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Dominic Hamdy talks starting out in scotch eggs and his ever-expanding restaurant empire.
Manage episode 445242014 series 2849343
Το περιεχόμενο παρέχεται από το Anna Barnett. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Anna Barnett ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Dominic Hamdy started out by whipping up the best scotch egg in town, from market stalls to a wholesale business with the likes of Selfridges and Wholefoods as clients. Scotchtails didn’t in fact continue to scale but instead morphed into something much broader. First a Nordic inspired coffee shop on the Strand which was sold ahead of launching the enormously successful Crispin in Spitalfields. Think small plates, seasonal produce and an epic wine list of low intervention and natural wines. Many a chef collaboration helped cement its popularity and a further three restaurants have followed; Bar Crispin in Soho, Bistro Freddie in Shoreditch and Crispin at Studio Voltaire in Clapham. It's almost impossible to get a table currently. The fashion crowd are big fans as is just about everybody else!
Follow Bistro Freddie HERE
Follow Crispin HERE
Follow Dominic Hamdy HERE
And you can follow me Anna Barnett HERE
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