The climate kitchen: Future food with a Michelin star Mark Poynton

As the climate warms and global food systems come under increasing pressure, what will the meals of the future look and taste like? Join us for an event that brings together Michelin star chef Mark Poynton, plant biologist Dr Nadia Radzman and Ivan Higney catering manager at Downing College,  to explore how we can eat well while caring for the planet. Discover how changing growing conditions, new ingredients and innovative culinary techniques are reshaping our food landscape. Featuring topics such as sustainable proteins, climate-resilient crops and low-carbon cooking, this event blends science, policy and gastronomy to imagine what might be on tomorrow’s menu, and how our choices can help to build a healthier food system. Perfect for adults and young people aged 16+ years with an interest in food, sustainability and the future of our planet.

Speakers Michelin Star Chef Mark Poynton, Dr Nadia Mohd-Radzman, University of Cambridge and Ivan Higney, Catering Manager, Darwin College

Michelin Starred Chef Mark Poynton is a celebrated British chef and restaurateur known for his flavour-driven, sustainable cuisine and people-first hospitality. Starting in hospitality at 15, he trained under leading chefs including Ian McDowall, Paul Kitching and Daniel Clifford before becoming head chef at Alimentum in Cambridge, where he secured a Michelin star. He later opened MJP at The Shepherds in Fen Ditton, now relaunched as The Ancient Shepherds, and in 2023 launched Mark Poynton at Caistor Hall, a Michelin-starred tasting-menu restaurant in Norfolk that reflects his seasonal, locally inspired approach.

Dr Nadia Radzman is a plant biologist, specialising in legume development and peptide bioswitches, at the Sainsbury Laboratory Cambridge University (SLCU) and a college research associate at the King’s College Entrepreneurship Lab (E-Lab).
She is also a steering committee member of the interdisciplinary research centre, Cambridge Global Food Security (GFS). She is passionate about building technology for sustainable and climate-resilient agriculture. She is currently the director of the Broad ‘n Mind project – a campaign to increase public awareness about broad bean as an accessible and sustainable functional food for mental health.

Ivan Higney is an experienced catering manager and sustainability advocate in the higher education sector, currently leading catering operations at Darwin College, Cambridge. In this role he has championed sustainable food practices and helped develop plant-based training and education for college chefs, supporting broader institutional goals toward environmentally responsible dining. Ivan also serves as chair of the Catering Managers Sustainability Committee at the University of Cambridge, and his work in embedding sustainable catering solutions has been recognised within the college’s environmental awards.