Ramael Scully's vibrant dishes reflect his Malaysian roots, Australian upbringing and European training. After moving to London from Sydney in 2005, he struck up a culinary bond with Yotam Ottolenghi, shaping the brand's menus and heading up fine dining restaurant NOPI. In 2018, he opened his debut venture Scully St James's as a celebration of his colourful cooking.

Chef Luke Farrell introduces Londoners to the lesser-known herbs, roots and pastes of southern Thailand, using plants which are grown in his tropical greenhouses in Dorset at his restaurants Speedboat Bar and Plaza Khao Gaeng.