Today, we explore the tension between commercial and creative objectives, and what we can learn from a culinary entrepreneur preparing for his third act. Does the owner's box need a creative tension between commerce and creativity? Without the constraints of commerce, the creative impulse can easily become unbounded from market potential. But lacking imagination, do we merely replicate previous successes, with all restaurants looking like carbon copies of surefire but vanilla hits, and all films becoming superhero replicas? Tune in to hear Jeremy King talk this through in his experience transforming the London restaurant scene.