Staying Open

*Season Finale | Will Beckett, Co-Founder of Hawksmoor* Hawksmoor has become one of the world's most respected restaurant groups, but its success wasn't built overnight. In the final episode of Staying Open, Natalia Ribbe sits down with co-founder Will Beckett to discuss the journey from a single London steakhouse to an internationally recognised restaurant group, without ever losing sight...

Summerhouse started as a family business on the Cornish coast, but taking over a restaurant at a young age came with more challenges than its owners ever imagined. In this episode of Staying Open, Natalia Ribbe sits down with Jamie-lee Job to discuss the realities of working with family, taking on responsibility long before feeling ready, and navigating the pressures of running a seasonal restaura...

Rita's didn't become one of London's most respected restaurants overnight. Before the success came years of evolution, closed sites, tight margins and difficult decisions. In this episode of Staying Open, Natalia Ribbe sits down with Missy Flynn and Gabriel Pryce to discuss their long careers in hospitality, the research trips across North and South America that helped shape their appr...

Pablo Eggsgobao started as a small pop-up serving loaded breakfast buns and big ambition. What began as a market stall has since grown into one of the North East's most recognisable independent food brands. In this episode of Staying Open, Natalia Ribbe sits down with founder Emma Dent to discuss moving cities for love, taking risks, building a business from scratch, and growing a brand that has c...

JKS Restaurants started with three siblings, a handful of family recipes and a desire to share the food they grew up eating. Today, the group is behind some of the UK's most celebrated restaurants, including Gymkhana, Trishna, Hoppers and Brigadiers, but the journey from family-run start-up to international hospitality group hasn't always been straightforward. In this episode of Staying Op...

Tonkotsu started with a simple idea: serve great ramen and do it properly. What began as a small independent restaurant has since grown into one of the UK's most recognisable ramen brands. In this episode of Staying Open, Natalia Ribbe sits down with co-founder Emma Reynolds to discuss building a restaurant brand from scratch, from boiling pig bones and trotters in a tiny London flat to growing a...

Wilson's is a Michelin-starred restaurant in Bristol run by husband-and-wife team Jan Ostle and Mary Wilson. Growing much of their own produce just outside the city, they've built a restaurant rooted in the land, the seasons and a deep commitment to sustainability. What they've created is remarkable but building a restaurant around nature, unpredictability and the realities of modern hospitality c...