Doing less and learning to say no. What piece of advice would you give to those looking to climb the rungs in the business? Never quit when times get tough, keep powering forward and learn to adapt. If you could change one thing about the restaurant industry today, what would it be? Restaurants that use tweezers to plate. Bio Born in Essex, Bland left school at 16 and started his career in hospitality working at The Schoolhouse bar and restaurant in London's Battersea. During his career as a pastry chef he's worked at a number of high-profile places including the OXO tower, Smiths of Smithfield’s and Searcys London. He founded Hoxton Bakehouse with his wife Florence Hellier in 2014.