Today we are chatting to Felicity Spector, food writer, Great Taste Awards judge and social media influencer. We have been longing to interview Felicity since her trip to the West Coast earlier this year. Here’s ore about her..

Today we are chatting to Stefano Camplone, founder of Edit pop up and Young Chef of The Year 2019 finalist. Currently head chef at Barge East, Stefano’s impressive culinary background has seen him working at top London restaurants Roganic, Pachamama East and Neo Bistro. Stefano is definitely one to watch and we are delighted to share his views in this interview curated by The Pass.

Today we are chatting to Hamish Pearce, sous chef at Pidgin London and winner of Young Chef of the Year 2018. Here’s his take on new trends and passion about sustainability and seasonality.

We have met with Emma Scullion, founder of Awamu and Together Festival, respectively a charity that supports vulnerable children and women in Uganda and a small, intimate and friendly three-day festival that celebrates peace, love and unity with friends and family to raise money for Awamu.

Mirazur is world's best restaurant 2019.

Today we are chatting to Antonina ‘Nina’ Parker, a London based professional chef and author of her two cookbooks ‘Nina St Tropez’ and ‘Capri’. Here's her story unfold to Gaby Mayall.

Zela London has been shortlisted for the Restaurant & Bar Design Awards 2019. We are looking at the venue's interiors, food and ambience.

Each month we'll be putting playlists together to inspire you in the kitchen, or just have a boogie to. Kicking things off, we have a reggae playlist put together by our Creative Director containing some great food related reggae songs.

Today’s chef’s Q & A is with Elizabeth Haigh, the Singaporean-born chef who competed on MasterChef in 2011, and went on to win a Michelin star at the Hackney based restaurant Pidgin.

Today we are meeting with Gabriel Waterhouse. In 2015 Gabriel left the grand surrounds of Michelin-starred Galvin La Chapelle with the aim of creating a platform that made fine dining accessible.