'Breakfast' dessert... Breakfast cereal pannacotta, rolled oat, cranberry and white chocolate granola, Apple, plum and cinnamon puree, cornflake crumble meringues, pomegranate, Apple wafers...

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Running a restaurant isn’t just about what’s on the plate. For Daniel Smith, it’s about thinking long-term. Understanding assets and liabilities. Making decisions today that give you options tomorrow. Because in an industry where margins are tight and challenges are constant, success is about building something sustainable. “Money doesn’t buy happiness… but it gives you choices.” It’s a mindset that’s helped Daniel navigate everything from financial pressures to rebuilding after a fire, always with one eye on the future.

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What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.

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We’re delighted to bring a touch of floral artistry to South Kensington this season

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From local produce and supplier relationships to seasonality and provenance, these Norfolk chefs explain how ingredients shape the way they cook. For many, great dishes don’t start with technique or trends. They start with what’s available, what’s in season, and the quality of the produce around them. Because when you begin with great ingredients, everything else follows.

'Breakfast' dessert... Breakfast cereal pannacotta, rolled oat, cranberry and white chocolate granola, Apple, plum and cinnamon puree, cornflake crumble meringues, pomegranate, Apple wafers...

Piers Dawson

Piers Dawson