Women In the Food Industry – Yorkshire Christmas Lunch – 3rd December 2025
Date: Wednesday, 3rd December 2025
Time: 10.30am - 2.30pm
Location: Hansom Restaurant
7-9 North End,
Bedale,
North Yorkshire,
DL8 1AF
Price: £50 - for a festive tasting lunch, panel, supplier tastings and a lovely Christmas get together
Tickets: Available here
Following the success of our Women In Food Yorkshire events throughout the year, we’re ending 2025 by spending lunch with one of our previous speakers, Ruth Hansom-Rigby. It’s been fantastic to see Ruth’s restaurant grow, and it feels lovely to be able to enjoy the beautiful surroundings and her wonderful food together.
About our Yorkshire Christmas Lunch
We’re keeping this session informal and friendly. A chance to enjoy a great lunch, catch up with others in the industry, and make new conversations. We know some small businesses are making this their Christmas party for themselves, which we very much welcome.
As always, we’ll have a couple of Northern food suppliers offering tastings of their products, and a short panel hearing from younger voices in food and hospitality. We’ll be listening to what they’re working on, what they care about, and their hopes for the future of our industry.
Who attends these events?
- Food producers – from artisan makers to larger-scale producers
- Chefs – across all levels and styles
- Hospitality businesses – including restaurants, cafés, caterers, and event venues
- Food marketers – brand, content, and communications professionals
- Manufacturers – involved in food production, packaging, or innovation
- Researchers – in food science, psychology, sustainability, or consumer behaviour
- Retailers – independent shops, farm shops, and food halls
- Educators & trainers – supporting careers and skills in food and hospitality
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Students & early-career professionals – especially those shaping the future of food
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Anyone working in or passionate about the food industry
Please feel free to come alone or with others, we’re a welcoming group, and there’ll be plenty of friendly faces.
MEET THE PANELLISTS & RUTH
Ruth Hansom Rigby is a talented British chef who discovered her love for cooking while still at school. Although she once considered becoming a doctor, taking part in the Springboard Future Chef programme helped her realise that food was her true passion. At 16, she moved to London to study at Westminster Kingsway College, where she trained under top chef Frederick Forster. She began her career at the Boundary Restaurant, then spent five years at The Ritz London, where she completed a top-level apprenticeship, rose to Chef de Partie, and was part of the team that earned the Ritz its first Michelin Star. During that time, she also won the Craft Guild of Chefs Young National Chef of the Year competition.
Since then, Ruth has led kitchens at several well-known restaurants, including The Princess of Shoreditch, where she and her team earned 3 AA Rosettes and a national award and The Swinton Estate. In 2024, she took the next big step in her career by opening her own restaurant, Hansom, in the heart of Bedale, North Yorkshire. Set in a beautiful Grade II-listed building, the restaurant offers a seasonal tasting menu all focused on the best local produce from land, sea, and earth. Ruth is passionate about modern British cuisine, supporting small producers, and creating memorable dining experiences. She’s also appeared on shows like Million Pound Menu, Saturday Kitchen, and Great British Menu, and continues to mentor young chefs through school programmes and charities like Springboard.
Rachel Tweddle – Sedgefield House Farm & Sedgwell Barn Weddings & Glamping
Rachel is 16 years old and currently studying A Levels at Barnard Castle School. She lives and works with her parents at their diversified farm in Ainderby Steeple, North Yorkshire. Rachel helps look after their flock of sheep and her ponies whilst also helping clean glamping cabins and wedding barns.
Her future aspirations are to attend Harper Adams University and study Rural Enterprise and Land Management (REALM). As far as a career goes, she is keeping her options open and sees a future with the family business and perhaps a land agent or animal auctioneer.
Sophie Kohlman – Food Scientist Quorn Foods
Some of our supporters
