New restaurants tend to reap the plaudits and column inches but those that have stood the test of time have valuable lessons to impart. Here we meet the restaurateurs behind fledgling ventures and venerated institutions with decades of experience to find out how they set up shop, stay ahead and endure.
- Photographers
- Heaher Sten
- Chris Baker
- Gareth Sobey
- Juho Kuva
- Stefan Fürtbauer