Jason Atherton: We always eat at the table – no TV dinners at our house

The Pollen Street Social chef on what works at family mealtimes and keeping the children interested in food

Nathan Outlaw: We’re lucky – both our children will try any food at least once

The chef on family dinners and household chores – plus his shepherd’s pie recipe

Mary-Ellen McTague: Like most parents, I resort to culinary subterfuge

The chef on getting her children to eat – and her surefire taco recipe

Marco Pierre White: My work was a painkiller – it was where I hid

Marco Pierre White was the chef who cooked like an angel, looked like a rock star and changed the way the world thought of British food. Rachel Cooke meets him on the 25th anniversary of his game-changing cookbook White Heat

OFM awards 2014 outstanding achievement: Shaun Hill

‘I will give up when my liver gives out’ — after nearly 30 years of Michelin-starred success, chef Shaun Hill isn’t ready to quit the kitchen just yet. Interview by Jay Rayner

OFM awards 2014 best restaurant: the Ledbury

Brett Graham is obsessive about pleasing his customers. And you’ve returned the compliment, writes Jay Rayner

OFM awards 2014 best young chef: April Lily Partridge

A life of 4am starts and long shifts in hot kitchens might sound tough, but it’s a dream come true for this star of the future, writes Tom Lamont

Massimo Bottura: The mercurial chef who reinvented Italian food

A poet in the kitchen and an artist on the plate, the number three chef in the world discusses his Modena restaurant, the perfect tortellini and his love of fast cars. Interview by Allan Jenkins

Just because you can go foraging doesn’t mean you should

Jay Rayner: It’s that time of year when chefs are spotted stumbling around the countryside looking for produce. But, more than what you pick, it’s how you cook your haul that really matters

April Bloomfield: Fergus Henderson is a great teacher

The chef, co-owner of the Spotted Pig and author on Fergus Henderson's unique and memorable type of cooking

René Redzepi: The St John ethos is about respect and generosity

The co-owner of Noma on the lasting culinary influence of Fergus Henderson and St John

Thomasina Miers: My kitchen is the heart of my home – and of my life

The Wahaca founder's family kitchen, designed by her father and with a dining table that can seat 14, is packed with echoes of Mexico. Interview by John Hind