Introduction

Every successful dinner party host has thought of turning professional. The guests all think your tarte fine aux pommes is a knockout and everyone is certain their friends would flock to your restaurant With £40 or more a head the going rate for even the average provincial restaurant, there must be a fortune waiting for anyone with talent...

The beauty is that there is an element of truth in this fantasy. You need no professional certificates to set up a restaurant and indeed there are a number of dreary, mediocre eateries plying their trade with apparent success. Providing someone turns up at your restaurant to eat and pay, what appears on the plate will define your success and how much it costs to put there will decide how long you remain in business.