Sam’s has been open for about 7 years now, I am sure that time has flown! What has been your greatest achievement in that time?
I was so proud of when we opened the doors initially and was able to welcome people in to my own place. It makes you very proud when you receive good reviews from the likes of AA Gill and Fay Maschler. We were very chuffed to win Time Out Best Local Restaurant and The Evening Standard Best Value in London. I think one of the greatest achievements for any small business has been to try and ride out the recession and just survive- makes me very proud that I am able to employ 65 staff across my two restaurants.
We think it’s great that you have such a dedicated ethic towards sustainability and are transparent about your suppliers. Is this something that you are continually working towards and if so how?
I think that this is very much an ongoing process. It is something I work on with both my Head Chefs every time we are looking at new dishes for the menus. I think it is very important to work very closely with suppliers and see what you can achieve together.
What was the last restaurant you ate at? And what did you think?
Last week I had dinner at Electric Diner in Notting Hill. I thought the design, buzz and atmosphere were spot on. It just felt like somewhere you wanted to hang out. I also had a great Bloody Mary and cheeseburger.
What is the best advice you have ever been given, and by whom?
I am very lucky to have three very supportive business partners. Rebecca Mascarenhas (Sonny’s Kitchen & KitchenW8) is the most involved and has been invaluable with advice. Rebecca has taught me to not get swayed by your vision- it is very important to listen to other peoples opinions and feedback, but sometimes you have to go with your gut and know what you are trying to achieve is right for you. Restaurants are as simple as warm food, cold beer, the right price and a great smile- all the rest is cosmetics
Rick Stein is involved in Sam’s and you worked for him for years. How has he helped shape your own career?
I love working for Rick and Jill Stein down in Padstow and they both taught me so much. They are both so passionate about their business and hospitality in general. They so focused on the customer experience and always looking for ways to enhance this. I think I probably was a workaholic anyway (hard not to be in this business) but Rick and Jill’s work ethic rubbed off on me!
What is your favourite local restaurant?
I love Franco Manca for a great pizza. The pizza is damn good, its very affordable and very quick. Boys Thai is my local Thai and do great food. I love the spice and heat and sometimes they really crank up the chills!
What is the favourite thing on your menu at the moment?
I am trying to eat as much fish as possible and so a big fan of Head Chef Mark’s- Chargrilled Whole Sea Bream, Curly Kale, Lemon Creme Fraiche. Also I think Mark has done a great stater of Lambs’ Belly Fritters, Pumpkin Puree and Salsa Verde.
Did you enjoy your time in Australia? There are some amazing restaurants in Sydney, did you have any favourites?
I loved Sydney- what a lifestyle. I lived ten mins walk from the beach and could go for a swim before heading in to work. At one of my jobs we would go surfing in the afternoon, between lunch and dinner service. So many great restaurants in Sydney- many had an influence on my own places- here are three of my favourites.
http://www.buzo.com.au/
http://longrain.com/sydney_intro.htm
What annoys you most in the hospitality industry at the moment?
I think a lot people have forgotten the importance of hard work and biding your time- careers don’t need to happen over night 🙂 Because of the number of restaurants opening, a lot of people seem to get promoted too quickly and often don’t have the skills to match the level of employment they are seeking. Experience is so important and I am always pleased to see CVs where people have stuck at jobs and not moved around every six months.
Thanks so much,
Posted By Mise En Place Hospitality Recruitment