Tom is the Head Food Educator, and a founding member of Hackney School of Food, a specialist teaching kitchen and garden devoted to ‘seed to spoon’ education.
Previously the Head Teaching Chef of the Jamie Oliver Cookery School, with a background in restaurants, recipe development and school kitchens, he has spent the last 10 years in food education, sharing his infectious love of all things food related with children and adults alike.
He believes that it’s never too young or too old to learn a new trick in the kitchen.

Ching-He Huang MBE is an International Emmy nominated, Award winning TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Ching received an MBE in the Queen’s Birthday Honours 2020 list, for services to The Culinary Arts. Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. Her creative food ethos is to use fresh, organic, and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation.

Ching’s career in the media as a TV chef and author has spanned the last two decades, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular, and engaged. She works tirelessly to promote Chinese cuisine through her TV shows, books, wok range and involvement in many high profile campaigns and causes. Ching is also an award-winning cookery author, having published ten best-selling cookbooks to date which have been published in several languages around the world. 

Ching is an entrepreneur, businesswoman and has consulted on many levels, from family-owned restaurants to international corporations in hospitality, often working with brands to execute successful media campaigns.

Originally from Trinidad and now residing in London with her family, Shivi is a cookbook author, food writer and TV presenter who loves creating vibrantly colourful, simple to make and most of all delicious recipes to encourage everyone to get in the kitchen.

Bettina here. I am a self taught chef and a huge plant passionate advocate.

My speciality is Plant based (Vegan) and free from recipe development for brands, the hospitality industry and within food development. I have written three cookbooks Happy Food & 7 Day Vegan Challenge and my latest Celebrate – Plant-based recipes for every occasion.

I run and freelance on Health & Wellness Retreats as a Retreat chef. I also run a Retreat Chef Academy where I teach all of this including sustainability and waste free principles that as a Retreat chef you adopt right from the get go.

I am passionate about unraveling the potential of plant foods and the free from space by following easy and basic principles incorporating seasonality and local produce. Food that makes you feel good, that is grown within the seasons and nurtured by people that care. 

Claudia Roden was born and brought up in Cairo. She went to school in Paris and studied art in London where she has lived ever since. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery, including The Food of Italy and The Food of Spain, and the award-winning The Book of Jewish Food.

James Evans is Creative Development Chef for organic veg box company Riverford. You’ll may recognise him as one of the faces of Riverford’s new Veg Hacks series, found on YouTube, social media and on Wicked Leeks.

Deirdre, health coach and mum of 3, set up the award-winning The Cool Food School in 2018 to help make food fun for children and change the food environment around them.

Master Chef Champion 2019 – Olive Oil Sommelier Born in Crete – living in The Lake District. Irini’s book, Under the Olive Tree, is out now.

Zoe is a Registered Nutritionist with over 25 years experience working in public health at a national, regional and local level. Zoe has specialised in working with children especially projects related to increasing fruit and veg consumption such as the School Fruit and Vegetable Scheme. Zoe currently runs her own freelance nutrition business, ZG Nutrition, where she runs courses, undertakes food and health research projects and is a Nutrition writer.