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Every Chef worth their Himalayan salt has a common objective. To present the best produce they can find as simply and cleanly and imaginatively as they can on the plate. The diner immediately picks up on this attention and care to detail. A piece of fresh Snapper who’s eyes and scales are still gleaming from the ocean who has just been line caught off the coast of New Zealand that very day? That is a definite option.  A piece of flesh that may be fish from a large commercial fish farm in Vietnam… not so much. How different can they be? That’s simple. One is edible, the other isn’t.   


The same consideration is to be said for every touch point in a restaurant. The human form responds to quality food as it responds to quality materials. A Formica table top in a fine dining restaurant? It happens. I’ve sat at one.  Money may have been saved initially from the build with the belief that the paying guest won’t notice the care and lack of attention to detail.  This is simply not the case. The diners sense of belief in the restaurant and its integrity fades as they realize that the restaurant simply doesn’t care about them. The solid timber brass inlay table to the right didnt cost that much more than an off the shelf product, but the duty of care speaks for itself.