Brewers' Day - members-only event

Emma Hanby, Campden BRI

Emma has worked for Campden BRI since 2004. After graduating in Food Science and Nutrition from the University of Huddersfield in 2000, Emma worked in food manufacturing and retailing for a number of major companies in both technical and quality roles before moving to Campden BRI.

On joining Campden BRI, Emma first worked in Process Development and was involved in research into the use of Time Temperature Integrator (TTI) particles for establishing thermal processes. She moved to the packaging and manufacturing section in 2005 becoming heavily involved in a variety of aspects of packaging.

Her background in industry and processing allows her to support clients in addressing key issues in production and packing. She moved to lead the Product Innovation team at Campden BRI in 2011. The Product Innovation team support companies in the development and manufacture of innovative products. During this time Emma also led the technical innovation aspects of the Food and Health Innovation Service; a unique project supporting Scottish food companies in developing innovative healthy food and drink products. In 2018 Emma moved to head up the service management team, designed to enable all clients of Campden BRI to access the right information and people to support their internal strategic project work.

Since 2019 Emma has been Associate Director of Research and Technology Consulting , leading a team of experts across a number of disciplines; Product and Process Innovation, Global Food Safety, Quality and Regulatory Affairs, Consumer and Sensory Sciences and the Campden BRI Research Programme.

Peter Headridge, Campden BRI

Peter has worked in the food industry for over 30 years after studying Food Science at Nottingham University and obtaining an MBA at the University of Durham. He has a pedigree of 21 years of executive experience within the Kellogg company in various technical and commercial roles and latterly was a member of the European Executive Leadership Team. Peter joined Campden BRI in 2020 as Chief Operating Officer and was instrumental in setting the new strategic direction of the business. In 2021 he was promoted to the CEO role where he has further developed the executive team and led the campaign for sustainable organic growth. Peter is a Fellow of the Institute of Food Science and Technology and sits on the Scientific Committee. He is a passionate senior technical R&D, quality, nutrition and regulatory executive with extensive experience in leading, creating and delivering incremental innovation and reformulating heritage brands across numerous categories and geographies.

Mark Riley, Campden BRI

Mark has worked at Campden BRI since 2020, before which he spent 5 years as the founder and manager of Feathisstone Brewey in South Africa. Mark has an LLB Law degree from Rhodes University, South Africa and a PGDip in Environmental Decision Making.

Grzegorz Rachon, Campden BRI

Grzegorz (Greg) is a microbiology expert who has been in the food industry since the early 2000s, and has been working at Campden BRI since 2016. He has PhD from Reading University and Birmingham University, as well as extensive expertise in pasteurisation optimisation of beverages, process validation, and stability of traditional and novel beverages.

Emma McClarkin, British Beer and Pub Association

Emma McClarkin was appointed Chief Executive of the British Beer & Pub Association in 2019.

A passionate beer and pub lover, Emma is the voice for the beer and pub sector leading them through the pandemic, interfacing with Government and stakeholders to secure vital grant support and economic stimulus to aid the recovery of the Sector. Protecting the future of the Great British Pub and our world-renowned brewers.

Prior to joining the BBPA, Emma served as a Member of the European Parliament for 10 years and as a true beer lover, she also served as Vice President of the European Parliament Beer Club.

Outside of work, Emma is a big fan of music and sport, closely following the rugby, football and cricket – as well as watching them in her local pub!

Bob Gordon, Zero Carbon Forum

Bob is Director of the Zero Carbon Forum, an industry collaboration supporting the Hospitality and Brewing sectors to reach net zero, together at pace. The Forum works with over 70 operators, supporting them to understand and reduce their emissions hotspots and opportunities to reduce them. Prior to this Bob worked in a range of sustainability positions over 20 years, including roles in hospitality, retail, sustainable investment and agtech.

Julian South, MAGB

Julian has worked in the food and drinks industry for 40 years and has wide experience including technical, quality and development roles. He joined the Maltsters’ Association of Great Britain in 2016 as Executive Director, having previously worked at Campden BRI as Head of Chemistry & Biochemistry. Prior to that he spent time working for Cadbury Trebor Bassett, ADAS, and Allied Breweries. He studied Plant Biology at Newcastle University and took a PhD is starch chemistry at the University of Strathclyde.

A keen home brewer and lifelong CAMRA member he has a strong interest in beer quality. He has worked on many aspects of malting and brewing science and at all points in the beer supply chain. Highlights include identifying a novel means to improve fining performance in trade, resolving mashing separation problems using wheat adjuncts, and minimising sediment levels in cask beer.

Current challenges at MAGB include maintaining food safety (reduction of mycotoxins and other contaminants), improving sustainability in malt production, and working with UK and Scottish Government to ensure the malting sector is considered in forthcoming legislation and trade deals.