On the success of raising prices, paying chefs more & four-day weeks

Hannah Springham, Farmyard

'We are seen as a preferred employer and we are seen as a career of choice'

Nick Vadis, Compass

Daniel Clifford, Michael Smith on why Michelin-starred meals cost what they do

Opening Benedicts was 'the hardest thing I've ever done, but also the greatest'

Richard Bainbridge

Chef to Watch: Connor Slater, head chef at Mana

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Hospitality Workers Accuse Bosses of Keeping Tips for Themselves

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1 Michelin Star Chefs: Simon Bonwick, chef patron, The Crown at Burchetts Green

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Fraser Cameron is the Young Scottish Chef of The Year 2021

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'You realise that you spend your life with people who are not your family and you leave your family behind'

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The Government’s Covid 'Plan B' and the effects it could have on the hospitality industry

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John dory, butternut squash and roast red pepper pure 

Toddy Lambden

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Fillet steak, parsley oil, butternut squash and white onion puree 

Toddy Lambden

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12hr slow cooked cardomom and caraway carrot, spiced puy lentils, toasted almonds, granny Smith apple and coriander oil. 

Ryan Hogg

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Pearly barley risotto 

Josh Stanton

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Treacle cured salmon

Josh Stanton

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Guinea fowl, truffled brioche

Josh Stanton

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LEMON MERINGUE PIE

British Lion Eggs

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