As Executive Chef at Norton Rose, straight-talking Dan Kelly welcomes the return to fine dining of English and French classics, adding his own modern twist. "The growing trend for offal and traditional cuts for braising means not only a better carbon footprint and traceability," he says "but we're creating something delicious that our clients love with a real wow factor."The secret of his success? "As Executive Chef, you're only as good as the team around you," he says candidly. "In this kitchen on a daily basis, every member of the team has the training and the opportunity to take it to the next level."