How I Got Here: Charlie Phillips

Why restaurants?​
Loved restaurants as a kid. Always sat in the seat facing the kitchen or pass if I could. I’d go mute and just watch it run. I love the buzz of a busy restaurant when everyone knows their role; there's something magical about well organised busy staff darting around tables of people relaxing and enjoying the food and hospitality.

Tell us something you wish you had been told at the start of your career? ​
Don’t expect to make any money anytime soon. Follow your friends to law school if you wanna buy a house this century.

What time do you wake up?​
Whenever my kids decide!

What’s your favourite restaurant or group of restaurants (besides your own)?​
‘Orasay’ is an incredible neighbourhood spot with some truly excellent cooking, every time. I feel lucky to eat there each time. Jackson Boxer has made it such an institution in such a short period of time; it's the buzz of the neighbourhood.

What motivates you?​
Every customer having a good experience, as a minimum; having always wanted restaurants. Getting to the end of a day where all customers have had a good experience and the team are all happy makes me want to do that over and over again.

How do you let off steam?​
I drive to work on my scooter (Piaggio, not micro). It’s the only time I can't do anything else - no phone, emails, nothing with my helmet on. So a lot of the time I’m singing pretty loud pop very badly down the Westway. Current belter is Mabel: Don't call me up; banging tune. Although I’ve just discovered vossi bop, so Stormzy is making a bit of a helmet debut at the mo. Also a keen gardener, taking after my grandad ‘Bob’, who loved his hydrangeas like his family.

What keeps you up at night?​
My 10 month old...

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business? ​
I worked on Tom Kerridge's first TV show a long time ago. I lived at the shoot location in the countryside with him and a small team, and he became a big influence. He was working his ass off with his restaurants, but seemed happy, and I thought, I’d like that. So I finished the shoot and started Morty & Bob’s street food stall. Mark Hix has also been a good friend to me as M&B has grown. Full of wisdom and great to chat shop over a glass of vino with.

Do you prefer a night on the tiles or a night on the sofa?​
Sofa all the way. I’m with people all day everyday with my work: so kids to bed; chill time with my partner Jemima; Netflix, Prime or iPlayer all the way.

Worst business decision?​
My best and worst business decision is the same decision, oddly… We opened Morty and Bob’s cafe in Netil House, inside a venue where we owned the daytime cafe operation and NT’s owned the bar after 5pm. We always did enough to break even every day, and then just as we could have made some profit, we closed and handed the venue over to the bar. It was a bad deal for us. HOWEVER, it was also the best thing that ever happened to us. It was a place where we could establish our name and grow the brand to attract loyal customers and investors. It was a super cool spot that looked amazing, a real hidden gem! Our Coal Drops Yard and Westfield landlords both visited us there and fell in love with the concept and brand, so we owe a lot to the second floor of Netil House overlooking those train tracks.

Best business decision?​
See above.

What’s your signature dish to cook at home?​
Pasta! Two or three things from the weekly veg box; loads of garlic; butter, herbs and oil; done. Also The Notting Hill Fish Shop has just opened nearby by a mate of mine, so frequent trips there for some outstanding seafood to throw in. Loving clams at the moment.

What piece of advice would you give to those looking to climb the rungs in the business?​
Figure out your passion within the business. A specific genre of food, front of house etc, there are so many parts to the restaurant business and you can't be the master of all. Pick one and give it a really good go before moving on to the next.

What was your dream job growing up?​
It was always food. Anything to do with it. I was cooking from as soon as I could reach to cooker.

If you could change one thing about the restaurant industry today, what would it be?​
It’s got to be the environmental impact: using plastic; open gas hobs; fryers at 180 all day; cooking oil; single use gloves; cling film; disposable packaging. The restaurant industry is a big contributor to climate change. There are not enough solutions yet, certainly not cheap enough to make it economically viable. It needs to start with the Government given the scale. For example, in the same way they are banning diesel car production, they should make not recycling illegal, and so on.