News & Views

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.

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

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.

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.

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

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

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.

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.

We believe Ladywell Fields can be one of the best parks in South East London and we're excited to play a small part in helping make that happen!

In the larger American cities hospitality can sometimes feel a little over-scripted…out here it’s been completely different...

A wine list needs balance. It needs variety. It needs to make sense as a whole. Sometimes a really lovely wine simply doesn’t fit the bigger picture

If a shorter menu helps create the space for a genuine connection between the kitchen, the floor and the guest, then that’s something to be proud of rather than something to apologise for!

Reflecting on the past 12 months, we all feel that something has changed… but we’ve struggled to pin down exactly what

How much of the money we spend on wine goes to the people who make it? Hint: It's less than you might think!

It’s not obvious how Michelin are deciding which are worthy and which are not and that feels a little confusing to say the least…

The walls are slowly closing in on the hospitality sector...

Over 10,000 people dined with us this year...

It's a crunch time of year for the hospitality industry...and we've got lots going on!