Doors at 9.00am for a 9.15am start

With Britons’ appetite for eating out showing no sign of slowing, just how big a part do issues like the provenance of the meat on the menu and what the waiter is paid, play in our choice of dining destination?

Panellists: Mark Linehan (Food Made Good), Ben Tish (Chef Director of the Salt Yard Group) and Duncan Cruickshanks (Head Chef at The Hospital Club)

Join the debate on social media: #PLANETTALK