Why restaurants?
Purely by accident. Like a lot of people I know, I fell into hospitality washing dishes and peeling spuds in local restaurants. It opened up a new world to me. An interesting world full of big characters and interesting personalities, on both sides of the bar. I dropped out of my A-levels because I was spending too much time at work, and much preferred the dining room to the class room.
Tell us something you wish you had been told at the start of your career?
Before you can break the rules. You’ve got to learn them.
What’s your favourite restaurant or group of restaurants?
I’m currently spending some time in Palma, Mallorca and just can’t get enough of Eddie Hart’s El Camino. It’s just so incredibly consistent and the food keeps getting better and better. But more broadly, I think that JKS Restaurant's approach to building both scalable brands and individual restaurants, backing industry talent, and developing their reputation as a group is a masterclass to watch.
What motivates you?
Living partly in the service of others. I know this sounds a bit wanky, but it’s what gets me out of bed in the morning. Be that to work on impact-led hospitality brands or my new apparel brand, Thumbprint, I think balancing building your own success simultaneously to helping others do the same is the most rewarding thing a person can do. And in a way, hospitality as an industry has a unique ability to do just that.
What keeps you up at night?
Aside from the challenges we’re all facing due to the climate emergency, the state of global and national politics and the economy, and the impact that this is having on the hospitality sector at large, on a personal level I worry endlessly when potential clients or prospects stop responding to emails and calls. I think it’s human nature to expect and value open communication. And the endless cycle of sales and pitching is both the biggest downside to being a consultant and the thing that stresses us all out the most.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
In the absence of attending one, I think of my time at Soho House as 'university'. I was young, cocky and most likely a nightmare to work with, but Nick Jones is a genius and one of the most talented leaders I’ve ever met. He was always good to me. And his passion, focus on craft, and meticulous and obsessive attention to detail continues to underpin everything I do today.
Best business decision?
Keeping work in a box and not sacrificing life in pursuit of success.
Worst business decision?
Becoming a consultant at 31. In hindsight, I think I was pretty crap and another couple of years gainfully employed in a similar capacity would have definitely helped reduce the mistakes I made. I think I just helped some bad businesses fail a bit slower than had they been left to their own devices. But thankfully, I’m a quick learner and fixed that pretty quickly.
What piece of advice would you give to those looking to climb the rungs in the business?
A lot of people want to gravitate away from operations once they’re fed up with the evening and weekend work. And agency / consulting work is an excellent route to progress in hospitality. But it’s incredibly hard to build a credible offer, win clients, deliver work and keep the sales and marketing going that’s needed to maintain revenue. So if someone is thinking about coming over to this side of the fence, I’d recommend some time working for a consultancy first. And getting to grips with the process of marketing, selling, structuring and delivering an offer that’s aligned to what the market really needs.
If you could change one thing about the restaurant industry today, what would it be?
Re-join the EU and fix the appalling staffing challenges that are hindering daily operations and growth.
What time do you wake up?
The goal is 6.30am, but as the mornings turn darker it’s more like 7am. And more of a struggle. I’m a bit out of my rhythm here in Mallorca, but I like to wake up slowly, read, breathe and get a gym session in before heading to the office for 9am.
Coffee or tea?
Tea is just a missed opportunity to drink coffee. (Sorry, Henrietta. Don’t hate me)
How do you let off steam?
One too many margaritas at the bar in Quo Vadis.
Favourite holiday destination?
I’ve been visiting India regularly since 2009 and lived between London and Mumbai for a few years before the pandemic. But I’ve only really scratched the surface of what the country has to offer. One day, I’ll pack a bag, buy an Enfield and head for the foothills of the Himalayas.
What are you currently reading?
Games That People Play by Eric Berne. I’ve been on a long journey with mental health and have become fascinated by the workings of the human mind.
What was your dream job growing up?
I wanted to be an architect but that required too much time in the classroom. But I now regularly work closely with architects on projects, so a little bit of that dream has come to bear fruit. Albeit in a different way.