Inside Mitch Tonks’ Kitchen – The seafood master picks out his favourite anchovy brand, the "original and best" pepper mill, and the book he taught himself to cook from
The Gannet Q&A: Stephen Toman – The chef at Ox in Belfast on "mindblowing" meals in Copenhagen, his grandmother's vegetable broth and the tune that gets things going in the kitchen
Back To The Garden: Carla Tomasi On Life After Restaurants – Once a key fixture on the London restaurant scene, Carla Tomasi has devoted the last 15 years to her bountiful garden outside Rome. Over lunch, she recalls her food adventures and shows us the fruits of her labours
Dan Barber’s War Against Waste – As wastED London draws to a close, the pioneering New York chef talks beetroot burgers, revolutionising restaurants and how he was inspired by Britain’s post-war food culture
The Gannet Q&A: Merlin Labron-Johnson – The head chef at London’s Portland on his favourite ingredient, the worst food in the world and his biggest restaurant blow-out
Gustav Knutsson – The head chef of Gothenburg’s Bhoga makes us lunch with fresh vegetables from the market, describes an inspiring meal in Copenhagen and recalls the weirdest things he ate in China
Peter Gordon – The New Zealand chef whips up three great dishes from his new cookbook and recalls food adventures in Southeast Asia and turning Madonna away from the Sugar Club
Jeremy Lee – The inimitable chef at Quo Vadis whisks us around Broadway Market, then back home for a hearty lunch and tales of his Scottish upbringing and London adventures
Daniel Berlin – The chef behind one of Scandinavia’s best restaurants works his magic on the humble cauliflower and talks about escaping the city and going into business with his parents
Niklas Ekstedt – The acclaimed Swedish chef – famous for cooking with wood fire – puts a turbot on the barbeque for lunch, recalls a bizarre stage at elBulli and takes us snowboarding in his back garden
Inside Niklas Ekstedt’s Kitchen – The Stockholm-based chef on his knife collection, the tools you’ll need for cooking with fire and an ingredient you’ll find in every Swedish household