Henry Dimbleby is co-founder of the award-winning Leon Restaurants. In addition to writing a column for The Guardian and popping up on Radio 4’s Kitchen Cabinet & BBC 1’s Saturday Kitchen, he is co-founder of the not-for-profit Sustainable Restaurant Association. 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 Leon was born.

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