About

I've successfully delivered a cornucopia of high-level transformation and growth initiatives for food and drink businesses of all sizes, from CPG to start-ups, across most sector categories, B2C and B2B.

As I've worked with these businesses and driven by an insatiable appetite for all things epicurean, I've grown an extensive understanding of the food and drink industry, marketplace, consumers, categories, products, quality, flavour, history, and futures.

I'm professionally trained as a chef (Leiths School of Food & Wine), certified in plant-based foods (Rouxbe/Chad Sarno), and qualified in wines & spirits (WSET) and distilling (IBD). I have a Food Safety Level 2 in Manufacturing Certification.

I have an MBA in Innovation Management (Imperial, with published works) and a Diploma in Digital Marketing (DMI). I started my career in London’s world-leading marketing agencies working across consumer products, retail, financial services, health, and technology with brands like General Foods, Kodak, NatWest, and Microsoft.

For businesses with a sustainability message, I have deep roots. When the environment wasn't, but should have been, top of mind, I gained a BSc in Environmental Science at Aberystwyth University (with published works). Modules included; agriculture, animal behaviour, botany, biochemistry, biogeography, conservation, climate, ecology, geography, marine biology, microbiology, and zoology.

Dissertation: The Role of Conservation in Farm Management. A Case Study of Little Hidden Farm, Hungerford, Berkshire, U.K. Included the earliest on-farm analysis of the effect of chemical spray and fertiliser drift on the diversity of hedgerows and woodlands.
Published: The Relative Tolerance of Seedling Red Clover to Two 'Clover Safe' Herbicides Applied at Four Growth Stages, Tests of Agrochemicals and Cultivars.

I enjoy an ongoing CPD programme focussed on food, innovation, sustainability, health, and feeding the growing population.