Describing themselves as old school’, we meet Tony Cowling from The Cheese Man and we discover what makes this family business so special and how their business has evolved over decades.
We meet Sam Pryor from Fourth and Church, a restaurant, wine bar and shop. Sam talks about developing his career in the hospitality industry, starting his own business and owning a restaurant.
Through the Fishlove campaign, Nicholas and Karl from Moshimo have done more to help transform the fishing industry than any other restaurant, anywhere. We speak to Nicky about which positive practices Moshimo have made and are making to save the planet; including Fishlove, Vegan Wednesdays and The Great Moshimo Vegan Challenge.
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