Thomasina Miers
2025
Cook, writer and restaurateur, Thomasina Miers co-founded Wahaca in 2007, an (still) award-winning group of restaurants that went carbon neutral in 2016, puts regeneratively farmed beef on its plates and whose menu is 50% vegetarian. Tommi helped set up Chefs in Schools in 2017, for which she is a trustee, a charity that puts trained chefs into school kitchens to change how children eat and feel about food. She was awarded an OBE in 2019 for her services to the food industry.
My Sessions
From Fork to Field: Bringing Regen Mainstream
How can we spread the message of regen beyond a farming community? In a way that genuinely impacts day-to-day lives? Meet the co-founders of two fast growing food start-ups determined to do just that: Imogen from Northern Pasta, and Elliot & Sam from FieldGoods. They’ll talk through the trends they’re observing first hand from customers, […]
Cooking the Books
Gilly Smith
Thomasina Miers
Alice Robinson
Amelia Christie-Miller
David Finlay
A panel discussion on the role of cookbooks and food books in changing the way we buy and eat for the award-winning podcast, Cooking the Books. Cookbook author and founder of Wahaca, Thomasina Miers, author of Bold Beans: recipes to get your pulse racing and David Finlay, author of A Dairy Story discuss the influence […]