Interviews

Her Drive – By Cynthia Cramblett

By

Travel nomad, entrepreneur, health and adventure addict, Cynthia Cramblett is known by many names. Originally from Ohio, Cynthia spent her formative years working as a Lobbyist in Washington DC before establishing Her Drive. The initiative focuses on honest and open conversations with inspirational woman around the world entering on business, personal development, cultural differences, sex and what it means to be a woman in the 21st century. This issue Cynthia speaks to Emily Garland of Maid of Gingerbread, Victoria Knowles of The Shotgun & Chelsea Bun Club and Laura Bingham, World Explorer and Author.  Laura Bingham Emily Garland Victoria Knowles

Iain Tait

By

Charming, Erudite and a seasoned rainmaker, it doesn’t take long to realise why Iain Tait is heading up the Private Investment Office at London & Capital.  Tait founded his own wealth management firm after getting his Economics degree in 1996 and becoming a partner at Farmer Anderson and Co. He joined London & Capital in 2006, becoming a partner and is in many respects the heir apparent.  Iain sat down with Peter Robinson at their Fitzrovia office to talk investment strategy, entrepreneurial investment and what London & Capital is doing to engage the next generation of investors. What does an average working day look like for Iain Tait? Do you start…

Mauro Colagreco

Interview: Mauro Colagreco, the chef behind the world’s best restaurant 

By

2019 was quite a year for Mauro Colagreco. After ten years climbing the World’s Best Restaurants list, Mirazur was ranked number one, and awarded three Michelin stars to boot. Here, he tells our editor, Laith Al-Kaisy, about his rise to stardom, how he defied expectation by opening a new restaurant in the midst of the global pandemic, and what the future holds for how we eat.  We always like to start these interviews by asking how it all started. You were born in Argentina. Here in the UK, we’re not that familiar with Argentinian cuisine. What does it mean to you, and how does it influence your food today? Octavio…