Today is International Women's Day. As a business founded by a woman, and one where the leadership team is made up mainly of women, providing equal opportunities for men and women is deeply rooted in the culture at Brindisa.
On 8th March every year, we are brought together for a global celebration of women's social, economic, political and cultural achievements.
In the world of food and hospitality, men have historically taken the limelight. However, now more than ever before this is being challenged by a growing line-up of motivated and talented women.
On International Women's Day 2022, here is out line-up of talented women shaking up the food and hospitality industry.
INTRODUCING THE MOVERS AND SHAKERS
We couldn't put together a round-up of inspirational women who have helped shape the food and hospitality industry without starting with Brindisa founder Monika.
Monika founded Brindisa in 1988 when she imported her first pallet of Spanish cheese to the UK. Since then, Brindisa has grown to become the biggest supplier of artisan Spanish food in Britain stocking over 700 Spanish products and supplies both home cooks and Michelin starred chefs a like! Brindisa also has two delis and seven tapas restaurants in London.
Monika's more recent accolades include being awarded 'Contribution to Cheese' at the World Cheese Awards 2021. This award recognised Monika's longstanding efforts in the cause for Spanish cheese.
It is easy to see why Skye is an inspirational woman within the industry simply by looking at her CV. After training in Paris, Skye moved to London and became the head chef of Petersham Nurseries, where she gained a Michelin star. She was also the food editor of British Vogue. In more recent years she has founded her restaurant Spring at Somerset House.
She is also a hugely important figure in the food industry as a strong advocate for the sustainable culture of food and restaurants. At Spring, she has completely eliminated the use of single-use plastic. She has also created an affordable, seasonal scratch menu made up of surplus waste produce.
As the CEO of UK Hospitality, Kate fought with grit and determination during the pandemic to ensure that an industry that was brought to its knees by lockdown and trading restrictions received the support it so desperately needed.
Her unwavering fight for hospitality businesses over the past two years was recognised when she was awarded an OBE in the Queen's New Year Honours List for her services to the hospitality industry throughout the pandemic.
Ravneet is a pastry chef and food writer who started her career in the likes of St.JOHN, Llewelyn's and Wild by Tart. In 2018 she set up the organisation Countertalk; a platform to help connect chefs, provide education and promote healthy working environments in the food and hospitality industry.
Ravneet holds much-lauded food-based events, industry talks and aims to create a more equal and supporting workplace to help foster new talent.
Alongside the brilliant work she does through Countertalk, she is also the new baking columnist for The Telegraph and a contributing writer for The Guardian, Observer Food Monthly, Feast and Courier Magazine. She is definitely, one to watch!
Olia is a chef, author, food writer and activist. After training at Leiths School of Food and Wine before working in renowned restaurants across London, including Ottolenghi, Olia wrote her first cookbook, Mamushka. Her multi-award-winning cookbooks are celebrations of her family recipes from Ukraine, Moldova and Uzbekistan.
In the past few weeks, Olia has helped start the charitable movement #CookForUkraine in partnership with Unicef. She has shown how food, chefs, writers and restauranteurs can bring their mutual love of food together to support a bigger cause.
Skye Gyngell at Spring at Somerset House in June | Getty Images
Ravneet Gill for The Telegraph
Olia Hercules by Amazon