We launch Season 2 with the wonderful Skye Gyngell of Spring restaurant in London. Skye has the wisdom of someone whose approach to work has been forged in everything- to-lose Michelin-starred kitchens in Paris and London; some of the most exacting work environments imaginable.

⁠Her more seasoned view of life at work is no less exacting in its commitment to perfection now than it was when she first realised that cooking was going to be her chosen vocation, but it’s tempered by a still undimmed love of cooking and kitchen lore, which she imparts each day to her team. How she stays in the ‘middle of the bed’ is the subject of this podcast.

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