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 | Twice weekly |
|---|---|---|---|---|---|
| Issues | 108 | Founded | 2 years ago | Last Issue | 6 days ago |
| Active | |||||
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ginarestaurantlondon.substack.comLatest Issues
Good Leaver/ Bad Leaver
What I've learnt about leaving jobs now that I'm the person people leave.
One of my very first jobs ended abruptly when I decided I no longer wanted to work there after having a blowout argument with another chef. We simply couldn’t see ey...
I've Got A Lot Of Apples And A Few Ideas
Three excellent things to make with apples, including a crumble I'm very proud of.
I’ve been meaning to send out some recipes for a bit, so here are three involving apples, because it’s October and there are loads of them about. This time...
I Turned 8 Bookings Into 110 Overnight
How an apple crumble filled my restaurant
A couple of weeks ago I turned 8 bookings into 110 overnight, and I did it with apple crumble. It’s a ridiculous sentence to write, but it’s exactly what happened.
THE KING OF PIES IS COMING TO GINA 🥧
Dear pie enthusiasts,
We’ve got a VERY exciting evening coming up at Gina and franklin (see what I did there??), if you love a pie, you’re going to want to clear your diary.
On the evening of Wednesday 11 November, we’re handing over our...
A Dreamer’s Guide To Opening A Restaurant. Pt. 2
Big dreams, tight margins and the things nobody tells you.
Hey, back again! Now that you’ve had a little time to let the first part settle, let’s dive right back in. Conversations like this have never felt more important to me. I learn so...
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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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