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Eco-chef Justin Horne had ten years experience cooking for private clients and in some of the country’s best restaurants including The Ivy, The Lonsdale and Dinner by Heston Blumental, before founding Tiny Leaf, the first zero waste, organic vegetarian restaurant in London in 2015. He is currently working on his next venture in London, a virtical farm, circular economy, vegetarian, organic, restaurant “Sativa” that will open next year.  Meanwhile he and his partner, event organiser Yasmin Mills, will continue celebrate and champion the sustainable lifestyle ethos behind Sativa for private clients and with a series of pop-up dinners around the world. 


For the last twelve years as well as writing books, several columns & blogs about entertaining, for publications such as InStyle and Harpers Bazaar, Event Organser Yasmin Mills has organised and consulted on a variety of events for a private and luxury brand clients including Mont Blanc, Rodial Skincare, Caramel Baby & Child, Jade Jagger, Roger Vivier, Burberry, Fiat, Diane Von Furstenberg, Alex James Presents, Natalia Vodianova's Naked Heart Foundation, Land Rover Jaguar, Ruinart, Maserati, Kelly Hoppen, Mary Katrantzou, Sadie Frost, Temperley London, Jo Wood Organics, Noel Fielding, Pam Hogg, Momo’s, 111 Skin and Pringle Of Scotland.

Both Yasmin and Justin aim to work with the most sustainable and ethical professionals in all areas of event organisation. From using the best organic produce and wines to florists and designers who are mindful of not creating waste or using unnecessary plastic. 


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