Franco Fubini, Founder & CEO, Natoora
Franco Fubini is at the forefront of a fundamental revolution in the way we all eat. Founder and CEO of Natoora, his unique approach to seasonality and sourcing has been raising the bar on flavour for 20 years and is actively shaping the way both top chefs and consumers cook and understand food in London, Paris, Milan, Copenhagen, Malmo, New York, LA, Miami and Melbourne.
Driven by his belief that by engaging people with the real flavour of fruit and vegetables, we can collectively transform the way that food is being farmed and supplied, Franco has built a resilient supply chain founded on flavour, transparency and direct relationships. A professor of Sustainability Management at Columbia University in NYC, Franco is also a judge for the Food Planet Prize, the largest environmental prize in the world focused on food systems solutions. He is the author of the forthcoming book In Search of the Perfect Peach: Why flavour holds the answer to fixing our food system (Chelsea Green, September 2024).
Magnus Nilsson, Chef, Grower & Restaurateur (Pensionat Furuhem, ex-Faviken)
Magnus came into the spotlight as the innovative head chef at Fäviken — the progressive 24-seat restaurant in the Swedish countryside that drew international acclaim before closing in December 2019. His book, Faviken 4015 Days, Beginning to End, covers the lifespan of one of the world's most memorable flavour experiences, combining Magnus' frank, insightful reflections on food and the hospitality industry alongside all the recipes that came out of Fäviken.
Today, him and his wife nurture an orchard which includes 28 varieties of apple tree at Axelstorps fruktodling and after a long hiatus from the kitchen, Magnus is to launch his next venture, an inn and restaurant, Pensionat Furuhem.
Dan Saladino, Presenter & Author of Eating to Extinction
Dan Saladino is a food journalist and presenter of BBC Radio 4’s The Food Programme. His first book, Eating to Extinction: The World’s Most Endangered Foods and Why We Need to Save Them is an epic journey into the history, culture and future of food,and involved 15 years of travel and story collecting.
Eating to Extinction has won multiple awards, including: Winner of the prestigious Wainwright Prize for Conservation and Nature, recipient of The Jane Grigson Trust prize for a debut food book, Special Commendation by the Andre Simon Awards, awarded The Fortnum & Mason Book of the Year, winner of the Guild of Food Writers Food Book Award and also the Guild’s First Book Award.
