Born into a warm, hospitable family in Liverpool, John Campbell spent much of his childhood cooking with his Nan, Mary, who taught him the importance of quality ingredients and the joy of good, simple cooking. Today, when he’s not cooking or teaching classes at The Woodspeen he loves cooking at home with his own children.
John knew from an early age that he wanted to be a chef and spent his early career working in some of Europe’s best kitchens. In 1998 he achieved his first Michelin star in his first year at Lords of the Manor in Gloucestershire. In 2002 he moved to The Vineyard and in 2007 achieved two Michelin stars. It was during his time at The Vineyard that John fell in love with the Berkshire countryside, rekindling his passion for stalking, fishing and foraging. Roots firmly planted, he was delighted to find such an ideal spot for his new venture – The Woodspeen.
John’s recipes and articles have appeared in magazines and newspapers including The Sunday Times, The Observer Food Monthly, Food Arts, Caterer and Hotelkeeper. He demonstrates regularly at food festivals, has appeared on food shows in the UK and abroad, and is a regular guest chef on Saturday Kitchen and BBC Masterchef.
Victoria leads the Instinctif Partners’ Business Resilience team. She specialises in the food & beverage manufacturing, hospitality and food service sectors and has presented internationally on the how strategic communications can help maximise opportunities and minimise threats to corporate brands. Her counsel, for a range of global companies, includes comprehensive CrisisOptic business resilience audits, risk assessments, crisis procedures development & training and delivery of crisis simulation exercises as well as 24/7 response.
Bruno Loubet is chef patron at London restaurant Grain Store. At Grain Store, Bruno achieved his long-held ambition of opening a restaurant where meat and fish are served but vegetables are given top billing. Having garnered praise from critics and customers alike, Grain Store has secured its reputation as one of London's most exciting and innovative restaurants.
Grain Store is an innovative and sustainable restaurant and bar by celebrated chef Bruno Loubet, drinks pioneer Tony Conigliaro and the Zetter Group. The restaurant is located on Granary Square at the heart of London's exciting King's Cross.
There are no geographical boundaries to the influences that have inspired the eclectic menu at Grain Store – they are a culmination of Bruno’s extensive travels and the years dedicated to his beloved vegetable patch. Although many dishes have a meat or fish element, this menu gives vegetables equal billing, if not the starring role. Fermented, sprouting, pickled and smoked ingredients feature alongside the fresh and the seasonal. Flavour above all else is king.
Mike joined BaxterStorey in 2001 as an operations manager, having previously worked for Baxter & Platts, Gardner Merchant and the in-house catering operations at the Bank of England. Primarily looking after central Government and Agency contracts, he showed real passion and commitment in dealing with environmental issues related to the business and was subsequently tasked with launching BaxterStorey’s sustainability agenda in 2006. He fulfilled a dual role until 2013 when he began focussing solely on CSR and was sponsored by the Company to further his studies. In 2015 Mike graduated from Surrey University with a Master of Science Degree in Corporate Environmental Management and now heads up sustainability for the WSH portfolio of businesses.
Mike collected the Sustainable Business Catey Award for BaxterStorey in 2009 and has sat on the judging panel of the Sustainable Business Catey Award, Foodservice Catey and Green Hotel of The Year Catey every year since.
Last year BaxterStorey collected the BIFM Impact on Sustainability Award at the 2016 Excellence Awards and in January this year they were short listed for the edie Sustainability Leaders Award for waste & resource management.
Mike has been an non-executive board member of the Anaerobic Digestion & Bioresources Association (ADBA) since 2014 representing the foodservice and hospitality sector.
Sarah has worked as the Director of Talent within Zircon Management Consulting Ltd since 2006, and recently co-founded BeTalent Limited, a talent software business. She has a combination of 20 years consulting and operational leadership experience. She is passionate about working with individuals and organisations to identify strengths and real-world solutions to talent challenges. When faced with seemingly unanswerable questions, Sarah and her team of business psychologists research current business thinking, occupational psychology theory and behaviour to identify the attributes associated with inspiration and success.
Sarah’s interests are in understanding the uniqueness of organisation culture, the influence of globalisation, digitisation, and how businesses can work with their people to create a positive environment leading to improved performance. With a commercial mind-set, Sarah and her team work with clients to understand the ROI associated with People Strategy, creating a compelling business case for investing in talent solutions.
Jamie Ramsay is a British Endurance Adventurer. Over the last two and a half years, Jamie has solo adventured over 22,000km in 18 different countries. His main mode of transport is running but recently he has used a bicycle. Jamie is also an ambassador for CALM, a UK charity that raises awareness about and tries to prevent male suicide.
Matthew is a Managing Partner, one of the founders of Instinctif and heads Instinctif’s market leading Consumer practice. He has over 28 years’ capital markets experience, firstly as a market maker, followed by 23 years at Instinctif during which time he has developed an exceptional ability to support his clients’ needs and brands through working primarily with the business media. He has worked on many major high profile transactions in the consumer sector over the past two decades.
SARA JAYNE STANES OBE is Chief Executive of the Royal Academy of Culinary Arts, Britain's principal association of leading chefs, restaurant managers and hospitality professionals committed to the education and training of the emerging generation of young chefs, pastry chefs and waiters across the UK.
CEO of The Adopt a School Trust that educates school children about food in a holistic sense from food provenance, nutrition, food cultures and cookery skills.
Author of Chocolate the Definitive Guide published by Grub Street in October 1999 and revised in 2005. Chocolate – Discovering - Exploring – Enjoying published by Ryland Peters & Small 2005
Chairman of the Academy of Chocolate – a body of chocolate loving individuals set up in 2005 to campaign for better chocolate and to promote a greater awareness and appreciation of the difference between fine chocolate and the mass produced chocolate confectionery.
After completing a Psychology undergraduate degree at UCL, Isabelle pursued nutritional training and a Masters degree in Health Psychology at the University of Nottingham where her research focused on the facilitators of adopting a plant-based diet in patients with autoimmune diseases. Her passion for plant-based nutrition and its benefits for long-term wellbeing has been carried forward into her PhD studies at Leeds Beckett, focused on the promotion of healthy and sustainable diets in community settings. Isabelle also leads an Innovate UK nutritional behaviour change project, affiliated with Leeds Beckett University, Quorn Foods and weight management programme MoreLife to improve communications and service provision related to protein diversification for disadvantaged families affected by overweight and obesity. The partnership’s aims of understanding the barriers and facilitators of substituting excess meat consumption for alternative protein sources is a critical area for addressing the health and ecological obstacles faced by our growing and ageing population.
Jacqueline is the Communications Lead on Forum for the Future's Future Plates campaign, a key part of the Protein Challenge 2040 project. She started her career writing about food at the Sunday Telegraph, before moving onto communications consultancy agency Forster, where she focused on campaigns that bought together food and positive social and environmental change with organisations such as the National Trust, Defra and Solarcentuy. From there she moved to pioneering sustainability NGO Forum for the Future, where she became Head of Communications. She left Forum to work independently on the Future Plates campaign, which is a call to chefs to cook more plant-based dishes. She continues this project alongside her work as a freelance communications consultant, with a focus on projects that make a real social and environmental impact within the food industry.