To celebrate the release of the second and completing volume of his gift to the home chef The Square: The Cookbook (Volume 2: Sweet) chef and resterateur Phil Howard once again joins broadcaster Nat Coombs to talk about his take on the art of fine cuisine. In keeping with the subject of the book this episode is all about the sweeter things in life and features a couple of Phil's favourite recipies and listener questions.

The emergence from winter is a time of great activity in the seasonal kitchen, nowhere more so than at The Square. In this series of films chef and restaurateur Phillip Howard talks us through the fresh ingredients spring brings and how to make the most of them. This episode explores the wide variety of fresh spring vegetables and how to best make them delight the senses.

The emergence from winter is a time of great activity in the seasonal kitchen, nowhere more so than at The Square. In this series of films chef and restaurateur Phillip Howard talks us through the fresh ingredients spring brings and how to make the most of them. This episode takes a look at spring produce

The emergence from winter is a time of great activity in the seasonal kitchen, nowhere more so than at The Square. In this series of films chef and restaurateur Phillip Howard talks us through the fresh ingredients spring brings and how to make the most of them. In this episode Phillip tackles the king of seasonal seafood, the lobster.

The emergence from winter is a time of great activity in the seasonal kitchen, nowhere more so than at The Square. In this series of films chef and restaurateur Phillip Howard talks us through the fresh ingredients spring brings and how to make the most of them. In this episode he turns his attention to that most celebrated of ingredients, spring lamb.

With the weather showing dangerous signs of taking a turn for the better, broadcaster Nat Coombs once again joins head chef and co-owner of The Square Phil Howard to discuss the finer points of creating wonderful seasonal food. With this episode the clue may well be in the title as the two take a look at the way the deluge of fresh spring produce affects the way a seasonal chef works.

To find out more head to www.squarerestaurant.com.

In this episode of Kitchen Foundation broadcaster Nat Coombs joins The Square's founder and head chef Phil Howard, head sommelier Renaud Rolland and Times journalist and wine lover Bob Tyrer for a trip around the wonderful world of wine. Together they tackle how to get the most enjoyment out of a bottle, especially when it comes to pairing that bottle with food, some basic rules on how to navigate even the most extensive wine list and much more besides.

Filmed on location at The Square Restaurant in September 2012, Kitchen Foundation with Philip Howard is a six part digital mini-series and podcast, which has been produced in tandem with his debut cookbook The Square: The Cookbook, Volume 1: Savoury. The films feature Philip demonstrating how to form the foundations of a successful kitchen - inspired by the core features in Philip’s cookbook, they represent the culmination of more than twenty years spent at the helm of one of the UK’s finest 2 Michelin Star restaurants.

Filmed on location at The Square Restaurant in September 2012, Kitchen Foundation with Philip Howard is a six part digital mini-series and podcast, which has been produced in tandem with his debut cookbook The Square: The Cookbook, Volume 1: Savoury. The films feature Philip demonstrating how to form the foundations of a successful kitchen - inspired by the core features in Philip’s cookbook, they represent the culmination of more than twenty years spent at the helm of one of the UK’s finest 2 Michelin Star restaurants.

Filmed on location at The Square Restaurant in September 2012, Kitchen Foundation with Philip Howard is a six part digital mini-series and podcast, which has been produced in tandem with his debut cookbook The Square: The Cookbook, Volume 1: Savoury. The films feature Philip demonstrating how to form the foundations of a successful kitchen - inspired by the core features in Philip’s cookbook, they represent the culmination of more than twenty years spent at the helm of one of the UK’s finest 2 Michelin Star restaurants.