A restaurateur, a radical chef and a cook-turned-campaigner: ‘What 2020 has taught us’

From Covid-19 to Black Lives Matter and the storm around food inequality, it’s been a tumultuous year. Three people in the hospitality industry reveal how it’s changed their lives

Owner, Lunya restaurant and deli, Liverpool

I’m optimistic we can survive. But optimism’s different to confidence

I’ve got friends who apply for food markets and get told, ‘Someone’s already doing African food.’ Africa’s 54 countries

It’s a Robin Hood thing. We’re going to charge the rich and give it back to people who need it