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.

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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.

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