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Owner of The Cookery School, Chef Extraordinaire – with over 50 years experience in the industry

Inspired by a great feature in the Observer Food Monthly, our co-founder Mex Ibrahim,  decided to take a look at some of the women who are running kitchen gardens so they can supply the freshest products possible to their restaurants, cafes and schools.

Women in the Food Industry Ambassador, Antonia Lloyd, gives us the lowdown on a half-term workshop at one of London’s leading cookery schools  where the art of puff pastry is demystified and they whip up all things buttery and flaky: sausage rolls, Provençal tart, Portuguese ‘pastel de nata’, mini croissants: you name it, they made it!

In a week of celebrations around International Women’s Day we were delighted to shine a  spotlight on leading female voices in food sustainability and the future of food. Our outstanding panel shared their journeys into sustainability and their hopes for how we could work towards a brighter future for not only the food industry, but for our health, young people’s education and our planet. Discover some of the big issues these bright lights covered.

Our event on Sustainable Gastronomy Day 2019 was one of our most popular. Building on this appetite we wanted to continue the conversation around the future of sustainable food with our hosts at Cookery School. So join us on the evening of the 6th March 2020, for another insightful and delicious night.

With diner demand for eating out with a minimal impact on the planet and at a time when the climate crisis is making headlines like never before, the finalists for Food Made Good Awards 2019 have been revealed. The awards recognise the restaurants, foodservice businesses and people whose accomplishments have driven progress in the industry and demonstrate that all food can be made delicious, ethical and sustainable.  45 finalists who are making a difference in the food industry are on the shortlist for this year’s awards run by The Sustainable Restaurant Association.

We had a wonderful evening on 18th June 2019 chatting, networking and sharing our stories about sustainability. It was great to hear your views and pretty much everyone agreed that education was crucial for change and collaboration to power the message home to government and consumers.

We work with so many amazing women in the food industry who have sustainability at the core of their business models or have been making them as sustainable as possible and wanted to celebrate the efforts of the UN in creating Sustainable Gastronomy Day. On the evening of the 18th June 2019 you can join us for an insightful and delicious night.

Foodchain is a simple idea that’s helping to connect chefs directly with producers, changing the way food buying is done to create a fair, functioning and sustainable food system. This feature has put products such as wonky veg and pullet eggs, perfectly delicious products which go to waste in the current industrial food system, on chefs menus.

Listen to Mex talk about how Janie Ash and her came up with their new incarnations and how Chantelle Nicholson caught Marcus Wareing’s eye.

The inaugural Women in the Food Industry events bring together a diverse mix of female food and drink leaders and entrepreneurs to discuss issues impacting women working in food-related careers in United Kingdom.

We welcome you to our panel discussion themed around Doing Good with Food, Sustainability and Food Waste. The panel with discuss food as a source for good, from a sustainability angle this means how we should try to use resources wisely, not damage the planet with how we package food and what we can do to eliminate food waste. We will also explore how working with food can educate us.