Henry Dimbleby

Organisations seeking to improve food culture, sustainability, and public health find a powerful ally in Henry Dimbleby, co-founder of the award-winning Leon restaurant chain. Recognised as Best New Restaurant in Great Britain just six months after opening, Leon now serves over 50,000 people weekly across 52 locations, proving that fast food can be both delicious and nutritious. Henry co-authored the influential School Food Plan for the Department for Education and serves as a founder director of the Sustainable Restaurant Association. His sessions equip audiences with practical insights on building ethical food businesses, driving meaningful policy change, and embedding sustainability into everyday operations without compromising on flavour or commercial success.

Businesses know that food is more than fuel, and yet too many workplaces, schools, and public institutions still serve meals that undermine health, morale, and performance. Henry Dimbleby has spent two decades proving that fast, affordable food can be both delicious and nourishing. As co-founder of Leon restaurants, he transformed the British high street by demonstrating that flavour and nutrition are not opposing forces but essential partners in building a better food culture.

Since opening the first Leon on London's Carnaby Street in 2004, Henry has grown the brand to 52 restaurants serving over 50,000 people each week. Within six months of launch, Leon was named Best New Restaurant in Great Britain at the Observer Food Monthly Awards by a panel including Rick Stein, Gordon Ramsay, and Heston Blumenthal. The business has since earned recognition including an RSPCA Good Business Award and the Golden Palm Award for the most innovative newly opened restaurant in Europe. Beyond the commercial success, Henry has used his platform to influence food policy at the highest levels. At the request of the Department for Education, he co-authored the School Food Plan, which led to the introduction of compulsory cooking skills for children as young as eight and campaigns for free hot meals for every infant. He is a founder director of the Sustainable Restaurant Association, a regular contributor to The Guardian, and a familiar voice on Radio 4's The Kitchen Cabinet. He has also co-authored five Leon cookbooks, sharing practical recipes that make healthy eating accessible to families and home cooks.

Henry equips audiences with a clear understanding of how food choices shape culture, productivity, and wellbeing. Whether speaking to business leaders, educators, or policymakers, he offers practical insights into building sustainable food systems that serve people and planet without compromising on taste or profitability. His talks inspire organisations to rethink their relationship with food, showing how thoughtful menus and cooking education can drive engagement, loyalty, and long-term impact. Audiences leave with actionable strategies, renewed purpose, and the confidence to make meaningful change in their own environments.