Click on each mentor to find out more about them
With a BSc in Chemistry from Newcastle University, Andrew started in recruitment in London in 2004 where he learned his recruitment expertise as well as gaining experience in building and managing high-performing teams for two large recruitment businesses. Andrew joined MorePeople in 2010 and now, as CEO and a shareholder, has strategic leadership and operational responsibility for driving the growth at MorePeople.
I am a trained Food Technologist that has worked in Technical, Quality, Hygiene and now with Sustainability for over 33 years. I am currently working for Dalziel, a key supplier to Greggs Plc. I am a Fellow of the IFST and chair both the IFST Scientific Committee and IFST Northern Branch actively supporting fellow members. I enjoy giving back and mentoring students and supporting their journey into the Food Industry.
I have 22 years’ experience at Greggs, working across supply chain, retail, and central functions, including 15 years in Technical roles. As Food Safety and Retail Technical Manager, I lead the Food Safety team across the retail estate, embedding standards in shops and championing a positive, proactive food safety culture.
I’ve spent 19 years building my career at Greggs, working across a wide range of roles within the business. I began as a Bakery Apprentice within Supply Chain before moving into the Technical function, where I progressed through several positions and ultimately became a multi‑site QA Manager. Today, I’m the Process Operations Manager, supporting the Product Development team across all our in‑house manufactured products. My role focuses on bringing new products to life and ensuring they can be produced safely, efficiently, and consistently at scale.
Elliott Saunderson is a In-house development manager with 6 years of expierence at greggs, Ex chef for 9 years from rosette to Michelin star dining, University graduate of University college Birmingham in food development and innovation leaving with a 2:1, Specialising in mainly sweet/confectionary.
Henry began his career in the food industry supporting the technical function within his family’s salad business, gaining early hands‑on experience supplying fresh produce to UK retailers. He went on to complete a degree in Nutrition and Food Marketing at Newcastle University, graduating in 2022.
Since then, Henry has worked across produce, poultry, and prepared foods, supplying major retailers including M&S, Tesco, Sainsbury’s and Asda. He is now a Technical Manager at Greggs, overseeing three supply chain sites and partners closely with Operational functions to resolve day‑to‑day challenges, strengthen standards, and drive continuous improvement.
Henry is passionate about supporting early‑career talent and regularly collaborates with Newcastle University on careers events and curriculum development.
I am Karen Logan, I started my career in food as a chef in hotel kitchens on a part time basis until I finished University. I came to Newcastle and studied Food and Consumers studies in Northumbria University. After this i got a job in Greggs as a technical assistant, looking at quality, customer complaints, process, specifications, product improvement. I enjoyed the food side of this role and then became a Development Technologist, this role has covered development of bread & ferments products, all aspects of confectionary, savoury rolls & bakes and sauces and chutneys. I now head up the Inhouse development team for Greggs and this entails all aspects of product development of Greggs products we make in our national manufacturing sites.
I’ve spent the last 11.5 years building my career at Greggs, progressing through several technical roles before becoming QA Manager. I lead the QA team at Gosforth Park and oversee BRCGS audits, HACCP, internal audits, allergen management, complaints, training and food safety culture. My role centres on developing the site technical and HACCP teams and ensuring our procedures, processes and systems meet all food safety, quality and legal requirements. I work closely with the manufacturing and logistics teams to keep the site compliant and continually improving.
I studied Food Nutrition and Marketing at Newcastle University and have worked within the food industry for the last 10 years. I have worked across departments which gave me a real insight into the industry and now have been at Dalziel Ingredients for over 4 years. Product development is where my foodie knowledge and insights have grown and become a passion.
Since graduating from Sheffield Hallam University in 2017, I’ve been part of the Technical Team at Greggs. I currently work as a Supplier Technologist, overseeing the approval and ongoing performance of food suppliers across a diverse range of categories, from salads and cooked meats to spices and other core ingredients. My responsibilities include conducting food safety audits and supplier visits, reviewing KPIs, managing incidents, and monitoring emerging risks within the industry.
I’ve also had the opportunity to gain experience in other areas of the business, including retail and supply chain. This exposure has given me a strong, well-rounded understanding of the technical requirements that support the wider organisation.
Tess has worked for Quorn for over 10 years in various roles spanning marketing, nutrition, sustainability, partnerships, and advocacy. She came to the business through an academic knowledge transfer partnership and is passionate about food justice, evidence-based policymaking, and unleashing the potential of fungi to create more sustainable food systems.