James Knappett and Sandia Chang: ‘It’s all down to our staff’
Having just won their first Michelin star doesn't seem to have changed the team's ethos, or the way the business is run.
"It’s not going to change us in the kitchen because we have our concept and what we believe in and we’re just going to carry on doing that. It does give you fresh energy though, to realise you’ve been noticed. But it’s quite hard to change us, so this is like a bonus," chef Knappett said.
Chang admitted the star would make it easier to recruit new staff: "It’s a great feeling staff-wise, and to go forward it will help us in terms of hiring and staffing; it’s a lot easier than when we didn't have one."
In terms of future plans, the duo said they would try to give their staff an opportunity to shine with new projects.
"We’ve got a few ideas and concepts that we want to do, but the key point is that winning the Michelin star was all down to our staff - without them we’re nothing. Some of our guys have been with us from the very first day and there comes a time when you need to give them an opportunity to be something bigger so we’re hoping to do that," Knappett explained.
