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_ & @gabepryce

Restaurant: @ritasdining

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Produced by @georgia_isla_graham

Camera, Sound & Edit by @fishislandstudios

Squareup 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.

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Hosted by @nataliaribbe
Produced by @georgia_isla_graham
Camera, 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.