Valentina Harris is a celebrity chef, author, broadcaster and lecturer. Her first television series, Italian Regional Cookery for the BBC, was shown in 1990 and 1998 to international acclaim, and she has just completed a new series for television, Tasting History. Valentina is established as a prolific writer on Italian food and cuisine. She is the author of over 20 books on Italian cookery including Classic Italian Cooking and contributes to many leading national newspapers and magazines such as The Sunday Times Cook's Companion and Insight Guide to Tuscany. Valentina is also founder and director of Villa Valentina Cookery Holidays Ltd.
Paul Henderson has been GQ's Food and Drink editor since 2003. He has interviewed many of the biggest names in gastronomy, from Gordon Ramsay to Jamie Oliver. His work has also appeared in the Guardian, the Telegraph and the Spectator.
Diana Henry has a weekly column in the Sunday Telegraph, writes for BBC Good Food, Red and House & Garden, and is a regular broadcaster on BBC Radio 4. She has won numerous awards for her journalism and books, including Cookery Journalist of the Year from the Guild of Food Writers (three times), Cookery Writer of the Year at the Fortnum & Mason Food Awards in 2013 and 2015, and Fortnum & Mason Cookery Book of the Year for Simple in 2017.www.dianahenry.co.ukInstagram: @dianahenryfoodTwitter: @dianahenryfood
Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.Find out more about Olia at oliahercules.com, on Twitter @oliasgastronomy and on Instagram.com/oliahercules.
Cara Hobday has been passionate about cooking from a young age, and after attending catering college began exploring the different culinary cultures of Europe and Asia. She has been a professional food journalist and stylist for 14 years and is a mother of two young girls. She is the author of Hamlyn's Kids' Healthy Lunchbox.
James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. He writes a popular blog, www.jimseven.com, about coffee and the coffee business. The World Atlas of Coffee is his first book.
Paul Hollywood started his training as a baker aged twelve and then went to art college and trained as a sculptor. The love of working with his hands finally led him into creating new, unique and specialty breads full-time. He has worked as Head Baker at several renowned hotels and is the founder of the Hollywood Company Deli, which supplies his own breads to top London restaurants and supermarkets. Paul has recently appeared as a guest on 8 Out of 10 Cats, Lorraine and The Jonathan Ross Show. He has been a judge on The Great British Bake Off since 2010 as well as hosting his own BBC shows Paul Hollywood's Bread and Paul Hollywood's Pies & Puds.
Ken Hom, O.B.E, is regarded as the world's leading authority on Chinese cookery. Well-loved for his popular television programmes, books and restaurants, he was awarded by HM The Queen with an honorary OBE for 'services to culinary arts' in 2009.
Chris Honor has worked with a range of world-class chefs during his diverse career - including Gordon Ramsay, David Nicolas, Chris Janson and Henry Brosi. He has worked all over the world and managed a team of 120 chefs at the Dorchester in London, but wanted to return to his cooking roots when launching his own restaurant. His new venture, Chriskitch, based in Muswell Hill, north London, uses his Australian upbringing, classical French training and world-wide experiences to create fantastically flavourful food that has customers queuing round the block.