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 | 97 | Founded | 2 years ago | Last Issue | 44 hours ago |
| Active | |||||
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ginarestaurantlondon.substack.comLatest Issues
The Cherry Pie That Sold Out Every Time
This is the cherry pie we served at our pop-up, and it flew out of the door faster than we could ever manage to put a slice aside for ourselves. Now, whenever it goes up on the blackboard, it sells almost immediately. It’s one of those prop...
Meet Naveen: Behind the Bar at Gina
From food runner at the American Bar at The Savoy to Bar Manager at Gina, here’s what I learned from sitting down with Naveen this week.
Before I get into the questions, I should say this, from the FOH team at Gina: ‘Naveen is the best.’ H...
Is Hospitality Designed for Mothers?
What maternity pay, flexibility and retention reveal about the way hospitality works.
This is the second piece in my maternity series and I wanted this one to be a little more factual, because it is very easy to say that hospitality needs...
Why Gina’s Chicken Is So Juicy
The Beauty is in the Brine
Coming from Chicago, I consider myself a steak person. The city is known for its steakhouses and excellent beef, and I grew up loving all of it.
So I was slightly surprised to realise that the Yellow Chicke...
Can You Have a Baby and Run a Restaurant?
My personal experience of ownership, pregnancy, responsibility and the myth of maternity leave
This is the first in a four-part series about parenthood, maternity and working in hospitality. Over the next few weeks, I’ll be writing about w...
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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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