2023-10-26
53 分钟My guest today is Russell Norman Known as The Restaurant Man. He is a writer, broadcaster and award winning founder of celebrated restaurants with first THE POLPO restaurant group and now BRUTTO. Hailed as “London’s coolest restaurateur” and having been described as the man who saved restaurants after the financial crash, Russell is a restaurateur with over 20 years experience in London restaurants – he worked his way up from bartender, to waiter, maître d, general manager and operations director at Caprice Holdings before opening his first restaurant Polpo. Never one to follow trends, in fact he sets them…it was Russell that started our love affair with small plates, sharing platters and a move away from the fussiness of fine dining. It was also Russell that started the strict no reservation policy that spread like wild fire. Russell has said, "A lot of people fantasise about opening their own restaurant, thinking it is going to be a bit like a dinner party but with a till, but it’s a fallacy” The reality is 18 hour days and they would be tired and miserable”. And yet he says for him, the feeling of running a restaurant is as though “someone’s plugged into the mains”. Hope you enjoy today's episode. Don't forget Russell's beautiful book Brutto is out now. Thank you very much to Nestlé Carnation for sponsoring this weeks episode. Head to their website www.carnation.co.uk for lots of recipe inspiration and there’s even a free downloadable recipe book waiting for you there too. You can find me @desertislanddishes and the website at www.desertislanddishes.co Thank you for listening! Margie x Hosted on Acast. See acast.com/privacy for more information.
This episode is brought to you in partnership with Nestle Carnation.
Carnation has been delivering sweet and creamy deliciousness to desserts nationwide for over 120 years.
Whether you're making or baking topping or mixing, their products make desserts easier than ever.
Incredibly simple and quick to use.
You can make so many amazing treats with Carnation, from cheesecakes to Banoffee pie, fudge, caramel and toffee, a staple ingredient in every keen cook's cupboard.
Head to their website, www.carnation.co.uk for lots more inspiration and there's even a free downloadable recipe book waiting for you there too.
Thank you very much to Nestle Carnation.
Hi, I'm Margie Nomura and welcome to the Desert Island Dishes Podcast.
This is the podcast where every week I ask my guests to choose their seven Desert island dishes.
These range from finding out about the dish that most reminds them of their childhood, the best dish they've ever eaten, and of course, the last dish they would choose to eat before being cast off to the desert island.
The question is, what would you choose as your last meal?
Hi, I hope you're all very well.
Time is absolutely flying at the moment and I literally can't keep up, but there are so many exciting things happening behind the scenes, which I'm really excited to share with you in due course.
And I honestly cannot believe that we now have well over 10,000 people signed up to the newsletter dinner tonight.
This is just so brilliant and there are very exciting things coming on that front too.
So watch this space and make sure you're signed up.
Anyway, on to today's episode.
Russell, I have to say, is one of the coolest people in the world of restaurants.
And I'm not just saying this, but the Polpo Cookbook is one of my all time favorites.
And the new Bruto Cookbook looks absolutely brilliant and I'm sure it's going to become a cult favorite too.