Theo Randall, head chef at the InterContinental on Park Lane, interview

What about now, at the InterContinental? “We have an extraordinary team here, full of talent and aspiration. We do everything properly: we butcher whole animals, fillet fish each morning, and make six stocks a week: chicken, brown chicken, beef, veal, fish, and vegetable. If you train chefs in this way, you’ll find the next big thing.”