David Balmer

David Balmer has a diverse work experience in the food industry. David is currently the Managing Director of Belazu Ingredient Company, where they lead the business in supplying Mediterranean and Middle-Eastern ingredients and products. David is also a Trustee on the Belazu Foundation, a registered UK charity that works with charity partners in the UK and Morocco to provide access to food and education.

In the past, David has held the position of Non Executive Director at Colonna and served as the Managing Director of 1851 Brands Hub, a brand team responsible for sourcing, new product development, brand management, and more within the William Jackson Food Group. David also took on the role of Interim Managing Director at Jacksons Bakery, where they facilitated a deal with the Coop to produce their own label branded bread.

Prior to that, David was the Buying, Supply Chain, and Technical Director at Abel and Cole Ltd, a role in which they led the buying, development, and supply chain teams. David also contributed to setting the company's strategy and shaping its future on the main board. David served as the Head of Product & Innovation and Head of Production and Technical at Daylesford, where they led various teams in new product development, production management, and technical standards compliance.

David began their career at Marks and Spencer, where they held various roles including Trading Manager, Hospitality Buyer, and Food Technologist. David'sresponsibilities ranged from managing the roll-out of new concept eateries to product and supplier management in categories such as confectionery, fish, frozen, sandwiches, and sushi.

Overall, David Balmer has extensive experience in leadership and strategy development within the food industry, with a focus on sourcing, innovation, and ethical principles.

David Balmer attended Ballymena Academy from 1989 to 1996, but did not obtain a degree or specify a field of study. David then attended Queen's University Belfast from 1997 to 2001, where they earned a 2,1 degree in Food Science.