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Politicians and government ministers too often seem to have no clue what it’s like to be a small business owner. No idea how their policies have changed the landscape and the business model for so many of us.

The proliferation of dough based options is a symptom of an industry that is struggling...and it's costing us all.

Breadstall is the pinnacle of pizza, a place that has clearly thought about the dough, the history and the detail, and it shows!

'Often imitated, never bettered’ is a label that Mangal 1 can wear with pride!

They are living things, made mostly by families and small co-operatives who care deeply about what they produce.

The Verdant Seafood Bar is tucked into a tiny basement space just up from the harbour in Falmouth, run by one of our favourite breweries.

New dishes for the kitchen to learn and for the front of house team to understand and explain. New ways of approaching tables. New questions to answer...and some new answers to old questions!

We've never pretended to be a cheap night out. Quality ingredients, cooked and served by people who are paid properly, just isn't cheap. But perhaps we've drifted into a place we never intended to be...and that's something we want to change.

The bistro format itself has been thriving across London for the past few years, and there are a handful of places we've looked to for inspiration whilst thinking about what to change at Wilson's.

Sitting at a counter with a good bottle of wine, watching a busy kitchen and talking about how we'd do things if we had your own restaurant used to be one of our favourite things to do!

Stella Artois can be genuinely enjoyable when served ice cold in a small glass at a pavement café in Belgium!

You finish a day at work and a complete stranger publicly writes that you were brilliant at your job. That you made their evening better. That you were knowledgeable, funny, thoughtful or kind.

Sometimes a single product reaches a point where it simply can't get any better

The simple, time-honoured offers work so well because nobody has to spend time trying to understand them!

Considered, generous, knowledgeable hospitality from a team who understand that the guest's experience comes before the kitchen's convenience.

Instead of asking "what's the best experience for the guest?" it asks "what's the easiest way to get food out when we're busy?" For us, it's the opposite of hospitality

Henry drank a Chablis. This is not a surprise…Henry always drinks classic French wines. Some things are non-negotiable.

On a daily basis, a focus on creating excellence is a much better source of energy than cost cutting...so that's where we spend our time.

One of the most exciting recent additions to our little corner of South East London is Cantinera in Brockley. On a recent visit we worked our way through almost the entire menu and it was hit after hit!

Over the years I've often despaired at hospitality's inability to organise itself into a coherent movement capable of standing up to the growing challenges we face...perhaps this time the diversity of our sector, which has often made collective action difficult, can become a strength.