This week we had the chance to speak to Jemima Bird from the Tragus Group.
Tragus is the operator of some of the UK’s biggest restaurant brands including Café Rouge,
Bella Italia and Strada. It is also one of the UK’s largest casual dining groups employing over 7,300 people and serving more than 21 million meals in over 285 restaurants, that is a lot of steak et frites!!
Which is the last restaurant you visited and what were your thoughts?
Cafe Rouge Tottenham Court Road – to test our new menu with friends. Over 60% of the menu has changed with a range of fantastic under 600 calorie dishes, petit plats and French classics. Though I say it myself I think our development chefs have done a fantastic job.
Which is your favourite London restaurant?
Hix on Brewer Street for its uber cool great environment & fantastic atmosphere and Strada More London for simply great Italian food and the best view of London.
What is the most important attribute for a chef to have working in your kitchen?
A sense of calm to cope when the covers are turning at peak and an ability to work as part of the whole restaurant team – front of house and back of restaurant.
If you had to give one piece of advice to an up and coming chef, what would it be?
Be true to yourself and work with your team
What is the most difficult part of your job?
Juggling three different key brands in Strada, Cafe Rouge, Bella Italia alongside a growing and dynamic Brasseries and concessions business working with key partners such as BAA and Center Parcs and unique brands such as Belgo, Huxleys and Ortega. It can be pretty busy!
What would you choose for your last meal?
I’m from Barnsley so it would have to be roast forerib of beef, Yorkshire puddings with all the trimmings washed down with a great Burgandy/Montrachet and sticky toffee pudding with think custard. Perhaps a little pudding wine on the side just to ease into the moment
Which Chef (Chef’s) do you most admire?
I think how Jamie Oliver has developed his brand and offer is admirable
What is your favourite ingredient to work with?
Cream!
What is your signature dish of the moment?
Morrocan lamb tagine. Apparently it’s ‘devine’ (so I’ve been told!)
Interview by Mise En Place Hospitality Recruitment
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