Why restaurants?
For me it’s all about bakeries not restaurants. And I’m in the bakery business because it’s fun and interesting.
Tell us something you wish you had been told at the start of your career?
Always hire big.
What’s your favourite restaurant or group of restaurants (besides your own)?
Dishoom.
What motivates you?
Opportunity.
What keeps you up at night?
Nothing.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
I’ve never been employed, or had a mentor. However, a successful entrepreneur once said to me: “It’s always better to do the deal and find out, than never knowing the outcome.”
Best business decision?
Turn left when most turned right. This mantra has been at the core of our explosive Cornish Bakery growth.
Worst business decision?
Turned left when most turned left.
What time do you wake up?
When I naturally wake, normally around 7.30am.
Coffee or tea?
Coffee. I’m about as much use as a chocolate kettle prior to being caffeinated, but I can conquer the world after. Thank you Union Hand Roasted.
How often do you check your email?
Too much, but never after 8pm.
How do you let off steam?
I do yoga, I surf, and I play with my dog called Dougal.
Do you prefer a night on the tiles or a night on the sofa?
A night on the tiles pre-lock down. Sofa post.
What’s your signature dish to cook at home?
Risotto – I have a killer recipe and technique that I learned from Swiss chef Anton Mosimann.
Typical Sunday?
Walk the dog, then a long leisurely lunch.
What’s the most spontaneous thing you’ve ever done?
I sailed to Singapore from Thailand, which took a whole month.
Favourite holiday destination?
Morocco.
What was your dream job growing up?
None. I never wanted a job – and still don’t.
What piece of advice would you give to those looking to climb the rungs in the business?
If you want to get ahead, you should always ring fence time to think, explore and strategize.
If you could change one thing about the restaurant industry today, what would it be?
Remove big business from it.
Bio
Grocutt describes his employment history as 'non-existent'. Born in Wolverhampton, he rebelled at school and subsequently built his own business interests in property development and real estate investment into public houses. Grocutt says this experience remains paramount to his understanding of what properties and locations are going to work for the current expansion of The Cornish Bakery, which he founded in 1994 and is currently targeting an objective of doubling its c.50-site estate up to 100 branches within the next five years.