Bridging gaps between chefs, farmers, food producers, funders, policy makers and the public

Managing Director, Barbakan Deli

Frankie is MD of Barbakan Delicatessen Ltd & Barbakan Wilmslow - a wholesale and retail artisan bakery, European deli, food shop and café. Her recent open letter to Andy Burnham made the urgent case for business relief for hospitality  in the upcoming October budget.  

Owner, Warwick Street Kitchen 

Lydia is a hospitality entrepreneur and owner of four independent cafés across the Midlands, operating under the Warwick Street and Saint Kitchen brands. Since 2024, she has campaigned for a hospitality, VAT reduction in line with Europe. She regularly engaging with MPs and policymakers.

Managing Director, Organic North 

Sean is managing director of Organic North, the Manchester-based wholesaler that's grown into one of the UK's largest organic produce suppliers - serving restaurants, retailers and local state schools. He's also an ambassador for Farming the Future and the Soil Association, a founding member of the UK Fruit and Veg Coalition, and sits on the Manchester Food Board.

Founder, The Crafty Cheese Man

Jonathan is the founder of The Crafty Cheese Man a cheese and dairy wholesaler based an hour from Manchester supplying hospitality businesses  across the North West. He works with solely British producers but with a huge focus on the North and the people there who are producing exceptional cheese and dairy and being able to tell their stories.

Founder, Lucy Noone Blake Ltd

Lucy Noone Blake is a communications consultant working with chefs, restaurants and businesses across the north of England. 

Co-founder, Proloco

Dan is co-founder of Proloco, a produce-led pizza restaurant in city-centre Manchester, and co-founder of Rainy Heart, His background spans hospitality, creative projects and business, with a particular interest in how atmosphere, service, food and sound come together to shape memorable experiences.

Co-founder, MUD

Mike is one of the Directors of Manchester Urban Diggers CIC, also known as MUD. He  has over 15 years experience working in the community and horticulture sectors. He is passionate about regenerative food growing in the community.

Co-Founder, Groobarbs Wild Farm

Rebecca is co-founder of Groobarbs  in Cheshire, growing and delivering organic veg to Manchester and the wider North West. Alongside her husband David, she's built a farm business proving that small-scale, growing can still be viable.

Head Chef, ProLoco

Ruby currently head chef of Proloco just moved back to her home city of Manchester after working in London at the likes of Rochelle Canteen, Camille & Goodbye Horses. She is passionate about innovative solutions to food waste in kitchens and supporting other young women in the industry.

Co-founder, Nell’s Pizza

Charlotte is co-founder of Nell's, a family run business, changing the Manchester pizza game since 2020. Nell’s has 6 sites so far, with a growing QSR model and plans to expand out of Manchester. Pizzas are crafted using the core principles of NYC slice shops for thin, crisp slices with the perfect amount of char and crunch.

Head Chef, Higher Ground

Rosie is Head Chef at Higher Ground, Manchester, where she combines a deep love of food with a strong connection to agriculture and a passion for improving the food system. A Professional Culinary Arts graduate, Rosie has been recognised as one of CODE Hospitality’s 30 Under 30 and as a Rising Star and Chef to Watch by the National Restaurant Awards.

Founder, Something More Productive

Theo Tobias is a barista who owns and runs Something More Productive Coffee Shop in Withington. SMP focus on ethically sourced, direct trade and top quality coffees from roasters and farmers across the world. The bakery counter uses ingredients and produce from only local businesses. Small scale and local economy is at the heart of what SMP does

Co-founder, Sticky Fig Media 

Áine has shaped some of the UK's most influential food events, from Abergavenny Food Festival to the Bristol Food Union. With significant experience in food systems transformation, she founded Sticky Fig to create space where food and hospitality professionals can reimagine their role in building more equitable food futures

Damian O'Doherty is Professor of Management and Organization at the University of Liverpool, Honorary Professor at Manchester, and Director of the Centre for Organizational and Employee Well-Being. He has been researching UK food systems since 2019, when Where the Light Gets In first brought him in. An ethnographer, he learns a trade in order to understand it — fermentation, bread-making, permaculture, forest gardening, herbal medicine, and more recently food security and resilience.

Co-founder, Chapter Restaurant

Ann is director of Chapter, an independent neighbourhood restaurant championing British produce. The menu is nature-led sourcing, wild fish and ethically raised meat from around the British Isles. Ann has been in the restaurant industry for 25 years and is Chair of Birmingham Hospitality Collective.