Everybody is interested in process. How do actors memorise their lines, how does an airplane stay up in the sky?
The question I'm most often asked is how does a restaurant work?
How do you know how many portions of sea bass to order? What do you do when a chef calls in sick?
The answers to these questions? It's people. And two very important people for me are Sian Wyn Owen and Joseph Trivelli, Executive Head Chefs at The River Cafe.