door, his cult following only continues to grow.

This year, Ruben brings his signature style to Meatopia – the legendary festival celebrating live-fire cooking and ethically sourced meat—cementing his place among the UK’s new generation of fire-cooking talent. We spoke with Ruben to talk smoked meats, heritage inspiration, and what he’s bringing to the grill at Meatopia 2025.

Can you tell us a little bit about what is Ruben’s Reubens all about?

Ruben’s Reuben’s is a British-style smokehouse, using smoke and char as an ingredient rather than being the whole show. The accompaniments are just as important as the meats.

Your food pays homage to your Polish-Jewish roots. How does your heritage influence what you create today?

When I first started Rubens Reuben’s, I went down a rabbit hole of Polish-Jewish/New York deli cuisine. It’s what led me to start smoking actually. Pastrami is salt beef that has been smoked and rubbed with a spice blend, so I naturally fell into smoking meats.

Are there any dishes or techniques that particularly embody that connection for you?

Latkes are a big one for me. I have fond memories of my mum making sweet potato latkes for me when I was little.

You’ve popped up across London and you’re now in residence at Darby’s Next Door — what have been some of the biggest lessons or surprises from taking Ruben’s Reubens on the road?

Smokers are expensive to move around!

You were named in CODE’s 30 under 30 – congrats! What did that recognition mean to you?

Wohooo! Yes that was such a great moment for me. Any form of credibility for what you’re doing is so reassuring and motivating to keep pushing on.

Let’s talk Meatopia 2025. We know the festival doesn’t reveal dishes in advance, but can you give us a little teaser?

Pushing the boat out this year. It’s going to be a barbecue spin on a British classic…

Fire-cooking is at the heart of your work. What’s the magic of working with live fire, and what do you think it brings to the dining experience?

There’s no faking the flavour that fire gives to food. I think it evokes some sort of primal sixth sense which just makes it taste that much better.

What’s next for Ruben’s Reubens? Any dreams or plans you can share?

I’m always on the hunt for the next pop up or residency. Maybe one day soon I’ll settle down for good.