Author, Consultant Chef - Manchester United

Anjula Devi is an Indian chef and author whose food is all about connection, empowerment, and storytelling.

Born in Southall to first-generation Indian immigrant parents, she started cooking at ten alongside her dad spice-shopping bus trips to Shepherd’s Bush Market she still shares with followers today.

She’s Manchester United’s consultant chef of 7 seasons, and author of three cookbooks including 15 Minute Indian making Indian cooking faster, healthier, and more accessible for a new generation.

Beyond the kitchen, Anjula is a powerful voice for carers, drawing on 20+ years caring for her sister to push for the recognition and support carers deserve.

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Franco-Palestinian Chef, Author, Hotelier

Fadi Kattan is a Franco-Palestinian chef, author and hotelier whose work celebrates the diversity of Palestinian cuisine and the stories, people and landscapes that shape it. He is the founder of Fawda Restaurant and Hosh Al-Syrian guesthouse in Bethlehem, and the chef and co-founder of Akub in London and Louf in Toronto.

Through his cooking, writing and advocacy, Fadi explores food as an expression of identity, memory and resistance, while championing farmers, artisans and local communities. His first cookbook, Bethlehem: A Celebration of Palestinian Food, was published in 2024 to international acclaim.

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Founder - Riverford

Over 40 years, Guy Singh-Watson turned Riverford from a one-man operation delivering homegrown veg by wheelbarrow into a national veg box scheme reaching 100,000 homes every month. Tired of meetings, brands, and the assumption that greed drives everything, he transitioned Riverford to employee ownership in 2018 using the proceeds to buy a small farm and return to growing.

A long-time advocate for small family farmers and transparency in food, Guy has campaigned against supermarket “farmwashing” and unfair supply chains, calling for greater integrity and support for sustainable British farming. Through his weekly newsletters and public speaking, he continues to challenge the status quo championing a fairer, more sustainable approach to farming and eating.

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Founder of Food on the Edge, Chef, Restaurateur & Author

JP McMahon is a chef, restaurateur and author, and owner of Michelin-starred Aniar Restaurant in Galway, alongside Cava Bodega and his newest venture, Kombu Ramen and Bao Bar. He’s deeply committed to the ethical and educational side of food and champions local, free-range produce, working directly with the farmers and producers who grow it. That same ethos led him to found Food on the Edge, one of Europe’s most influential international food events, now marking its 10th edition and drawing chefs, producers, farmers and industry professionals from across the globe to Galway each year.

JP has long been a key inspiration for FōDA his approach to building a food festival around ideas, ethics, and a genuinely future-facing conversation about how we eat is one we’ve looked to from the start. He’s also a tireless ambassador for Irish food and farming culture, travelling widely to promote it, alongside his advocacy for Spanish food and wine in Ireland.

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Public Health Nutritionist, Author & Former Vet

Lucy Williamson is an award-winning Public Health Nutritionist, Author and former Vet with 30 years’ experience across soil, livestock, food and human health. She communicates the evidence-base on soil to gut nutrition for optimal health. Lucy holds advisory roles to advance food system change working at the intersection of regenerative agriculture and human health. A former lecturer and ambassador for the Love British Food campaign, Lucy's book Soil to Gut was published July 2026.

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Head of Farming - Strutt & Parker

Natalie Gaibani is Head of Farming at Strutt & Parker. Before that: senior roles at Promar International (including MD) overseeing Defra’s Farm Business Survey.

Her career actually started with 12 years as a police officer in Slough before she left to transform her family’s Berkshire farm: closing the dairy, going arable, and diversifying into solar, equestrian and commercial lets.

Now in consultancy, she’s driving change across farming and mentoring new entrants to the industry.

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Founder, Open Door Community Kitchen

Open Door Community Kitchen is an East London organisation providing hot meals and community every Friday since 2020. Alongside the weekly kitchen, Open Door researches food insecurity and social cohesion in the UK to shape how the model can scale and inform national policy.

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Disco Scallops

Rachel Walker-Boggis is Head of Brand and Marketing at Rockfish, the UK’s leading seafood restaurant group, and Co-founder of Disco Scallops, a pioneering low-impact alternative to scallop dredging using light-based potting techniques.

Working at the intersection of sustainability, fisheries science and food culture, Rachel’s focus is the UK’s seafood supply chain how it’s caught, valued and understood. Disco Scallops brings together fishermen, marine scientists and chefs to demonstrate that lower-impact fishing methods can also be commercially viable, offering a model for more sustainable seabed practices

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Founder - Planet Organic

Renée Elliott is a pioneering entrepreneur, best known for founding Planet Organic, the UK’s first organic supermarket, in 1995. Driven by a mission to promote health and biodiversity, she revolutionised retail by demonstrating that values-led business is good business. Renée has dedicated over 30 years to blending business acumen with self-awareness.  Since leaving Planet Organic in 2016, she mentors and coaches emerging entrepreneurs and businesses. In 2023, she led a successful bid to reacquire her company, steering it back to profitability. Renée’s numerous accolades include being named among Britain’s most entrepreneurial women and London’s most influential figures, exemplifying impact, resilience, and visionary leadership.  

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Strategic Leader - Marches Forward Partnership and the Severn Valley Water Management Scheme

Richard Maryniak has over 30 years’ experience in family farming and conservation and serves as a director on a RAMSAR and SSSI-designated farm. He is a strategic leader on the Marches Forward Partnership and the Severn Valley Water Management Scheme, has worked with Defra, the Environment Agency and Natural England on Environmental Land Management (ELMs), UK ETS consultations, and nature restoration.

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Farms Development Manager - Yeo Valley

William Mayor grew up on Yeo Valley Farm and has worked across its operations from a young age. With a background in Food Marketing and Agriculture, he returned to the farm during Covid with a passionate focus on regenerative organic practices. William now leads projects that push boundaries—from advanced dairy grazing to 100% homegrown feed—all aimed at producing nutrient-rich food that supports both people and planet.

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