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Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About
Five years on and Sepia has become more than we ever imagined. Over the years we’ve progressively evolved and enhanced, but we’ve always kept the focus on our guests— the more you give your diners the more they’ll want to return. The best marketing you can ever do is ensuring that by the time a guest leaves your restaurant they can’t wait to come back. That’s the point of a successful restaurant.

The 2014 Good Food Guide Awards night arrived but, after the achievements of the previous three awards nights, we had no particular expectations. We just went to see friends and to have a great night. We just hoped that we’d hold onto our Three Hats. Thankfully we did, and we were named 2014 Restaurant of the Year as well.

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