Summerhouse started as a family business on the Cornish coast, but taking over a restaurant at a young age came with more challenges than its owners ever imagined.In this episode of Staying Open, Natalia Ribbe sits down with Jamie-lee Job to discuss the realities of working with family, taking on responsibility long before feeling ready, and navigating the pressures of running a seasonal restaurant in Cornwall.After coming close to closing the doors, she made the difficult decision to completely rebrand the business. That gamble paid off, transforming Summerhouse into one of Perranporth's most successful restaurants.We talk about resilience, reinvention, family dynamics, and what it really takes to stay open.Follow @staying.open.podcastRestaurant: @summerhouse_perranporthHost: @nataliaribbe

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Rita's didn't become one of London's most respected restaurants overnight. Before the success came years of evolution, closed sites, tight margins and difficult decisions.

In this episode of Staying Open, Natalia Ribbe sits down with Missy Flynn and Gabriel Pryce to discuss their long careers in hospitality, the research trips across North and South America that helped shape their approach to food, and how they brought fresh ideas and influences back to the UK.

They share the challenges of finding a concept that worked, the realities of building a restaurant through reinvention, and the passion behind creating food with genuine stories to tell. We also discuss trend-setting dishes and drinks, from Rita's iconic devilled eggs to the now-famous mini martini, and why great service remains one of the most overlooked parts of hospitality.

We talk about resilience, creativity, hospitality, and what it really takes to stay open.

Follow @staying.open.podcastHosts: @nataliaribbeGuests: @missyflynn_ & @gabepryce

Restaurant: @ritasdining

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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.

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