Join us for some lively discussion about the highs and lows of making it in the food business world.
Each month, our Mission Kitchen mentors will be sharing their stories about how they built their food businesses. This is an open session where we encourage our members to get involved and ask any burning questions you might have.
For this Q&A, we will be learning from Mallika Basu and James Dye.
Mallika is a food writer, cookbook author and co-founder of premium spice company SIZL Spices. She started writing about food alongside a career in PR and Communications and has 21 years of industry experience. She started Basu Consulting during the pandemic to combine her two careers, delivering strategic communications to brands, businesses, organisations and the government.
James is a serial entrepreneur who has created and developed a number of London’s leading food, drink and event destinations. These include Gladwell's, Peckham Springs, The Camberwell Arms, Frank’s Café and Rooftop Bar.