Josh Eggleton is a celebrated Bristol chef who rose to fame running a Michelin-starred pub with his sister Holly. Inspired by family, he champions sustainable, locally sourced British cuisine. With multiple acclaimed restaurants, including The Pony Chew Valley and Root, he’s also active in community projects and ethical food initiatives.

Philip Tanswell, "the original Salt Geek," is a leading expert at Cornish Sea Salt with unrivalled knowledge of sea salt production and culinary applications. Cornish Sea Salt hand-harvests premium sea salt from Cornwall's Celtic Sea waters, creating salt that's 30% lower in sodium with up to 82 trace minerals. Available across major UK retailers and 35+ countries internationally, their products are trusted by Michelin-starred chefs and home cooks alike.

Dr. Ash Ranpura is a neurologist and cognitive neuroscientist with over 25 years in brain research. He holds degrees from Yale University and completed Ph.D. research at Queen Square, London. A prominent science communicator, he's hosted radio programmes for BBC Radio 4 and NPR, co-founded Café Scientifique in London, and co-authored How to be Human: The Manual with Ruby Wax and Buddhist monk Gelong Thubten, exploring meditation's effects on the brain.

Gurdeep Loyal is an award-winning food and travel writer with over 20 years' industry experience at Innocent Drinks, Harrods Food Halls, and M&S Food, where he was Head of Future Food Trends. He's author of 'Flavour Heroes' and winner of the Jane Grigson Trust Award for his debut cookbook 'Mother Tongue'. A monthly trends columnist for Olive Magazine and regular on BBC's Saturday Kitchen, he's written for Delicious Magazine, Condé Nast Traveller, and The Independent.

Yeo Valley is a British family-owned organic dairy company founded by Roger and Mary Mead in 1961 when they purchased Holt Farm in Somerset with 35 cows. Now the UK's largest organic business with over 1,600 employees and producing over 2,000 tonnes of yogurt weekly, Yeo Valley became the third largest yogurt brand in the UK by 2020. The company has championed regenerative organic farming for thirty years, working in harmony with the land to produce over 150 organic products including their famous creamy yogurts, milk, and wholesome soups. Mary Mead was awarded an OBE for services to sustainable dairy farming, and the company has received multiple Queen's Awards for Sustainable Development.

David Rowley serves as Head Grower at The Newt in Somerset, where he oversees the cultivation and management of the estate's magnificent gardens and productive growing areas. The Newt is a luxury country estate with magnificent gardens and spa hotel in Somerset, known for its innovative design and garden-fresh produce. The estate's Somerset gardens have been shaped by successive enthusiasts over the last 200 years and are described as "beautiful and useful," serving as both a feast for the eyes and stomach. The Newt goes beyond traditional horticulture, creating products deeply rooted in regional heritage and craftsmanship, including award-winning ciders made from traditional apple varieties grown on the estate.

Liam Fitzpatrick is Head Chef of Our Farm with nearly a decade's experience working for the Simon Rogan Group, defining his culinary style through utilising the wide range of naturally occurring herbs and produce synonymous with the UK. At Our Farm, Liam specialises in preserving surplus produce for Simon Rogan's restaurants and leads informative tours alongside alfresco feasting lunches, demonstrating preservation techniques and cooking signature dishes metres from where ingredients are grown. Our Farm was established by Simon Rogan in 2011 to ensure access to quality seasonal ingredients and has since tripled in size, supplying his acclaimed Lake District restaurants including three Michelin-starred L'Enclume, Rogan & Co, Henrock and Aulis Cartmel, cementing Rogan as a pioneer of the farm-to-fork movement in the UK.