Panel Session: Successfully Innovate to Maintain Momentum
Panel session where successful innovators will share their tips on bringing new products to market.
Greg Parsons, Sharpham Dairy
Greg is an entrepreneurial leader with over three decades of experience in the food and drink sector, spanning hospitality, manufacturing, retail, and public sector supply. In 2014, he founded a regional food collaboration in Somerset, and has since supported other local supply initiatives across the UK, including the South West Food Hub. Alongside running his own dairy business, Greg is active in the region, currently serving as Chair of Food Drink Devon.
A graduate of the Goldman Sachs 10,000 Small Businesses Programme, Greg is a strategic thinker, skilled communicator, and proven implementer who leads from the front. He advises food and drink SMEs on growth strategy, innovation, and operational delivery. His work combines practical insight with a passion for regional food systems and sustainable business.
Michael Barber, Barbers Bean to Bar
Owner Michael Barber brings his experience of 15 years as a chef, leading pastry kitchens and tutoring at the esteemed Ashburton Cookery School.
In 2020, Michael’s journey into chocolate-making began out of curiosity: "A student asked me how chocolate is made, and I’d never made it before. After experimenting with a small grinder to create my own chocolate, I realised how much more you can add to the product when you make it from scratch."
From this moment, Michael’s passion for bean-to-bar production grew, leading to the creation of his micro-chocolate factory in Devon.
His commitment to high-quality, ethical sourcing and sustainability has been at the heart of Barbers Bean to Bar ever since.
Simon Hurley, Cock and Bull
Simon Hurley has 30 years of experience as a high level consultant to the food sector, working with brands including Jamie Oliver, Swish Cocktails, Corkers, Tyrrells, William Reed and JD Events. Simon is a speciality food expert with board level experience covering purchasing, sales, commercial & MD roles.
He has judged at The Great Taste Awards, William Reed Farmshop product awards, Farm Shop & Deli Retailer of the year awards, World Cheese Awards and Plant Based World Product Awards.
Simon was formally MD for a £6 million turnover food business, chairs William Reed Plant Based Advisory Board, sits on Plant Based Food Alliance Marketing Group and chairs Plant Based World Wholesale and Retail Steering groups.
Simon Gregory, Food Works SW
Simon is a Director of Future Food Partnership CIC, the operator of Food Works SW in Weston-super-Mare. He has worked on Food Works SW for more than 10 years having led the development of the Centre for North Somerset Council from concept to scope of activity and then build completion.
Simon then joined the operator at the time as Commerical Manager before setting up the CIC to take over the operation of the Centre in 2024.
A Chartered Engineer having worked in project management and delivery for more than 30 years covering engineering, regeneration, community and environmental schemes across the South and West of England.
Tim Ball – Co-founder, Bar Buoy
Tim Ball is the co-founder of Bar Buoy, a premium ready-to-drink cocktail brand based in Devon. Before launching the business with his wife, Tim ran Clink Clink, a Bristol-based event agency for 25 years, working with top drinks brands like Moët Hennessy and major events including the London 2012 Olympics. He now focuses on growing Bar Buoy, with its cocktails stocked in Devon Co-op stores and leading hospitality venues across the South West.