Nina BASSET
Nina Basset is a leading figure in the British hospitality industry. Together with her late husband, the renowned sommelier Gérard Basset, she co-founded several landmark establishments, including Hotel du Vin, Hotel TerraVina, and Spot in the Woods. Her career began at an early age when, at just 21 years old, she became the youngest inspector […]
Romané BASSET
Romané Basset is a co-founder and trustee of the Gérard Basset Foundation, established in honor of his father, the renowned sommelier. Having grown up in an environment closely tied to the hospitality industry, fine dining, and wine, he now helps carry on his father’s legacy through the foundation’s initiatives. Within the organization, he is primarily […]
Gérard Basset Foundation
Founded in 2021 in memory of the renowned sommelier Gérard Basset, the Gérard Basset Foundation is an international charitable organization dedicated to making the worlds of wine, spirits, and hospitality more inclusive, diverse, and accessible. Inspired by Gérard Basset’s lifelong commitment to excellence, education, and generosity, the Foundation believes that hospitality can be a powerful […]
Anthony HART
Anthony Hart is a Scotish chef committed to raising awareness about mental health in the hospitality industry. He serves as a Chef Ambassador for the organization The Burnt Chef Project, an international initiative dedicated to breaking the stigma surrounding mental health issues within hospitality professions. Anthony Hart built his career in the UK’s professional restaurant […]
British Dyslexia Association
The British Dyslexia Association (BDA) is a UK charity founded in 1972, dedicated to advocating for, supporting, and empowering people with dyslexia. Its mission is to ensure that dyslexia is better understood and properly addressed in education, the workplace, and society as a whole. The BDA provides educational resources, specialist training for teachers and employers, […]
Jamie Oliver
Jamie Oliver is one of the best-known British chefs worldwide, famous for his simple, friendly, and accessible cuisine. Born in 1975 in Essex, he discovered the world of restaurants early on in his parents’ pub before studying at Westminster Catering College. Revealed by the TV show The Naked Chef in 1999, he quickly became an […]
Made By Dyslexia
Made By Dyslexia is a global non-profit organisation founded by dyslexic people, with the mission to change the way the world views dyslexia. It works to promote a better understanding and recognition of the unique talents linked to dyslexia, which are often underestimated in schools and workplaces. The organisation runs worldwide awareness campaigns, develops free […]
Bettina Campoluci
Bettina Campolucci Bordi is a chef specializing in plant-based cuisine. Of Norwegian, Bulgarian, and Danish heritage, she grew up in Tanzania, where she learned to cook with fresh ingredients. During vacations, she developed her love of cooking with her two grandmothers in Bulgaria and Sweden. She also became familiar with preservation and foraging techniques. After […]
Raymond Blanc
Raymond Blanc, the most British of French chefs, is famous for his Michelin stars and his strong media presence. However, it is important to highlight his longstanding sensitivity to sustainable development issues. Raymond Blanc and Le Manoir aux Quat’Saisons (opened in 1977) have pioneered a sustainable approach to culinary excellence. Born of a personal ethic, […]
The Sustainable Restaurant Association
Since 2010, The Sustainable Restaurant Association (The SRA) has been setting the sustainability standard for the food and beverage industry, connecting companies around the world to accelerate change towards a socially progressive and ecologically restorative hospitality sector. This is achieved through the world’s largest sustainability certification, specifically tailored to the sector: the Food Made Good […]
OmVed Gardens
“A small garden with big ideas,” OmVed Gardens is located in North London, on a hill that was once covered in asphalt. Founded by Karen Leason, this ecological space aims to reconnect people with nature and to demonstrate the impact of a regenerative approach to the environment in improving health and climate resilience.With its vegetable […]
Arthur Potts Dawson
British chef Arthur Potts Dawson put his commitment to sustainable, socially responsible cooking into practice over fifteen years ago in his restaurants The Acorn House and The Water House. Using his kitchens as a place of experimentation and learning, where culinary excellence and respect for the environment go hand in hand, Arthur refined a gentler, […]