The director of Sheffield restaurants Jöro and Konjö on the challenges and rewards of hospitality, and why there should be more focus on championing the next generation of business leaders.
The founding director of Hoxton Bakehouse, which operates five locations across the UK with at least two more in the pipeline, reflects on his career to date.
The chef-patron of Julie’s in London's Holland Park on his admiration for Joël Robuchon, being reviewed by Jan Moir, and nearly choking to death on a piece of bacon.
The owner of Austrian restaurant Kipferl in Islington on ditching his life as a banker to pursue a career in hospitality, and what he would change about London's restaurant scene.
The executive chef and co-founder of Dinings SW3 on his admiration of Nobu Matsuhisa, his love of Instagram, and why he can't stand whistling in his kitchen.
The group head chef for The Elder in Bath and The Woodsman in Stratford upon Avon on starting out in kitchens at 15 and his love of wild British ingredients.
The owner of London-based wine bar and restaurant group 28-50 reflects on his career to date, which has seen him establish a portfolio of hospitality businesses across the UK and Europe.
The former Gordon Ramsay Group alumnus, who now oversees the stoves of Fenchurch Restaurant at Sky Garden, on childhood Christmas dinners, working in pubs, and his love of Sunday Brunch.
The sommelier and Bubbledogs co-founder reflects on her career to date, what motives her, and what advice she would give to those looking to make it in the business.
The co-owner of Iranian restaurant Nutshell in London on what it means to be a good chef, and why she regrets not pursuing it as career from a younger age.
The former Masterchef: The Professionals finalist, who took over the stoves at Bob Bob Ricard last year, on how he got his start in the industry and his long-held admiration of Thomas Keller.
The Great British Menu 'Champion of Champions', who took over as head chef of Glasgow’s Cail Bruich restaurant last year, on working with Andrew Fairlie and her dream dinner party guest list.
The head chef of recently launched Fitzrovia restaurant Pali Hill on dining at Italy's Trattoria Caprini, and why he'd be a surgeon if he wasn't in kitchens.
