Mitch Tonks – Over lunch at his Dartmouth restaurant, the seafood maestro talks about jellied eels with his granny, his morning grappa routine and why the British are scared of cooking fish
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
Mitch Tonks’ Devon & Dorset Address Book – The chef and food writer picks a stunningly located oyster restaurant, "the most fantastic" curry house and a "great, if grumpy" butcher
Fried Artichokes With Chopped Salsa Verde – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 4 INGREDIENTS 4 violet artichokes, peeled and halved 2 bay leaves A
Tagliolini Cacio e Pepe With Smoked Ricotta – This dish was cooked for us by Mitch Tonks at his restaurant The Seahorse in Dartmouth, Devon. Serves 2 INGREDIENTS 1 tbsp freshly ground black pepper 150g fresh tagliolini 60g
Gill Meller – The chef and author roasts chicken with wild garlic and beetroot in his outdoor oven while discussing his fascination with home kitchens, daily eating habits and the rise of veganism
Roast Chicken With Wild Garlic & Chicken Fat Mayonnaise – This sublime chicken dish was cooked for us by the chef and author Gill Meller at his home on the coast of Devon. Serves 4-6 INGREDIENTS 1.5kg free-range chicken 50g
Gill Meller’s Devon & Dorset Address Book – The food writer and chef on unfussy restaurant he really likes, an "incredible" off-grid smallholding and his favourite local chippie
Inside Gill Meller’s Kitchen – The chef and author picks out a good local sea salt, his parents' aluminium egg poacher and the cookbook that opened his eyes to real food and cooking
Tom Jaine – The food writer and publisher assembles lunch at his Devon smallholding, recalls his upbringing at a revolutionary restaurant and admits to his 12-a-day instant coffee habit
Tom Jaine’s Devon (And Beyond) Address Book – The food writer and publisher on "one of the great British chefs", a good place to find calf’s liver, and Totnes’ most toothsome loaves
Inside Tom Jaine’s Kitchen – The food writer and publisher on his love of Nescafé, a nickel saucepan he rescued from a pig field, and the "most enjoyable" 18th-century cookery book