Michael Benson opened UK restaurant Bobo Social after growing interested in food and hospitality that came from picking fruits on farms in the Middle East working in kitchens in Tel Aviv. In the late ’90s, he left his bar tending job in South Africa and began working at Bill Wyman’s London-based restaurant Sticky Fingers, where his “love of a great burger was born.” After several years as a general manager, Benson decided it was time to go his own way, and Bobo Social was born.

What was your first experience with sustainable eating? Planting, digging and eating potatoes, carrots and broad beans from my grandmother's garden in Wales. Food into us, peelings into local livestock and horses. Nothing went to waste!

What do you love most about what you do? Seeing our guests react to the experience we provide.

What’s the best thing you’ve ever been taught? To smile and say hi.

When was the last time you ate out, and where? Brixton Prison.

Are there any mentors or food heroes you would like to thank? Anthony Bourdain.

What do you make from scratch? Basil pesto.

How do you like to spend your day off? Haha, no such thing.

What does success mean to you? Customers returning with friends.

What are the qualities you most admire in others? Constancy.

Can you tell us something we don’t know about you? Eminem asked me what music I was playing, I told him Dido, next thing "Stan" is playing on the radio. You’re welcome.

If you could eat only one thing today, what would it be? A Debauchery Burger.

Which producer or supplier really brightens your day? Flock & Herd.

Which words or phrases do you most overuse? Don't f*** up.

Which talent would you most like to have? Play a piano or guitar.

Do you have a motto or mantra? Quality and consistency.

What is your number one sustainability tip or trick? Think about everything you buy and where it’s all going to end up.