Staying Open: Tonkotsu, London

*Season Finale | Will Beckett, Co-Founder of Hawksmoor*Hawksmoor has become one of the world's most respected restaurant groups, but its success wasn't built overnight.In the final episode of Staying Open, Natalia Ribbe sits down with co-founder Will Beckett to discuss the journey from a single London steakhouse to an internationally recognised restaurant group, without ever losing sight of what mattered most.Together they explore the importance of exceptional British produce, the relationships with farmers and suppliers that underpin the business, and how they perfected some of Hawksmoor's most iconic dishes.Will also shares his thoughts on entrepreneurship, scaling a business, working with business partners, learning from failure and leading a team through one of the toughest periods the hospitality industry has ever faced.Whether you're a restaurateur, entrepreneur or simply someone who loves eating out, this episode is packed with honest insight into what it really takes to build a restaurant that stands the test of time.Follow @staying.open.podcastHost: @nataliaribbeGuest: @wjjbeckettRestaurant: @thehawksmoorPowered by @squareukProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb

Summerhouse started as a family business on the Cornish coast, but taking over a restaurant at a young age came with more challenges than its owners ever imagined.In this episode of Staying Open, Natalia Ribbe sits down with Jamie-lee Job to discuss the realities of working with family, taking on responsibility long before feeling ready, and navigating the pressures of running a seasonal restaurant in Cornwall.After coming close to closing the doors, she made the difficult decision to completely rebrand the business. That gamble paid off, transforming Summerhouse into one of Perranporth's most successful restaurants.We talk about resilience, reinvention, family dynamics, and what it really takes to stay open.Follow @staying.open.podcastRestaurant: @summerhouse_perranporthHost: @nataliaribbePowered by @squareukProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb.

Rita's didn't become one of London's most respected restaurants overnight. Before the success came years of evolution, closed sites, tight margins and difficult decisions.In this episode of Staying Open, Natalia Ribbe sits down with Missy Flynn and Gabriel Pryce to discuss their long careers in hospitality, the research trips across North and South America that helped shape their approach to food, and how they brought fresh ideas and influences back to the UK.They share the challenges of finding a concept that worked, the realities of building a restaurant through reinvention, and the passion behind creating food with genuine stories to tell. We also discuss trend-setting dishes and drinks, from Rita's iconic devilled eggs to the now-famous mini martini, and why great service remains one of the most overlooked parts of hospitality.We talk about resilience, creativity, hospitality, and what it really takes to stay open.Follow @staying.open.podcastHosts: @nataliaribbeGuests: @missyflynn_ & @gabepryceRestaurant: @ritasdiningPowered by @squareukProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb.

Pablo Eggsgobao started as a small pop-up serving loaded breakfast buns and big ambition. What began as a market stall has since grown into one of the North East's most recognisable independent food brands.In this episode of Staying Open, Natalia Ribbe sits down with founder Emma Dent to discuss moving cities for love, taking risks, building a business from scratch, and growing a brand that has captured the attention of a new generation of customers.Emma shares the realities of scaling a hospitality business, the power of social media, and the lessons learned along the way.Powered by @squareukHosted by @nataliaribbeProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudios

JKS Restaurants started with three siblings, a handful of family recipes and a desire to share the food they grew up eating.Today, the group is behind some of the UK's most celebrated restaurants, including Gymkhana, Trishna, Hoppers and Brigadiers, but the journey from family-run start-up to international hospitality group hasn't always been straightforward.In this episode of Staying Open, Natalia Ribbe sits down with the team behind JKS to discuss building a business with family, scaling without losing your identity, the pressure that comes with growth, and what happens when ambition starts to become overwhelming.We talk about resilience, leadership, family dynamics and what it really takes to stay open.Follow @staying.open.podcastHost: @nataliaribbeSponsored by @squareukProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb.

Tonkotsu started with a simple idea: serve great ramen and do it properly. What began as a small independent restaurant has since grown into one of the UK's most recognisable ramen brands.In this episode of Staying Open, Natalia Ribbe sits down with co-founder Emma Reynolds to discuss building a restaurant brand from scratch, from boiling pig bones and trotters in a tiny London flat to growing a nationwide restaurant group.Emma shares stories from her research trips to Japan, the lessons learned scaling a business, and how Tonkotsu has stayed true to its identity while continuing to grow.Follow @staying.open.podcastHost: @nataliaribbeSponsored by @squareukProduced by @georgia_isla_grahamCamera, Sound & Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb.

Wilson's is a Michelin-starred restaurant in Bristol run by husband-and-wife team Jan Ostle and Mary Wilson. Growing much of their own produce just outside the city, they've built a restaurant rooted in the land, the seasons and a deep commitment to sustainability.What they've created is remarkable but building a restaurant around nature, unpredictability and the realities of modern hospitality comes with its own pressures.In this first episode of Staying Open, we discuss addiction, working alongside your partner and keeping your cool when things get heated in the kitchen. Host @nataliaribbeSponsored by @squareukProduced by @⁨georgia_isla_grahamCamera, Sound and Edit by @fishislandstudiosSquareup Europe Limited is authorised by the Financial Conduct Authority. Square Loans and Square Cash Advance are not regulated by the Financial Conduct Authority. Terms and conditions apply. For full regulatory information, visit squareup.com/gb