How to run a food business during a lockdown

30 Apr 2020

For the first in our new series of Under-Lockdown Session, we explored how to rethink running a food business during a lockdown.

Over the course of this conversation, we’ll be hearing from four distinct voices in the food industry, they’ll be sharing their current experiences, discussing how to connect with customers while doors are shut, and predictions for the future.


Rik Campbell, Founder, Kricket

Micaela Philippo, Brand Director, BVC

Chris D'Sylva, Founder, Notting Hill Fish Shop

David Abrahamovitch, Founder, Grind

Hosted by Josh Yentob, Global Partnerships, Appear Here