Sally Abé is a Consultant Chef at The Pem Restaurant who is a strong champion of empowering women in hospitality. One of the Capital’s most celebrated and awarded young chefs, Sally has garnered acclaim as the “Chef to Watch” at the National Restaurant Awards 2019 and was nominated for the prestigious GQ Chef of the Year 2021. In addition, her influential contributions to the hospitality industry have earned her a well-deserved place among CODE’s 100 Most Influential Women in Hospitality 2022 and Women of the Year 2023.

Anjula Devi is a respected food writer and author who started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now, and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. Utilising her cookery skills and passion for spices, Anjula launched her own business in 2010, Anjula Devi Authentic Indian Food, providing Indian dinner parties and Indian cookery classes. Anjula has created a range of authentic recipes for Manchester United where she is a consultant chef. A Brand Ambassador for TRS Foods, the world’s largest Indian food company, Anjula has also launched her own brand, Route 207, inspired by the bus route she used to take to the spice market. Anjula’s mission is to pass on this wealth of accumulated knowledge and to promote authentic Indian food with the use of fresh produce and balanced spices to create wonderful, delicious and nutritious meals.

Sabrina Gidda is an acclaimed chef and cookbook writer with an eclectic global approach to cooking. Sabrina has worked as a chef for 15 years. After beginning her career in Fashion PR & Marketing – her focus soon turned to food, where she found her passion. She twice competed in the prestigious Roux Scholarship competition in 2014/15, to the final 6 contestants nationally on both occasions – the only woman to do so in the competitions history at the time. She went on to open Bernardi’s Restaurant in Marylebone and was instrumental in their culinary accolades. It was here that Tatler Magazine awarded her ‘Rising Star’ in 2016 for her inventive, unrestricted approach to Italian cookery. Bernardi’s was mentioned in the  Michelin Guide during her tenure, along as being noted as one of the best Italian Restaurant’s in London by both Conde Nast & Square Meal. She continues to champion women in food, drink and hospitality – with her own consultancy. Her eclectic, global approach to cooking and creativity is a big draw for those who seek her expertise.

Hélèna Dove is the Head of the kitchen garden at Royal Botanic Gardens, Kew, where she grows a range of fruit and vegetables, with a view on the science of crops. She focuses on experimenting with new crops and techniques, especially in the area of climate change. Previously she managed a historic kitchen garden which was full of heritage produce. She is the author or co-author of several books on cultivating and using edible plants including The Kew Gardener’s Guide to Growing Vegetables (Frances Lincoln, 2020) and The Botanical City (Hoxton Mini Press, 2020).

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Jenny Linford is a prolific food writer who champions ethical and sustainable food practices. Jenny has written over 20 books including The Missing Ingredient: The Curious Role of Time in Food and Flavour (now a Penguin paperback), The Chef’s Library and Great British Cheeses. Her journalism ranges from food-themed articles for papers including The Financial Times to restaurant reviews for Square Meal. Her latest book project was editing The Kew Gardens Cookbook (published June, 2022), a celebration of vegetarian cuisine featuring over 60 contributed recipes from wonderful chefs and food writers including Ken Hom. Asma Khan, Florence Knight, Yotam Ottolenghi, Diana Henry, Claudia Roden and Felicity Cloake to name but a few. The cookbook is published by Kew Gardens to coincide with its Food Forever season, promoting the urgent need to protect biodiversity in edible plants and fungi.