Saskia Sidey is a leading food stylist and recipe writer who’s fanatical about bringing bold flavours out of humble ingredients.

Olia Hercules is an acclaimed author of 3 cookbooks whose work celebrates traditional Eastern European cookery techniques and recipes.

Tomek Mossakowski is an accomplished baker and co-founder of The Dusty Knuckle Bakery School in East London.

Ben McAndrews and Joe Coulter co-own plant-based meal delivery service PEP Kitchen which aims to revolutionise the ready meal.

Lara Lee is a chef, writer of acclaimed cookbook Coconut & Sambal and co-founder of Kiwi & Roo catering company.

Fran Dawe-Lane spent most of 2019 working in restaurants, which included working as a CPD in the pastry section of a Michelin starred restaurant.

Emily Kydd is a successful food stylist for cookbooks and illustrious publications with a knack for cookery writing and recipe testing.

Flo Cornish is the Senior Development Chef at plant-based meal delivery service allplants and author of cookbook Made in the USA.

Matt Tebbutt is a well-known television food presenter recognised for shows including BBC’s Saturday Kitchen and Channel 4's Food Unwrapped.

Jin Park was Leiths’ Student of the Year 2020 and now works in the kitchen at recently opened Fallow restaurant.

Christina Dale is a passionate baker currently working at Hahnemanns Køkken in Copenhagen.

Skye McAlpine is a successful food writer and stylist with two published books and a monthly column in The Sunday Times.

Talia Yilmaz is an Australian-based chef with a strong background in recipe writing, testing and styling.

Michael Lavery is the co-owner of Peckham-based restaurant Forza Win and wine bar Forza Wine.

Elainea Emmott is a chef, food writer and photographer who’s recognisable from her participation on Channel 4’s Crazy Delicious cookery show.

Sam Duff and Charlotte Harris are established chefs and founders of experiential catering business Curiouser Kitchen.

Salima Dhalla is a plant-focused private and retreat chef leading workshops in mindful and intuitive cooking.

Kelly Stretton is the Head Chef of a private chalet in the French Alps with a huge passion for local and seasonal produce.

Chris Rowley is the head chef and owner of Ballintaggart Farm which celebrates simple, local and sustainable ingredients.

Lisa Markwell is the food editor at The Sunday Times, editor at CODE Hospitality and also spends time working as a private chef.

Letitia Clark is a Sardinian-based food writer, illustrator and chef who has published two cookbooks since 2020.

Anthea Stephenson worked in restaurants for years before co-founding ingredient box service Wild Radish.

Henry Harris is a highly acclaimed chef, restaurateur and food writer with 30+ years experience in the food and hospitality sector.

Lucinda Bruce-Gardyne has had a varied career in food, best known for founding the UK’s leading gluten free brand, Genius Foods.

Josh Hunter is the Head Chef at Holland and Holland Shooting Grounds in Northwood with a passion for farm-to-fork cookery.

Kewalin Putch is the owner of award-winning Bangkok restaurant Royal Osha and brunch-focused café Kasnäs A Little While.

Michael Fuller is a private chef and food stylist who also spends time volunteering to provide meals to disadvantaged members of the South London community.

Camilla Stanton is a chef at Michelin-starred Gravetye Manor in East Sussex and regularly runs her own private dinners.