Skip to content

Ruth Platt was a classroom teacher and school leader for over 25 years before joining TastEd as an Educational Consultant. Having trialled the early TastEd lessons with founder Bee Wilson, she is convinced that sensory food education is an effective way to support children to develop a more positive relationship to fresh fruit and vegetables. She has trained health and educational professionals all over England in the TastEd approach and is delighted that the curriculum materials are so well received by participants. Ruth also works as a  Senior Lecturer Practitioner in the School of Education at Anglia Ruskin University where she teaches on a range of course, including the PGCE. 

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.

Giles Yeo got his PhD in molecular genetics from the University of Cambridge in 1998, after which he joined the lab of Prof Sir Stephen O’Rahilly, working on the genetics of severe human obesity.  Giles Yeo is now a Professor of Molecular Neuroendocrinology and programme leader at the MRC Metabolic Diseases Unit in Cambridge and his research currently focuses on the influence of genes on feeding behaviour & body-weight. In addition, he is a graduate tutor and fellow of Wolfson College, and Honorary President of the British Dietetic Association. Giles is also a broadcaster and author, presenting science documentaries for the BBC, and hosts a podcast called ‘Dr Giles Yeo Chews The Fat’. His first book ‘Gene Eating’ was published in December 2018, and his second book ‘Why Calories Don’t Count’ came out in June 2021. Giles was appointed an MBE in the Queen’s 2020 birthday honours for services to ‘Research, Communication and Engagement’.

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.

Clare is a Senior Lecturer in Psychology at Loughborough University. Her research expertise is around children’s eating behaviour, with a focus on how we can promote healthy eating behaviours and reduce unhealthy eating behaviours. She has a particular passion for all things Veg, and has been researching effective ways of increasing children’s vegetable consumption for 10 years.

Trained Brighton Parks and Edinburgh Botanic gardens , Worked overseas in Cameroon and Japan, Kew gardens manger , Head gardener at Westminster Abbey , Former This Morning and  Blue Peter Gardener , currently Head of Horticulture – Garden Organic. 

Jenny is Head of Nutrition at the Jamie Oliver Group and is Registered with the Association for Nutrition. Jenny is particularly passionate about improving the food environment through policy change. She is part of the Bite Back 2030 Impact Advisory Committee, a youth-led movement calling for a food system that puts children’s health first and recently joined the Global Food Security Programme’s Strategic Advisory Board. Jenny was previously Campaign Manager at Action on Sugar and developed MEND (child weight management) programmes, upskilling health professionals internationally to deliver these. Jenny has an MSc in Nutrition from Kings College London and a BA in English and Sports Science from Loughborough University.

Charlotte Radcliffe is a registered nutritionist (RNutr) and director of The Nutrition Consultant Ltd. 

Having worked in the food industry for over 20 years, Charlotte has a unique combination of skills. She incorporates solid, evidence-based nutrition, communications and commercial expertise together with an in-depth understanding of food and ingredients. She has a strong food safety and technical background, and since qualifying as a nutritionist in 2007, she has performed many nutrition roles in the food industry (including working as Company Nutritionist for one of the world’s most recognised food brands). 

Brief bio: Zoe is a Registered Nutritionist with 30 years experience working in public health specialising in projects to increase fruit and veg consumption in children and adults. Zoe runs her own business, ZG Nutrition, where she is a recipe developer, nutrition writer, conducts research and runs nutrition courses.