'Henry chaired Bigger than the Lunchbox: The Food Debate Goes to Work in May 2019 at the V&A for BaxterStorey. He went above and beyond in terms of corresponding with all the panellists ahead of the evening itself and had clearly done a great deal of research on the topic. From the get go, panel and audience were extremely engaged and energised. His questioning style was challenging which led to a very interesting discussion and some heated debate. However he also listened carefully to the panel and floor, ensuring everyone was comfortable and felt involved throughout. We’d definitely use him again for chairing future debates.' - Ailana Kamelmacher, Story PR
Henry Dimbleby is the author of Ravenous: How to get ourselves and our planet into shape. Published in March 2023, this analysis of the food system – how it is malfunctioning it, and what to do about it – builds on the work he did in the independent National Food Strategy, described by Prue Leith “the best government document that’s ever come out”.
Dimbleby is the co-founder and former CEO of Leon restaurants. He also co-founded the Sustainable Restaurant Association and the charity Chefs in Schools, which brings restaurant chefs into school kitchens. In 2013, he co-authored The School Food Plan, a blueprint for government setting out actions to transform what children eat in schools and how they learn about food. It resulted in the introduction of free school meals for all children up to the age of eight, and cooking lessons being made obligatory for all children up to 14.
From 2018 to 2023, Dimbleby was the lead non-executive board member of the Department for Environment, Food and Rural Affairs, serving under Michael Gove, Theresa Villiers, George Eustice, Ranil Jayawardene and
Therese Coffey. He has also advised the Labour party on how to improve the sustainability and security of the food system.
Henry previously worked as a Strategy Consultant at Bain & Company, where he worked with businesses on strategy, performance improvement and organisational design. Before that he worked as a journalist at The Daily Telegraph and a chef at the Michelin-starred Four Seasons Inn on the Park.