While some workers may admit to feeling tempted by fast food outlets, supermarkets and sandwich shops on their way into the City, once they arrive at leading global law firm Mayer Brown, Head Chef Jane Fyfe gives them every reason to stay and eat at staff restaurant, Level Two.

In her immaculate kitchen, Cordon Bleu trained Jane focuses on preparing as much as possible from scratch, from tangy chutneys to tasty terrines. "This is delicious, fresh and homemade food with our own unique twist," she says. "So not only do we compete on price, but we consistently win on taste."