Establishing a restaurant with no prior experience, pioneering a new approach to vegetarian cooking and staying true to core values with Andrew of Vanilla Black.
For this episode, we sat down with Andrew of pioneering vegetarian restaurant Vanilla Black. We discussed how Andrew and his wife, Donna, built the restaurant from scratch with no prior experience, first in York and later moving the business to London. We talked about the reasons behind this move and the differences in the two markets. We also heard about their unique approach to vegetarian cooking – unashamedly refusing to serve the usual risottos and ‘veggie' curry – and how they develop their menu ideas within the collaborative working environment they have created. Andrew’s open and honest account of what is involved in running a restaurant gave us a true look behind the scenes of this exciting side of the food industry.
Find Vanilla Black @vanilla_black_uk on Instagram or visit their website at www.vanillablack.co.uk.
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