The importance of catering for the health-conscious consumer

Once upon a time, eating healthily was an afterthought. Something niche that only a small group of people were interested in, and that very few indeed would care about when dining out at a restaurant.

And most of those who did care would go to a dedicated health food spot full of greenery and raw things where diets win over deliciousness, rather than a chef-led restaurant.

But that’s not the case anymore. Over the last couple of years — and especially in the past six months — health-conscious dining has put down roots and made it into the mainstream.

Now restaurateurs are finding that offering a range of healthy dishes is important for keeping their business in good shape, as well as their customers.

There are a number of factors at play which have spurred on this turnaround. The so-called clean eating brigade, including Hemsley + Hemsley and Deliciously Ella, have done their bit to make nutrition trendy, while Jamie Oliver is just one of many high profile figures who have been extolling the virtues of eating well.

With this, people’s expectations of how good healthy food can taste has been substantially upped. These personalities and others have shown that a balanced meal doesn’t have to be a boring one, and that there’s no reason why food that does you good shouldn’t taste great.

Also, as the UK becomes increasingly food obsessed and our restaurant industry booms — especially in London — people are choosing to eat out more than ever. In fact, research shows that despite the average price of a meal going down in the last couple of years, the total amount people spend on dining has gone up and up as they do so more frequently.

It makes good sense that people who view restaurant meals as a regular part of their diet, rather than a rare treat, will want to ensure that what they’re eating is balanced as opposed to splurging on a dinner out and making up for it with miniscule meals when eating at home.

Restaurants need to make sure that their menus reflect this mind change, and that they are dishing up a decent portion of choice which allows customers to eat healthily as well as heartily — all the while making sure not to alienate those who want to leave nutrition at home for the night.

Here are five winning ways to ensure the health-conscious consumer is well catered for:

Seasonal supper-heroes

There are many reasons why eating and serving seasonal food is important, but most of all because this is when it is at its most delicious. As a result if you use top produce that is at its prime, there’s often no need to add overly rich accompaniments, making it much healthier. On the new summer menu at Swan, Shakespeare’s Globe, Allan Pickett pairs grilled asparagus with a fried duck egg and chopped hazelnuts. Because it has so much flavour of its own there’s no need to cook it in butter, and he instead opts for just a little rapeseed oil.

Veg up

With vegetarians obviously excepted, most of us eat far too much meat — it’s bad for the planet and bad for our health. More and more people are recognising this and starting to cut back. This might be through ideas such as meat-free Mondays, or simply trying to cut down portion sizes. Restaurants can do their bit by ensuring that they offer plenty of creative dishes that put veg in the limelight so there’s lots to take the fancy of diners that’s not flesh. At Swan, Shakespeare’s Globe a summer dish of steamed Somerset spelt with asparagus, Cornish Yarg and parsley purée is wholesome but also vibrantly flavoured.

Lightly does it

We all love a good gutsy meal from time-to-time, but many dishes are actually better when they’re made a little lighter. Chefs and restaurants are often keen to reach for the cream and butter to make decadent sauces, when actually the modern diner craves something altogether fresher. One of Allan Pickett’s signature dishes on Swan’s dinner menu pairs sliced scallops with Granny Smith apple and a little squid ink mayonnaise. It is vibrant, brightly flavoured and refreshingly light.

Ready for requirements

A health-conscious menu isn’t all about low fat or plenty of veg. Many customers have food allergies, intolerances and preferences. A good menu should be able to accommodate the most common of these while still leaving diners with a bit of choice. It’s worth making sure there is a good scattering of gluten-free, dairy-free and of course vegetarian and vegan options.

A fruity finish

There is excellent fruit available in this country, so use it. Of course, diners will sometimes want gooey chocolate puddings and cheese boards, but if done in the right way almost any final course is all the better for the addition of some fruit — and it means diners finish feeling like they have had a more balanced meal. On his summer menu, Allan serves a steamed chocolate pudding with a berry compote (its sharpness cuts through the rich pudding perfectly), Kentish strawberries with a set buttermilk cream, and a rhubarb crumble tart.

There’s always room for something naughty though, as they say: everything in moderation, including moderation itself!


Start of the English Summer Wine

English wine has been popping up in bars and wine-focussed restaurants for a while now, but in the last couple of years it has crept into the mainstream. Now found in bars and restaurants at all levels, pubs and even supermarkets, it is not just those in the know about wine that appreciate some of the excellent examples of English grapes.

During the Brexit debate English fizz found itself part of the Leave campaign’s arsenal, with some politicians claiming that our British wine could give French Champagne growers a run for their money. While this may not be the case in economic terms due to limits of scale and production, in terms of the quality of our homegrown fizz, the Eurosceptics were (perhaps accidentally) telling a truth.

English wine producers are one of the clear winners of the Brexit vote. At a time when mainstream customers are finding their feet with English wine and coming to terms with paying Champagne prices for brands dinner guests may not be familiar with — perhaps with the exception of Nyetimber, which is fast becoming a household name — bubbles from across the Channel are about to become pricer.

As the sterling remains low, Champagne — and at the better value end Prosecco, too — are more expensive to import meaning that English wine is becoming a better-value alternative for buyers both at home and abroad.

There has even been talk of a collective name for English wines, in the way that wines from Champagne are called, well Champagne, and Spanish fizz is known as Cava. Albion has been put forward by some in the wine industry, but we are yet to see if it will catch on.

There are some top-quality ‘Albions’ or sparkling wines coming out of vineyards such as Nyetimber, Chapel Down and Three Choirs. Here are some of our favourites.

Nyetimber, West Sussex

Sussex’s Nyetimber is top of the English wine pops. Vines were planted in 1988 and it was the first English sparkling wine producer to make wine exclusively from the three classic Champagne varieties: Pinot Noir, Chardonnay and Pinot Meunier. Twenty years later, and the result is England’s classic and best-known premium sparkling wine. Made from only its own grapes, it is creamy with classic brioche notes finished off with a citrus twist. Champagne who?

Chapel Down, Kent

Kent-based Chapel Down not only makes some excellent fizz, but some fantastic still whites too, like its 2014 Bacchus Reserve in all its tropical, freshly-cut-grass loveliness. The vineyard is open to the public, which is exciting too. There is talk of a post-Brexit boom in British vineyard visits, with some commentators predicting the arrival of high-end hotels and restaurants along a Napa Valley-style wine trail, following the launch of an English wine trail map last year. Chapel Down even dabbles in less-established red and orange skin-contact wines too; he who dares…

Three Choirs, Gloucestershire

Planted in 1973, Three Choirs is one of the most long-established vineyards in the country. It is also one of the largest and most innovative, regularly experimenting with new grape varieties: it grows an impressive twelve different grapes. Three choirs is also open to the public, putting this Gloucestershire wine destination firmly on the English wine map. For a 100 percent Bacchus you can’t go wrong with the elegance of the 2013 harvest. Dry, aromatic and herbaceous on the palate with gentle oak ageing. It’s not only fizz that the English wine world does well.

Westwell, Kent

This Kent-based vineyard is exciting for those with an eye on the more-affordable fizz market. Its award-winning Pelegrim Brut NV caught the eyes of judges last year and is one of the few English sparkling wines not commanding Champagne prices. Produced not far from where Taittinger has put down vines, in the chalky slopes of the North Downs, Westwell Pelegrim takes its name from Pilgrim’s Way in Kent. The blend of Pinot Noir, Pinot Meunier and Chardonnay (along with reserve wines from previous vintages) is bottle fermented, rather than tank, giving it a extra-dry non-vintage biscuity style. Prosecco watch out.

This really is just the beginning. There are lot’s of things to be excited about in English wine post-Brexit, with the higher-end set to become a more affordable option for export, while there are rumblings of similar successes at the all-important cheaper end.

Irrelevant of politics and votes, 2017 is looking like being a stellar year for English sparkling. Or should that be Albion? It’s actually starting to have a bit of a ring to it…

Brexit means Brexit, but can London’s restaurants make a success of it?

Brexit means Brexit, but can London’s restaurants make a success of it?

Since the UK voted to leave the European Union last June the restaurant industry has been living in the shadow of a looming Brexit. While the terms of the divorce remain unclear and timings are at best hazy, the industry waits to see exactly what the impact might be.

This week Jason Atherton made headlines urging government to set out its plan soon, instead of leaving us all waiting ‘like plonkers’ and earlier this year Jamie Oliver announced the closure of six of his Italian restaurants blaming the rise in import costs.

The industry is feeling shaky but it’s not all doom and gloom. With challenge comes opportunity, or at least an excuse to get creative.

Local produce

Restaurants have already been focussing on locality and provenance for the past few years. Customers care about where the food on their plates comes from, and exotic, long-haul ingredients have been phased out and replaced with the best seasonal, British-grown fare.

A focus on locally-sourced products is not only better for taste, producers and the environment, it will also go some way towards ‘Brexit-proofing’ a restaurant over the next few years. Restaurants relying too much on European ingredients will bear the brunt of the fall in sterling as the cost of imports from countries such as Spain and Italy rises.

British classics

While the drop in the pound has hit imports, it has given London’s tourism a boost.
Our capital is well known for being a pricey city, especially if you are coming from a less-expensive part of the world — which is pretty much anywhere apart from Switzerland, Scandinavia and Japan!

The weaker pound makes it cheaper and therefore more appealing, and recently the city has seen record numbers flocking to make the most of its new-found affordability. This is creating an enlarged market for restaurateurs, especially if they can give tourists what they want: the best of British.

Exciting takes on classic British dishes, using aforementioned local ingredients, will attract discerning foodie tourists and it is a great excuse to resurrect some more traditional dishes that have fallen out of fashion in favour of influences from France, Italy and Spain. After all, if tourists wanted to eat pasta they would probably go to Rome.

Creative vegetables

While the tourist market is growing, it is important to continue to attract regulars and locals too — this will always be a restaurant’s bread and butter.

Despite Brexit fear, the number of people eating out in London is still increasing, however the amount they are spending each time is decreasing slightly.

Restaurants need to acknowledge this by finding ways to keep the cost of their dishes down, so they can offer affordable menus without eating into their profit margin.

Using more veg and keeping expensive meat and fish to a minimum is one way of achieving this. And foodies love it: cauliflower is way more fashionable than chicken at the moment.

Where meat is used, cheaper cuts cooked long-and-slow, pre-cured or smoked can be far more effective than a great slab of prime fillet.

Wines and Spirits

The English wine industry often popped up in the referendum debates as it is one of few that could actually benefit from Brexit, in the short-term at least (link to wine blog post).

But there are lots of other British craft ales and spirits that could also stand to gain. The last few years have seen craft distillers pop up all over London and beyond, the capital is now producing exciting gin, vodka and whisky of excellent quality — by stocking back bars and wine lists with UK-made products restaurants can skip the import hike and support local businesses and economies.


Restaurants and bars are always looking for ways to be more sustainable. What we eat and drink has a huge impact on the world we live in, and in light of other Trump-shaped world events, the environment is likely to become an even hotter topic as the year goes on.

On a simple level, flying stuff in from all over the world creates a big carbon footprint, so opting for local is not only kind to the profit margins but it is eco-friendly too! In the wake of Brexit, changes to how we import (and export) food are going to be on the negotiating table.

With the threat of US food products (which are currently banned as they fail to meet EU food safety rules) entering into the British market, now is the time for restaurants to show their commitment to supporting local British producers and safeguarding the quality of what they serve. They will not only be doing good, people will notice.

British talent

Imports and currencies aside, the restaurant industry’s biggest concern when it comes to Brexit is about staff.

Currently the vast majority of staff in London restaurants — both in the kitchen and front-of-house — are from Europe. Few are British.

This is in part because the UK has never had the strong food culture of many European countries, such as France, Spain and Italy, but that is changing.

A shortage of workers from overseas will be scary in the short-term, but it will also push the industry to invest time and resources in encouraging young Brits to take up food industry roles and to help train them.

In the long-term this will mean we can create a new generation of homegrown British restaurateurs, chefs, maitre d’s and food industry leaders. The restaurants which get in on the act early will be the biggest winners.

Secrets Of A Successful Stand-Out Menu

Diccon Wright is a restaurateur and property specialist based in the UK and Spain. He runs his own portfolio of restaurants, and is the consultant brains behind many others. Here he gives his top tips on the dos and don’ts of the perfect restaurant menu.

The menu is the cover your restaurant will be judged on; it’s also the only thing that diners have to look at while they wait for their first drink. Despite this is it often an afterthought. Some decent gastropubs and restaurants offering good-quality, well-cooked food knock pounds off the value of their dishes with a scruffy or ill-curated menu. Food is only worth what people are willing to pay for it and a menu’s job is to build tension, anticipation and atmosphere around the table.


A menu’s aesthetics should be an extension of the restaurant’s story: how did it evolve, what does it do best and who does it want to attract? It is common sense that photographs on a menu scream more low-end pub or diner than trendy nose-to-tail eatery, but heavy leather-bound almanac-style menus can be a turn off too. Think about the physical space of the site, if you are a counter-style or small plates restaurant then a simple, high-quality paper list is probably the way to go. Equally, if you are eco-driven then don’t betray your values with a non-recycled menu because your audience will notice straight away. In my experience there is never an excuse to laminate unless you cater for an underwater clientele!

People like choice, or they at least like to feel like they have options. Too few items on a menu and people will begin their experience feeling limited; this is especially true of vegetarian diners or those with allergies or other dietary requirements. Conversely, too much choice can confuse diners – the role of a menu is to guide the customer through what dishes are on offer so they can choose something that they will really enjoy. Good-hearted tussling over who will have what and whether the rest of their dinner guests are willing to share for fear of ‘food envy’ and you know you have it spot on. If one person panics and ordering something they probably won’t really enjoy, then the dynamic is spoilt. Eating out is a group affair; one person’s unhappy meal will bring the whole experience crashing down.

Avoid adjectives which tell people that things are ‘delicious’ etc. – nobody likes to be told what to think, and it’s subjective anyway. Long-winded descriptions are outdated and fussy, while trends towards simple, locally-sourced ingredients done well have resulted in a fashion for listing dishes simply by ingredients separated by commas. This is simple and fashionable, but be wary of it when catering for a diverse audience as it can be a little vague. In most cases restaurants want to aim for somewhere in between the two. A menu should include the information a restaurant is proud of: if you are lucky enough to be able to serve Ginger Pig meat then why wouldn’t you scream and shout about it.

We have all heard the joke about ordering the ‘second cheapest’ wine, well the same is true of food. This can be especially true of couples on dates who might be trying to be polite (or not anticipating a second round!). Mix up menu items and encourage eyes to take in the whole selection; most people decide what they are going to order in the first few glances. Positioning more expensive items in prime places is something to consider – certainly don’t hide away your house specialities – but avoid flashy boxes and overly showy presentation as nobody wants to feel pushed into ordering outside of their price comfort zone. Make the higher-priced exciting stuff a desirable treat to indulge in, but let them make up their own minds.

Sides are a great way to up table spend, but should be created because they genuinely enhance the main event. Positioning sides together and including interesting vegetables alongside the staples of chips or potatoes will encourage multiple side orders. Some restaurants make bizarre mistakes like listing sides with starters or under a main including a ‘+chips for £4’. This is unnecessary: people know if they want sides or not and if they don’t need them then do tell them so. What they save on a superfluous side they will likely spend on a pudding or digestif anyway.

Specials can be something of a minefield. Not least because of recent legislation requiring the listing of allergens on menus. The communication of them is also tricky, many times I have misheard the specials and discounted the lot rather than dare make the whole table listen to the waiter repeat it again. Equally, getting up to read a blackboard on the other side of the room can be inconvenient, at its worst resulting in a person standing over other diners attempting to photograph the menu on their phone. A simple rule is this: if you are going to do specials then they should be just that. They should feel genuine – our butcher/fishmonger/forager was able to get hold of this and we couldn’t resist. That means one or two items that are genuinely interesting told by a well-informed waiter with enthusiasm and clarity.

A successful menu will evolve over time. Collecting data and communicating with waiting staff on the front line will give you the clearest indication of what is popular and what needs more work or freshening up. Customers expect a menu to change and the most authentic way to do this is through seasonal ingredients, whilst keeping hold of favourite and signature dishes. Experiment with pricing, serving a more expensive cut of meat for two is often a more affordable way for customers to try something out they might often feel unable or unwilling to afford.

And finally, staff tastings are an absolute must as these are the people that you rely on to guide customers through your restaurant experience. More and more I hear customers asking waiting staff: what’s your favourite dish. Quite right too.

The Carvery Restaurant

The Carvery
Torremolinos, Costa del Sol, Spain

SM the carvery in lights

Diccon Wright, in partnership with local restauranteur Mark Cornwell, has re-opened The Carvery, a sunny and intimate place to enjoy British cuisine on the Costa del Sol. Among 2016’s best bets among new restaurant openings, The Carvery located in Montemar, Torremolinos between Malaga and Marbella opened its doors in April 2016 and aims to please the palates of the most discerning foodies.

SM the bar of the carvery

These experienced restauranteurs give a respectful nod to traditional tastes and ensure that everything is prepared with the finest local ingredients- including fish caught fresh from the sea.

SM smoked salmon starter at the carvery

Here, you’ll enjoy the classics, including locally bred Angus steak and a quality carvery with a fine selection of roasted meats, local vegetables, homemade stuffing, gravy, and Yorkshire puddings.

SM yorkies straight from the oven at the carvery

Their traditional British Sunday roast is consistently rated “superb” by travelers who count dinner at The Carvery a must when vacationing on this sunny coast. Whether it’s a traditional roast, or a light salad to complement the local climate The Carvery accommodates.

SM beetroot and goats cheese salad starter at the carvery

The Carvery features modern seating for 120 guests inside and may comfortably accommodate 60 on the outdoor terrace.

SM - the carvery restaurant

A lush vertical garden and contemporary art, quarried marble and locally crafted tiles complete the Andalusian ambience.

SM terrace area of the carvery

The project has involved a 1.5 million euro investment into the new restaurant. Throughout the construction process Diccon and Mark have employed skilled local craftsmen and sourced materials from the region, including marble from the nearby quarry and locally-made tiles.

SM - boris the bison at the carvery

The feedback from customers of The Carvery since the re-launch has been extremely positive with the restaurant scoring 4.5 out of 5 on Trip Advisor and earning a Certificate of Excellence from the site. Comments from customers include ‘amazing’, ‘new premises and even better than before (if that is possible)’, and ‘wow wow wow’.

SM argentinian angus steak and chips at the carvery

Diccon Wright said: ‘I am thrilled to be a part of The Carvery restaurant with Mark. We’ve worked hard to re-launch the restaurant and to build on the existing success, with a goal to make it a premier destination for great food and a welcoming atmosphere in Torremolinos. The feedback we’ve received from our repeat and new customers is simply fantastic. When we hear that people enjoy what we are doing at The Carvery and take the time and trouble to tell us, it really drives us on to maintain the high standards that we’ve set ourselves from the outset.’

Contact Details:

The Carvery
Calle Saltillo 2
Malaga – Spain
+34 952 373 722

Diccon Wright Announces Opening of The Carvery

Diccon Wright is delighted to announce the opening of the Carvery between Malaga and Marbella in April 2016 in partnership with local restauranteur Mark Cornwell.

the bar of the carvery

The project has involved a 1.5 million euro investment into the new restaurant with seating for 120 guests inside and a further 60 on an outside terrace. The venue is styled with vertical garden, fresh, modern furnishings and contemporary art. Throughout the construction process Diccon and Mark have employed skilled local craftsmen and sourced materials from the region, including marble from the nearby quarry and locally-made tiles.

yorkies straight from the oven at the carvery

The wide menu includes classic British dishes, locally bred Angus steak, fresh local caught fish and a high quality carvery with a selection of freshly roasted meats, fresh vegetables, homemade stuffing, Yorkshire puddings and gravy.

Our New Look Restaurant

Swan Restaurant-71b

This spring, following an extensive refurbishment, Diccon Wright’s Swan Restaurant at Shakespeare’s Globe reopened its doors with a fresh, vibrant new look. Bringing a new menu, focusing on provenance, seasonality and simplicity, it showcases the best of classic British dishes, with a contemporary twist.

Plush furnishings, including bespoke seating by The French House, and additional statement lighting, by Rothschild and Bickers, create a relaxed and refined environment; with 180 degree views of the London river skyline. The dining room to the right, the River Room, now houses a unique selection of sheep and goat head sculptures that run along the back wall and are designed by the renowned Dido Crosby.

The restaurant bar features a seamless length of pewter and brass, with a Carrera marble bar back and Christopher Howe bar stools offering the opportunity to dine at the counter. Diccon also oversaw the installation of a new purpose-built wine room, which displays the restaurant’s great range of vintages.

Signature dishes from the main menu include starters such as; cider battered oysters, salt baked heritage beetroot, smoked ricotta, pickled walnuts and London honey and Jerusalem artichoke soup, with hazelnut and spinach pesto, and mains including; Cornish fish stew with Norfolk saffron potatoes and garlic mayonnaise, beef Wellington with Savoy cabbage, carrots and a Madeira and truffle jus and cod, with a hazelnut crust, sea beets, fish and parsley broth.

Desserts on offer feature Vanilla yoghurt pannacotta with Yorkshire rhubarb and juniper meringue, Orange and cardamom polenta cake with blood orange and crème fraiche and a Dark chocolate delice with salted hazelnut ganache and chocolate ice cream.

Diccon Wright said “The refurbishment of Swan Restaurant has allowed us to create a beautiful space beautifully that frames one of the best views in London. The investment into this area of the Swan building enables chefs to work in the dining room, adding a sense of theatre and activity. The sit-at bar also allows us to offer relaxed informal drinks and causal dinning. After seven of successful operation it is a pleasure to see the opening up of the room to its full potential.”

View photos and the new restaurant menus

Hiring the Right Chef for your restaurant

Unless you are the chef for your new restaurant, hiring the right chef may be your most formidable task. Cooking is not only a demanding profession, but also a science, as anyone who has learned to cook anything may attest. As in any profession, levels of skill and talent vary, so you should have a good idea of what you expect. The professional chef has many responsibilities, including food preparation, menu management and pricing, inventory control, purchasing, and staff hiring and scheduling. Poor management of any of these may mean failure for your restaurant.

Word-of-mouth is probably the best way to begin your search for a chef. The restaurant world is not as large as one might think and an opportunity to work in the very restaurant you’re planning may be exactly what some chef is seeking. This is where your own research, planning, and vision may help connect you with the ideal candidate. Know what you want. Know what you offer. Accept and keep all CV’s until you’re ready to make a decision. Keep in mind that an experienced chef may be able to expand her or his cooking repertoire – within limits. On balance, strong management skills are worth serious consideration too, especially in newer restaurants.

You’re looking for a chef comfortable with the style of your particular restaurant. The person you hire will determine the appeal of the menu, the quality of food preparation, food costs, and the happiness and efficiency of your kitchen and dining room staffs. And you want to retain an experienced and reliable staff for as long as possible. That way, they’ll be able to participate in various tasks and become professionally more versatile and more valuable to your business. Your chef should be knowledgeable about all aspects of food purchasing, inventory control, food preparation, and staff management.

Good staff morale is crucial to the success of your restaurant. Think about that restaurant you’ve never gone back to, all because of the miserable staff. (We’ve all been to at least one of these establishments.) The right chef will ensure that customers praise your professional staff – and return to your restaurant. As important as the food is the quality of the service. As every successful restauranteur knows, dining is always about more than a good meal. The experience should always be memorable.

How to start a new restaurant

Everyone loves good food, and many talented people who cook – or are certain they’ll be able to find someone who can – think about opening a restaurant. What could go wrong? Right? The very devil may be found in the details. The first questions you should ask are: What knowledge do I bring to the project? And – What do I need to know to succeed? Research is the key; hone your vision and keep it clearly in mind when planning every aspect of your restaurant, from the menu to the decor to the way each table is set. Everything matters.

It’s always a good idea to start with the basics: Why do we go to a restaurant? And what makes us return? If criteria for the dining experience were focused only upon eating, we might as well just open a can and pop the contents into a microwave. But we want more – discreet and attentive service, comfort and ambiance, good food from an interesting menu, and trust that our dining experience will be just as wonderful the next time. And remember that even a restaurant with great food may fail if service is bad.

Where would you like to open your restaurant? The choice of location may determine everything from hours of operation to the prices on your menu to the time it takes to serve and clear a table. Your restaurant’s location may encourage parties, weddings, or in the location of one of our places, by the Shakespeare’s Globe – pre- and post-theatre dining, business luncheons, afternoon tea, weekend brunches and breakfasts, or any combination. Research your location and find out what draws customers to the area, what restaurants already exist there, and how you may encourage people to spend time in your new restaurant. Remember, too, that the people in the neighborhood may become your most loyal clients – and your best advertising.

We’ve saved our discussion of the most important and most daunting task for last: Unless you are one yourself, finding the right chef for your new restaurant may become a search both complex and very personal. The success of your restaurant depends upon your choice, and good chefs are at a premium. There are excellent culinary schools that produce many budding chefs, but finding a chef with the skill and experience to run a busy restaurant kitchen will take time and patience.

Overall, you should aim to provide a brand that is part of what you deliver in menu quality, décor, design, theme, but most of all, good service is what will keep you going beyond the initial buzz.

About Diccon Wright

Christopher Diccon Wright is a restaurateur and property specialist who has established and grown successful operations in the UK and Mediterranean. He has also worked on a consultancy and advisory basis for a wide range of food and property clients.