Ailsa Cooke has spent the past 50 years living and working across France, Italy, and Spain, building deep relationships with olive oil and wine producers.

Her experience is grounded in authenticity - working directly with growers, understanding the land, and championing quality at source. Now based in Barcelona, close to our groves, she remains close to everything we do.

George Bennell began his career at the three Michelin-starred restaurant Taillevent in Paris, where precision, quality, and respect for ingredients were paramount.

He went on to become co-founder of Belazu, helping build it into one of the UK’s most respected ingredient brands before exiting in 2021.

Fynn Bennell has worked in leading restaurants in Madrid and London and brings a new generation’s perspective to food and sustainability.

Alongside his restaurant experience, he has worked in sustainable food consultancy, focusing on responsible sourcing and long-term impact.