Daylesford Discusses: The Future of Food
23rd September 2020
Daylesford Discusses is a series of events where we invite a panel of experts to discuss and debate a variety of issues close to our heart such as food, farming, sustainability and wellbeing.
Usually, we invite guests to sit together in our farmshops and form a friendly, open forum, where questions may be asked and knowledge shared.
Under these special circumstances, this Daylesford Discusses will be held over Zoom, allowing people from all over the world to participate.
The inspiration for this topic is the future of food.
The panel will reflect on the food standards petition that circulated this summer, the newly formed commission and the potential implications on the future of the food in the UK and the whole British farming industry.
We are delighted to welcome the following to our panel:
- Nick von Westonholz, Director of EU Exit and International Trade, National Farmers’ Union
- Jemima Jones and Lucy Carr-Ellison, Founders of Tart London
- Tim Field, Environmental Scientist, Daylesford
- Rhaya Jordan, Resident Nutritionist, Daylesford
DATE: Wednesday 23rd September 2020
PRICE: Free to attend; please register your interest online and we will send you the video link and details of how to join.
Nick von Westonholz, Director of EU Exit and International Trade, National Farmers’ Union
Nick von Westenholz took up the post of Director of EU Exit and International Trade for the National Farmers Union (NFU) in January 2017. He manages the NFU’s approach to the policy implications of leaving the EU, including the nature of the UK’s trading relationships with the EU and the Rest of the World, how farming’s workforce requirements will be catered for under the UK’s new immigration system, and what the UK’s future farm support framework will look like.
Nick lives with his wife and two children on the family’s arable farm in East Hertfordshire, which is managed in partnership with two neighbouring farm businesses.
Jemima Jones and Lucy Carr-Ellison, Founders of Tart London
Founded in 2012 by Lucy Carr-Ellison and Jemima Jones, Tart London creates bespoke shoot catering to feed some of the most influential names in the fashion industry including Kate Moss, Sienna Miller, Cara Delevingne, Gisele Bundchen and Eddie Redmayne. In February 2016, Lucy and Jemima were made regular food columnists for the Evening Standard’s weekly publication, ES Magazine. Alongside writing the weekly recipe column, Tart London have published ‘A Love of Eating’ with Square Peg which was released in Spring 2018.
They opened Wild by Tart in November 2019; a neighbourhood restaurant set within a multipurpose space. Housed in a former power station and coal store, the 9,000 sq. ft site combines a restaurant, bar, deli, retail store, events space, and photography studio.
Rhaya Jordan, Resident Nutritionist, Daylesford
Rhaya Jordan has been practicing for 30 years as a naturopath, nutritional therapist and herbalist and is Daylesford’s resident nutritionist and wellness expert. She was the Naturopathic Director of Blackmores UK, training practitioners and holding seminars before leaving to join the University of Westminster where she helped write the Bachelor of Science in Nutrition Therapy and lecture in Health Sciences. She was also involved in setting up the largest complementary health training clinic in Europe and holds a post-graduate certificate in Higher Education. These experiences, coupled with her years of teaching and clinic, have her build on her dedication of helping people normalise their relationship with food.
Tim Field, Environmental Scientist, Daylesford
As a youngster, Tim’s mum had to lock the fridge. She had to hold his hand firmly when shopping in the local green grocer. If it looked remotely edible, Tim would try and eat it. Throw in an unerring fascination for creepy crawlies, frogs, birds, and any farm animal … and he was destined for a career in food and farming. During an Environmental & Behavioural Biology degree at St Andrews he studied the delicate balance between humans and nature, which lead to a career as an Environmental Consultant. Tim now combines his passion with his work, developing the sustainable future of food with Daylesford, the Farm and the Foundation.