This week CODE catches up with Luke Selby, currently a guest chef at Mortimer House. Selby tells us how Raymond Blanc helped him enter the industry, why his two younger brothers are rising stars in his eyes and how being honest about mistakes is key to those starting out in the industry. 

From the location of his restaurant to the title of his book, Sat Bains is clearly a chef of singular vision and determination. For nearly 20 years he has been one of the most famous faces in hospitality. Lisa Markwell asks him about his life, work and rumoured book obsession. 

From ancient basements to custom-made cupboards, the professionals show Lisa Markwell where and how they store their wine collections. Photographs by Katie Hammond

CODE hears from Selin Kiazim this week, chef owner of Okalva and Kyseri. Selin chats to us about how traditional Turkish hospitality shaped her start in the industry, Peter Gordon's influence on her career, and why she thinks Perilla's Ben Marks is the industry's next rising star.

In this week's Q&A we hear from Ali Borer, Head Chef at Smoking Goat in Shoreditch, arguably one of the best Thai restaurants in the country. Ali chats us through the future of Smoking Goat and the impact Lee Tiernan of Black Axe Mangal has had on his career.

In this week's Q&A we hear from Masha Rener, Head Chef at Lina Stores. Masha updates us on their new opening in Stable Street the first venture outside of Soho, her love of and background in Italy as well new openings and chefs she admires.

This week, the head chef of much-loved Circolo, Salvatore Moscato, talks to CODE about why he loves Parisian hospitality, having supportive parents, and what's next for him.

Kevin Coetzee, operations director at Humble Grape, is CODE's August Employee of the Month.