Background
Roy works as a school education consultant, after leaving the British Nutrition Foundation as Managing Director and Head of Education. His areas of specialism include food, textiles and ICT.
He has been involved in numerous teaching and education programmes, initiatives, and publications, including those in the UK and internationally. He brings 30+ years of experience and expertise.
Throughout his career, he has used ICT to help bring subject-specific learning to life and support teachers through innovative, but pragmatic approaches. More recently this has included the use of AI in food and textiles teaching.
Experience and qualifications
Roy is an experienced educational leader specialising in education management, initiative creation, programme planning and implementation, learning/teaching framework development, meeting facilitation, teacher training, resource development, and research.
Roy originally trained as a food and textiles teacher, completed an MA in ICT in education, and has been a GCSE moderator and A-level principal examiner. Roy received the Excellence Award for Outstanding Contribution to Design and Technology from the Design and Technology Association.
He is a good team player, able to sustain independent work to tight deadlines, with excellent communication skills.
My approach
EVIDENCE BASED
Grounded in research and practice
ENGAGING
Learning that sparks curiosity and interest
INCLUSIVE
Accessible and relevant for every pupil
PRACTICAL
Real-world skills for
all to use
Recent works include:
Previous work has included:
- Curriculum Design Lead for Oak National Academy, creating their Cooking & nutrition curriculum (primary and secondary), and writing 108 lessons (with resources and videos)
- Member of the DfE Cooking and nutrition expert meeting to discuss the options for potential chances to the curriculum and assessment review
- education social media content creation and management for the All Saints Educational Trust, Food Teachers Centre and #FishHeroes school programme
- development of the Textiles Education: A Framework for teaching textiles, for the Textiles Skills Centre
- research and report production on future of textiles education for the Textiles Skills Centre (research, facilitating, data analysis, reporting, presenting), including a separate report for primary textiles education, as well as managing a sustainability and textiles online conference
- production of Affordable Food Lessons for All and Food Assessment Standardised Tasks, with Louise T Davies, for the Food Teachers Centre (writing, recipe creation, assessment and testing, e-training), and well as developing, hosting and presenting annual national conferences, e.g. Empowering Food Teachers, Everything Food
- AI in food and textiles education webinars and workshops
- video scripts, training manual updates and resource development for the British Nutrition Foundation (writing, curriculum planning, resource production).
- development of resources, training and website for Food – a fact of life
- national food teaching programmes (including Licence to Cook, Food in Schools training and toolkit, and Teach Food Technology)
- national framework development, including:
- Core food competences for children and young people
- Characteristics of good practice in food and nutrition education
- Food teaching in schools: A framework of knowledge and skills (primary and secondary)
- DfE Real Meals cookbook for schools
- school textbooks, such as Food (Specials!) – supporting pupils with additional needs
- EU food education projects, such as the European Food Framework
- international visits and presentations, including Switzerland, Canada, Turkey, and New Zealand
- Active Kids Get Cooking (Sainsbury’s).