The iconic Bibendum in London’s Chelsea is home to Claude Bosi’s eponymous two Michelin-starred fine dining restaurant as well as a more casual oyster bar on the ground floor. In this latest episode in our Behind the Brigade series - the first of four behind-the-scenes videos shot at the restaurant - Bosi discusses how he came to take on such an iconic restaurant and why it almost didn’t happen. He also talks about the challenges of running two very different types of restaurant operation and how the different kitchen teams are split to manage them.
In this first episode in the series, sponsored by Nisbets in Place, Bosi also talks about the feeling of being awarded two stars by the famous red book, and how his mission is to get three stars. “Can we get it?” he says. “What I want and what I can get are completely different things, but our goal is to do our best for this building.”
Behind the Brigade at Claude Bosi at Bibendum is a four-part video series, sponsored by Nisbets in Place. Revisit the BigHospitality website for future installments in the series.
