Ted's thoughts

Send us Fan MailWe sit down with Benji Liebewitz to unpack how a London-born New Yorker ends up building One Club Row and The Knave of Clubs, and why the best restaurants win on relationships not hype. We dig into what makes guests return, how pricing and dining habits are shifting, and why hospitality is an emotional craft beyond perfect service. • falling into hospitality in New York then choosing it as a long-term career • why customer service experience builds empathy and better client behaviour everywhere • the range of hospitality careers beyond waiting tables, from tech and design to finance and events • meeting James through family links and forming High Note Hospitality with complementary skill sets • restoring a historic Shoreditch pub and creating a distinct upstairs destination • designing experience-led dining through bar seats, lighting, music, and room energy • keeping the menu classic and legible while still feeling special • how London and New York differ on dining as social life versus dining as food pursuit • earlier dining patterns after Covid and why London stays more time-inflexible • price versus value and the importance of staying under key spending thresholds • year two focus on stability, foundations, and staying power beyond the “new opening” spotlight • guest relations tactics that turn first-timers into regulars without making the place feel exclusive • defining hospitality versus service and why connection creates real loyalty If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation. 

Send us Fan MailWe sit down with CMS partner David Roberts to trace his accidental route into hospitality and the deal-making that shaped modern UK restaurant growth. We dig into how founders raise capital without losing control, why some private equity structures now punish management teams, and what trends are actually worth watching. • moving from Sydney law into London hotel M&A and restaurant work • why hospitality careers often start by accident and then become addictive • building a hospitality-led legal practice through relationships and trust • the founder boot camp model and what early-stage groups need to learn • backing Blacklock and copying great culture from Hawksmoor • growing restaurant groups from cashflow and avoiding early dilution • how long holding periods and loan notes wipe out management equity • why the UK needs real consolidation vehicles for mature groups • UK margin pressure pushing brands towards licensing, franchising, and overseas growth • categories getting attention now including coffee, bakeries, food-led pubs, and live music If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation. 

Send us Fan MailWe sit down with Luke Johnson to trace the real path from student nightlife hustles to building some of the best known names in UK hospitality. We talk honestly about why the 1990s felt like a golden age, why the market is harsher now, and what still makes a food and drink business worth backing. • getting into hospitality by accident through student parties and a nightclub deal • scaling from clubs and pubs into the Pizza Express listing and rapid growth years • what made the 1990s work: demand, costs, rents, regulation, available capital • building love for a brand through product quality, simplicity, and staff culture • why Gail’s benefits from vertical integration and in-house innovation • consumer polarisation and why the middle of the market is dangerous • common failure points: over rented sites, wrong locations, expensive fit outs • leases as liabilities under IFRS 16 and the risk of stacking debt on debt • the post-lockdown challenge: discretionary spending and rebuilding habits • creative destruction, comebacks, and why resilience is non-negotiable • trends to watch: weekday lunch concepts, grazing, small plates, brunch culture Subscribe and join the conversation

Send us Fan MailWhat makes a space feel like home before you’ve even set down your bag? We sit with Dylan Murray to chart a rare career that connects five-star rigour, high-growth innovation, and the human heartbeat of hospitality—from running dishes at The Landmark to shaping openings at One Aldwych and Carlisle Bay, from the rocket fuel years at Soho House to reimagining flexible workspace with The Office Group, and now building Mason & Fifth’s thoughtful approach to flexible living.Dylan pulls back the curtain on the details that guests rarely notice but always feel. He explains how invisible design turns a journey into flow, why the right coffee partner can anchor a building’s culture, and how small rituals—recognising a midweek commuter, a favourite fruit bowl, a familiar studio category—create loyalty without points. We explore the hard-won lessons of entrepreneurship through a neighbourhood restaurant and pubs, facing the 2008 crash, and learning to protect quality when scale and spreadsheets tempt shortcuts.We then dive into Mason & Fifth’s one-minute city: studios that flex from a single night to a year, wellness spaces that invite daily use, a considered restaurant partnership, and work lounges that earn their keep as social commons. Dylan shares the guardrails for growth—keep a small-core mentality, hire for character, and ask everyone to bring the best version of themselves. The result is a home-away-from-home that cares as much about lighting and acoustics as it does about names and needs.If you’re curious about how hospitality evolves—co-living, amenity-rich buildings, community without a membership fee—this conversation offers a playbook grounded in craft and culture. Subscribe, share with a friend who loves great spaces, and leave a review with the one detail that makes you feel instantly at home.

Send us Fan MailRobbie Barr, founder of Gorgeous Group, shares his journey from humble beginnings in Manchester to becoming a leading hospitality consultant who transforms hotel dining and drinking experiences worldwide. His philosophy of creating "emotion per square foot" has shaped iconic venues from Dishoom to Waldorf Astoria.• Growing up watching classic Hollywood musicals with his deaf grandmother inspired Robbie's view of hospitality as theatre• First restaurant experience at age 16 sparked his fascination with the transformative power of hospitality• Creating "perfectly imperfect" spaces helps guests feel comfortable enough to lower their guards and have authentic experiences• Getting clients "comfortable with being uncomfortable" is key to pushing beyond conventional hospitality formulas• Notable projects include Kimpton Clock Tower in Manchester, Waldorf Astoria in Osaka, and The Wigmore at The Langham London• True hospitality means guests leave happier than when they arrived• Great hospitality combines exceptional product with storytelling, design, music, and a team that loves showing up

Send us Fan MailTony is the gold standard and Royal Warrant equivalent of both kosher catering and now kosher restaurants.This is one of my shortest episodes ever but definitely not short on qualityHear Tony’s story and journey mastering both skill sets always moving the game on.

Send us Fan MailDavid is one of the masters of corporate hospitality.From CEO of Pizza Express to founder of Clapham House Group with restaurants including The Real Greek, Franco Manca and many many others.David shares both pearls of wisdom of finance and growth together with some amusing stories along the way.

Send us Fan MailSandwich sandwich is a real family affair starting in Bristol as a better sandwich shop. With Nick’s farthers approval, Richard his brother followed suit.Crucially, Josh , 17 at the time also joined giving the brand some gen Z punch.From Bristol to London, the brand continues to redefine the sandwich shop experience.

Send us Fan MailGlen gave up his training to be a lawyer as he knew he wanted to be in hospitality.Working as a kitchen porter to bigger roles at Patty&Bun, Bao, Market Halls until post covid, decided to launch the Tamil Crown with his partner, Prince.The pubs are following a trend of high quality restaurant food allied to an old school pub with great drinks and service.Now, only two years later they launch both The Tamil Prince and Tamila with more to come.Hospitality has given Glen the opportunity to be happy and fulfilled giving the best chances for success. 

Send us Fan MailMarcel, CEO of Fulham Shore, has an extraordinary career in many exceptional brands including Nandos, Five Guys and now Fulham Shore’s Franco Manca and The Real Greek. What sets Marcel apart is his non conformism and ability to implement colourful strategies keeping the brands relevant and alive.Hot off the press, the Roma pizza spin off, Super Club Roma will deliver a crispy pizza in a very retro playful Italian environment picking up on the trend for a more crispy pizza base.

Send us Fan MailItamar and Sarit took the plunge on a shoestring budget and managed to open a twenty seat restaurant on Warren Street. This was so successful, you could hardly get a dinner slot for months. This however was not the dream as they were having to turn guests away. The dream is to accommodate everyone and so the honey and co family of restaurants grew. Facing clear challenges today is met by sound hospitality principles that thankfully create success. 

Send us Fan MailMartin had a passion at an early age for hospitality and was even urged by his father to make a career out of it. His Polish discipline along with his Italian flair stood him in good stead. Working internationally, Martin found his home at Soho House where he helped grow the business from three houses to over 60 as COO.In his own new book part of his life, “difficult name” was borne and has already launched to great acclaim, The Dover.

Send us Fan MailNeil is never half hearted and always fully commits to any project he applies himself to.“Frontline Chef” as is known on social media has created many excellent brands including Temper and most recently Simplicity which supplies Dishoom with their vegan sausage and The Ivy with their vegan patty.Hospitality is “I got you” which I find very comforting 

Send us Fan MailDavid , CEO of D&D London, had an incredible upbringing with exposure to Hotels all over Europe.This followed with hospitality training leading to senior appointments including the likes of Claridges.David worked with Des in partnership with Sir Terence Conran which ultimately led to a management buyout where D&D London was born.

Send us Fan MailThis is a really important episode facing mental health and well-being head on.Stephen served at the highest operational level in hospitality in institutions such as the Wolsey and the Manderin Oriental however with the challenges he faced, there was a breakdown of wellbeing.Stephen is now a coach to the hospitality sector and supporting CEOs and defines hospitality as making the world a better place and improve the quality of peoples lives.An episode that transcends both hospitality and property

Send us Fan MailChris , formerly world famous rockstar turned from finance to operations at Soho House whom he is still close to. Now, White Rabbit (where the name comes from, you’ll have to listen) has flagship brands including Kricket, Island Poke, Lina Stores and other white label operations.Hospitality is a feeling of belonging.

Send us Fan MailTim is an entrepreneur having lent his hand to pubs, having carried out extensive research, dedicated himself to competitive socialising covering both the adult and family markets with different approaches. An early entrant but also recognises the sector is still young with a long way to go. Lane7 recently opened in Victoria, cracking the London market

Send us Fan MailJonathan Downey aka "JD" has been around as long as the hills. Landmark operations include Match Bar, Milk and Honey and Dinerama to name but a few. He's travelled the world and has a few stories to share along the way.Creating the "hospitality union" WhatsApp groups in lockdown, JD championed hospitalities corner.Now operating and collaborating as being an owner as opposed to an operator with distinct differences.

Send us Fan MailAlthough I am sometimes referred to as the man with the hat, Nick Wallis wears two. He is partner at Gerald Edelman and also jointly heads Shelley Sandzer corporate finance.Deals which Nick has facilitated include Gaucho, Simmons Bars and Bario Bars with many more on the way.Even since recording this on 16th November 2023, Edition capital has just announced its investment into Farmer J. Nick gives valuable insight into the corporate finance world and predicts lots of transactions in 2024

Send us Fan Mailcharlie had one of the most notorious and hippest nightclubs in notting hill called Woodys, where no one can quite remember all the stories.time moved on and charlie set up draft house

Send us Fan MailWill describes finding success through continuous mistakes, ultimately taking a restaurant lease on Commercial Road and cost saving meant using the existing grill and Hawksmoor was born from there. Along the way Hawksmoor reached amazing milestones of attracting investment from Graphite capital to conquering New York and shortly to open in Chicago.

Send us Fan MailBen oozes luxury and really has seen the best of the best. Former editor of Square Meal and now writes for Telegraph Luxury, The Evening Standard amongst others.We talk about the prevailing trends in London and the soon to open ultra luxury hotels.

Send us Fan MailStefan is the editor of Restaurant magazine , seeing trends come and go.We cover off everything from challenges whilst also relishing the comeback of big names including Jeremy King, Jamie Oliver etc.

Send us Fan MailPut simply, Guy wanted to creat a hospitality business with everything else wrapped around it. Maslow is the mothership and from that was born Mortimer House followed by 1 Warwick and the acclaimed Nessa restaurant,  both redefining high end hospitality with dining, offices, bars etc.

Send us Fan MailOlly met Charlie playing rugby on the beach in Thailand. A while later they realised they are perfect partners to pioneer a new way of working, blending the office with hospitality.The Office Group was born long before the competition came to town, however, they were wisely advised that this was coming.Olly and Charlie went from strength to strength still working out how to make things even better again.Hospitality? That’s a smile

Send us Fan MailKaran was always set on applying himself to food and hospitality. Pure passion and attention to detail. Leaving an excellent academic career and qualifications, Karan went to work in kitchens chopping onions.Tales of hospitality abound, in the end, hospitality is defined as a warm fuzzy feeling

Send us Fan MailRobin has been recognized by a number of awards such as “Retailer of Year” awarded by MCA, “Group Restauranteur” awarded by Catey, “Icon Winner” at the annual Peach Factory Hero & Icon Awards, and received an OBE (Order of the British Empire) for outstanding services to hospitality in 2016.Incredible pearls of wisdom including Robin’s five “P’s”.Description of hospitality ? One word - life.

Send us Fan MailContrary to my expectations, Rik had never visited India prior to opening Kricket in Brixton.Kricket is one of the most successful modern Indian restaurant brands branching out into delivery and most recently into an award winning coctail bar, Soma in Soho.Rik believes hospitality is how it makes you feel and Ive gone one step further in what I learnt in Malta.

Send us Fan MailJames had a passion for street food and being fed up with media and other ventures, made the plunge to source a pizza oven. A pilgrimage to Naples followed with purchasing their very own Italian mobile pizza oven which they drove through Italy and all the way back to London. 

Send us Fan MailTony started from the humble beginnings of a smaller town in Algeria selling lemonade to football match goers every Friday. From there he arrived in London as a tourist and got a taste for the big smoke. Turning down university he eventually got his parents blessing to go back to London a make a go of it. The rest is history. Some heartfelt moments and ultimately Tony describing hospitality as love. 

Send us Fan MailJoe was disillusioned with City finance life and was itching to get into hospitality .Prompted by his parents, he cut his teeth at Roast Borough Market and quickly seized upon the better burger movement opening up Patty&Bun.Plenty of ups and downs on this episode.Hospitality ? That would be joy according to Joe.

Send us Fan MailThis week is another fascinating story of Kurt, keen to make a buck in Australia and as soon as he could afford his first home is offered as unmissable opportunity to launch Nobu in London with training in NYC.Kurt is founder of Chotto Matte, nikkei cuisine which is globally hugely popular and now open in America and the Middle East with further territories to follow

Send us Fan MailAn exceptional story from the nomad mexican chef. Santiago started working out of a suitcase, much like a rockstar on tour without a tour programme and the rest is history.Who would have thought all this came from inspiration from the back of a ritz cracker packet?!

Send us Fan MailThe Caravan team came together from a collaboration in New Zealand followed by extra ordinary experience in Providores, Marylebone High Street and Le Caprice events. Laura, Chris and Miles followed their hearts and instinct and opened Caravan, Exmouth Market. This was followed by an absolute belter in what was the beginnings of Kings Cross regeneration.They’ve clearly gone from strength to strength.Laura likened hospitality to welcoming into their home.

Send us Fan MailCharlie’s journey talks about taking challenging sites and turning the negatives into a positive. Taking off pitch sites in the right postcodes to ultimately securing prime sites in prime locations such as St Martins Lane, Covent Garden and Battersea Power Station. Tellingly, Charlie doesn’t refer to a bar business but creating unique and memorable experiences. Perhaps entering hospitality from promoting is a key to his success? This recording was made just prior to Inception Group’s successful fundraise of £6.7m from Oaknorth for further expansion.

Send us Fan MailMark came from a very different background covering the Olympics.Now Mark is director of hospitality and leisure at Land Sec covering the length and breadth of the UK.Notably, Mark deep dives into world class assets including Piccadilly Lights and One New Change spotting trends at a very early stage.

Send us Fan MailThis weeks guest comes from a very strong retail background, now managing all retail and hospitality leasing for GPE. Curiously,  Sarah shines the spotlight on both the similarities of retail and how this has moved closer to hospitality and also some inherent differences.A poll will be launched on Instagram as to who has the bigger glasses - watch this space..

Send us Fan MailThis episode explores how Adam Walford found himself in hospitality as opposed to law first. A great way of framing it.Adam is a leading lawyer at Howard Kennedy in hospitality, practicing for over twenty years.

Send us Fan MailWhat was once earmarked as a theme park, Battersea Power Station has proved to be one of the most significant mixed use developments for London in decades.Sam Cotton, head of leasing has masterminded the mix and shares with us his journey and experiences along the way.Next weeks guest is Adam Walford of Howard Kennedy