Christopher Woods began his gardening life at the Royal Botanical Gardens, Kew. He was director and chief designer of Chanticleer, transforming it into one of America's most exuberant, romantic, and flamboyant gardens.

He has served as vice president for horticulture at the Santa Barbara Botanical Garden; director of the Van Dusen Botanical Garden in Vancouver, Canada; executive director of the Mendocino Coast Botanical Garden; and director of both the Pennsylvania Horticultural Society and Meadowbrook Farm. He lives in California.

Rob Howell is the head chef at Root, a veg-centric restaurant housed in two shipping containers which opened in Bristol's Wapping Wharf in 2017. Rob was previously head chef at Josh Eagleton's award-winning pub, The Pony & Trap, winning a Michelin star in 2011. Previously he worked at Ondine in Edinburgh and Goodfellows in Wells, as well as completing stages at Studio in Copenhagen, Elystan Street in London under Phil Howard and at Restaurant Nathan Outlaw in Port Isaac.