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Ian Taverner, Mr Cookfulness, is all about making cooking fun, accessible, adaptable, flexible and a huge boost for your physical and mental health.
Ian is the creator and author of the hugely successful Cookbook, Cookfulness, the first cookbook of its kind designed to help people, like himself with disability and/or chronic illness, find joy in the kitchen!
Ian designs and runs bespoke cooking and creative therapy workshops, programmes and shows, working with many major hospitals, charities and organisations all to help as many people as possible who find it hard in the kitchen, to turn that pain and anxiety into happiness and joy!

Head of Creative: Alex has been working in the digital space since the late 1990s building and leading creative teams. He previously worked at and then AOL, where he led the Creative Solutions team. Following that Alex built and led the Studio team for Collective Media, part of Time Inc UK specialising in the design and delivery of effective multi-screen advertising solutions.

Suzanne Mulholland (The Batch Lady) is a Sunday Times best Selling Author of The Batch Lady series of Books.  Suzanne is an expert in modern day Batch cooking and freezer friendly meals. Originally a time management expert, Suzanne realised that the same methods could be applied to give busy working people advice on getting homecooked meals on the table with minimal effort and time spent. The Batch Lady has a huge online following across social media and can be found @thebatchlady on all socials.

Sienna, Kayla and Monika, together with mum Nicole, make up the team at “Triplets in my Kitchen”, an Instagram channel sharing fun videos to inspire other kids to cook and bake, with a focus on healthy foods and veg in particular. Find them on Instagram @triplets_in_my_kitchen

Ching-He Huang MBE is an International Emmy nominated, Award winning TV chef & cookery author who has become an ambassador of Chinese cooking around the world. Ching received an MBE in the Queen’s Birthday Honours 2020 list, for services to The Culinary Arts. Born in Taiwan, raised in South Africa and U.K., cookery was a vital connection between Ching and her Chinese heritage. Her creative food ethos is to use fresh, organic, and ethically sourced ingredients to create modern dishes with Chinese heritage, fusing tradition and innovation.

Ching’s career in the media as a TV chef and author has spanned the last two decades, transforming people’s perceptions of Chinese food over this time by keeping it fresh, popular, and engaged. She works tirelessly to promote Chinese cuisine through her TV shows, books, wok range and involvement in many high profile campaigns and causes. Ching is also an award-winning cookery author, having published ten best-selling cookbooks to date which have been published in several languages around the world. 

Ching is an entrepreneur, businesswoman and has consulted on many levels, from family-owned restaurants to international corporations in hospitality, often working with brands to execute successful media campaigns.

Giles Yeo got his PhD in molecular genetics from the University of Cambridge in 1998, after which he joined the lab of Prof Sir Stephen O’Rahilly, working on the genetics of severe human obesity.  Giles Yeo is now a Professor of Molecular Neuroendocrinology and programme leader at the MRC Metabolic Diseases Unit in Cambridge and his research currently focuses on the influence of genes on feeding behaviour & body-weight. In addition, he is a graduate tutor and fellow of Wolfson College, and Honorary President of the British Dietetic Association. Giles is also a broadcaster and author, presenting science documentaries for the BBC, and hosts a podcast called ‘Dr Giles Yeo Chews The Fat’. His first book ‘Gene Eating’ was published in December 2018, and his second book ‘Why Calories Don’t Count’ came out in June 2021. Giles was appointed an MBE in the Queen’s 2020 birthday honours for services to ‘Research, Communication and Engagement’.

Originally from Trinidad and now residing in London with her family, Shivi is a cookbook author, food writer and TV presenter who loves creating vibrantly colourful, simple to make and most of all delicious recipes to encourage everyone to get in the kitchen.

Clare is a Senior Lecturer in Psychology at Loughborough University. Her research expertise is around children’s eating behaviour, with a focus on how we can promote healthy eating behaviours and reduce unhealthy eating behaviours. She has a particular passion for all things Veg, and has been researching effective ways of increasing children’s vegetable consumption for 10 years.

Chris trained at Brighton Parks and Edinburgh Botanic gardens. He then worked overseas in Cameroon and Japan and later became garden manager at Kew Gardens and head gardener at Westminster Abbey. Chris is the former Blue Peter and This Morning gardener and is now currently head of horticulture at Garden Organic. 

Jenny is Head of Nutrition at the Jamie Oliver Group and is registered with the Association for Nutrition. Jenny is particularly passionate about improving the food environment through policy change. She is part of the Bite Back 2030 Impact Advisory Committee, a youth-led movement calling for a food system that puts children’s health first and recently joined the Global Food Security Programme’s Strategic Advisory Board. Jenny was previously Campaign Manager at Action on Sugar and developed MEND (child weight management) programmes, upskilling health professionals internationally to deliver these. Jenny has an MSc in Nutrition from Kings College London and a BA in English and Sports Science from Loughborough University.