Ok, we know our business is dependent on our customers, or guests, as we prefer to refer to them as, but we also know that they are most certainly not always right.
Anyone that has worked with me or has known me for a while will know I have pretty bad OCD. Or pretty good, depending on which way you look at it. I say that because, whilst it’s frustrating to hope that 40-odd chefs will follow your lead…
Dan Doherty’s role as Duck and Waffle’s executive chef kicks off at 9:00pm and this is his account of a busy night in his life
Rule number 1 of chef club, don’t slate your brother chefs. Only chains can be slated by a chef; when there’s a face to put to the restaurant, it’s off limits for criticism. Nobody really tells us the rules, but we all know the score.
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