Cyrus and Pervin Todiwala – This husband and wife team run four restaurants together, most notably Cafe Spice Namasté. Cyrus, OBE DL FIH, is a chef, restaurateur, educationist, author and entrepreneur. Pervin is co-patron and Operations Director of Cafe Spice Namasté and a trained chef.
CJ Jackson – CJ Jackson has been the CEO of Billingsgate Seafood School since 2005. As a charity, based above the largest inland fish market in the UK, CJ and her team deliver a large range of courses for children and schools, industry training and general public as part of a ‘food lovers’ programme.
David Grimwood – of The Froize Inn, David is a true master of country cooking
Philippa Davis – Philippa is an international private chef, food writer and consultant, who grew up in Dorset, England with her extended family on a small farm. They reared their own meat, grew all their own fruit and vegetables, baked fresh bread and made their own yoghurt. Philippa now writes for various magazines, books and websites including BBC Food, House & Garden, The Field magazine and Deepest Books.
George Pell – George is the Director of The Suffolk, a seafront restaurant with rooms, celebrating the produce and surrounding beauty of the unspoilt East Coast. Also the Director of L’Escargot in London, George is an experienced restaurateur and food guru.
Maria Elia – Maria has appeared on numerous television programmes, including Saturday Kitchen, Market Kitchen and the Sunday Brunch. Maria has also contributed to a wide variety of publications from the Guardian to BBC Good Food, Waitrose, Red, Delicious and Olive Magazines and has been hailed by The Independent as one of 10 Female Chefs to watch.
Gerard King – With over thirty years of experience Gerard King is a third-generation butcher who started out in Hackney as a packing boy in his family shop. There he slowly learnt his butchery craft, cutting and preparing meat for a cosmopolitan and discerning mix of customers – including the local Turks, Greeks and West Indians that then populated East London – which gave him a valuable understanding of different food cultures and cooking techniques.
