Cook, writer and winner of MasterChef, Thomasina Miers, OBE, has made cheese in Ireland, cheffed with Skye Gyngell and in 2007, after living in Mexico for a year, co-founded Wahaca, a group of restaurants that have won numerous awards for its food and sustainability credentials. In 2016 the whole restaurant group went carbon neutral.   

Tommi’s passion lies in food, soil and the environment. She helped set up Chefs in Schools in 2017, for which she is a trustee, a charity whose premise is to put trained chefs into school kitchens to transform how children on low incomes eat and feel about food. Both in her role as trustee to Chefs in Schools and co-founder of Wahaca Tommi has understood the role that food businesses, both public and private, can have in transforming our food systems. She was awarded an OBE in 2019 for her services to the food industry.  

Tommi has a regular column in the Guardian’s Feast magazine and has written 8 cookbooks, including Meat Free Mexican and Home Cook. She regularly visits Mexico and can be founding cooking feasts and supper clubs in kitchens around the UK. She lives by the maxim that we can all look after ourselves and help shape a better planet by eating delicious, whole foods.