In Part 1 of the interview with Russell Brown we talked his early years as a chef, the lessons he learned in that period and how that has impacted his philosophy in the workplace today. In this second part of the interview we focus on Sienna, his Michelin starred restaurant in Dorset and getting his views as both a chef and a businessman. He has some surprising suggestions for those starting a business but suggestions that should be carefully considered by restaurant start ups and other businesses alike.

Russell is now helping others achieve their food dreams with his consultancy business Creative About Cuisine. 

In Part 1 of the interview with Simon Rogan, chef-proprietor of award winning restaurants including L'Enclume, Fera at Claridge's and Rogan & Co, we discussed influences on Simon's career, his food style and his take on management and leadership.

Here in Part 2, we discuss how L'Enclume came in to existence, the struggle in its early days when customers were few and far between, and then how L'Enclume burst on to the national stage, with a full to capacity restaurant presenting new challenges. Simon reflects on opening new restaurants, building the infrastructure around him and finally, what success looks like to him today.

Roy Brett is the chef patron of Ondine restaurant in Edinburgh which is arguably the best seafood restaurant in the country. I virtually live there whenever I visit Edinburgh and sometimes I visit Edinburgh simply to visit Ondine.

Roy has worked with many legendary figures including Alan Hill, Mark Hix and Rick Stein with spells in Edinburgh, London and Cornwall.

Roy works closely with the Marine Stewardship Council to ensure Ondine delivers a fully sustainable menu.

Simon Rogan is one of the country's most successful chefs. His restaurant in Cartmel, Cumbria, L'Enclume holds two Michelins stars and for five years has scored a perfect 10 in The Good Food Guide. It is listed in that publication as Britain's top restaurant. Simon also has a 12 acre natural farm just outside of Cartmel that supplies the restaurant. 

His London restaurant Fera at Claridges also holds a Michelin star and is ranked 12th in The Good Food Guide.

Simon is known for innovation and cutting edge techniques in presenting a unique dining experience. 

Russell Brown is a Dorset based chef who is best known as the chef-patron of Sienna restaurant in Dorchester where he won a Michelin star in 2010 for his contemporary British food with Italian influences. A Telegraph review of the restaurant in 2011 described 'flashes of brilliance' in Russell's cooking.

In 2015 Russell called time on the restaurant to start his new consultancy business Creative About Cuisine, a bespoke food based consultancy, writing and photography service.

Russell remains one of the most sought after chefs for food festivals across the south-west.

Mickael Weiss is a French chef who has spent most of his working life in London. Most notably, for 15 years, Mickael ran the kitchen at Coq d'Argent, a hugely popular and busy restaurant in the City. With a restaurant, brasserie and an outside terrace that fills to overflowing on summer evenings, in Mickael's busiest ever service his team served 637 covers.

As one of D&D's most senior and experienced chefs, Mickael has also been involved with around a dozen other restaurant openings and turn-arounds during his time with the group. In 2016, Mickael left D&D to start his own consultancy .

Michael Smith is one of Scotland's leading chefs. He gained a Michelin star for his food at the internationally renowned The Three Chimneys and in 2016 opened his own restaurant Loch Bay at Stein on the Isle of Skye which he describes as a contemporary Scottish restaurant with classic French influences.

Many know Michael from his participation in the BBC TV cooking competition Great British Menu where Michael won the coveted main course dish in 2012, returning from 2015 as a judge.