“Lacking the talents to be a top chef the next best thing has to be running a business that supports chefs by supplying the best seasonal products available. The excitement surrounding the first availability of English asparagus and Alba white truffles makes it all worth while.”

Last Supper: "Can’t top my 40th birthday lunch cooked for friends and family by Toby Stuart and our very own Kevin Troy. An indulgent menu comprising of pork belly and scallops, pumpkin risotto with trompettes, duck with truffle mash and a superb fig dessert - all washed down with some great French wine I had been saving for the occasion."

“I’ve been with Wild Harvest for 3 years, and I enjoy bringing good quality produce to the table and working with some of the most creative chefs in the country.”

Last supper:  "Anything my partner cooks – he is a chef!"

“I get to ‘shop’ for the best food in the world, in a company which is still small enough for me to see every item that passes through our doors.”

Last supper: "Fruits de mer, cote de boeuf with chips and a green salad, a selection of perfect fruit then cheese. Had some spectacular meals over the years, but getting more and more into my own cooking and plain food as I get older."

“I worked as a chef for 10 years until 2006, when I joined Wild Harvest. I’ll always love food, but as a chef I just wasn’t feeling it on a daily basis so now I do the next best thing - I talk to chefs all day about seasonal produce and other goodies. With such great produce, it’s actually a very easy job in many ways (but don’t tell Richard!)”.

Last supper:  "My favourite meal recently has been in Adam Byatt’s ‘Trinity Restaurant’ in Clapham Village, no major re-inventions or playing with technology at work here, but beautifully crafted, seasoned and executed cooking, and wasn’t too pricey either.”

"I have been working for WH since 2005, and the thing that I love most is working with individuals that have a truly religious passion for food. We’re a multi-cultural company that sources cutting-edge ingredients and wild products directly from the pickers. Here is the proof that food has a soul!"

Last supper:  "The best dish that I have ever had was a splendid and reassuringly welcoming Bouillabaisse had during a winter break in Moorish Marseille in 2001."

"Before I joined Wild Harvest in 2008, I’d never thought that Saturday Kitchen would be my weekly must-see TV program!"

Last supper:  "I am still amazed by some dishes I tried in this year’s Taste of London festival, but one in particular stood out – Sumosan’s duck with buckwheat risotto."