Basque masters

Melody Adams and partner Nemanja Borjanovic were working in the City before a trip to San Sebastián inspired them to quit and open a restaurant. Serving traditional Basque cuisine, Donostia was launched in 2012 in London's Marylebone; just three years later their second restaurant, Lurra, opened its doors on the same street. So how, with no previous experience, do you become a success in one of the world's toughest industries?