Phil Howard, chef-patron of Michelin-starred Chelsea restaurant Elystan Street, on launching London-based pasta delivery service OTTO, the art of food delivery, and reopening his restaurants.
The restaurant director of Kerridge’s Bar & Grill on his love of restaurants, and why more needs to be done in schools to emphasise the importance of the hospitality.
The head chef at The Idle Rocks and St Mawes Hotel in Cornwall on his admiration of Raymond Blanc, the importance of chef development, and pairing oysters with Bloody Marys.
Former restaurateur Katya Torres de la Rocha, who now runs online retailed MexGrocer, on the importance of planning ahead, and why front-of-house should be a career to aspire to.
Tom Kerridge's Meals from Marlow food delivery charity has launched a crowdfund campaign to allow it to continue delivering free meals to key workers and people in need.
Headline grabbing Government initiatives might have provided a short-term boost for the hospitality sector, but more genuine long-term security is now required.
The head chef of Joanna's in London's Crystal Palace on the importance of patience, memories of his mum's cooking, and his dislike of plant-based meat alternatives.
