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  • Calzone Nauja 4
    Interviews

    Pizza Express: ‘We are starting to experiment with much more interesting flavours’

    2019-10-04T07:35:00Z

    Pizza Express’ food and beverage director, Jane Treasure, talks to Sarah Sharples about trends coming out of Italy, the pace required in innovation and why meat indulgence isn’t going anywhere.

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    Interviews

    Brewhouse & Kitchen: ‘Pubs are starting to think more like restaurants’

    2019-09-27T07:31:00Z

    Brewhouse & Kitchen’s head of food and innovation, Tommy Knight, reveals to Food Spark’s Sarah Sharples some of the dishes coming to the new menu in October, how he is using spent grains to make nachos and the possibility of a beer doughnut ice cream sandwich.

  • Nisha Katona
    Interviews

    Nisha Katona: ‘What is trending is affordability’

    2019-09-20T07:36:00Z

    The founder of Mowgli chats with Food Spark’s Sarah Sharples about Yogurt Chat Bombs, the four pillars of her business and what’s emerging in the UK’s regional food scene.

  • Kings Head (7)
    Interviews

    Profile: Monster collection

    2019-09-19T06:53:00Z

    With a model of lucrative sites in statement tourist locations, The Inn Collection Group has its sights set on the lucrative Lake District. Managing director Sean Donkin lays out these plans from the group’s flagship Bamburgh Castle Inn, and explains why he won’t stray from the middle market.

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    Interviews

    Coqfighter: chicken for grown-ups

    2019-09-13T07:40:00Z

    In the early days of Coqfighter, a senior industry peer predicted that soon enough, they would be forced to ditch the vodka from their chicken batter due to mounting costs. The addition was inspired by Heston Blumenthal, with Coqfighter’s executive chef and ‘mad scientist’ Troy Sawyer using it to make the batter lighter and more crispy.

  • Andywaugh
    Interviews

    Profile: Wild things

    2019-09-06T07:37:00Z

    Mac & Wild’s co-founder Calum Mackinnon talks to Jo Bruce about plans for a new experiential brand, US expansion and capitalising on its retail arm.

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    Interviews

    Standard Bearers: meet the dream team behind London’s slickest new hotel

    2019-09-06T07:37:00Z

    Trendy US-owned hotel group The Standard is hoping to rip up the rulebook of high-profile hotel dining with its debut European hotel.

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    Interviews

    Gary Usher: ‘It’s annoying not understanding things on the menu’

    2019-08-23T07:11:00Z

    Ahead of a documentary tracking the opening of his fifth restaurant in Prescot, the founder of Elite Bistros talks to Food Spark’s Tom Lee about the pros and cons of cookery shows, simplifying menus and the many uses of a konro grill.

  • Ahrash & Ny (Chin Chin Founders
    Interviews

    Generation Next: Chin Chin’s nitrogen ice cream

    2019-08-16T07:46:00Z

    Three-strong nitrogen ice cream specialist Chin Chin has brought desserts made using techniques associated with high-end restaurants to a much wider audience. Sophie Witts reports.

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    Interviews

    Bleecker: Building up a better burger

    2019-08-14T07:39:00Z

    Bleecker Burger may have one of the best quality burgers on the market – but is that enough? Founder Zan Kaufman grapples with high expectations, relinquishing responsibility and building a culture that goes beyond a world-class burger.

  • Simon Wilkinson
    Interviews

    Big Interview: Byron boss on burgers, breakfast and Brexit

    2019-08-12T07:05:00Z

    It’s fitting that Simon Wilkinson joined Byron Burger as CEO on the first of May, aka Mayday, aka the universal call of distress. Established in 2007, Byron was once a leader in the premium burger space, and it was sold for a very tasty £100m in 2013. But it was subsequently troubled by a combination of new competition and the general malaise affecting the sector and it came close to collapse. In January 2018 it underwent a CVA restructure that saw it close around a third of its 67-strong estate.

  • Interviews

    The leaner restaurateur

    2017-10-20T15:47:00Z

    The instant success of Blacklock makes founder Gordon Ker’s transition from lawyer to restaurateur seem easy – though it was far from it. In the latest series of our Founders’ Forum Focus series, he tells MCA how he turned a damp-infested brothel into one of the most sought-after restaurants in London. Finn Scott-Delany reports

  • Interviews

    Fuelling growth

    2017-06-30T15:33:18.910Z

    Jo Cumming, co-owner of Food & Fuel, the food-led pub operator, talks to Mel Flaherty about expansion, working with Ei Group, the biggest changes she has seen across the industry and embracing the needs of Millennials

  • Interviews

    Homeslice - putting pizza centre stage

    2017-06-02T15:56:00Z

    With a disregard for any rules and a left-field approach to toppings, it’s clearly no traditional pizzeria. But, as Mel Flaherty found out, Homeslice is carving out a name for itself in an increasingly congested sector

  • Interviews

    Prezzo: 300 and growing

    2017-05-05T15:51:01.800Z

    As Prezzo passes the 300-site milestone, Jon Hendry-Pickup reflects on the challenges and opportunities for the group – including exploiting all dayparts, maximising the opportunities in at-home eating and rolling out three very different brands.

  • Interviews

    Bringing good food to the masses

    2017-04-20T07:58:00Z

    Here Henry Dimbleby, co-founder of Leon and London Union talks to MCA’s sister publication The Grocer about the high street chain, street food, clean eating and school food

  • Interviews

    Italian lessons

    2017-04-06T08:31:00Z

    With the demise of its Union Jacks brand and the furore over its comments about Brexit, Jamie’s Italian is taking some strong learnings into the coming years. The company’s chief executive Simon Blagden talks to Joe Lutrario at Restaurant magazine

  • Interviews

    New Diageo boss outlines spirit giant’s big plans

    2017-03-15T08:06:00Z

    Diageo’s UK operations are in good form, but the spirit giant’s new boss Charles Ireland has big plans to shake things up while he’s in office

  • Interviews

    Tava Kitchen offers Asian angle

    2017-02-03T16:23:27.190Z

    While Mexican chain Chipotle is the model many want to imitate, Tava Kitchen – originally dubbed ‘Burrotis’ – is targeting a similar rise, but with south Asian food. Kerstin Kühn reports

  • Interviews

    ​Five minutes with… Charlie Carroll, Flat Iron

    2017-01-06T16:13:53.030Z

    This week, MCA takes five minutes with Flat Iron founder Charlie Carroll