OUR ADVISORY BOARD

Partner for Good

Want to work with us? Or be a partner? Get in touch and tell us where your sustainability passions lie.

Andrew Stephen thumbnail
CEO

Andrew Stephen

Tel: 020 3903 2762

Favourite #OnePlanetPlate Into the Sawah– It’s just so easy to cook at home 😉 ”

Juliane Caillouette Noble thumbnail
Development Director

Juliane Caillouette Noble

Tel: 020 3903 2777

Favourite #OnePlanetPlate This One Planet Plate is exactly the kind of food I want to eat all day every day. Seasonal, veggie forward, and bloody delicious”

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Head of Membership

Ylva Johannesson

Tel: 020 3903 2772

Favourite #OnePlanetPlate “I feel I have to pick this one… but I’ll abandon my Scandi roots for this one…The Good Eggs’s Hummus awarma with fried cauliflower leaves & pickled beetroot stem relish is a great example of how using up good quality meat and vegetable trimmings, which would have been wasted otherwise, creates exciting new flavours to an already familiar dish such as hummus.”

Jade Brennan thumbnail
Head of Marketing

Jade Brennan

Tel: 020 3903 2767

Favourite #OnePlanetPlate “This Local Apple Daquiri really gets you into the spirit of celebrating local & seasonal produce.”

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PR Manager

Tom Tanner

Tel: 020 3903 2773

Favourite #OnePlanetPlate “What other dish can you think of that smells and tastes of where it comes from, acts as its own cutlery and have a minimal impact on the environment? Nothing rivals mussels and Cafe St Honore’s classic recipe with garlic, shallots, cream and tarragon is hard to beat. Yum!”

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Finance Manager

Agatha Ioannou

Tel: 020 3903 2761

Favourite #OnePlanetPlate “How can you enjoy a meal that damages the marine environment and captures non-target species?! Let’s all respect the sea and source fish (and seafood) sustainably: Hand dived Isle of Mull scallops

 

 

Aisling Hayes thumbnail
Sustainability Consultant

Aisling Hayes

Tel: 020 3903 2766

Favourite #OnePlanetPlate “This recipe for Smoked hen’s egg opened my eyes to the wonder that is mushroom ketchup for which I’m grateful. Also a sucker for soda bread.”

Isabel Terry thumbnail
Sustainability Consultant

Isabel Terry

Tel: 020 3903 2777

Favourite #OnePlanetPlate This dish uses an often overlooked cut of meat which is so delicious when slow-cooked. Definitely worth the wait!”

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Digital Project Manager

Nell Armitage

Tel: 020 3903 2763

Favourite #OnePlanetPlate “I love making The Balcon’s Crispy skinned cornish mackerel, falafel, confit tomato & sumac yoghurt because I’m obsessed with mackerel and this version also incorporates middle-eastern flavours, which I can’t get enough of”

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Community Manager

Hannah Dean-Wood

Tel: 020 3903 2770

Favourite #OnePlanetPlate “Having only discovered Shashshuka recently, I have become obsessed! I ordered nearly every time I see it on a menu and am excited to try to make it at home someday soon.”

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Community Manager

Pete Hemingway

Tel: 020 3903 2771

Favourite #OnePlanetPlate “Mussels with garlic, shallots, cream & tarragon – Why should good mussels be reserved for holidays in France?”

 

Francesca Glass thumbnail
Marketing Executive

Francesca Glass

Tel: 020 3903 2768

Favourite #OnePlanetPlate “One shall have a fancy fishy.”

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Member Sales Executive

Katy Ellwood

Tel: 020 3903 2765

Favourite #OnePlanetPlate “I’m a sucker for an oyster…delicious, salty, fun to eat and they filter water whilst removing CO2 from the atmosphere. If fresh shucked oysters aren’t for you try blitzing them into a creamy sauce!””

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Events Manager

Emily Shankar

Tel: 020 3903 2775

Favourite #OnePlanetPlate “Raw energy bites: Deliciously Ella uses raw, super-foods from the earth to beat the 3 o’clock slump and satisfy my sweet tooth. They’re the perfect on-the-go treat!”

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Design and Digital Executive

Eleanor McNeill

Tel: 020 3903 2769

Favourite #OnePlanetPlate “My Australian roots mean avocado is close to my heart but Salon’s Broccoli-based alternative provides a sustainable alternative for those delicious weekend brunches!”

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Membership Intern

Rosie Rayner-Law

Tel: 020 3903 2774

Favourite #OnePlanetPlate “Kimchi instantly adds a little kick to any meal, and the usage of other-wise wasted stalks in this makes it a double whammy of goodness.”