Professor Trevor Williams is the former chief economist of Lloyds Bank, a position he held for over 15 years. He has worked as an economist in the city of London for 30 years, and formerly worked in the government economic service. His extensive experience covers financial markets, econometric modelling, both the UK and global economy, including issues such as global trade, demographics, productivity, the third industrial revolution and the future of the global economy. Trevor also runs his own consultancy – TWC. He is a visiting Professor at the University of Derby, Chairman of the Institute of Economic Affairs Shadow Monetary Policy Committee, author of Trading Economics, and writes regular columns.

Nan-Dirk Mulder is a senior analyst animal protein at Rabobank based at their headquarters in The Netherlands, and covers the industry from an international perspective. Since joining Rabobank, Nan-Dirk advises the bank on global commitments in the animal protein sectors. He has also been involved in the bank’s many advisory and research activities in these sectors and has built an in-depth knowledge on key strategic issues in these industries. Before his appointment at Rabobank, Nan-Dirk worked for the Product Boards for Livestock, Meat and Eggs (PVE) and the Agricultural Economic Research Institute (LEI) in the Netherlands.

Jessica Moulton leads McKinsey & Company’s UK and Ireland consumer practice. McKinsey serve private, public and social organisations globally. With the remit to help clients make lasting improvements to their performance and realise their most important goals. Jessica’s work focuses on helping consumer packaged goods, retail, and foodservice companies address their top strategic priorities. She is particularly focused on understanding how consumers are changing in our digital age and the implications for growth opportunities, strategic focus, required capabilities and operating models.

Chef Josef Youssef is founder & chef patron of Kitchen Theory and author of molecular gastronomy at home. Prior to pursuing his passion for a more experimental form of gastronomy by establishing Kitchen Theory, Jozef had the privilege of working in some of London’s top restaurants and 5 star deluxe hotels, including Helene Darroze at the Connaught, and The Dorchester Hotel. Jozef is the creative force behind Kitchen Theory, designed to provide experimental and multi-sensory dining experiences, enabling him to showcase his research into Sensory Gastronomy.