Nikki Barber

Global Head of Communications for ofi (olam food ingredients)

Class of 1995

What was your most memorable moment as a pupil at Sheffield Girls’?

My most memorable moments are centered around the friendships I formed. Many of my closest and best friends today are those I met at school.

The teachers also left a lasting impression. I wouldn’t have studied Russian if it hadn’t been offered at GCSE—something quite rare at the time. Subjects like Classical Civilization and Latin gave me a background and grounding that I still appreciate today (listening to Stephen Fry’s Mythos brings it all back!).

In terms of personal development, I can still see reflections of myself in my old report cards. The lessons I learned then are ones I still work on today.

Tell me a bit about your career after leaving Sheffield Girls’.

At Oxford, I took a career test that suggested I become a prison governor—not quite the role for me! I considered journalism seriously but realised the daily pressure and tight deadlines weren’t my strengths.

Instead, I discovered the world of PR, which I initially thought would be full of champagne and premieres. While there were some glamorous moments, I quickly found myself immersed in risk and crisis management. The early 2000s were an exciting time, and I landed a fantastic graduate opportunity at a major agency.

Since then, I’ve spent my career in communications. I’ve worked on both the consultancy and client sides, including three years with the Food Standards Agency (campaigning on issues like the health impact of salt) and three years with Helen & Douglas House, the world’s first children’s hospice—a tough but rewarding experience.

For the last 12 years, I’ve worked at an ingredients company that, for example, supplies cocoa and almonds to major brands like Magnum, Nestlé, and Mars. We focus heavily on sustainable sourcing, addressing challenges like child labour and deforestation. A particularly powerful aspect of my work has been taking journalists to the Ivory Coast to meet farmers living on less than $2 a day, which has been eye-opening and humbling.

Why did you decide to take the career path you did? What are you doing now?

I’ve always been a strong writer, and my interest in languages and cultures naturally led me into communications.

Food became a core focus of my career—starting with brands like Kraft, Heinz, and Danish Bacon, then moving to the Food Standards Agency, and eventually my current role in the ingredients industry. The food industry feels tangible and meaningful, and I’d find it hard to move away from it now.

What have been the biggest challenges in your career? And the most rewarding parts of your job?

The consultancy side of communications can be very stressful, especially pitching for new business. I was fortunate to run big accounts, so I didn’t have to pitch much, but I’m much happier working in-house.

The variety of clients and projects in consultancy is unmatched, though. When recruiting, I always value candidates who’ve had consultancy experience—it teaches you so much and is a great foundation.

The most rewarding parts of my career have been the travel and cultural exposure. I work closely with HR and legal teams and am integrated into leadership, which keeps my work fresh and interesting. I’m always learning.

Did your education at the High School influence your career?

Absolutely. Certain teachers, like Miss Barnes (French), Mrs Nashvili (Russian), and Mrs Miller (English), were instrumental in shaping my academic and career path.

I was supposed to study pure Russian and Linguistics at Oxford, but I got a B in Russian. Mrs Houston and Mrs Nashvili called the College on results day to advocate for me, which secured my place. Later, when I dropped out due to personal challenges, Mrs Nashvili helped me keep my studies going by arranging two semesters at Sheffield University.

Without their care and dedication, I wouldn’t be where I am today.

What advice would you give your younger self (when you were at school)?

I wish I’d kept up with science—subjects like Geology and Physics. While I loved my arts-heavy GCSEs, more balance would have been helpful.

I also wish I’d recognized earlier that I wasn’t a true linguist. Studying two languages at Oxford was incredibly hard, and my university life became all about studying. I earned a strong 2:1, but it wasn’t a fun time.

My advice would be to understand your strengths and passions and ensure you’re pursuing something for the right reasons—not just because it seems like the next logical step.

What advice would you give sixth form pupils at Sheffield Girls’ today?

Explore all the options available to you—it’s not just about university. Some of my wealthiest and most successful friends didn’t go to university. They’ve built their own businesses or pursued trades and now have fantastic lives.

If you do enjoy academia, that’s great, but remember that success also comes from skills like common sense, creativity, and adaptability, which don’t always show up in exam results.

What did Sheffield Girls’ do for you?

The two biggest things I took away were confidence and lifelong friendships.

The breadth of learning and opportunities at Sheffield Girls’ was exceptional. Being at an all-girls school helped me thrive academically, although I was relieved we had joint activities with Birkdale to interact with boys from GCSE level onward.

For many girls, an all-girls school provides a great environment to develop and focus, though as a parent, I now think it’s important to balance that with mixed interactions earlier on.