Charles will bring to life the 2026/27 trends framework and explore the defining areas of change on the foresight horizon in this era of momentous change in food and drink.

Shokofeh brings her expertise in trends together with her experience in retail & hospitality in the UK & overseas, to share the culinary & gastronomic trends for 2026/27, from food philosophies & cooking techniques to cuisines & ingredients.

Amelia will be discussing the 2026/27 ‘Social & Cultural’ forces and drivers in Food and Beverage, both in and out of home.

Ian co-founded FarmED in 2013 following over thirty years at the helm of Cotswold Seeds.

Ian's passionate about sharing knowledge of regenerative farming methods to capture carbon and improve the fertility of our soils.

Adam Handling MBE is the Michelin-starred Chef Owner of the Adam Handling Collection, operating venues across the UK, and is fast becoming one of the best-known chefs in the country.

Adam is passionate about British food, sustainability, and fighting food waste.

Jamie Treby is a coffee strategist at DRWakefield, blending two and a half decades of industry experience with a passion for innovation, sourcing, and sustainability.

He bridges producers and roasters, turning deep origin insights into actionable strategy—driven by storytelling, relationships, and a love of food culture.

Charlie is the Director of The Free Company, a farm-to-table restaurant and regenerative, organic farm just outside Edinburgh, which he co-founded with his brother Angus in 2017.

Charlie is passionate about reviving rural communities and championing progressive agricultural practices through food that connects people to place.

Growing up in Järpen, a small village in Jämtland in the northern part of Sweden, Niklas Ekstedt spent long periods outdoors exploring the wild.

He started researching ancient cooking techniques and extensively read eighteenth-century cookbooks on Sweden’s pre-electrical cuisine and decided to launch a restaurant that would pay homage to this period in history, but also to his childhood and heritage. His open fire restaurant, Ekstedt, showcases his bold, primal and radical return to ancient cooking.

Rachel began life as Food Buyer at Sainsbury's. Her career continued at Pret as a Category Buyer. Her next 6 years were at Starbucks coffee creating beverage strategies and recipes for over 43 markets including opening their flagship roastery in Milan.

Rachel held a Head of Product Development Role at M&S leading category innovations for categories including beers and spirits, soft drinks, hot beverages and homecare. In 2022, Rachel joined Holland & Barrett to support their total transformation.