Restaurants aren’t just about food. This is what happens behind the pass; the decisions, the pressure, and the recipes that come out of it. Written by a husband-and-wife chef duo opening their first restaurant.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 77 | Founded | a year ago | Last Issue | 8 days ago |
| Active | |||||
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ginarestaurantlondon.substack.comLatest Issues
Subscriber Evening at Gina
Tea, cake and a candid conversation about our first year in business.
Hello lovely subscribers,
A Pavlova for Very Hot People
The weather has finally remembered who she is. There’s something about the first proper stretch of sunshine that makes me want to eat only things that feel cold, juicy and excessive - bowls of cherries (Patricia at La Fromagerie sources rea...
June at Gina
Hello hello,
June is looking particularly delicious at Gina.
A few things are returning, a few things are brand new and one thing involves a truly dangerous amount of chocolate cake.
Here’s what’s happening this month:
Tuesday Steak...
The Almost Bakery: Buttered Welsh Cakes & Saturday Counters
A recipe for Welsh Cakes and a note about our upcoming pop ups
In a neighbourhood restaurant in South London, I was the only pastry chef on the team. I was given creative freedom and, at the time, that felt incredibly exciting. It was a di...
What Actually Keeps an Independent Restaurant Alive
My mum was the KP at our restaurant last weekend.
She called me afterwards, completely out of breath, and said:
“I LOVED IT.”
Tonight I’m recording an episode of Newsnight about hospitality.
Well, technically it won’t air for another tw...
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Authors
The writers behind this newsletter.
We're a husband-and-wife chef duo braving the wild ride of launching our first restaurant in "the worst year for restaurants ever."
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