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Sarah Willingham

Sarah Willingham is one of the youngest, most successful people in the food and leisure industries.

Sarah was recently acknowledged by Management Today and The Times as one of the "35 most successful women under 35" in the UK; she joined the Courvoisier's top 500 in 2007; Who's Who of Britain's business elite in 2008; and was voted as Business Weekly's Young Entrepreneur of the Year award in 2007.

Sarah has three business degrees including an MBA from Cranfield University.

In 2004 Sarah raised the finance to buy The Bombay Bicycle Club, where she turned a heavily loss-making business of six restaurants into a very profitable group of 17 – establishing the largest chain of Indian restaurants in the UK. She successfully sold them in 2007 and is currently working on a number of other business ventures.

David Moore

David is the long-standing creative force behind London's Pied à Terre restaurant, which opened in 1991.

He began his career under the leadership of Raymond Blanc at Le Manoir Aux Quat' Saisons. His superlative front-of-house management skills have taken him to some of the most illustrious dining establishments including The Box Tree in Ilkley, the Louis XV in Monaco and La Belle Otero in Cannes, France.

It is a love of French haute cuisine that drives David forward. Since its launch, his restaurant has achieved two Michelin Stars.

In 2007, he opened a sister restaurant, L'Autre Pied, with business partner, Shane Osborn, and Chef Marcus Eaves from Pied à Terre.

As befits a consummate front of house professional, David prides himself on his attention to detail and can even be found rearranging objects in other restaurants to improve the aesthetic. Extolling the virtues of a well-organised waiter station, he is an expert multi-tasker who insists on keeping an air of mystery in his restaurants, adding to the magic of the dining experience.

In the past year, as well as working on his first cookery book, David has also backed an ex-Pied à Terre chef, Tom Van Zeller, in opening his restaurant.