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

A fast-rising graduate who has helped Heft gain award-winning status

Technology is the driver behind Bonnett’s successes in increasing spend

Carter’s strategy for managing people is to adapt to meet their style of working

Quigley guides her 35-strong team in providing five-star service

Yorke was only 23 when he opened his first restaurant