
A reformed workaholic with a demonstrated history of expecting my team to work overtime for free. This details my musings on how to improve the life of those working within hospitality through the lens of a working Mother.
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 51 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||

A hot question on most of your lips right now. Many of you considering a move from indy into more branded (or bigger at least) businesses to ensure there is a space to grow and a place you can see career paths in action. I spent my whole wo...
I have a huge amount to be proud of marking 8 years of Home Hospitality. I hustled hard for business within every crevice of the industry at the beginning. Yet we landed here; this imperfect, regularly wild, always unpredictable yet hugely...
I wrote two career path Substacks last year, one for front of house and one for back of house that we have received a lot of love for. In terms of which roles are available to grow into within a HO, most still stands. But we are already not...
We post a lot of our restaurant visits on Instagram and still the biggest engagement we have ever had was the time we slagged off the pasta we had at Straker’s three years ago. In the years since, I have seen and heard the impact bad review...
Tell us all about Celentano’s:
We moved back to Glasgow 5 years ago (from London) to open Celentano’s. Dean had moved from South Africa to London when he was 19 to pursue a career as a chef, which he did very successfully! When we left Lon...
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The writers behind this newsletter.
This details my musings on how to improve the life of those working within hospitality through the lens of a working Mother & former workaholic.
Notes on grief, life, and the bits in between.
Musings on food from a young female chef who always has her plateful
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