In this week's Q&A, Cameron Higgs, founder of Chef Fit, chats to CODE about how he started the project, his background in the industry and his goals for the Chef Fit movement.
Killian Crowley, crowned the winner of the S. Pellegrino Young Chef for the UK and Ireland Competition 2018, speaks to CODE about the impact of the S. Pellegrino Young Chef Competition on his career, and offers his advice for those thinking about entering.
Samantha Kandou-Fulton, General Manager of ME London Hotel, chats to CODE about her start in the industry, her ones-to-watch and what's next for her.
Harry Mead, founder of The Court, chats to CODE about the most influential people on his career, how he launched The Court and his advice for someone starting their journey in the hospitality industry.
Jane Alty, head chef and co-owner of The Begging Bowl in Peckham, talks about her start in the industry and her ones to watch.
Building on the success of last year’s list, CODE’s 100 Most Influential Women in Hospitality 2019 champions those women who genuinely affect change in the hospitality industry. Influence takes many forms – from a small but dynamic operation to a board level executive who is changing recruitment and retention for women in the industry. It’s not just the very visible women who CODE celebrate in the list – they also champion the producers, the accountants, the waiting staff and the PRs who all work in the industry. Click to read this year’s list.
Liz Cottam, Co-owner of HOME Leeds, talks to CODE about growing up within the hospitality industry, her new projects and her influences.
Among a star-studded line-up of the UK's best chefs, CODE founder Adam Hyman finds out Who's Cooking Dinner at the 20th anniversary of the event.
Leaving the stresses of going abroad behind, CODE founder Adam Hyman waxes lyrical about the simple pleasures of a staycation in your own city.
The traditional terms for restaurant staff - chief, brigade - have never changed, and the sense of hierarchy is strong. But is it possible to do things differently? Samuel Buckley, of the acclaimed restaurant Where The Light Gets In, shares his philosophy.
After being told he couldn’t get a top up of hot water for his teapot, CODE founder Adam Hyman ponders over the true meaning of hospitality.
Over a slice or two, CODE's Adam Hyman asks that ever burning-question: should your pizza be served sliced or not?
The farmer Calixta Killander, one of this year’s 30 Under 30 stars, does things differently – and the results mean her produce is in demand by our best chefs. Chloë Hamilton travelled to her traditional yet innovative land to find out more. Photographs by Katie Hammond
In this week's Q&A we hear from Clare Lattin, co-founder of Ducksoup, Little Duck The Picklery and Rawduck.