My son's birthday treat 49oz tomahawk

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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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Chelsea Flower Show Display at Petrossian South Kensington

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Cold smoked mackerel, scallop-kale mousse, dragon fruit... / freshly smoked with cherry wood/....

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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.

My son's birthday treat 49oz tomahawk

Mark Coulton

Mark Coulton