Meet the Quality Food & Drink Awards judging panel

AJ Sharp is a food commentator, broadcaster, entrepreneur, food and drink judge and public speaker. She hosts the popular podcast and radio show, Food Rebels, which attracts over 130,000 listeners every week. When she's not on air, AJ is the Managing Director of award-winning food and drink brand communications agency, Sharp Relations. AJ is passionate about great tasting, sustainable food and drink. Her mission is to help good food and drink businesses to grow.

From a background in PR, where she ran the Roux Scholarship for over 15 years as well as numerous other food, drink and home accounts, Alison moved to journalism. She writes every week about food, drink and travel for three titles: Women Talking; RiverTribe Magazine and The Twickenham & Richmond Tribunes. She is also often asked to review restaurants for Foodepedia. In addition, she is a regular judge for The Academy of Chocolate Awards, Great Taste Awards and The Grocer Awards. She is also proud to be an ambassador for The Victoria Foundation, a medical charity based in Richmond.

Andrew has over four decades’ experience in the food industry. His extensive experience in food safety, legality, integrity, quality and hygiene was gained across in dealing with raw materials, food processing and manufacture including import/export and distribution. Andrew has worked with a diverse cross-section of the food industry, from small private firms to multi-nationals and with two of the UK’s largest food retailers. Greatest achievement: helping one of his clients to develop a product that won not only the ‘Q’ for best in category, but also best small producer and best product overall in one year. Then win the same category again two further years running!

Andy Gray is Trade Engagement Manager at Seafish, a Non-Departmental Public Body (NDPB) that supports the wider UK seafood industry. With an academic background in fisheries science, Andy has 30 years of experience working in the seafood industry - working across functions of marketing, communications and media relations, trade development and export promotion - and supporting seafood processors, retailers and foodservice operators to promote and showcase fish and shellfish to UK consumers.

Mrs Bun the Baker is a cookery school in the South Oxfordshire and online working with schools, nurseries, charities, communities, food festivals and my own independent classes for toddlers, children, teens and families. We are a hands-on, fun cookery school for toddlers through to adults.

Having always baked from an early age with my mum, and enjoying all her wonderful bakes as well as my Grandma’s, I decided to continue my love of food by studying, food and catering at University. I then became a teacher and worked at secondary schools for nearly 20 years as a teacher of food technology. Then, 12 years ago I decided to set up my own award-winning cooking school to teach cooking skills to all. In cooking classes they make, bake and take home all their goodies, gaining confidence and inspiring them to bake at home.

I have written 3 books which contain class favourites that they like to make again and again, so they are all tried and tested with. They are not ‘kids food’ but good wholesome, healthy food for all the family to enjoy, we make and bake savoury goodies, so they can see how easy dishes can be, healthy but also very tasty.

Senior international trade and export growth leader with 25+ years’ experience delivering sustained international expansion for UK Food & Drink SMEs across global markets. Proven international sales experience, establishing and managing value added distributor networks across the world, delivering c.25% annual export growth in premium wine and spirits categories. Proven at leading high performing, geographically dispersed teams, and influencing stakeholders across government, industry and international partners. Recognised for commercial judgement and delivery at pace in complex and ambiguous environments. A trusted adviser to businesses and senior leaders, combining hands on export expertise with a strong track record of turning strategy into measurable outcomes. 

Anna Tebbs is a food innovation leader and Registered Nutritionist (AfN) with extensive experience across meal kits, retail, and food-to-go. She spent several years at HelloFresh/Green Chef, where she led a team of recipe developers to create nutritionally balanced, customer-focused menus at scale. Now Head of Food at Pret A Manger, Anna specialises in product development and menu strategy, combining commercial insight with a strong nutrition focus. She is passionate about delivering delicious, relevant food that supports healthier choices while driving business growth and leading high-performing teams.

Ant Durrant is an accomplished FMCG sales and marketing specialist driven by a lifelong passion for the food and drink industry. Beginning his career in buying with Boots, Ant has since partnered with every major UK grocery retailer and food service operator across both brand and private label sectors. Since launching his independent consultancy in 2018, he delivers ""sleeves-rolled-up"" expertise to global giants like Mondelēz International, Baker & Baker, and Hilton Foods, while simultaneously scaling high-growth SMEs. His expertise spans transformative strategic reviews, commercial and category management, new business development and concept to launch innovation projects. 

Anthony Hester is a visionary Food & Beverage Director specializing in business turnarounds, brand development, and multi-site hospitality management across the UK. Currently the Catering Director at Klondyke Group, Anthony has directed national F&B strategies for prominent groups including the Chris Stewart Group, Wyevale Garden Centres, and Dobbies. Known for his commercial acumen and eye for detail, he has successfully launched award-winning concepts, managed partnerships with global brands like Marriott and Costa, and engineered large-scale turnarounds that maximize asset value.

Experienced food innovation and product development specialist with an extensive background in retail, manufacturing and premium own-brand food. Most recently at Waitrose, and previously at Sainsbury’s, she has led award-winning product development, category transformation and strategic innovation projects across some of the UK’s leading retailers, including Marks & Spencer and BP’s Wild Bean Café. Barbara is recognised for her expertise in premium food trends, Italian cuisine, product proposition development and creating commercially successful ranges that combine exceptional quality with strong consumer appeal. Her experience spans chilled, ambient, frozen and fresh food categories, with particular strengths in bakery, desserts, deli, food gifting and seasonal innovation. Throughout her career, she has played a leading role in developing next-generation food concepts, launching market-leading products and driving large-scale category change, including transformational work across party food, small plates, premium desserts and hospitality-inspired retail offers. At Waitrose, Barbara has focused on premium innovation and future food strategy, while at Sainsbury’s she was instrumental in delivering significant category transformation and high-impact product launches across food development. Barbara is passionate about championing craftsmanship, supporting emerging food talent and recognising excellence in food quality, innovation and customer experience. Alongside her commercial expertise, she brings a strong understanding of consumer insight, judging standards, packaging, branding and sensory quality, making her well placed to evaluate products across a broad range of categories for the Quality Food Awards judging panel.

I bring over 35 years of end‑to‑end experience across the UK food industry, spanning retail, buying and food manufacturing. I began my career as a chilled fresh food retail manager before moving into senior buying roles with prestigious retailers including Selfridges, Harrods, M&S, Waitrose and Pret A Manger. For the past 20+ years, I have worked on the commercial side of food manufacturing, specialising in chilled prepared meals, fresh pasta and pasta sauces. This blend of premium retail insight and manufacturing expertise gives me a deep, commercially grounded understanding of product quality, innovation and consumer expectations.

Brian Bibby served for many years in the UK Ministry of Agriculture, the UK's Department for Food, Environment and Rural Affairs (Defra) and in the Agriculture Directorate-General of the European Commission. His longest assignment was as Defra's Head of Food Quality Policy and (pre-Brexit) as the UK Representative on the EU's Food Quality Policy Committees, dealing with protected food names. He is now an independent consultant.

Caroline Jameson is a senior brand, marketing, and food & drink strategy leader with over 30 years' experience spanning global agencies, market research, and out-of-home consultancy. Beginning her career in brand management at Unilever, she has since held MD and Director roles across food, beverage, and hospitality, including Managing Director of Elliotts, a specialist out-of-home food and drink marketing agency, and Divisional Director of Out-of-Home Food & Beverage at Savanta. An avid cook and passionate food enthusiast, Caroline brings both commercial rigour and genuine culinary curiosity to her judging, always seeking products that surprise, inspire, and push the boundaries of food innovation.

Charlie Platt is a commercial strategist with deep experience across branded and own-label food and drink. His career has centred predominantly on sales and procurement, working across wholesale, foodservice, convenience, and retail. He has supported businesses from ambitious startups to established global brands, consulting, contracting, and advising hundreds of food and drink companies across the UK and international markets. With experience spanning commercial strategy, category insight, supplier relationships, and route-to-market thinking, Charlie brings a practical understanding of what makes products perform commercially. He also brings over eight years’ experience judging the UK Quality Food Awards across multiple categories.

Chetanya grew up in her parents vegetarian restaurants and food production sites. They were producing miso, tofu and lacto-fermented vegetables in the 70s. She returned to this pursuit in 2016, after a brief turn in stop motion animation. She has a shelf in the fridge and a kitchen cupboard to house fermented experiments, and they still encroach on the countertop. She learned to make kimchi at a hermitage in Korea, from Jeong Kwan of Chef's Table fame.

Christopher Beech is a British entrepreneur, brand strategist, and founder of Luhv Drinks, a science led beverage company focused on human and planetary health. His career spans product development, branding, manufacturing partnerships, and commercial growth across the food, wellness, and consumer goods sectors. Chris has led the creation of award winning functional drinks, sustainable packaging concepts, and ecommerce consumer brands, combining creative thinking with commercial execution. He works across strategy, innovation, marketing, and operations, with a particular focus on building scalable brands that blend health, sustainability, and premium consumer experiences within modern retail and digital marketplaces.

Cosmo Boardman is a food and drink professional with experience spanning production, operations and hospitality. Most recently, he led production, operations and brand collaborations at Moore House Cocktails, a London-based bottled cocktail company, over five years. In parallel, he continues to judge for the Guild of Fine Food and The Spirits Business, assessing a wide range of food and drink products. His work has focused on small-scale production, product development and the delivery of premium, retail-ready products.

Founder Whole Earth Foods Green & Black's, Gusto Drinks. Author About Macrobiotics, The Brown Rice Cookbook, The Little Food Book, Sweet Dreams - the Green & Black's story. Director Duchy Originals. Former Treasurer and Chairman Soil Association 1989-2008. Founder Carbon Gold Ltd.

Daniel Bell is a commercially focused food industry professional with a strong background in culinary development, flavour applications, and customer engagement. Professionally trained as a chef, he has built experience across sweet, dairy, beverage, savoury, and sports nutrition categories, combining technical expertise with creative product innovation. His career has involved supporting customers through concept development, application training, sampling, and market-focused flavour solutions. Daniel is recognised for bridging the gap between culinary creativity and commercial strategy, helping brands translate trends into scalable products. He also has experience contributing to marketing-led initiatives, presentations, and customer growth projects within the food and ingredients sector.

Manages sales and marketing strategies for SME's and global brand owners in food supplements, fine food, organic products, and medical devices categories. Develop commercial plans, led product development initiatives, and collaborated with management teams to drive business growth. Achieving results in revenue through effective sales management and strategic planning. 

After a 20 year career in food manufacturing (ready meals and bakery) moved in to a portfolio NED career across a wide range of consumer facing businesses and have continued this since 2009.

Dawn Gribble is an accomplished Consultant and the Founder of DG Consulting, specialising in Marketing and Brand Management within the hospitality sector. With an extensive career dedicated to elevating food and drink brands, Dawn brings a wealth of strategic expertise to the judging panel. Her professional focus centres on driving growth and visibility for businesses through innovative marketing solutions. As a seasoned industry leader, she possesses a keen eye for excellence across various categories, including Breakfast & Bakery, Dairy, Deli, and Soft Drinks.

Profile Deena Ataie is the CEO and Director of Heriots Patisserie, the heritage British brand established in 1917. Since acquiring the business in 2016 as a first-time entrepreneur, she has transformed it into a multimillion turnover operation spanning retail, e-commerce and food production. In 2024, Heriots expanded its production capacity and introduced new product lines to meet growing demand. Having built the business at scale, Deena has transitioned day-to-day management to a Managing Director while continuing to lead its long-term strategic direction. Deena is recognised as a leading voice in halal hospitality, championing higher standards, premium positioning and greater visibility for halal within the UK food sector. She advocates for culturally relevant, ethical and commercially robust halal enterprise. A micro-investor in women-led businesses and presenter on Salam Britain, Deena has spoken at major international platforms including Alimentaria - Barcelona 2026, Anuga – Cologne Oct 2025, Propel Info – Mar 2025 and Makkah Halal Forum – Feb 2025, addressing empowerment and growth within halal business. She serves as a judge for the Quality Food Awards and the Women in Food & Drink Awards and the Islam Channel Business Awards, and was a finalist for Businesswoman of the Year 2024. Her mission is to amplify underrepresented voices in business and position halal as a standard of excellence within mainstream UK hospitality.

I am a food industry professional with over three decades of experience in food communications, culinary development, and broadcasting. Holding a Master’s degree in Culinary Arts from the University of Brighton, I have worked with respected organisations including Nestlé, Le Cordon Bleu Culinary School, and BAZAL TV food productions. Currently Food Communications Manager at AHDB, I lead recipe development and marketing campaigns across the beef, lamb, pork, and dairy sectors. I am a trusted Lead Judge for the World Steak Awards and a long standing judge for the Quality Food Awards and recently judged the Women in Food and Drink Industry Awards, championing quality, fairness, and greater female representation across food and drink.

Dominic Weaver, Twelve Communications, has three decades of experience in journalism and communications, specialising in fresh food, logistics, packaging, and other B2B sectors. A PR, editor, and journalist, Dominic has fronted a range of successful communication campaigns, working with trade publications, consumer magazines, and the national press, online and on social media. He’s conceived, organised and attended media briefings, international press trips, educational drives, and many other PR initiatives. Dominic has worked with a diverse range of clients ranging from government commercial offices and trade associations to manufacturers and suppliers. He has built strong relationships with the media, influencers, chefs, retailers, suppliers, government departments, charities, and academia. Dominic has sat on and chaired judging panels for the Quality Food Awards since 2003. 

Ekta is a seasoned QFA judge and a true veteran of the panel, having graced it for well over a decade. A proud Mumbai native, she made the bold leap to London in pursuit of her passion for all things food and she hasn't looked back since. Armed with a Master's degree in Food Science, Ekta has carved out an impressive career spanning the full breadth of the industry, from artisan bakery to ready meals, and everything delicious in between. Her expertise stretches across corporate giants, leading retailers, and nimble small businesses throughout the UK and EU, with a sharp specialism in compliance and regulatory food law. Today, she channels that wealth of knowledge into her work as a Consultant Food Scientist bringing both rigour and creativity to every project she touches. When she's not shaping the future of food professionally, you'll find Ekta in the kitchen crafting feasts for friends, or out and about immersing herself in London's gloriously diverse and ever-evolving food scene. Simply put, food isn't just her career it's her world.

Ellie Brown is the Founder and CEO of The Kinda Co., the UK's first B Corp certified vegan cheese company. Founded in 2017, the business has grown from Ellie's kitchen into an award-winning brand stocked across leading retailers including Ocado, Abel & Cole and independent fine food stores nationwide. Holding 11 Great Taste Awards, The Kinda Co. is best known for its pioneering Mozzalloumi - a product Ellie invented with no direct market equivalent. A Goldman Sachs 10,000 Small Businesses alumna and former River Cottage tutor, Ellie is passionate about proving that plant-based food can be genuinely delicious.

With a background in mobile technology, he transitioned into digital publishing and blogging in 2010, building a career at the intersection of media, travel and gastronomy. Since then, he has reviewed hundreds of restaurants and dozens of hotels, developing a focus on culinary storytelling and experiential travel content. He has undertaken press and media trips across Europe, Asia and Africa, documenting destinations, hospitality experiences and food culture. His work blends on-the-ground reporting with social media storytelling, reaching large online audiences and collaborating with tourism boards, hospitality brands and travel partners to showcase global dining and travel experiences worldwide and beyond.

Fiona is a highly experienced food industry professional with over 30 years of expertise spanning product development, innovation strategy and brand building. Having held senior leadership roles at The Collective, Daylesford Organic and Greencore, and founded The Foodie Collaboration consultancy, she has worked with some of the UK's most exciting food brands including Waitrose, Bio&Me and GAIL's. A Grocer New Product Award winner and former Innovation Partner to both Waitrose and Sainsbury's, she now serves as Non-Executive Board Adviser to Bold Bean Co., bringing deep commercial expertise, industry relationships and a genuine passion for great food.

With over 16 years in the food and drink industry, I have built a strong commercial track record across retail, foodservice and export markets. I’ve worked closely with leading retailers including M&S, Waitrose, Ocado, Aldi and Lidl, managing and launching multi-million-pound portfolios across ambient, chilled and frozen categories, spanning both branded and private label. Over the past six years, I’ve specialised in supporting challenger brands, working alongside founders to shape strategy, develop commercial plans and drive execution. Combining hands-on experience with industry connections, I help businesses unlock growth and navigate the complexities of scaling successfully.

Experienced food technologist, developer and retail food product technical manager. Highly experienced in meat and meat products but have dealt with food production in 56 countries over 30 years . For last 11 years have been sled employed as a food standards consultant throughout UK and Europe.

Gavin has spent his career immersed in the world of food and drink, helping FMCG brands, wholesalers and foodservice businesses grow, stand out and win more customers. With extensive senior commercial and marketing leadership experience including 15 years at Bidfood, he brings deep expertise in product innovation, out-of-home channel strategy, branding and route-to-market. Passionate about great products and commercial success in equal measure, Gavin combines sharp industry insight with a genuine enthusiasm for good food and the people and ideas shaping the sector.

Georgina Jackson began her career in fresh produce in 2005, quickly discovering the dynamic world of retail and food manufacturing that would shape her professional path. Fascinated by the workings behind supermarket shelves, she developed a deep interest in shopper behaviour, decision making, and the broader global trends influencing them. Her experience spans predominantly fresh categories, with a period in premium confectionery across both branded and own label. Drawn back by a belief in responsibly grown, high quality food, she now leads a team focused on delivering flavourful, healthy products while helping retailers better engage customers across evolving retail landscapes.

Hannah R. Freeman is a food writer and creative storyteller inspired by the rituals of the British table, the countryside, and seasonal cooking. With a background spanning over fifteen years in the food world — from judging at the Great Taste Awards to exploring artisan producers, heritage ingredients, and modern home cooking — her work blends thoughtful writing with a strong visual sense. Through recipes, essays, and curated imagery, she celebrates food as culture, memory, and atmosphere: generous, unfussy, and deeply rooted in place. Her writing captures the beauty of everyday cooking with an eye for detail, texture, and quiet luxury.

Helen Best-Shaw is one of the UK’s original food bloggers, having launched her site in 2007. A member of the Guild of Food Writers, she specialises in affordable, easy and attainable after-work recipes for two, alongside seasonal cooking, preserves, classic recipes and a focus on British produce. Helen is known for adapting professional techniques into achievable home cooking, explaining the why as well as the what to do. She has built a loyal audience through her recipes, food writing and judging work, and brings nearly two decades of experience in recipe development, food trends and consumer tastes to the judging panel.

Ian Gildersleeve is a highly experienced food innovation and product development leader with over 35 years in the UK food industry. In 2017 Ian founded In2 Food Innovation Ltd, providing specialist NPD, process development and innovation consultancy to leading manufacturers and brands. Previously, he has held senior leadership roles with organisations including Faccenda Foods, Young’s Seafoods, Heinz Frozen & Chilled Foods, Aunt Bessie’s and Bernard Matthews, delivering major product launches and building high-performing teams. A Fellow of the Institute of Food Science & Technology (FIFST), Ian is known for combining strategic leadership with hands-on delivery of commercially successful innovation.

Jackie Mitchell, freelance features writer and content creator in the food, drink and health sectors, has worked on newspapers, magazines and digital media in the UK, Hong Kong, Australia and New York. She specialises in the foodservice, hospitality and “free from” sectors and writes for several UK and European publications and web sites. As a food journalist who is gluten intolerant, who eats out with a husband who is dairy intolerant she shares her eating out experiences in the UK and abroad in her blog. A member of the Guild of Food Writers, she is also a judge for the Great Taste Awards and the Free From Awards. For more information, visit www.jackiem.com.

Co-Owner/Director at Facilit8 Ingredients, where we specialise in supplying organic, high-quality, natural ingredients to food and beverage brands who care about what they create. My background is rooted in building relationships across supply chains, from growers and processors, to innovators and challenger brands shaping the next chapter of food and drink. I believe great ingredients start with integrity: ethically sourced, thoughtfully processed, and backed by transparency end-to-end.

James is a PGA Golf professional by trade and in 2022 fulfilled one of his ambitions by appearing on series 18 of Masterchef, where he managed to reach the semifinals. Since appearing on the show, James has gone on to provide Private dining experiences, as well as supper clubs, weddings and functions and food judging. He has also worked at many food festivals, home shows and other food related events providing demonstrations for audiences and hosting other chefs on stage. 

Jason has spent 4 decades in the food industry and is enjoying starting his 5th... Michelin Star Years - these years saw Jason in his chef’s whites with Roux Brothers and other luminaries leading to the helm of some of London’s most prestigious restaurants. Café Society Years - Café Rouge took 100 years of café society and swiftly planted them in high streets over the country aptly joined by Dome, Dragon Inns & Mamma Amalfi. Jason’s 10 year journey took the group from 4 to 160+ café bars in roles as diverse as operations director to purchasing & marketing director. Premium Restaurants - Quality restaurants were flying back with successful brands such as Chez Gérard, Livebait and Bertorelli’s with Jason as their commercial director running food development, purchasing, information technology and property functions. Gastro Pub Boom - Jason joined the Spirit Group as food director and put pub food firmly on the map, which became a significant growth driver both for their 3,000 pubs and for the rest of the industry. That successful drive continued in his role at SFI where the team took a group with an uncertain financial future to one of the most promising bar groups on the high st such as Slug & Lettuce, Ha Ha! and Havana. Retail Years - Jason joined M&S and picked up a number of accolades heading up over 100 restaurants, 300 coffee shops & over 60 global operations in excess of £1 billion per annum. Jason was also responsible as hospitality & counters director for the rolling out of 50 new deli counters adding theatre in their food halls as well as revitalising their in-store bakery operation, bringing a new award-winning concept to over 450 stores in under 18 months stealing significant market growth. This followed by Jason as executive director driving LFL, footfall & huge ROI in 140 Garden & Leisure Centres across the UK Hana Group UK - Jason launched Hana Group in UK ten years ago and subsequently in Ireland; winning hearts & minds of customers as trend for healthy food and in store theatre reached across both markets changing the face of retail. UK has enjoyed almost a decade of profitable growth & positive LFL with three years post covid of cash & percentage EBITDA growth every year winning multiple awards for its food and its people. Jason picked up Eastern Europe three years ago and has equally supported team to drive similar EBITDA growth and strong LFL over the period and winning new retail partners the countries are set for exceptional continued growth. Jason is now CEO for UK, Ireland, Benelux and France.

Jennifer Earle is a London-based international chocolate judge, food tour guide, and industry consultant with over two decades of experience. She founded Chocolate Ecstasy Tours in 2005 and has since introduced thousands of people to the finest chocolate, pastries, and food experiences across London and beyond. A Grand Juror at both the International Chocolate Awards and the Academy of Chocolate Awards, she has also judged the Great Taste Awards for 15+ years. Named among Europe's Top 10 Culinary Guides by the Wall Street Journal, Jennifer writes the Substack newsletter The Next Delicious Thing and consults with major food manufacturers and retailers.

Jill is a Home Economist with a wealth of experience in appliance design, recipe development, cookery and preserves judging and teaching food skills. Jill's career was very involved in the design of appliances ensuring functionality met the practical needs of users. Jill's dedication to fostering excellence in cookery and preserves judging led her to become one of the founders of the Association of Show and Competition Judges. The organisation ensures high standards are maintained in all areas of excellence judging across competitions. Jill trains Cookery Judges ensuring they become knowledgeable, and skilled judges. Jill has written five cookery books for the Women's Institute. By sharing her knowledge through teaching food skills, Jill equips individuals with the tools they need to embrace cooking as a practical skill.

As a creative individual, food was always going to be an avenue. Kick starting his career in London on the Sainsburys graduate scheme in 1996, Jonathan began as a product developer focussed on fresh produce. This early introduction into seasonality, growing origins and varieties formed the basis of his passion for food. Having spent over 11 years with the retailer and several categories later he looked to nourish his enthusiasm further with global travel taking a year to explore 6 continents and publishing a book. Arriving back with an enlightened repertoire he moved to the supply side of the food industry and managed a small team of chefs at Bakkavor at a Pizza site which made the Pizza Express brand. Then came a food to go business managing bigger, customer teams and new channels including coffee chains and the airline industry. Curiosity for raw materials and categories continued and he moved to an Innovation Director role at New England Seafood who are a leading manufacturer of tuna, salmon and seabass. Moving back to retail as Innovation Manager, Waitrose & Partners, Jonathan delivered food trends to the business that could be realised and owned. One of his greatest achievements was inspiring and leading the vision on the Levantine Table, a Middle Eastern inspired, cross category sub brand that was realised during Covid. Jonathan's most recent role is in a family owned, branded business delivering innovative ambient solutions. The company owns a number of househould brands including Mrs Elswood pickles. In 2025 Jonathan developed Mrs Elswood pickle pouches which are sold in Waitrose and Tesco. In 2026 Mrs Elswood branded Mezze range will launch into retail.

Julie Barker is a distinguished leader in public sector catering, classically trained Chef and known for her influence and industry collaboration. She collaborated with industry bodies and advocated for ethical food standards and sustainability. She launched a free sports and fitness package and collaborated with Cyrus Todiwala OBE to train chefs in Asian cuisine to meet international student needs. Julie led a study tour to China, producing a cultural integration guide for Asian students, which won an International Book Award in 2018. Julie has received numerous accolades, her legacy continues to shape the industry, inspiring future leaders in catering. 

Karen Green is a UK grocery industry expert and commercial consultant, specialising in transforming FMCG brands from surviving to thriving. A former Tesco and Boots buyer, she brings a rare 360-degree understanding of retail, from buyer mindset to commercial delivery. She has worked with businesses ranging from start-ups to billion-pound brands. A passionate foodie, Karen has studied World Food at postgraduate level and has judged numerous food awards. She is also a keynote speaker, host of The Friday Accelerator podcast, and author of bestselling books Buyer-ology and Recipe for Success.

Katharine has worked within product development and innovation for over 25 years predominantly within retail and more recently within chilled manufacturing. Katharine has led development of a wide range of categories from ambient to chilled to hot beverages. Katharine has her own food consultant Food curious food where she supported businesses in food strategies , innovation and health direction. Katharine now leads the innovation and development at the compleat food group for their brands and future concepts. 

Kelly Dowson is the Managing Director of F!S Group, leading a collective of innovation and consumer insight businesses that support growth across the food and beverage industry. With a background in food science and more than 15 years’ experience spanning foodservice, hospitality, retail, and manufacturing, she specialises in turning consumer behaviour and emerging trends into actionable strategies. Kelly is also an industry speaker, awards judge, and expert advisor on food and drink innovation and strategy.

Kieran Hartley is a Certified Cicerone and WSET certificate holder, with a long-standing focus on beer, wine, and spirits and the foods that pair with them - particularly cheese and charcuterie. A former member of the British Guild of Beer Writers, he has judged previous Quality Food Awards panels and SIBA awards. By day he is Information Systems Manager at Caterforce Group, a wholesale foodservice buying group whose members collectively turn over £1bn+ annually, leading the product data and ecommerce systems that underpin its category operations.

Kristen Frederickson is a cook, cookery writer, and food education specialist for young children. She is the author of five cookbooks, three personal volumes and two for prominent London food charities.

I am particularly passionate and experienced in marketing strategy, brand management, product launches and trending insights. I run a Marketing & Events consultancy with over 16 years experience, specialising in supporting B2B, B2C, foodservice, and retail businesses in the UK and across the globe to grow and succeed. I'm also a Brand Manager for a foodservice brand range of frying and speciality oils in the UK and Europe.

Dr Lilla graduated in 2016 and has since built a career in holistic health, sports recovery, and functional nutrition. She is recognised as an expert in superfoods and plant-based ingredients, with a strong focus on evidence-based wellness. Her work spans nootropics for mental performance, recovery compounds, and ingredients supporting hormonal balance. Over the past five years, she has specialised in the functional food and drink sector, collaborating with 75+ brands and developing 150+ formulations. She has worked with companies including VitClear, Spacegoods, and Carouse, and serves as a judge for the Quality Food Awards, recognising excellence and innovation across the UK industry.

A highly experienced food innovation leader, she is currently Head of NPD at The Compleat Food Group, leading Asda NPD, FTG strategy, and concept and process development at the Barnsley site. With nearly two decades in product development, she has held senior roles across major food manufacturers and retailers, including Freshpak, Lantmännen Unibake, and Asda. She has a strong track record in delivering successful product launches, customer partnerships, and innovation pipelines across multiple categories. Beginning her career as an NPD technologist, she has progressed through leadership roles, consistently driving commercial growth, technical excellence, and creative product development.

Lisa Kerr MCIM is Senior Marketing Manager at Puratos UK, where she leads marketing and innovation strategy across patisserie, chocolate and fruit solutions. With a career rooted in food and bakery, Lisa brings deep expertise in product management, consumer insight and flavour trends, working closely with customers to translate emerging market needs into commercially successful concepts. She is passionate about quality, innovation and developing future‑focused bakery solutions that balance craft with scalability. A Chartered Marketer and active industry contributor, Lisa is committed to raising standards and celebrating excellence across the UK food and bakery sector.

Lucy Matthewson is an International Trade Consultant with over 25 years’ experience across the food, drink and fresh produce supply chain. Having spent much of her career as a senior buyer for leading UK retailers including Waitrose & Partners and Fortnum & Mason, she brings deep, practical insight into how products succeed on shelf: From quality, provenance and sustainability to pricing, logistics and compliance. Lucy now works internationally with food and horticulture SMEs, helping them access UK and European markets through export readiness, buyer engagement and market intelligence. Her work bridges commercial reality with inclusive, sustainable global trade.

A passionate senior product developer with a creative flair combined with commercial and business acumen. Over 20 years experience in the food industry both in retail and manufacturing roles, managing cross functional projects delivering customer needs and trend led innovation. Self motivated and highly organised with an engaging style that brings visions to life and ensures all key stakeholders are part of the journey.

My first job was a part-time dishwasher in a renowned fish restaurant run by a formidable Swedish chef who inspired my love of hospitality. I trained at Le Cordon Bleu and became the youngest entrant to the Mount Charlotte Thistle graduate programme. I progressed through chef, management, and consultancy roles with brands including Café Rouge, Restaurant Associates, Unilever Ventures, and Artizian. I founded Couture in 2007, later selling the £7m business, before launching Niche Restaurants, the UK’s first 100% gluten-free restaurant. I also lead Special Dietary Meals, developing global free-from brands, and continue to consult, write, judge, and speak across the industry.

Dapur Mariae is a passionate culinary entrepreneur whose career began in nursing before transitioning into the world of business. Starting from humble beginnings, she developed her passion to share the joy of Malaysian cuisine in her home kitchen. That drive and ambition ultimately led to the creation of a thriving brand. Her work reflects dedication to quality, authenticity, and community connection. Dapur Mariae offers thoughtfully crafted traditional Malaysian flavours that celebrate heritage, while adapting to suit modern convenience. With products now stocked in Co-op, Ocado, Selfridges, and independent retailers, Mariae is on her way to fulfilling her mission of making Malaysian food accessible to everyone.

Michele brings over 30 years of experience from across the hospitality sector, spanning QSR to casual dining, where she has held senior leadership roles shaping brand and menu strategies across the UK, Europe and the Middle East. With a sharp eye for emerging concepts and evolving consumer trends, she is passionate about creating compelling, commercially successful customer experiences. Michele is continually researching new products, formats and retail innovations that can translate into the hospitality space, ensuring her work not only stays ahead of the curve but consistently meets and anticipates changing consumer demand wherever that may be in the world.

Michelina is an award-winning gelato chef and co-owner of Caliendo’s Gelato, a modern revival of her family’s Italian artisan gelato heritage dating back generations. After a successful career as a commercial pilot, she transitioned into the culinary world, bringing precision, discipline and an uncompromising standard of excellence to her craft. Under her leadership, Caliendo’s has earned national recognition, including UK Parlour of the Year and multiple Quality Food Awards. Known for her focus on provenance, technique and flavour balance, Michelina champions traditional methods while driving innovation in premium gelato for wholesale, hospitality and events.

Moiz Vas comes from an extensive family background in independent retailing and event-based catering and brings experience across convenience, hospitality and food to go through operating multi-site retail and hospitality businesses, alongside delivering experiences for both corporate and private clients across a wide range of event formats. Alongside founding Retail’s Best, Moiz works closely with retailers, suppliers and industry stakeholders across the sector and is recognised for encouraging collaboration, sharing ideas and supporting innovation.

Be in food retail all my life…. Managing supermarkets, from corporate to independent to running my own business for the last 13 years now with 3 sites in South London…

With over 25 years in the food industry Nykki has far reaching experience across retail & hospitality industries . She has developed award winning ranges for leading industry names including Ottolenghi, Starbucks, Foxs Burtons across multiple categories. 

Patrick Clifford is a classically trained culinary expert with 30+ years of experience across retail, QSR, and branded foods. Currently Executive Chef for Global Foods Innovation at PepsiCo, he leads global culinary strategy, driving consumer-focused innovation and cross-functional R&D. Patrick’s distinguished career includes senior roles at Tesco, Newly Weds Foods, and Givaudan, where he spearheaded product pipelines and mentored high-performing teams. He began his journey in Michelin-starred kitchens like The Connaught Hotel, honing a foundation in classical excellence. A dynamic leader, Clifford seamlessly blends technical mastery with strategic market insight to deliver cutting-edge food solutions.

Paul Bellchambers is The Island Chef - a food educator, member of the Guild of Food Writers and Craft Guild of Chefs. Trained at Thames Valley University with a City and Guilds Diploma in Professional Catering and experience at Le Manoir Aux Q'uat Saisons. He founded his first catering business and the award-winning Wallingford Food Festival. Paul taught and managed the WI Cookery School and broadcasted regularly on BBC Radio Oxford and Vectis Radio. Writing two Substack publications, and the FoodandMusicIOW podcast, Paul helps everyday cooks build real confidence in their own kitchens.

An experienced International Business Development Manager with a passion for new business and track record of procuring, building and transforming businesses within the international food sector. Creation and growth of teams within Retail and Foodservice, B2b opportunities, ability to draw on extensive network of contacts and opportunities. Working with board level stakeholders, as well as divisional strategic marketing and logistic teams within large multinational companies. Specializing within the Food and Beverage markets within the UK as well as significant business within Europe, UAE, India and Asian markets, overseas management of accounts across various time zones, and substantial travel within the regions. Trade consultant to the department of Agriculture and technology of the Czech Republic to the UK, developing international relationships.

Pete Johnson is an independent Brand Accelerator with product marketing and innovation skills developed through 25 years in FMCG, at Coca-Cola, Birds Eye, The Spice Tailor and through a number of consultancy clients. He takes on on new food and drink clients who have the desire to find new ways to grow. He works in Cook Retail on Sunday. He is a musician and jingle writer.

35+ years working within food ingredients and started out in manufacturing of beer. Now working with my son within a highly successful food ingredients importing business in a rapid growth phase, servicing small and medium sized business with fuinctional, on-trend, healthy, natural and/or organic ingredients. Been a QFA judge for a few years now.

At Food and Beverage Expert, our story began with a passion for helping businesses succeed. Having worked for specialist food and drink sales agencies for over 10 years, Rachel decided to start her own business in October 2023 after seeing a need for a personalised, results-driven consulting service. So she set out to create a company that would meet that need. Today, we continue to uphold that same passion and commitment. We are representing food and drink brands within FMCG retail, notably, Major Multiple Grocers, and have a significant track record in helping SME and challenger brands to scale up. We have successfully launched several brands into the UK Grocery sector.

With over 30 years of experience in the food and beverage industry, I have built a career specialising in flavour and flavour ingredients across a wide range of market sectors including savoury (food coatings and marinades), snack seasonings, beverages (alcoholic and non-alcoholic), confectionery, bakery and dairy. My extensive background in New Product Development (NPD) has equipped me with a diverse and adaptable skill set, allowing me to thrive in dynamic environments where no two days are the same—whether collaborating on customer projects, creating presentations, exploring emerging trends and keeping up to date with changing food guidelines, providing solutions to customer projects and becoming a trusted advisor. Supporting on product launches from concept to launch. Seeing a product that I have worked on appear on a supermarket shelf is a moment of pride and fulfilment—knowing I played a part in its journey. My passion for food and drink extends beyond the workplace; I enjoy discovering new product launches, trying out new restaurants, reading food magazines, and indulging in culinary shows like MasterChef and The Great British Bake Off.

I have worked in commercial outreach for the Marine Stewardship Council (MSC) UK & Ireland team for approaching four years. Our team works to increase the number of businesses selling fish & seafood certified as sustainable against the MSC's science-based standards. One of my key responsibilities has been expanding MSC certification in UK foodservice, prioritising sectors such as UK fish and chips. Prior to my time at the MSC, I was a Master’s student researching sustainable fisheries management.

A food industry development and innovation professional with over 30 years in the industry. Sarah has worked in retail and in manufacturing but always with a focus on innovation. She's a UPF expert and an advocate of cleaning up the industry from gums, emulsifiers, preservatives etc.

I am a foodservice market executive with decades of experience in quick service restaurant industry. Over past 6 years I have been working with Circana UK biggest clients providing them with UK and European foodservice market data and insights.

Shagufta is an award‑winning food judge and international culinary reviewer, known for winning the 2014 Pesto Making Championship and for her global presence at food shows worldwide. For over six years, she has judged leading industry awards including the Quality Food Awards, Great Taste Awards, and the Academy of Chocolate Awards. Through her platforms @pestochampion on Twitter and Instagram, she shares trusted reviews of restaurants, street food, and artisan producers. Her judging style blends technical expertise with a deep appreciation for flavour, authenticity, and craftsmanship, making her a respected voice in the global food community.

An accomplished Procurement and Purchasing Manager at Shepherd Neame, he brings extensive experience in strategic sourcing, contract negotiation, and supplier management within the hospitality sector. He plays a key role in strengthening procurement practices, addressing policy gaps, and aligning supply chain activities with business objectives. With a strong focus on sustainability and local sourcing, he supports initiatives that reflect the company’s “People, Pubs & Planet” values. Known for a pragmatic, data-driven approach, he delivers cost efficiencies while maintaining quality and service standards. He is committed to building resilient supplier partnerships that support long-term operational success and continuous improvement.

Simon Wright is founder of OF+ Consulting (www.ofplus.com). Since 1986 Simon has specialised in the manufacturing, retailing, legislation and marketing of sustainable food, working with companies throughout Europe and in the USA. Clients range from local manufacturers of organic foods through to major UK retailers. He has a degree in Food Science & Nutrition and is a Fellow of the Institute of Food Science and Technology and a Member of the Guild of Food Writers. Simon is editor of The Handbook of Organic and Fairtrade Food Marketing and of The Handbook of Organic Food Processing and Production. He sits on the Soil Association Standards Board and on the Board of the Fairtrade Foundation. Simon is also Chair of the Quality Food Awards judging panel, a founding member of the Organic Trade Board and a member of Slow Food UK. Most recently Simon has been appointed to the pool of organic advisers to the UK government (EGOP) and Chairs the London Chocolate Forum.

Stefan Cosser is Co-Founder and Managing Director of Egg Soldiers, a London-based food consultancy helping hospitality and retail brands create commercially successful food concepts, menus and strategies. With a background as a chef and former leader of the development kitchen at Heston Blumenthal’s The Fat Duck, Stefan combines creative thinking with deep operational expertise. He specialises in translating food trends into scalable, profitable offers, working with businesses from startups to multi-site operators. Known for his practical, straight-talking approach, Stefan helps teams unlock growth through better food thinking, stronger processes and clear, actionable strategies.

Stella Colleluori is a chef, creative entrepreneur and stylist with over 30 years’ experience in hospitality, interiors and retail. She is the owner of Hatters Catering and founder of Vintage Circus, an eclectic lifestyle brand blending vintage treasures, theatrical styling and curated interiors. Having previously run three successful tearooms, Stella is known for creating immersive dining experiences inspired by history, world food and elegant storytelling. Her work combines a love of quality local ingredients, rich visual aesthetics and atmospheric design. Alongside her culinary career, she has developed a reputation for imaginative interior styling, distinctive branding and championing independent Scottish creative culture.

Steph Harding is a Senior R&D Leader with 15 years experience, developing winning products and leading innovation programmes at a global scale. She has a breadth of product expertise across savoury and sweet, with deep knowledge of frozen food working with brands such as Birds Eye, Aunt Bessie’s, Goodfella’s and private label. She is passionate about nutrition and sustainability, creating food for the future.

Having been in the food industry for 35 years from chef to food innovation and development Steve has worked in every sector of food. With a strong food background but understanding of manufacturing and production means Steve’s expertise is vast. Currently head of Business Development and NPD at royal Smilde helping to lead their culinary footprint for the Uk. Steve is also a champion of the free from and plant based categories.

Susan Arkley FIFST has spent the last 30 years in product development and innovation across the food industry. She was the inaugural Chair of the IFST Food Innovation Special Interest Group, co-chairs the IFST Midlands Branch and is a regular judge for the UK Quality Food & Drink and Great Taste Awards. Having had a rewarding and varied career, Susan passes on her passion to future generations of food professionals as a visiting lecturer at University College Birmingham and Cardiff Metropolitan University. Susan created ‘foodier’, a consultancy business which combines her experience in food development, innovation and education. She works with food businesses supporting them on product & business development and innovation projects. As a Creative ID™ certified facilitator, Susan also helps people unlock their innovation powers by helping them understand how (rather than if) they are creative.

Suzy Pelta is an award-winning food expert, baking specialist, presenter and experienced judge. She won Lorraine’s Cake Club, has authored her own baking book and launched a successful range of baking kits. For the past nine years, she has judged for the Great Taste Awards and has also judged products for Which? Magazine. Suzy is the Kitchen Expert on Must Have Ideas TV and a regular presenter at food events, including BBC Good Food Shows and Thame Food Festival. Known for being intuitive, fair and collaborative, she combines industry expertise with strong consumer insight and excellent communication skills.

Tez Frost is a seasoned digital marketing specialist and the founder of WorkMonks, a digital agency dedicated to empowering SMEs through strategic design and performance-driven campaigns. With a career rooted in digital innovation, she has become a trusted partner for a diverse range of brands within the food and beverage sector. Her extensive portfolio spans from scaling agile soft drink startups to elevating the online presence of health and wellness cafes, catering firms, and large-scale hospitality venues. A long-standing Quality Food Awards judge, Tez combines her technical expertise with a deep appreciation for industry excellence, helping food brands navigate and thrive within the evolving digital landscape.

C-suite executive, co founder of a bakery business with 30 years experience in senior technical and R&D roles. Fellow and past trustee of the Institute of Food Science and Technology. Have lead teams to design and launch over 300 new products in the snack and bakery sector in the UK and abroad. Paste lecturer in New Product Development at London South Bank University.

Vishal is a Hospitality professional who has led F&B operations in hotels, higher education and now leads the operations of a technology hub for the Canary Wharf group in London. He has lead pre-opeing operations for Taj Hotels in India & Dubai, transformed high volume operations at Imperial College before joining Canary Wharf to lead the operations. He specialises hospitality operations and is con.

With a varying background in hospitality, policing and civil work. Will has jumped from catching criminals to cooking the perfect steak having encapsulated what it means to turn rich passion and heritage for good food to a clients plate, sharing his culinary upbringing in all he does.