1/20/2024 0 Comments Ember light tableBut this advertisement also bears testimony to the increasing importance of this position in restaurants everywhere. The specific reasons Ember Yard needs to find this individual as soon as possible became clear over the course of our evening. The quoted salary was £43,000 plus bonus and the lucky candidate, as well as being physically fit as this restaurant is spread over two floors, has, it stipulated, to love food and wine and be customer-focused. Under the heading 'Position of the Week' was a reference to Ember Yard and the fact that the restaurant was currently looking for a general manager. Each week, Adam Hyman, who has moved into the world of restaurant consultancy from that of property, sends out The Code, his brief but well-sourced, online newsletter that covers restaurant openings and new appointments, as well as the requisite amount of gossip. On the morning of our outing my professional antennae were stimulated by an email. I had enjoyed all three, not just for the food and wine but also for the astuteness with which they had chosen different locations around the West End in which they have successfully recreated the buzz and camaraderie of Spain's longer-established tapas bars. Since then, joined by Ben Tish as executive chef, they have opened Dehesa on Ganton Street and Opera Tavern in Covent Garden. Ember Yard is the fourth restaurant Sanja Morris, formerly in the public sector, and Simon Mullins, once in advertising, have opened since their first, Salt Yard, emerged on Goodge Street in 2006. My professional interest was also piqued. It was my wife's birthday and I knew that she would appreciate the fact that here she could enjoy a wide range of different foods and wines by the glass without being subject to massive servings. I booked a table for dinner at Ember Yard, the predominantly Spanish charcuterie, bar and grill that recently opened just south of Oxford Street, principally for amorous reasons. This article was also published in the Financial Times.
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