Running a Michelin-starred restaurant is a full-on job: add a second star and you definitely have your work cut out. Then you have to go the fabled ‘extra mile’… and do it not just every day, but twice a day. Just like the theatre, the curtain goes up and the show must go on.....
I often liken the restaurant to an Olympic event, sharpening and honing the team skills, the offering or the delivery. I am always looking to shave that fraction of a second off the performance, trying to make it the best it can be, whether it is subtle changes to cutlery, tweaks to menu format or information requested at booking.