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Henry is the author of the National Food Strategy, co-author of The School Food Plan, founder of the Chefs in Schools and the restaurant chain Leon and now author of a new book called Ravenous - described as a “jaw dropping guide to the modern food system”. He wrote the book with his wife, Jemima Lewis.
In this interview we talk about Henry’s love of food which ranges from cooking it, selling it, studying it and helping us to make better choices about it: As individuals and ( he hopes) as a country.
Sustainable Matters … A podcast series full of solutions and optimism for a more sustainable world, brought to you by IEMA: transforming the world to sustainability
Before founding Leon, Henry Dimbleby worked at Bain & Company, on private equity transactions and helping large companies to develop their strategies. Previously Dimbleby was a journalist at the Daily Telegraph and a commis chef at the Michelin-starred Inn on the Park restaurant in London.
He now speaks about how to create a purpose-led business and how to create a better food system and is the Lead Non-Executive Director on the board of the Department for Environment, Food, and Rural Affairs; the co-founder and chair of Chefs in Schools; and sit on the board of Rockfish and Westmoreland. Dimbleby also advises the CEOs of a handful of high-growth leisure businesses.
