Social Anthropology graduate with great interpersonal skills and a keen interest in all aspects of food production and consumption. Dan has key experience in areas of operations management, brand development and marketing in food and retail industries.

A recent MPhil graduate in Environment, Society and Sustainability from the University of Cape Town, South Africa, Jen has a keen interest in sustainable agriculture, farmer’s rights and food justice. She has experience farming and cooking with prisoners in South Africa, cooking for homeless shelters in Brighton, and running healthy eating sessions with young carers and Alzheimer suffers in Cornwall.

Kevin is a classically trained chef, personal trainer & nutritional advisor with a deep understanding on how to live a happy and healthy life through good food and exercise. He has 10 years experience as a fitness professional and over two decades as a Professional Chef.

Toni has a multifaceted career, graduating from New York University with a degree in Business before moving into food publishing. In 2019, she graduated from Le Cordon Bleu with a Grand Diploma and has since worked at leading London restaurants as a chef, in tandem with teaching kids and young adults cooking skills.

Liam has always loved food. Eating it, cooking it, thinking about it (has always been a bit obsessed). One of his favourite aspects of food is its power to bring people together. Sharing food not only helps to maintain physical health but also ones mental health through creating social bonds. Liam has previously worked as a youth worker for several years, so being able to combine both his passion and professional cheffing experience at Eat Club been an amazing opportunity.

A toxicologist by training Alex Campbell set up and led the Veterinary Poisons Information Service and has been General Secretary, Treasurer and President of the European Association of Poisons Centres and Clinical Toxicologists. He has served as trustee for several charities, is a ‘foodie’ and is passionate about cooking, opera, singing and stage-arts.

Peter Brown is a corporate, marketing and brand strategist with over 20 years of experience including work at KPMG and Orange. He is a trustee and strategic advisor at The Connection at St. Martin’s, the leading London homelessness charity, as well as strategic consultant to Independent Age and The Seckford Foundation.

Tessa Tricks holds a Masters in the Anthropology of Food from SOAS. She had spent time in San Francisco where she worked with Seedling Projects on the Good Food Awards and the Good Food Merchants Guild as the Maybach Foundation’s Culinary Arts fellow. She has formerly worked with the Sustainable Food Trust and in the kitchen in The Ethicurean restaurant and written for Fork magazine and Edible Communities. She is now a creative partner at Hubbub.

Making a meal is like making an artwork portrait. An artist draws. a chef cooks. An artist adds a frame. a chef adds a plate. Both are accomplished with their position.

'Michelle is one of our young leaders. She is passionate about encouraging young people to have better relationships with their bodies and with food.'

Jordan is a Photographer and an aspiring Filmmaker currently finishing his studies at the London Screen Academy doing a UAL Level 3 Extended Diploma in Creative Media Production and Technology. He is an experienced Public Speaker and Poet having done events at South London Gallery and the Wellcome Collection.