How I Got Here: Helenka Fletcher
Why restaurants?
I fell into hospitality when I was 16, after working in hotels at the start of my career I was drawn to food and beverage, it’s where all the magic happens.
Tell us something you wish you had been told at the start of your career?
Never to be afraid to question things.
What’s your favourite restaurant or group of restaurants?
I like to relax when I go out to eat, so casual is normally best. Blacklock is a great example of simple food done well - I’m also a big meat eater. Padella for great pasta, and La Poule au Pot on Ebury Street – my husband and I have been going for the last 10 years. The cheese tart is life changing.
What motivates you?
My team.
What keeps you up at night?
If it’s not my daughter then it’s my to do list. I am an obsessive list writer.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
Early in my career it was my first general manager. A hotel inspector too, hospitality came so naturally to her and I’ve still never met anyone as dedicated as she was all these years later. She made me realise that hospitality was a great career choice at a young age. She’s not with us anymore but I think about her often when faced with challenges and wonder how she would handle certain situations.
What time do you wake up?
6am.
Coffee or tea?
Always coffee.
How often do you check your email?
I’m obsessive. There, I said it.
How do you let off steam?
I train at a gym four mornings a week, which helps me mentally and to stay fit and strong. To relax at home my husband’s cooking, he’s a chef so we eat pretty well when he’s about and a glass (or several) of a great red, normally Italian wine.
Do you prefer a night on the tiles or a night on the sofa?
You can’t really beat a good night on the tiles – can you? I still think we do it best at Sweeties at The Standard.
Typical Sunday?
A morning lie in and cuddle in bed with my little girl, breakfast in the garden with my husband and perhaps a country run where we live (Hertfordshire) to work up an appetite. Then it’s usually a late afternoon Sunday roast at home or the local. Home is normally my favourite place to be on Sundays.
Favourite holiday destination?
We recently spent a blissful 10 days at The Standard, Maldives in January this year. That’s certainly up there!
What are you currently reading?
Hungry by Grace Dent.
What's been your best business decision?
To travel within our industry and work and live in many different countries. Experiencing hospitality on a global level whilst living and travelling in the US, Australia, Spain and even a short time in India have been vital to my growth as an operator and a leader. The people, the challenges, the differences and also sometimes the similarities are all the things I value as learnings. I have also come to understand that no matter where you are on the planet, people are still people.
And your worst?
I’m quite lucky in that I haven’t dropped any real notable clangers there!
What piece of advice would you give to those looking to climb the rungs in the business?
Work hard.
If you could change one thing about the restaurant industry today, what would it be?
That it is a long-term career choice for more people.
Bio
Born in Nottingham, Fletcher studied a Hospitality Management Apprenticeship in Nottingham before moving to London in 2003. Her early career saw her work as F&B manager for Gordon Ramsay Group, and later Hakkasan where she worked her way up to the role of executive director of operations. She joined The Standard, London, in 2018 as executive director of F&B, overseeing the hotel's three restaurants (Isla, Double Standard, and Decimo), the rooftop, Sweeties Bar, Library Lounge, room service and in-room provision.
