Women in the Food Industry Yorkshire: A Celebration of Talent, Resilience, and Innovation

On March 5th, The Grand Hotel in York played host to the first-ever Women in the Food Industry Yorkshire event – a landmark gathering that brought together some of the region’s most accomplished women in food, drink, and hospitality. This inspiring and empowering event, provided a platform to celebrate achievements, discuss challenges, and build a stronger network of industry professionals. Cara Houchen – Director of Spotty Media (who chaired the panel event) reports on the inspiring afternoon.

The event featured an exceptional panel of speakers, each with their own unique journey to success. From overcoming barriers to launching innovative businesses, they shared invaluable insights into what it takes to thrive in the dynamic and demanding food and hospitality sector. Attendees left the event with fresh inspiration, valuable connections, and a shared commitment to championing female led businesses in Yorkshire.

The panel included  Samiria Effa, Head Chef at Restaurant EightyEight at Grantley Hall and three-time Great British Menu contestant, who is soon embarking on a new venture with The Epicurean Duo, a private dining business. Joining her was Laurissa Heywood, co-owner and restaurant manager of the Michelin-recommended Pignut Restaurant  in Helmsley.

Adding to the powerhouse of talent were  Saskia Roskam & Lisa Shepherd – Co Founders of The Biskery, Sally Spilman of Spilmans Farm , and Colette Safhill, Managing Director of Goat Drinks & Myth Drinks . Together, these women painted a vivid picture of resilience, passion, and innovation in Yorkshire’s food and drink scene.

A central theme of the discussion was the pivotal moments that shaped their careers. Samira credited Great British Menu for opening doors and boosting her profile. “It has opened up many doors for me,” she shared, highlighting how the exposure helped her career progress.

For Laurissa, a difficult experience in a male-dominated kitchen during her first job shaped her outlook on leadership, she said: “I remember thinking I would never want to work in an environment like that or want any other girl to feel the way I felt at that particular time.” Her experience drove her to create an inclusive and supportive restaurant culture.

Saskia reflected on how her heritage led her into the industry.

“I missed the flavours of home,” she said. “And that is what propelled me into the food industry.”

Sally shared the evolution of her family business, which dates back to 1941. Faced with the need to diversify, her family transitioned from wholesale farming to agritourism, launching a successful pick-your-own initiative and farm café, proving that adaptation and vision are key to long-term success.

When asked what makes Yorkshire’s food, drink, and hospitality sector so special, the panellists spoke passionately about the region’s deep-rooted traditions, high-quality local ingredients, and the resilience of its people.

They all praised Yorkshire’s exceptional produce. Laurissa added: “We can literally keep it so local and still have the best quality ingredients.”

For Saskia, Yorkshire’s food scene embodies authenticity, she explained: “I have always sensed that Yorkshire produce offers a real sign of provenance—of the land and of the people.”

The discussion also explored the evolving role of women in the food and drink industry. Samira encouraged the next generation to embrace confidence: “Being a woman in this industry is a strength. I’ve had many opportunities because of this.”

Saskia stressed the need for visibility.

“As women in the food and drink industry, we have to make the invisible visible,” she said. “We have to showcase what we are doing so there is no mistake about the profitable and very necessary business structures we are building in society.”

She also added that collaboration is key. And described it as “lifting as we climb,” recognising that working together elevates everyone involved.

When it comes to resilience, the panellists agreed that perseverance and mindset play crucial roles. Samira advised young professionals to build emotional resilience, she said: “Develop a positive mindset, practice stress management, and accept criticism constructively.”

Sally added: “It’s never easy when things don’t go right. Stay positive, keep trying to solve the problems and don’t bury your head in the sand.”

A key point raised during the discussion was the need for greater flexibility in the food and drink industry, particularly in supporting working mothers. Saskia and Lisa, are strong advocates for making the industry more accessible to parents, recognising them as an often-overlooked yet invaluable part of the workforce.

Lisa explained: “We strongly advocate for working mums in particular, as we feel this subset has been overlooked as a brilliant part of the workforce.”

By implementing more flexible working structures, businesses can tap into a pool of highly skilled, dedicated professionals who often struggle to find roles that accommodate family responsibilities. Creating inclusive workplaces that embrace flexibility—whether through adaptable hours, remote working opportunities, or supportive team structures—ensures that businesses not only retain talent but also foster a more diverse, balanced, and resilient workforce.

The discussion highlighted how modern businesses must adapt to changing workforce needs, ensuring that career progression is accessible to all, regardless of personal circumstances.

Attendees were encouraged to continue the conversation and connect with one another – as the first-ever Women in the Food Industry Yorkshire event was more than just a panel discussion! It was a celebration of talent, passion, and progress. It provided a vital space for sharing stories, learning from one another, and envisioning a future where women continue to shape and lead the food and hospitality industry in Yorkshire.