Board of directors

The work of the Brighton & Hove Food Partnership is overseen and steered by its Board of Directors.

Who is on the board

The Board is accountable to members of the Food Partnership. Board members are elected each year at the annual general meeting. The Board is made up of up to nine Food Partnership members elected by the membership to represent the membership at Board level. These elected members are the directors of the company and are supported by appointed and co-opted members who add to the extensive range of skills and expertise on the Board. There is an appointed place for representatives from the public health team at NHS Brighton & Hove, the City Council, Food Matters (as founders) and for a Councillor from the Sustainability Cabinet. The elected members retire a third at a time on rotation, unless there are vacancies due to retirement.

What the board does

The Board of Directors meet quarterly to discuss finance, funding, campaigns, services, events, partnership working, membership and strategy. There is also a Finance Sub Committee who meet regularly and make recommendations to the Board based on financial reporting and accounts. Management reports are reviewed at each meeting and both the Director of the Food Partnership and the Chair report on recent activity and relevant business. If you would like a copy of the recent agendas, minutes, company accounts etc, please contact us.

    Current board members

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    Victoria Williams

    Chair (appointed)

    Victoria Williams runs Food Matters, a Brighton-based charity that offers support and expertise to organisations and individuals working towards creating more sustainable and equitable local, national and global food systems. Food Matters has worked with the Food Partnership since its inception and held a co-opted place on the Board due to their expertise on issues such as organic production, sustainability, GM crops, consumer attitudes, local food systems and food poverty.

  • bryn
    Bryn Thomas


    Bryn is one of the founders of Brighton Permaculture Trust and currently manages its fruit projects and course and events programme. He was involved in setting up Stanmer Organics and the Low Carbon Trust and is a trustee in a community owned farm in Cornwall. He offers his expertise in permaculture design, fruit planting and processing and has 20 years experience directing small organisations.

  • Sue Paskins


    Sue is Treasurer at Brighton and Hove Food Partnership and her role involves oversight of the quarterly management accounts and the annual accounts. She is a qualified accountant and a Fellow of Association of Chartered and Certified Accountants (FCCA).  She has also run a successful hotel in Brighton, The Granville Hotel, and has a proven track record in accountancy and business management. Sue is a keen gardener with a deep interest in “green” issues especially organic growing, food waste, and local production.  These interests fit very closely with the Food Partnership ethics.

  • Jeff Howard


    Jeff’s background is as a senior HR leader for large international brands such as Swarovski, The Body Shop, L’Oreal and TP ICAP.  His local experience includes working, volunteering and consulting for the NHS and other voluntary sector organisations in Sussex.  Jeff brings to the Board a strategic and business development orientation, combined with Human resources and business change expertise.

  • Susanna Salts


    Susanna is a senior manager at one of the city’s largest employers (EDF Energy) and is able to offer the food partnership her commercial knowledge, as well as people management, partnerships and marketing experience.  She has a passion for food, local sustainability and is Brighton born and bred.

  • Georgina Burrows


    Georgina is the owner of a Brighton-based creative event production company and, since the pandemic, the Sussex Eggspress. This a lockdown business initially set up to provide short-term support to a local organic egg farm, but which has grown into a successful full-time business delivering Sussex products from small local producers and farmers to hundreds of customers every week.  She is also a volunteer at the Community Kitchen and brings a commercial focus and excellent knowledge of the Sussex business and food industry to the Board.  She is passionate about supporting local, sustainable farming and food production enterprises, and creating empowerment through education about food and nutrition.

  • Jeremy Diaper


    Jeremy Diaper is an architect working for Chalk Architecture in Brighton. Chalk Architecture are a design focused architecture & interiors practice specialising in hospitality, food & beverage, retail and luxury residential sectors. Jeremy previously worked for Nacro, the crime reduction charity, managing the Brighton branch and prior to that he was a lecturer at Greater Brighton Metropolitan College. Jeremy hopes to bring a creative approach to any issues the board faces.

  • Cllr Alex Phillips


    Alex was elected as Green Member of the European Parliament for the South East of England in May 2019. The same month, she also became the youngest ever mayor of Brighton & Hove taking up the ceremonial chains at 33 years old. Alex is currently the second longest serving Green member for Brighton & Hove City Council, having first been elected at a by-election in July 2009 and then re-elected at the following three local elections. She is currently the Deputy Chair of the Housing Committee with a focus on rough sleeping. Her day-job is running the campaigns for The Big Issue and heading up Lord John Bird’s parliamentary office. She is married to fellow Green Councillor Tom Druitt and they have a son Rafi, born in 2017.

  • Kate Kirkham


    Kate is a senior management professional in the voluntary sector. She has an MSc in Voluntary Sector Management from Cass Business School and also holds a Professional Diploma from the Chartered Institute of Fundraising. Kate brings governance, strategic change/planning and general business management skills to the board. Kate believes strongly in the importance of everyone being able to access and prepare good quality food to improve one’s mental and physical health.

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