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Robbie 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

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Tony 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 quality

Hear Tony’s story and journey mastering both skill sets always moving the game on.

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David 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.

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Sandwich 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.

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Glen 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.

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Marcel, 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.

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Itamar 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.

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Martin 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.