Speakers
Roger Highfield OBE, Science Director, Science Museum
Roger Highfield was appointed Science Director of the British Science Museum Group in 2019 after serving eight years as Director of External Affairs, when he was responsible for advocacy, press and marketing. Previously he was Editor of New Scientist magazine between 2008 and 2011 and the Science Editor of the UK newspaper the Daily Telegraph between 1988 and 2008. Roger has published articles widely, including in Wired, Science, Observer, Sunday Times, Spectator and Economist. He has written ten books, including two bestsellers, and edited two by the genomics pioneer Craig Venter.
For his doctorate at the University of Oxford, Roger became the first person to bounce a neutron off a soap bubble, while working at the Institut Laue-Langevin, Grenoble, Unilever and Southampton. Recently he was made a visiting professor of public engagement at the Dunn School, University of Oxford, and at the Department of Chemistry, UCL.
A member of the UK Research and Innovation - Medical Research Council and Fellow of the Royal Society of Biology, Roger won the Royal Society’s Wilkins-Bernal-Medawar prize in 2012 and over the decades has garnered many awards for journalism, notably a British Press Award.
Roger was awarded an OBE (Officer of the Order of the British Empire) in the 2022 New Year Honours for services to public engagement with science.
Anthony Warner, Chef and author
Anthony Warner is a chef and author who has worked in professional kitchens for 25 years. As well as several years in high-end restaurants and hotels, he was the Head Innovation Chef at Premier Foods for over a decade, developing recipes for much loved UK brands such as OXO, Bisto, Sharwoods, Branston, Loyd Grossman, Homepride and Ambrosia.
He now is a consultant development chef specialising in the development of plant-based foods and the creation of healthier, more sustainable food products. He has written about food for New Scientist, The Sunday Times, The Telegraph, The Grocer and the infamous Angry Chef Blog.
He is the author of the award-winning Angry Chef trilogy of books on food science, health and sustainability. His books have been translated into 14 languages and he is a regular keynote speaker at conferences and events around the world. His writing has been described as ‘irreverent and intelligent’ by Steven Pinker and ‘brutal and meticulous’ by Olivia Potts.
Dr Clare Leonard, Global VP, Nutrition and Health Science, Tate & Lyle
Dr. Clare Leonard is a Nutritionist who has spent her career in B2C companies such as Unilever, Mondelez and The Coca-Cola Company. Her roles have been in Scientific & Regulatory Affairs or Nutrition Science & Communication, with a focus on bridging science and marketing. Her passion lies in making health easier through great innovation of products and enabling consumers to understand nutrition science. Clare brings a strong belief that processing of foods is key to a...
Speakers
Roger Highfield OBE, Science Director, Science Museum
Roger Highfield was appointed Science Director of the British Science Museum Group in 2019 after serving eight years as Director of External Affairs, when he was responsible for advocacy, press and marketing. Previously he was Editor of New Scientist magazine between 2008 and 2011 and the Science Editor of the UK newspaper the Daily Telegraph between 1988 and 2008. Roger has published articles widely, including in Wired, Science, Observer, Sunday Times, Spectator and Economist. He has written ten books, including two bestsellers, and edited two by the genomics pioneer Craig Venter.
For his doctorate at the University of Oxford, Roger became the first person to bounce a neutron off a soap bubble, while working at the Institut Laue-Langevin, Grenoble, Unilever and Southampton. Recently he was made a visiting professor of public engagement at the Dunn School, University of Oxford, and at the Department of Chemistry, UCL.
A member of the UK Research and Innovation - Medical Research Council and Fellow of the Royal Society of Biology, Roger won the Royal Society’s Wilkins-Bernal-Medawar prize in 2012 and over the decades has garnered many awards for journalism, notably a British Press Award.
Roger was awarded an OBE (Officer of the Order of the British Empire) in the 2022 New Year Honours for services to public engagement with science.
Anthony Warner, Chef and author
Anthony Warner is a chef and author who has worked in professional kitchens for 25 years. As well as several years in high-end restaurants and hotels, he was the Head Innovation Chef at Premier Foods for over a decade, developing recipes for much loved UK brands such as OXO, Bisto, Sharwoods, Branston, Loyd Grossman, Homepride and Ambrosia.
He now is a consultant development chef specialising in the development of plant-based foods and the creation of healthier, more sustainable food products. He has written about food for New Scientist, The Sunday Times, The Telegraph, The Grocer and the infamous Angry Chef Blog.
He is the author of the award-winning Angry Chef trilogy of books on food science, health and sustainability. His books have been translated into 14 languages and he is a regular keynote speaker at conferences and events around the world. His writing has been described as ‘irreverent and intelligent’ by Steven Pinker and ‘brutal and meticulous’ by Olivia Potts.
Dr Clare Leonard, Global VP, Nutrition and Health Science, Tate & Lyle
Dr. Clare Leonard is a Nutritionist who has spent her career in B2C companies such as Unilever, Mondelez and The Coca-Cola Company. Her roles have been in Scientific & Regulatory Affairs or Nutrition Science & Communication, with a focus on bridging science and marketing. Her passion lies in making health easier through great innovation of products and enabling consumers to understand nutrition science. Clare brings a strong belief that processing of foods is key to a sustainable and accessible food system fit for the future of both personal and planetary health.
