In this week's Q&A we hear from James Ramsden of Pidgin and recently opened Sons + Daughters. James takes us through the impetus behind his restuarants and his thoughts on the industry's rising stars.

For this week's Careers Q&A we caught up Apollonia Poilâne, CEO and third generation family member of world famous bakery Poilâne. She shared with us how she started working in the bakery at just 16, her advice to those starting out in the industry and why she is excited about new opening Silo. 

Howard Kennedy is a London based, full-service law firm, specialising in providing straightforward advice to entrepreneurial businesses and individuals on domestic and international matters. Its staff have a deep understanding of the retail and leisure sector, helping operators seize the opportunities generated through changing consumer tastes. Lydia Christie looks at gender pay gaps. (sponsored content in collaboration with Howard Kennedy) 

Even when you’re a Michelin-starred chef you never stop learning. So when Tom Kerridge heard that Lisa Markwell was having a tortilla-making lesson from Nieves Barragán Mohacho, he joined in. Here’s what happened at the Sabor stoves… Photographs by Harriet Raper

By Lisa Markwell, editor of CODE Hospitality

Seeing, touching and tasting the city of Bethlehem brings alive Palestinian culture like no documentary or London pop-up can ever achieve. Just five hours from London, the ancient city offers myriad places to eat, drink and absorb so much. Save space in your cases for the incredible produce. 

In this regular feature, we take a closer look at the workspace of people who inspire us. Here Tomos Parry of BRAT tells us about the kit behind his distinctive menu. Photographs by Katie Hammond

Whether it’s to find support with mental-health issues, share intel on gender inequality or simply hang out with like-minded people, networks are vital in hospitality, says Victoria Stewart

Under the spotlight this week is Robby Jenks, the recently appointed Executive Chef at The Samling Hotel. Having completely relaunched their food offering, Robby shares with CODE his journey to becoming a chef, the greatest influences throughout his career and the importance of surrounding yourself with talented individuals. 

This week CODE caught up with James Hill from Hampton Manor. He chatted to us about how he grew up in the hospitality industry, their new restaurant opening in Spring 2020 and why Birmingham is buzzing when it comes to the hospitality scene.