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