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 @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

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.podcast

Host: @nataliaribbe

Sponsored by @squareuk

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.

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.

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 @squareuk
Hosted by @nataliaribbe
Produced by @georgia_isla_graham
Camera, Sound & Edit by @fishislandstudios