Why restaurants?
No two days are the same, different challenges and different creative outlets each and every day.
Tell us something you wish you had been told at the start of your career?
The customer isn’t always right…
Coffee or tea?
Coffee.
How often do you check your email?
Every minute.
What’s your favourite restaurant or group of restaurants (besides your own)?
The Gladwin Brothers know what they are doing at The Shed and Rabbit. Really like both those spots.
What motivates you?
There’s no bigger thrill than looking at a room full of people enjoying themselves and knowing that’s because of the hard work you and your team have put in.
What keeps you up at night?
Not much, I sleep pretty well! But if I had to say something, it’d be the ring tone of our landline at The Hunter’s Moon…it never stops ringing!
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
Well I think my business partner Oliver Marlowe has had the biggest impact. His attention to detail and constant strive for perfection is very admirable and that attitude runs through the whole company’s ethos.
How do you let off steam?
Xbox. Seems childish, but there’s nothing wrong with good old-fashioned escapism.
Typical Sunday?
If we're talking my perfect Sunday, it would be roast beef and a Bloody Mary.
Worst business decision?
We’ve been pretty lucky throughout our process and we haven’t had too much thrown at us that we couldn’t deal with.
Best business decision?
Choosing Oliver as a partner.
What’s the most spontaneous thing you’ve ever done?
During a night out I decided to go to Paris for breakfast.
What boxset are you currently watching?
Rewatching Breaking Bad, with my wife. It's so tense!
What piece of advice would you give to those looking to climb the rungs in the business?
Learn every corner of the industry. I started washing glasses aged 15 at weddings. Working your way through a business means that when you’re at the top and you ask someone to do something for you – you actually understand what you are asking from them.
If you could change one thing about the restaurant industry today, what would it be?
No shows. People not showing up for their bookings should be punishable by law.
Bio
Born in London in 1992, Beatson-Hird chose to go straight into work rather than pursue further education - although he did eventually study for a BTEC HND at Oxford Business College. During his career he has worked as general manager at The Mitre SW6, and held similar roles at The Brown Cow and The Sands End. Having demonstrated versatility within the hospitality industry over the last 10 years, catering private events, managing late-night venues, and launching a number of pubs in the Fulham area, Beatson-Hird has now started his new venture, as owner director of Lunar Pub Company, working with chef Oliver Marlowe.