Rosalind Mullen

Chefs gathered at a round table to discuss how best to present the range of sustainable seafood on menus, from promoting lesser-known varieties such as saithe to finding the skills to use the whole fish

The co-founder of exciting new restaurants taking Edinburgh by storm

A business background has helped Fraser lead his team with ambition

A focus on personal development has far-reaching effects on staff retention

The driving force behind a phenomenally successful new business

The head chef has been spearheading a new restaurant and championing local suppliers