August 2026

You have worked in hospitality for more than 30 years. What are people looking for when they visit a restaurant or bar today, and how has that changed over the course of your career?

When I was growing up, hospitality businesses tended to stay in their lane. If you wanted a coffee, you went to a café. If you wanted a cocktail, you went to a cocktail bar. If you wanted a pint, you went to the pub. And if you wanted a nice meal, you went to a restaurant.

That has changed enormously. Today, people want their favourite venues to have much more breadth and to flex around what they want at different times of the day. The same place might be somewhere you have coffee in the morning, lunch with a colleague, a drink after work and dinner with friends.

People are also far more discerning. Every decade I’ve worked in hospitality, the quality of the offer across the industry has improved and the bar has constantly been raised. At the same time, people are understandably much more conscious of getting value for their hard-earned money. That doesn’t necessarily mean cheap. It means that when they choose to spend their money going out, they expect the whole experience to feel worth it.

What do you think separates a genuinely memorable restaurant experience from one that is simply good?

For me, it’s simply service. It always has been. Someone who is engaging, friendly and knowledgeable, and who genuinely cares about your visit, will make an experience memorable whether you’re in a community pub or a Michelin-starred restaurant.

Many years ago, when I owned my own pub, I used to employ people from the local acting school. I found they had a natural energy and confidence, were comfortable talking to anyone and knew instinctively how to engage a room. Those qualities translated brilliantly into hospitality.

Food, design and atmosphere all matter, of course, but it’s people who bring a venue to life. That hasn’t changed throughout my career. Great service has always been, and remains, the magic ingredient in great hospitality.

Which food or drink trend do you think is here to stay, and which would you happily see disappear?

For probably 20 years, we’ve been told by those supposedly in the know that people are going to drink less alcohol and that the industry needs to prepare for it. For a while, I think many of us became a little cynical because we weren’t really seeing much evidence of it.

That has definitely changed. Drinking less alcohol is now well and truly part of the way people go out, and I think it will only become more prevalent. People still want to go out, socialise and have a great time, but increasingly that doesn’t have to revolve around alcohol. It’s a change the industry should embrace, and the quality and breadth of what we offer needs to reflect that.

As for one I’d happily see disappear, probably matcha. I just don’t really get it. I don’t think it tastes particularly good, and I’m not convinced it offers much that you couldn’t get from a well-balanced diet. It feels like one of those trends that might eventually run its course. Although I could be completely wrong – I’m fairly sure I’m not its target market.

Other than Coppa Club and Noci, where are your favourite places to eat or drink in London, and what keeps you going back?

Although I may be a little biased, having been involved with the business for many years, I still love going to the Guinea Grill in Mayfair. I think the steak is unrivalled anywhere in the UK, the wine cellar is exceptional, and I love the fact that you can order a lamb chop the size of my fist on the side.

Drinks-wise, in a pub industry now dominated by the pubcos, I love going to The Grapes in Limehouse. It has a wonderful sense that time has stood still and is, for me, a proper London pub.

And if I’m feeling slightly more decadent, Kensington Roof Gardens is hard to beat. It’s a stunning, relaxed, beautifully designed space, with incredible cocktails and somewhere that feels a bit special.

---

Please note: The views and opinions expressed in this interview are those of the individual financial professional(s) and do not necessarily reflect the views or opinions of Alma Strategic. These insights are provided for informational purposes only and may not be relevant at the time of reading, as market conditions can change rapidly. The information provided should not be construed as investment advice or a recommendation to buy, sell, or hold any financial product or security. Individuals should conduct their own research and consult with a qualified financial advisor before making any investment decisions. Alma Strategic disclaims any responsibility for the accuracy or completeness of the information provided in this interview.