Event series 2024
Tastes of Better: Insights speakers
16 – 17 April | Ascot
Gail Stevenson
Head of Product Insight, Tesco
Robert Lawson
Managing Partner, Food Strategy Associates
Dominic Teague
Executive Chef, One Alydwych
Megan Van Someren
CCO, Jamie Oliver Group
Edward Bergen
Senior Analyst: Food & Nutrition, FutureBridge
Natasha Maynard
Sustainability Programme Manager, IGD
Ollie Rosevear
Sustainability Director, Fuller Smith & Turner
Bertrand Emond
Culture Excellence Lead, Campden BRI
Richard Neish
Global Futures and Global Tastepoint, IFF
Michael Adams
Product Innovation Lead, Campden BRI
Jamie Robinson
Executive Chef, Tesco
Ramsey Baghdadi
Food and Foodservice Analyst, GlobalData
Peter Cross
Senior Lecturer, University of West London
Vanessa Henry
Research Director ‑ Shopper, Walnut Unlimited
Sterling Crew
President, IFST
Marie Lewis
Associate Professor of Gut Immunology & Microbiology, University of Reading
Juliane Caillouette-Noble
Managing Director, Sustainable Restaurant Association
Fiyin Makinwa
Senior Diet and Health Executive, Food and Drink Federation
Caroline Childs
Associate Professor in Nutritional Sciences, University of Southampton
Mikaela Linden-Ibrahim
Senior Researcher, New Nutrition Business
Sophie Atkins-Ward
Group Head of Innovation, Hilton Food Group
Claire Baseley
Industry Nutritionist and Regulatory Expert, CLB Nutrition Ltd
Sophie Medlin
Chair, Director and Specialist Dietitian, British Dietetic Association for London
Jules Greene
Qualitative Specialist, Good Sense Research
Caroline Benjamin
Founder, Food Allergy Aware
Amy McDonnell
Senior Sustainability & Social Innovation Manager UK & Ireland, Danone
Dini McGrath
Co-Founder, The Wonki Collective
Millie Diamond
Food & Drink Trend Strategist, WGSN
Carolina Pinto
Thematic Analyst, GlobalData
Rob Easton
Head Of Environmental Health, Shield Safety
Rick Miller
Food & Drink Associate Director for Specialised Nutrition, Mintel
Louise Durrant
Nutrition Communications Manager, Quorn Foods
Ryan Panchoo
Founder, Borough 22 Doughnuts
Tim Sheed
Head Chef, 1215 Restaurant at Fairmont Windsor Park
Stephen Humphries
Executive Development Chef, Vacherin
Geraldine Gilbert
Food System Transition Lead (UK/Europe), Forum for the Future (UK)
Bernhard Strauss
Director of Research, Camrosh Limited
Dominique Woolf
Foodwriter, Author and Founder, Woolf’s Kitchen, The Woolf’s Kitchen
Peter Noy
Associate Director, Food Systems Institute, University of Nottingham
Natascha Gaut
Director, Regulatory, Compliance and Investigations, DWF Law LLP
Jonny Bingham
Co-Founder, Bingham & Jones Ltd
Chris Baber
Chef and Author, Content Creator
