Food Lectures: Food for Thought 2018

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We are delighted to host another fascinating weekend of talks delivered by leaders in the food world.

Food for Thought offers a special opportunity to listen, share and join in the discussions on a wide range of topical food subjects.

Speakers include...


Dan Saladino

Dan Saladino has been a producer, reporter and presenter for BBC Radio 4’s The Food Programme for more than a decade. His programmes covering subjects as diverse as the microbiome, food and Syrian refugees and Chinatowns have received awards from the likes of The Guild of Food Writers, Fortnum and Mason and The James Beard Foundation. He is now writing his first book which will be a collection of stories from around the world about food and biodiversity.

Dan will hold Q&A sessions with speakers throughout the weekend.

Nicole Pisani

Ex-chef at Ottolenghi restaurant Nopi, now chef at Gayhurst Primary School, East London, producing 500 school meals a day. Co-author of Magic Soup and the forthcoming Salt, Butter, Bones.

One year on: how school food has changed. With Head Chef Oliver Pagani.

Catherine Conway

Director of Unpackaged, a company committed to finding zero waste solutions with a vision of stripping the world of unnecessary packaging for all food and household goods.

Simran Sethi

A journalist and educator focused on food, sustainability and social change. She is also the author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love. The book tells the story of changes in food and agriculture through bread, wine, chocolate, coffee and beer, and was named one of the best food books of 2016 by Smithsonian.

How chocolate can be a vehicle for social change

Adam Balic

Adam has an active interest in Scottish food history, particularly the food culture prior to the 20th century, as this is often represented by foods that are quite different to what we now think of as “traditional” Scottish foods.

Scottish food history - beyond haggis and shortbread

SUNDAY 20 MAY 2018

Patrick Holden

Founder and chief executive of the Sustainable Food Trust, an organisation working internationally to accelerate the transition towards more sustainable food systems. Between 1995 and 2010 he was director of the Soil Association, during which time he pioneered the development of UK and international organic standards, policy incentives for organic production and the organic market.

Sustainable food and farming systems in a post-Brexit context

Robyn Eckhardt

A food journalist and author of Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey, which was shortlisted for a 2018 Art of Eating Prize and included in 'Best Cookbooks of 2017' lists from National Public Radio, Saveur, Fine Cooking, San Francisco Chronicle, Eating Well, Library Journal and other publications. She has written for The Economist, New York Times, Wall Street Journal, Saveur, Food & Wine and Gastronomica and is co-publisher of the award-winning food blog EatingAsia.

Josiah Meldrum

Josiah is co-founder of Hodmedod, Britain’s pulse and grain pioneers and winners of the 2017 BBC Food and Farming Award for Best Producer. Hodmedod grew out of a community project in Norwich that asked what a more sustainable, resilient food system might look like and now works with farmers across the UK to produce and source a diverse range of foods from Britain's arable fields.

The story of Hodmedod's and why crop diversity (wild and farmed) is important for rotation and the whole farming system.

Matt Fountain

Matt Fountain is the MD of Freedom Bakery, a social enterprise that trains and offers employment to people with convictions within an artisan bakery in Glasgow. Freedom has grown to become one of the most respected bakeries in the West of Scotland supplying over 60 restaurants, cafes and delis. He is a graduate of the Universities of Cambridge and Glasgow, where he was awarded alumnus of the year in 2016.


‘Breaking Bread’ - the story of the artisan bakery that started in a maximum security prison in Glasgow in 2015 and its growth into one of the real bread bakeries in Scotland.

OFFER: Attend both Food for Thought days for £95.
When booking both days for one person, enter code FFTKG10 to receive the discount.
When booking both days for two people, enter code FFTGE30 to receive the discount.

For larger bookings, please email [email protected]

Please note: finish times are Saturday at 17:30 and Sunday at 16:00.



We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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