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Ruth Platt was a classroom teacher and school leader for over 25 years before joining TastEd as an Educational Consultant. Having trialled the early TastEd lessons with founder Bee Wilson, she is convinced that sensory food education is an effective way to support children to develop a more positive relationship to fresh fruit and vegetables. She has trained health and educational professionals all over England in the TastEd approach and is delighted that the curriculum materials are so well received by participants. Ruth also works as a  Senior Lecturer Practitioner in the School of Education at Anglia Ruskin University where she teaches on a range of course, including the PGCE. 

Stefan Gates is a multi-award-winning TV presenter, author, podcaster and science communicator specialising in food and science. He has written 12 books, presented over 20 TV series and staged over 3,000 live stage shows around the world.

Dave Rex has worked as a Specialist Dietitian for Autistic children in the Highlands of Scotland for the last 20 years. He also leads on public health nutrition in Highland schools. Prior to this he worked as Food Policy Advisor in Sandwell; as a Dietitian in Sandwell and Nottingham; and as a food Chemist in the crisp and snack industry. Dave is also a regular contributor to conferences run by the Food and Behaviour Research Charity. He has a degree in Chemistry and Food Science from Reading University, a Post Graduate diploma in Nutrition and Dietetics from Leeds Metropolitan University; and a Masters in Food Policy from City University.

Dietitian, Health & Social Care

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!

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.

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.