Behind the doors of The Residency Notting Hill

What is your history in the business? I grew up with my family working in some of the best restaurants in London and Portugal. My father and uncles were chefs and managers, so I’ve been immersed in the industry for as long as I can remember; the passion runs in my blood, as it were. How have you built your way up in the industry without having a traditional education? Having worked in the kitchen at a very young age to fuel my motorcycle hobby, my parents taught me the value of hard work early on. As I got older, I moved to the bar and trained as a mixologist, and finally to a role in the front house. I eventually broke away to work in events management, marketing and branding under Nick House, which taught me everything there was to know about the promotional side of the industry. Having worked in almost every position in hospitality, I’ve gained an invaluable holistic understanding of all the moving parts behind the scenes, which hugely shapes my style as a manager and director today. What reaction has The Residency Notting Hill seen since opening? I have had the warmest welcome from all the locals which has been completely humbling. We’ve surrounded ourselves with a great team and built a strong network of taste-leaders in the area, which has created something of a family of supporters. One of the founding tenets of The Residency was to create a relaxed, community feel within the space, which has been so gratifying to watch develop. What has trading been like? We have been fortunate to be almost 90% booked every dinner service we are open, leaving some room for walk-ins. It’s been great to see customers who discover The Residency organically, and are now regulars coming back again and again. I’m proud to say the place really does speak for itself, which makes getting people through the door a lot less challenging. How has your previous experience helped you succeed as operations director at The Residency Notting Hill? Having experienced working with both great and absolute nightmare bosses, the one thing I hold dear to my heart is the importance of championing my team and creating a positive working environment. Lead by example! As the operations director now at The Residency, I’ve found that some people need a hand and some just need a little nudge or to be listened to in order to deliver a great service or feel part of the team. If we’re short in the kitchen, I’ll jump on the pass and help the cook line, same as front of house. Ultimately, the end goal is to create a positive experience for our clients, and if there isn’t one for our staff, that’s a far taller order. We’ve cultivated an ‘it takes a village’ attitude at The Residency, and I can feel this truly helps connect the team and, in turn, our clients. What is the current climate of the hospitality industry? Our government has supported the hospitality sector to get back on its feet in many ways, but there is still a big shortage of professional, dedicated staff in our industry. The competition for employers is high, which is why I offer training from within and incentives to make The Residency as attractive a place to work as possible. Strong covenant brands or strategic investors are in a great place right now to buy and expand, especially if they have the operational structure in place and ready to turn around the business. What upcoming trends do you predict will dominate the sector? Clean eating has been growing in popularity for some time now, but the focus has now shifted to making sure dishes are equal parts healthy and delicious. The Residency has a great offering of vegan options, from wines (which have recently seen a huge surge in popularity) to food. Customers want to know that what they are consuming has been ethically and sustainably sourced - particularly when it comes to meat. Local sourcing is a big priority at my restaurant, from produce to toiletries. We are always looking at how we can make everything we serve closer to home. People are asking more of their restaurants these days - everyone is a foodie now which makes for an exciting challenge to ensure we are always delivering the best product. My key takeaway has been to keep yourself humble and focus on what we’re here to do - provide brilliant food and service. What is your advice to those seeking to enter the industry without having undergone a traditional educational route? There are so many entry level roles available at the moment, so now is arguably the best time to be getting into the industry. The important thing is to find a junior role where you can feel there is room for growth. Once you’re in, get your head down and learn, learn, learn. Hard and passionate workers are easy to spot, and will find themselves climbing the ladder far quicker. A good work ethic and positive attitude are worth 100 times what any university or college can teach you. What is next for The Residency Notting Hill? Our brunch service has just opened, which has been brilliant so far. It’s great to see clients coming in during the day - the energy is different but still unmistakably The Residency. We’re also looking to open in two more superb neighbourhoods in Central London, so watch this space.