This month David Goodridge tells us about his biggest challenge as a chef, Paul Lau gives advice on vegetarian dishes for the elderly, and Florian Trento talks more about becoming an executive chef.

This month's questions are answered by Paul Lau, Gregoire Michaud, and Florian Trento

This month Paul McLoughlin, Florian Trento, and Paul Lau answers your questions.

WOM talks to Florian Trento and Paul Lau

April’s questions are answered by Florian Trento, Ashton Hall, and Paul Lau.

WOM talks to Florian Trento, Tak Sum Lee and David Goodridge.

This month's questions are answered by Florian Trento, Paul McLoughlin and Ashton Hall.

Congee has never been one of my favourites, having grown up associating it as food for when I am sick. I recently came down with food poisoning (an occupational hazard!), and was confined to nothing but the white goo for a week. However, helplessness led to a reformed view, with the discovery of...

This month Paul Lau, Florian Trento and Michael van Warmelo answer your questions.

This month's questions are answered by Paul McLoughlin, Florian Trento and David Goodridge.

This month Paul Lau talks about achieving Wok Hei at home, Paul McLoughlin talks about what it means to be a good chef, and Florian Trento tells us why he has not had a bad experience as a chef.

This month Ashton Hall provides a suggestion for an impressive three-course meal, including recipes. Paul McLoughlin answers a question on the use of organic produce, and Florian Trento tells us what he looks for in a chef.

This month Eric Hendry talks about haloumi, David Goodridge provides a recipe for duck, and Florian Trento talks about The Peninsula's use of organic produce.