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Michelin-starred chef Mike Robinson, from the UK, spoke on the Biting Talk podcast and said he'll no longer be serving weekday lunches at his restaurants in a bid to save staff from exhaustion.
Chef Tom Aikens They are the questions that have taxed even the greatest restaurateurs across history: how can you make a restaurant successful, and why do restaurants go bust? Now, Michelin-starred chef Tom Aikens, who has experienced his own share of financial woe, reckons he knows the answer. Speaking on the latest edition of the podcast Biting Talk, Aikens says there are three things that make a great restaurant. "Great food, great service, great ambience. If you get those three things right, people will hear about you and will come. And once you have those magic three things you’re on...
'Restaurateurs must work harder to sell seafood to British diners' Chef Ed Baines admits he 'can’t sell enough whole crab' to customers who love it, but fears there aren't enough Brits who appreciate seafood Celebrity chef Ed Baines is on a mission to get more of us eating seafood Credit: Getty Celebrity chef Ed Baines has called on industry colleagues to work to educate British diners on the glories of seafood as shellfish producers and distributors admit they are in crisis. The UK’s seafood sector is reeling after a double blow from the impact of Covid 19 on the hospitality sector, and ...
You've heard of the Waitrose effect – now it's time for the Wong effect... 12 February 2021 • 12:21pm Chef Andrew Wong, who runs A. Wong in London Victoria, appears on this week's Biting Talk podcast Credit: Jon Devo It’s long been associated with pushing up house prices and gentrification, but now the 'Waitrose effect' has a new phenomenon to contend with: the Wong effect. Michelin-starred chef Andrew Wong of London’s celebrated restaurant A. Wong has acknowledged the help that his restaurant has provided in improving the neighbourhoods of Victoria and Pimlico. Asked on the latest ep...
A crowdfunding campaign has been launched to save the famous institution dealt a "double blow" by the pandemic and redevelopment plans