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Restaurant Podcast William Reed Business Media
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- Näringsliv
Insight, analysis & opinion from the UK restaurant sector
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Anna Haugh: “I thought London would freak out if I opened an Irish restaurant”
The chef behind Chelsea’s Myrtle talks to BigHospitality editor Stefan Chomka about her high flying cooking career and what makes Irish dairy so special.
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Philip Eeles of Honest Burgers on using tech to keep his team motivated
Honest Burgers has done a better job than most of keeping its teams engaged throughout the pandemic, using Workplace from Facebook to host everything from 80s-themed HIT classes to interactive conversations about mental health.
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Alex Hall: “It’s about creating a culture for the future”
The chef ambassador of FairKitchens discusses why chefs need to look after themselves - and each other - in this time of pandemic.
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Kolamba: “What we want for the next year is just stability”
The co-founder of Soho-based Sri Lankan restaurant Kolamba describes his first full year in business as being a ‘rollercoaster’.
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Farika Holden: “Building a brand is not easy, but it's been good for my mental health"
How publican Farika Holden created food business Grateful Pies after being forced to close her London pub because of Coronavirus.
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Rare Restaurants to ramp up hot food delivery with virtual brands
Rare Restaurants is planning to expand its hot food delivery service by increasing the reach of its existing Gaucho and M Restaurants-branded offerings as well as introducing a number of virtual brands that aren't attributed to its existing restaurants.