This episode contains references to mental illness and suicide.

Listener discretion is advised.

We know there is a status quo.

It's all around us, day in, day out.

And it's getting disrupted more and more, well, on the surface at least.

The conversation has changed.

The cultural monoliths that used to hold so much power are starting to be broken apart.

But there's still a long way to go.

And as I said, right back at the beginning of this series,

the beautiful misfits are the people who will guide us into the future.

As the great Leonard Cohen sings in Anthem, there is a crack in everything.

That's how the light gets in.

Misfits take those cracks and they expand them.

They are the outliers, the forward thinkers, willing to break new ground by realising their own unique vision. They are innovators and creators.

And what misfits all share, however, is this instinctive knowledge that the system's broken

and the old ways are no longer fit for purpose. They challenge the status quo. My guest today

is doing just that in a hugely important but often underestimated area of our lives, food.

Age-old wisdom says, we are what we eat.

And it's more relevant today than ever in an age of ultra-processed food, rising prices and increasing obesity.

But how do you start to turn the tide on all of that?

To offer a new way and what is it like to make your mark in an incredibly male-dominated industry?

My guest today is the chef Thomasina Myers. We first got to know her when she won Master Chef in 2005. Two years later, she started Oaxaca, the chain of Mexican restaurants with her business partner. Joyful places serving deliciously fresh food at a time when most people thought Mexico meant downing dodgy tequila and cheese-soaked nachos.

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