Epoch restaurant uk

The first businesses seeking investment are Epoch, a fine-dining concept looking forpounds to open their first restaurant in London and ShrimpWreck a Scottish street food stall look Read all The first businesses seeking investment are Epoch, a fine-dining concept looking forpounds to open their first restaurant in Epoch restaurant uk and ShrimpWreck a Scottish street food stall looking forpounds, epoch restaurant uk. The first businesses seeking investment are Epoch, a fine-dining concept looking forpounds to open their first restaurant in London and ShrimpWreck a Scottish street food stall looking forpounds. Sign In Sign In.

With no more than three days, the aspiring chefs have to showcase their talent and penchant for running a lucrative business in order to win over considerable investment. Released in , season 1 of the culinary show features an array of talent ranging from junk vegan food to cookie dough. Years since it first came on air, fans are curious to know how the businesses of the restaurateurs have taken shape. Enchanting investor and two-time Michelin-starred chef Atul Kochhar, Ruth and Emily had successfully secured an investment of 1 million pounds to start their very own restaurant. Aimed at fine dining, Ruth and Emily had left their jobs behind to kickstart their journey as restaurateurs. However, the duo ultimately realized they wanted different things.

Epoch restaurant uk

We know you worked together, but how did you decide to go into business together? Emily : "We met in the canteen at The Ritz. We found out we were both volunteering for the charity Springboards - I was doing wine tasting, Ruth was cooking in people's homes - and we thought maybe we could raise money together at some point. It developed into a business idea - doing exclusive, private events for people. And from there we decided to open a restaurant together. About people apparently applied for the show and when the pair made the first shortlist of 30 they handed their notice after spending a gruelling period combining 14 hour shifts at work, hitting the deadlines for the programme and, just to amp up the pressure, Ruth was getting ready to compete in a prestigious chef's competition in Abu Dhabi. Emily : "We moved in together to hone our concept and for the first two weeks we just lived off wine and cheese - I didn't even want to check our cholesterol around that time! We had an ultimatum that we couldn't film while working, and we had to take a calculated risk, as they hadn't confirmed we'd be on the programme, so we made a leap of faith and handed in our notice. Emily : "We're very hard working individuals and we wanted to work for ourselves. We were at an age where we didn't have any responsibilities. We believe so strongly in our concept but we know that people try and open restaurants when they're young and inexperienced. That's why we went on the programme, to get a backer in the restaurant industry who has that experience, who can teach us and mentor us and we saw that in Atul. It's amazing that he believes in us. So what's been happening since you appeared on the show it was filmed back in November? Ruth : "We've been finalising our concept - from the show you can see there was a lot of things we needed to improve.

Copenhagen Cocktail Bar. As for Jamie, the reality star went on to establish his marketing agency but likes to keep his personal and professional information private. Epoch will be the name of their first restaurant under their company Hansom Lambert, epoch restaurant uk.

I was working in a pub down the road from my family home in Surrey and I quite liked the idea of a career in hospitality and perhaps one day owning my own restaurant. Shortly after, an ad came up for The Ritz Academy and I just thought it was fate. I applied and successfully joined in I trained in all areas of the hotel front of house, kitchen etc. Before I worked at The Ritz all I knew about wine was that there was red, white and pink and it either came with bubbles or without. When I was working at The Ritz I would tend to give more of an experience to those people who were coming for a once-in-a-lifetime visit because I felt they were sometimes made to feel uncomfortable. Because I trained in a traditional setting but was still young enough to have friends who were at university and would spend less on wine, I have quite an open outlook on wine and hospitality generally, which is rare.

Hansom and Lambert made it to the show from more than hopefuls looking to gain investment for their businesses. Lambert later explained that even peppercorns aren't used because they're not British. Instead dehydrated horseradish is used as an alternative. Epoch means "the beginning of a period in the history of someone or something". Hansom explained that their partnership and business plan is "the start of a historical period". She continued: "Within both of our professions, we think we're kind of helping to get the ball rolling with moving women forward in the industry. For the show, both teams worked with a designer to bring their restaurant to life. Epoch is designed with navy walls, rose gold lighting, wooden tables and chairs and copper decorations. We just want to give you really good food, really good wine and make sure it comes together," Hansom said. Speaking about Hansom's cooking, he said: "She may only be 22 but she cooks like someone who is

Epoch restaurant uk

Tom Kerridge Chef, Restaurateur and Author Tom Kerridge, the award winning and celebrated chef brings a taste of culinary The Seven Sins of Emily Lambert. During her training programme, Emily loved the restaurant particularly the sommelier team and with the key mentoring from Giovanni Ferlito; Head Sommelier at The Ritz. Emily successfully finished her academy programme at 20 years old and officially joined the Michelin-starred Ritz Restaurant as a Sommelier; the first female to step into the role. Twice Michelin starred chef Atul Kochhar loved the concept so much he offered investment of 1 million pounds to start up their very own restaurant. Epoch will be the name of their first restaurant under their company Hansom Lambert. Their concept; use of the finest growers, producers and craftsman to bring guests the Best of British. Hansom uses seasonally inspired ingredients to develop exciting new dishes, while Lambert uses her expert pallet to pair each creation with the ideal English wine, ensuring every course has its own story.

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A post shared by Faai Kerdphol faiiryfaiiry. In , Emily also worked at Coravin as a brand and business development executive. Raimes in Hampshire really blows me away. Ad Blocker detected We have noticed you are using an adblocker and — although we support freedom of choice — we would like to ask you to enable ads on our site. It's amazing that he believes in us. Please enable browser cookies to use this feature. Hansom, the first female Young National Chef of the Year, which she won in , told The Caterer that she was leaving Pomona's to start a new venture. Shaun Parry Natalie McArdle. Brought up in Darlington, it was actually the time Ruth spent in her own garden that first led to an interest in food. Matt Beardmore. Apart from work, the chef also enjoys exploring new places with her husband and dog. Dine at il Pampero in Belgravia and get a free glass of Prosecco or wine. Leave a Reply Cancel reply Comment. And to find out when tickets are released for their London events, follow them on Twitter hansomlambert. As for Jamie, the reality star went on to establish his marketing agency but likes to keep his personal and professional information private.

We know you worked together, but how did you decide to go into business together? Emily : "We met in the canteen at The Ritz.

Details Edit. The highest official awards for UK businesses since being established by royal warrant in A post shared by Jen Henry jenhenry Have you found a site for your restaurant yet? Meat and Poultry. Emily : "We're very hard working individuals and we wanted to work for ourselves. Watercress and egg yolk ravioli with wild mushroom fricassee. Larkin Cen. Dish type. The establishment had accrued losses of over pounds but subsequently bounced back.