Every week, our Money The team interviews the best leaders in the United Kingdom, hearing about their cheap food hacks, opinions on industry and more.
Today, they talk about the co-founder of the Green Restaurants Group, Sam Harrison…
My favorite cheap meal is … Burnt on Askew Road in Shepher’s Bush, west of London – it’s a great place for brunch or lunch. I can have breakfast and a coffee or a beautiful sandwich and juice for lunch for less than £ 15. It belongs independently and the owners work very hard. This is exactly the kind of place we should support.
I will always have a weakness for Pizza Express … I think it comes back to my childhood and for how long the brand has stayed. When I order an American hot pizza, I know exactly what I’m going to get.
We serve free filtered water and frothy water … As I think many people are tired of being forced to drink costly mineral water, then have been responsible for service.
It is very important for the guests to say it there, then if they are unhappy … Or would like something to change. Errors can occur and any good restaurant will want to get there. I fully understand that some people find that it is annoying or embarrassing to say anything, so restaurants should make it very easy and comfortable for them. It’s about taking care of your guests.
Google critics are very important but … There is nothing to stop the false criticisms. We had published criticisms which were not even for our restaurant and that withdrawing them is almost impossible.
You have to work and strive every day to be the best possible to survive hospitality in 2025 … It’s as simple as that. Many restaurants close and the more it will. Those who deserve to survive, but it’s difficult for the moment for everyone.
If I were Prime Minister of the day … I would reduce the VAT to start, and I would also like to open the workforce flow to facilitate the recruitment and conservation of staff. I would also examine tax incentives for entrepreneurs to help companies develop and prosper. Whenever we open new works, we create jobs and stimulate the local economy and that the government must support this and make the reward more proportional to the risk.
Rick Stein is … The real matter. Rick and his ex-wife Jill taught me almost everything I know about the management of restaurants. Every day, they showed me the importance of hard work and how it never stops. If you want to be the best, you must establish standards day after day. Obviously, Rick is famous as a chef, but he is also a brilliant person – he really gets people. Rick and Jill have always put their guests first, as all hospitality owners should.
The famous chief Rick Stein. Peak: pa
One thing I hate customers is when they … Click on their fingers … Yes, it’s always one thing.
A good restaurant should have good wines at all levels and all prices … I am very proud of our house wine at £ 29, but I think that the most expensive wines reflect a quality of better quality.
More cheap dishes:
“Celebrities are the worst things in industry”
Top chef on the surface trend that he does not get
“We charge guests £ 225 for our tasting menu”
I like restaurants where mobile reception does not work … It’s fun to take photos to remember the opportunity, but it’s nice to see guests enjoy the other company and chat without a phone in sight too.
Customers eat much more now … And have so many choices in terms of restaurants and also delivery. So you have to work harder than ever to win them as regulars. But I think it’s a good thing. Overall, we are very lucky because we have incredible guests who have come in my place for 20 years. They must love what we do!