John co-founded Leon Restaurants with Henry to bring food that tastes good and does you good to as many people as possible. Prior to that he worked as a strategy consultant at Bain & Company and at Procter & Gamble. At Leon, John is responsible for food, brand and operations. John is co-author of the School Food Plan and is committed to providing 'good food for the planet'.
Henry started his career as a commis chef with the Michelin-starred chef Bruno Loubet before joining the Daily Telegraph. From there he joined Bain & Company, a management consultancy, where he met John. They travelled all over the country. All they found to eat on these trips 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 themselves. And so Leon was born.
As well as running Leon Restaurants, Henry is co-founder of the not-for-profit Sustainable Restaurant Association and is the co-author of the independent School Food Plan.