founder and director , Bottlebrush Ferments

Ben Payne is the founder and director of Bottlebrush Ferments, an award-winning, fermented food company based in the Garden of England, Kent.

Bottlebrush Ferments specialises in traditionally fermented live, raw Kimchi & Sauerkraut. Their aim is to feed people great tasting, whilst helping them improve their gut health in a quick, easy and delicious way.

Ben has been in the health and fitness industry for nearly 20 years, working as a coach and got into gut health and later, fermentation during his time interning under an accredited functional medicine practitioner in one of London’s most exclusive private members health clubs.

It was at this time that Ben had his own profound light bulb moment, whilst incorporating his newly acquired gut health focused interventions and since then has made them a focal point of any clients health journey.

Through Bottlebrush Ferments, Ben is trying to get the humble and underrated fermented foods to the masses of the UK to help them feel and perform their best.

Real Bread Campaign

Chris Young has coordinated the Real Bread Campaign since March 2009. In addition to lobbying for an Honest Crust Act of better loaf composition, labelling and marketing laws; he created and runs Sourdough September; Real Bread Week; Real Bread For All; Together We Rise promoting therapeutic/social benefits and bread making; and the No Loaf Lost surplus reduction initiative. He edits True Loaf magazine and is the author of the Knead to Know…more microbakery handbook, Slow Dough: Real Bread recipe book; and forthcoming Bake Your Lawn, the guidebook for parents teachers and others to help children grow a loaf.

From 2014-18, Chris also coordinated the London Food Link network, which included editing The Jellied Eel magazine and helping to launch and run the Urban Food Awards. Chris has pulled on his judge’s wig for BOOM Awards, The Cateys, The Great Taste Awards, The Scottish Bread Championship and The World Bread Awards. In 2017, The School of Artisan Food honoured Chris with its first Fellowship.

Chair, Farm Retail Association

Emma Mosey is the Chair of the Farm Retail Association, the body that represents farm shops, pick your own farms and farmers markets across the UK. Emma also runs Minskip Farm Shop and Yolk Farm in Boroughbridge with her husband Ben. They left careers as a novelist and an exploration geologist to purchase their farm shop six years ago, and have grown turnover six-fold and opened the world’s first egg restaurant on a free-range egg farm in that time.

Founder of Ketocarefoods,  FATT and Natural Ketosis

Hannah is the Founder of three specialist food companies that create food for the Ketogenic Diet based on whole foods.  She founded Ketocarefoods that supplies food to the NHS for children with drug resistant epilepsy and FATT, which is a range of ultra clean and simple snacks for the ketogenic or low carb diet.  None of her products have any sweeteners and are free from fillers or other processed ingredients.  She also founded Natural Ketosis which delivers the complete ketogenic diet to the home.

Hannah was originally a partner in a large global law firm specializing in corporate finance but left to start making food for the ketogenic diet in 2004 having been inspired by several clinical studies showing the extraordinary results when you radically reduce your carbohydrate intake.  She has been an advocate of low carb whole food diets for over 20 years and is a Patron of the Public Health Collaboration.  Her business has been a supporter of charities such as Mathews Friends and Daisy Garland.

Her hope is that over time we will see a move away from a dependance of drugs for many modern chronic conditions and a greater engagement by the medical profession in the use of specific clinically proven diets to reverse and or manage multiple conditions.

GLUCOSE GODDESS

Jessie Inchauspé is a French biochemist and #1 Sunday Times bestselling author. She is on a mission to translate cutting-edge science into easy tips to help people improve their physical and mental health. In her books Glucose Revolution and The Glucose Goddess Method, which sold over 1 million copies worldwide in 40 languages, she shares her startling discovery about the essential role of blood sugar in every aspect of our lives, and the surprising hacks to optimize it. Jessie is the founder of the wildly popular Instagram account @GlucoseGoddess, where she teaches over two million people about transformative food habits. She holds a BSc in mathematics from King’s College, London, and an MSc in biochemistry from Georgetown University.

 The Glucose Goddess Method by Jessie Inchauspé  (9781915780003)

Special Price of £11.00 + UK postage £3.10 (£14.10)

Discount Code: GGM23

Please contact Hachette Distribution with the Discount Code, ISBN and delivery address to order with hukdcustomerservice@hachette.co.uk or  01235 759555 Monday to Friday 9am – 5pm GMT

Start Date: 28/09/2023

Expiry Date: 30/10/2023

FOunder, Kultured

Jonathan is a fermentation enthusiast and founder of Kultured, making miso and amino sauce with organic British beans and pulses in Aberdeenshire, Scotland using ex whisky barrels. Beans never tasted so tasty!

He is CFO of the Fermenters Guild, demystifying microbes and supporting food and drinks professionals specialising in fermentation.

Chef of ten years, most notably at London’s first naked restaurant ‘The Bunyadi’.  A no hot food policy led him to lean into the flavour world of pickles, ferments, smoke and salt.

chief marketing officer, WAGAMAMA

Kay Bartlett is a highly experienced FMCG marketer who has expanded into the leadership of customer experience, digital product development and is now a member of a high-performing executive leadership team.

Kay is a modern CMO who has successfully translated brand and purpose thinking into practical guest experience, menu innovation and consistent growth strategies.

She joined wagamama four years ago as Customer Director and soon faced the once in a lifetime challenges of the global pandemic. Kay led wagamama’s marketing team through significant challenges and helped steer a path through to the successful safe reopening of all wagamama restaurants.

As part of her role, Kay chairs wagamama’s brand board, comprising of a group of external subject matter experts who help guide the brand through an ever changing world.

Formerly Kay was at consumer industry giants Suntory working on Lucozade Energy and Lucozade Sport.

HEad of PR , The Bamford Collection

Head of PR at The Bamford Collection: Daylesford Organic, Bamford & Daylesford Stays

Laura Urquhart oversees the PR for all brands within the group which encompasses an organic farm and retailer; a considered clothing label; botanical skincare, bath and body collections; wellness destinations around the world; and a busy hospitality business with four pubs and 35 cottages. Each brand stems from our organic farm and champions a slow and sustainable way of living. Prior to The Bamford Collection, I specialised in food and hospitality PR working for brands including Corbin & King, Caprice Holdings, The Maybourne Group, John Lewis, Soho House, Harrods and property company British Land.

executive chef, Goodwood estate

Mike first joined Goodwood in 2015 as head chef of Goodwood house. Previously working at Chewton Glen & Rhinefield House in the New Forest.  Overseeing the Goodwood chef’s academy developing and training Goodwood’s next generation of chefs as well as working with local schools & colleges championing the importance of using both organic and local ingredients.

Category Technical Manager , Waitrose

Natalie has had a career in the food retail industry years since completing a degree in Food Science and Nutrition with the University of Reading in 2012. She has held many different roles within the retail sector, starting out as a graduate with Sainsbury’s, and working up to becoming a Product Technologist, through to a Quality Manager. She joined Waitrose as a Technical Manager overseeing their export business where her expertise in Supplier and Product management were put to good use around the globe.

Most recently Natalie has been a Category Technical Manager for Waitrose ensuring the quality, safety, legality and health credentials of Waitrose Own Brand Products. Her passion for Nutrition has always been a driving force in her career, be it through product reformulation or allergen management and last year she completed a Masters in Applied Human Nutrition with Oxford Brookes University.

Director of Own Brand, Waitrose

Natalie is currently Director of Own Brand for Waitrose responsible for setting the innovation and technical vision & strategy and ensuring relevant, commercially sustainable differentiation through innovation whilst ensuring our products meet all legal, quality, safety and performance requirements. Her remit also covers risk management and legal compliance.

Prior to this, Natalie was Head of Product Innovation for Waitrose.  Her remit being to lead and deliver a differentiated, commercial product and packaging strategy for all Own Brand through interpretation of global, customer and product insight and trends.

Her previous role was Head of Online Grocery responsible for growing and delivering Waitrose.com sales and trading profit and developing the Online Grocery offer to complement core branch, convenience and Waitrose Direct propositions.

Natalie also spent a number of years within the Commercial side of the business where she was Head of Buying; Meat, Poultry, Fish and Eggs and had responsibility for setting strategy and delivering commercial results to deliver the best primary protein offer for Waitrose customers, working in close partnership with key suppliers and farmers.  She also worked in a number of other Buying roles within Dairy, Chilled Prepared Foods and Grocery.

Prior to joining Waitrose, Natalie worked for the Sainsbury’s Supermarkets Group for 9 years where she bought a variety of categories including Non Food, Grocery and Seasonal products.

CEO & Founder, Wylde Market

Returning to the UK from 6 years in Spain, Nick was seriously disappointed with the food he found – and doubly so, given that the UK produces some of the very best food in the world. And so Wylde was born.

Wylde is an online marketplace enabling artisanal producers of real food to sell direct to consumers.

Wylde Market have arranged a discount code for conference attendees.

To access the discount, type in GOODWOOD when checking out at www.wylde.market, to get £15 off your first order. The market is open each Wednesday, 7am to 2pm and you can sign up for notifications here – https://wylde.market/pages/stay-updated The code is valid from now until the end of October.

HEAD OF NUTRITION, COMPASS GROUP UK & IRELAND

Before embarking on her degree, Nicky spent six months in Ghana in West Africa working as part of a team of volunteers at a local hospital with malnourished children. This experience inspired her to learn more about nutrition and help to educate others on the topic.

Her career as a nutritionist officially began working in the education sector of Compass Group UK & Ireland. In this role Nicky’s focus was working with children in schools to improve the nutritional status of the meals provided to them and also working to educate these children about the food they are eating and its nutritional value.

Nicky then moved to the position of Head of Nutrition for Compass Group UK & Ireland. In her current role as Head of Nutrition, Nicky manages the nutrition team and works closely with Compass’ various sector businesses, advising them on health and wellbeing, ensuring that all regulations are adhered to and developing new initiatives that support consumers in maintaining a healthy balanced lifestyle.

Chief Growth Officer, Wylde Market

Noam co-founded and was the vision bearer for Ottolenghi. Having spent 20 years as part of the UK’s eating out revolution, he’s recently invested in Wylde to help do the same for eating in.

Wylde is an online marketplace enabling artisanal producers of real food to sell direct to consumers.

Wylde Market have arranged a discount code for conference attendees.

To access the discount, type in GOODWOOD when checking out at www.wylde.market, to get £15 off your first order. The market is open each Wednesday, 7am to 2pm and you can sign up for notifications here – https://wylde.market/pages/stay-updated The code is valid from now until the end of October.

FOunder and ceo, The Fermenters Guild UK

After initially studying Chemistry & Biology and gaining an understanding and appreciation of science, Robin Sherriff moved into the world of work. From park ranger to bike mechanic to line cook, bar manager, animal vaccine research, UK training manager for a fudge shop, site manager for a Victorian confectionery plant, brand rep for a whisky company and many, many more.
Eventually Robin came to study an MSc in Gastronomy where he learned systems theory and how it relates to food. Gaining a knowledge of food chains and the complex and obfuscated paths it takes to bring a meal to the table. Robin wrote his thesis on the philosophy of Japanese whisky in Kyoto. During this time, he learned about saké – and thus – koji. In 2020 he launched The Koji Kitchen in Edinburgh – a small koji producer.

Robin formed The Fermenters Guild UK at the beginning of 2021.  He now offers workshops, talks, and consultation on fermentation techniques which allows him to not only discuss practical techniques, but the history, importance and inherently radical nature of alternative foodways, systems and food theory.

Global Executive Chef and Brand Ambassador,  wagamama 

Steve Mangleshot is the global executive chef and brand ambassador at wagamama and has been with the business for over 20 years.

With over 30 years experience in the restaurant industry as a fully qualified chef, Steve is the creative director of menu innovation at wagamama and has been doing so for the last 12 years. He is responsible for creating dishes which he takes inspiration from Japan and wider Asia, bringing eastern flavours to the west. And also ensures we are innovating to key food trends with every menu innovation.

Steve has a vast amount of media experience and i regularly interviewed for print and TV channels including Fox News, Channel 4 and has assisted the producers of Masterchef and appeared alongside Gordon Ramsay in Future Food Stars.

winner of MasterChef,  co-founded Wahaca

Cook, writer, presenter, and winner of MasterChef, Tommi co-founded Wahaca in 2007, winner  of numerous awards for its food and sustainability credentials.  In 2016 the whole restaurant group went carbon neutral and half of its menu is vegetarian.  Tommi’s passion lies in food and its power to positively impact people, health (both mental and physical) and the environment.  She was a founding member of the Sustainable Restaurant Association in 2009, helped set up Chefs in Schools in 2017, for which she is a trustee and was awarded an OBE in 2019 for her services to the food industry.

Tommi has a weekly column in the Guardian’s Feast magazine and lives by her firm belief that three times a day we have the chance to save the planet through what we eat, which is hopefully always delicious!

CEO, Mindful Chef

Tim is CEO at Mindful Chef, the UK’s leading healthy recipe box business, on a mission to make healthy eating easy. A creative and practical business leader with a passion for building businesses he has experience from start-ups to large PLC’s and the Charity sector. Prior to joining the founding team at Mindful Chef, he was responsible for digital and strategy within the food division at Marks & Spencer. Before this he spent 15 years at Tesco in senior food roles in commercial and marketing in the UK and overseas.

Tim is one of the founders of The Sara Lee Trust which was set up in memory of his sister. He also sits on the advisory panel for IntoUniversity, a leading educational charity that provides access to education for children from disadvantaged backgrounds across the UK.”

founder, The Sourdough School

Today, she’s renowned globally for her passion and unique understanding of long, slow fermentation. Vanessa’s work, rooted in science and tradition, has reshaped the bread industry’s narrative. She has dedicated a lifetime to sharing the secrets of the nutritional and digestive benefits of combining diversity, fibre, and fermentation of bread, emphasising the vital role of grain quality, diverse ingredients, and use of fermentation. This approach to bread is known as Diversity Bread and is made with Botanical Blend Flour.

Vanessa recognised the need for a framework to support industry-wide change needed across the system, and she created BALM (Baking as Lifestyle Medicine), teaching not only bakers, farmers, millers, and the bread industry about how to make nourishing bread but also the healthcare profession, as the BALM system is socially prescribing within the NHS.

As Vanessa’s research revealed the significant positive impact of nutritious bread, it has further supported her determination to ensure that we address the nutritional value of our most basic food, bread. “Poor gut health changes everything, altering both physical and mental well-being. 99% of British households buy bread, making bread the most powerful, affordable way to reduce social inequalities sustainably. We urgently need to address the lack of fibre and diversity in our society, with 50% of fibre not coming from ultra-processed foods. The lack of diversity and fibre is the biggest social injustice of the century and is fueling all non-communicable diseases, including obesity, diabetes, cardiovascular disease, and arguably one of the major factors impacting mental health.” With this in mind, she has been working with global food producers to empower the industry to use the Diversity bread system.

Vanessa emphasises that fermentation alone cannot revolutionise the world of bread; it’s the synergy of grain cultivation, diverse ingredients in flour milling, and fermentation, along with our consumption habits that bolster our health and immune system. Her work connects people, fostering a deeper connection between bread, gut health, and mental well-being, influencing the global understanding of sourdough and regenerative farming.

Vanessa is just a few weeks away from completing her doctorate on the Nutrition and Digestibility of bread, with a focus on its impact on the gut microbiome and mental health.