Notes on a Napkin
Dan O'ReganNotes on a Napkin is a candid, irreverent dive into the realities of restaurant life, mixing industry truths with cultural commentary and a restaurateur’s POV of the beautiful chaos behind the scenes.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 72 | Founded | a year ago | Last Issue | 7 days ago |
| Active | |||||
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Take Your Medicine
Last Tuesday, I was working from home. I sat down at my desk at half nine, and didn’t move until five. During those hours, a dishwasher broke, flooded the restaurant, and tripped the electrics. £1,100 in repairs to have a restaurant that co...
My Favourite Restaurants of the Year so Far
105 restaurant visits this year, at 89 different places. At the time of writing that’s a meal out every 1.88 days. Like anyone, I have had outstanding meals, and a few pretty terrible ones, although most fall into the category of pretty goo...
Off-Duty Recipes: Brown Butter, Forest Honey, Sea Salt Ice Cream
I got overexcited and forgot to garnish with more honey and sea-salt.
I turned 33 at the start of July, and the great discovery of adulthood is that nobody stops you. Ice cream for breakfast is permanently available to me now. The only obs...
You Can’t Steal a Dish
Over the weekend we had a guest at Lapin who looked visibly annoyed when we cleared the snacks. ‘What restaurant did you steal that from, then? Doesn’t seem like a very original dish.’ The snack we had ‘stolen’ was a gougère. Choux pastry,...
Charm and Charisma
Two restaurants can match each other on every measure that is supposed to matter. Equally full, equally garlanded, the cooking as good in one as the other, the service, judged on any technical measure, indistinguishable. And yet they send y...
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| Subscribers | Engagement | 77 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
Bristol restaurateur behind BANK and Lapin. I write practical notes on flavour, people, pricing and wine, and a monthly column for Country Living and Bristol Life. Most posts are free.
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