Profiles

Flash-grilled with Harriet Mansell chef behind Robin Wylde and low-intervention wine bar Lilac in Lyme Regis

Flash-grilled: Harriet Mansell

By James McAllister

The West Country-born chef behind Robin Wylde and recently-launched, low-intervention wine bar Lilac in Lyme Regis on her cooking style, Massimo Bottura, and the greatest pizza she's ever eaten.

How I Got Here with Provenance Meat Company co-owner Struan Robertson

How I Got Here: Struan Robertson

By James McAllister

The co-owner of The Provenance Meat Company on becoming a butcher, his best and worst business decisions, and why there needs to be more routes to market for small-scale farmers.

Flash-grilled: Daniel Calvert British chef who recently launched his new restaurant Sézanne at the Four Seasons Hotel Tokyo at Marunouchi

Flash-grilled: Daniel Calvert

By James McAllister

The British chef, who recently launched his new restaurant Sézanne at the Four Seasons Hotel Tokyo at Marunouchi, on the industry figure he most admires, and the worst review he's ever had.

Photo credit: Bricco e Bacco website

How I Got Here: Roberto Bergamotti

By James McAllister

The co-founder and business director at Fitzrovia-based Sicilian steak restaurant Bricco e Bacco on visits to Sake no Hana, and the importance of believing in and respecting your staff.

Uncorked Romain Bourger The Vineyard

Uncorked: Romain Bourger

By Joe Lutrario

The head sommelier at Berkshire's The Vineyard hotel on where and what he drinks when he's not working and his appreciation for Gerald and Nina Basset.

Flash-grilled: Rishim Sachdeva  chef behind 'mostly vegan' pop up restaurant concept Tendril

Flash-grilled: Rishim Sachdeva

By James McAllister

The chef behind 'mostly vegan' pop up restaurant concept Tendril on Gail's, cooking with live fire, and why Donald Trump is his dream dinner party guest.

How I Got Here: Megan Bews general manager of Rudy's pizza in London's Soho

How I Got Here: Megan Bews

By James McAllister

The general manager of Neapolitan pizza brand Rudy’s, which has just launched its first London site in Soho, on Italy, teamwork, and the importance of restaurants paying a living wage.

How I Got Here with co-founder of Mirabeau Wines Jeany Cronk

How I Got Here: Jeany Cronk

By James McAllister

The co-founder of Maison Mirabeau on building her Provençal-based empire, her passion for creativity, and making the world of wine more accessible.

How I Got Here: Fanny Stocker co-founder of Sam’s Riverside and Sam's Larder

How I Got Here: Fanny Stocker

By James McAllister

The co-founder of Sam’s Riverside and Sam's Larder on the troubles with staffing, working with Rebecca Mascarenhas, and how she accidentally ended up working in restaurants.

Flash-grilled with Aqua Shard executive chef and Oro Sushi co-founder Anthony Garlando

Flash-grilled: Anthony Garlando

By James McAllister

The Aqua Shard executive chef, who helped found delivery-only sushi concept Oro earlier this year, on his first industry job, and the best meal he's ever eaten.

How I Got Here with Officina 00 co-founder Enzo Mirto

How I Got Here: Enzo Mirto

By James McAllister

The co-founder of Italian restaurant and pasta workshop Officina 00 on expressing personality through hospitality, and his dream of opening a boutique hotel.

Flash-grilled with Dayashankar Sharma who owns Indian fine-dining restaurant Heritage in West Dulwich

Flash-grilled: Dayashankar Sharma

By James McAllister

The former Grand Trunk Road chef, who now owns Indian fine-dining restaurant Heritage in West Dulwich, on nearly becoming a doctor, and why Nando's is his favourite fast food joint.

How I Got Here with Base Face Pizza founder Tim Thornton

How I Got Here: Tim Thornton

By James McAllister

The founder of the newly launched Base Face Pizza in London's Hammersmith on swapping life as a jazz musician for a career in restaurants.

Photo credit: Justin De Souza

Flash-grilled: Manu Canales

By James McAllister

The chef behind Le Bab, which has just launched a late-night kebab shop on London's Old Street, on his admiration for Keith Floyd, and once being mauled by a bull.

How I Got Here with jackfruit vegan meat producer Jack & Bry co-founder Bryony Tinn-Disbury

How I Got Here: Bryony Tinn-Disbury

By James McAllister

The co-founder of plant-based meat company Jack & Bry, which recently partnered with Prezzo to supply jackfruit pepperoni across the Italian chain's restaurant estate, reflects on her career to date.

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