Henry Dimblebyis co-founder of the award-winning Leon Restaurants.  Henry started his career as a commis chef with Michelin-starred chef, Bruno Loubet, before joining The Daily Telegraph.

From there he moved to Bain & Company, a management consultancy firm, where he met John Vincent. They spent a lot of time together on the road, travelling for work, where all they found to eat was delicious but life-destroying fried chicken or cold, neon-lit sandwiches.

Infuriated by the difficulty of finding tasty, nutritious food on the run, they resolved to do something about it. And so, in 2004, Leon was born.

With 33 very busy restaurants across the country and a number of cook books under their belt, Leon Restaurants has a strict food sourcing and sustainability policy and keeps food and packaging waste to a minimum.

Henry will explain the concept behind Leon. How they source their ingredients and manage their suppliers, how they develop their menus and how they engage with their customers.

Book now

The cost to HTA members is £325.00, plus VAT, which includes the two day conference, dinner and accommodation for single occupancy at The Belfry (£445.00, plus VAT for non-members).  Single day only rates are also available for those who cannot attend the full conference.

For more information and to book visit www.hta.org.uk/cateringconference