A dozen Young Egg Leaders begin their new chapter as the programme marks its 10-year milestone

27 April 2026

World Egg Organisation’s 12 new Young Egg Leaders (YELs) officially began their leadership development journey this month, ahead of the WEO Business Conference – marking ten years since the YEL programme began!

The cohort gathered on Wednesday 15 April at The Farmers Club in London, UK, where participants were welcomed to the programme. The group then took part in an interactive icebreaker session, where they worked together to solve challenges in an immersive escape room experience – an opportunity to build connections and collaboration skills from day one.

On Thursday, the group travelled to Leicester for a dedicated afternoon session exploring succession planning in family-owned businesses – a topic that resonates strongly across the global egg industry.

The session featured insights from Juliette Johnson, a consultant specialising in supporting family businesses across generations. Juliette provided an introduction to the dynamics of family businesses, highlighting both the opportunities and challenges involved in preserving legacy while preparing future leaders.

The YELs then heard from Sarah Dean, Owner & Chair of Noble Foods Ltd, a company deeply rooted in her family’s history. Sarah shared the story of her family business journey – from its origins through periods of change and growth to the company’s current position today.

The group also heard directly from Sarah’s three children during a panel discussion, offering valuable perspectives on navigating leadership transitions across generations.

Interactive table discussions throughout the day encouraged participants to reflect on the lessons shared and consider how succession planning strategies could apply within their own businesses and future careers.

On Friday, the group visited Noble Foods’ new added-value manufacturing facility to see innovation in action. The site produces convenient, high-protein egg products, demonstrating how the business is expanding beyond traditional shell egg production to meet evolving consumer demand.

The facility tour was hosted by Ed Rowlands, Head of Operations – Added Value, and Gill McWilliam, Head of Technical – Added Value, who guided the group through the omelette production and packing process.

Following the tour, YELs enjoyed a product tasting session with David Parker, Commercial Development Chef, who shared his approach to developing and testing new products.

During the UK programme, YELs were joined by WEO-Vice Chair, Roger Pelissero; WEO Director General, Julian Madeley; Head of Communications, Mary Spicer; and Executive Secretary, Yvette Wheeler.

The programme continued during the WEO Business Conference in Warsaw, where YELs got the opportunity to introduce themselves on the WEO stage on Monday morning, enabling exposure for the new group and fast-track relationship building with the wider delegation.

On Tuesday, they came together for a breakfast session with guest speaker Julian Mellentin, a leading expert in food, beverage, nutrition and health trends. Julian shared his perspective on emerging opportunities for eggs within the global health and nutrition arena, sparking an engaging discussion with the cohort about the future of the industry.

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In 2016, the very first YEL cohort met in Warsaw. Ten years on from its launch, the programme returned to Poland’s capital to mark a decade of developing the next generation of leaders for the global egg industry.

This opening event for the new cohort set the tone for the two years ahead – combining leadership development, business insight and industry innovation.