After building a hugely successful restaurant business over 19 years, the pandemic forced Michelin starred chef, Simon Rogan to close all his restaurants last year. With the prospect of having to lay off staff and throw away his sustainable crops, Rogan talks to The Times about how he turned adversity into advantage, created a new venture to support his staff, put back into his community - and made good use of all that fresh produce.

Directed - Bugsy Steel
DOP - Kyle Macfadzean
Production - Twice Pictures