The UK’s most creative entrepreneurs shared their insights.

UBS in partnership with The Week and 5x15 hosted a lively evening exploring the theme of good advice with Luke Johnson, Thomasina Miers and David Hieatt. Watch their inspirational stories here...

LAST UPDATED AT 09:46 ON Thu 5 Dec 2013

Luke Johnson - Luke Johnson is the Chairman of Risk Capital Partners, a private equity firm he co-founded in 2001. For six years until 2010, he served as Chairman of Channel 4 Television. He is Chairman/part owner of Patisserie Valerie and Chairman/part owner of Gail's bakeries. He was Chairman of PizzaExpress PLC in the 1990s and chairman of Giraffe restaurants for nine years until its sale to Tesco in 2013.  He co-founded the largest UK chain of dental surgeries, Integrated Dental Holdings. He also co-founded restaurant chain Strada. He serves as a non-executive director at Metro Bank plc. and Chairman of The Institute of Cancer Research. He writes a weekly essay in the Financial Times.

Thomasina Miers - Thomasina Miers is a cook, food writer and television presenter, an entrepreneur and the co-founder and Executive Chef of Wahaca Restaurants - cooking fresh food inspired by the food markets of Mexico, using free-range meat, sustainable fish and recycling everything down to its food waste. Wahaca won the SRA's Sustainable Restaurant Group of the year award in 2012 and have won various other awards for the sustainability of the business, the quality of the food and its value.  Tommi has presented various cookery shows on television and radio, including A Cook's Tour of Spain, Wild Gourmets, Mexican Food Made Simple and The Kitchen Cabinet (BBC R4). She is the author of five books, her latest being Wahaca: Mexican Food at Home.

David Hieatt - Bankrupt at 16. Thrown out of college at 18. Joined Saatchi and Saatchi at 21. Had a ball. Left advertising to go back to Wales. Started howies in 1995. Sold it to Timberland. Left. Started The Do Lectures, which was voted one of the top 10 ideas festivals in the world by the Guardian. It still takes place in Wales and California each year. Started a restaurant called The 25 Mile, which sources its main ingredients from a 25 mile radius. It is being rolled out down the west coast of Wales in the next year or so. And last year, started a company making jeans called The Hiut Denim Co, in his home-town of Cardigan. A town that used to have Britain's biggest jeans factory.

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