This week I’ve been called a snowflake woke left wing nut job, an alt right Nazi & a jew sympathiser …. I’m a walking contradiction - Check my bad self out !

🤣 I fucking love the public square. The idiots self-identify eagerly.

Test drive innit

These are certainly talking points

What a whirlwind of a couple of weeks. I got a phone call on my way to France offering me an opportunity in a newly refurbished two-floor beachfront restaurant that has had over £2.1 million invested in it from top to bottom. Unfortunately, the previous launch didn’t go to plan and the business found itself needing a complete reset. Since then, new team and we’ve been working flat out to turn things around and get it back on track. we’ve put in 16 consecutive days to get the operation to a point where it’s ready to relaunch. Sitting here now at 10:41pm, completely exhausted, but there are few feelings better than looking back at what you’ve achieved when the odds were stacked against you. The hard work isn’t finished yet, but it’s satisfying to see it all starting to come together. Hard work beats talent every day of the week and twice on a Sunday ! 😘

Photo shoot… bosh

#vatistheproblem The hospitality lobby is asking for a VAT cut. It’s not a sustainable answer. But why should restaurants receive a special tax break that costs the Treasury 10 billion when every other struggling sector pays full whack? Evidence from across Europe shows VAT cuts rarely benefit consumers; they bolster margins. The problem isn’t the rate. It’s a tax system convoluted patchwork of exemptions, loopholes and distortions that nobody can explain without a tax adviser. Jersey has 5% GST on every single transaction. Simple and fair. Broader base. Lower rate. Simpler rules. @Keir_Starmer That’s the grown-up conversation you should be having with sectors and the treasury ! I’m a chef and I can see the tax system is broken on every level

Good morning from St Brelades bay

Dear Lord… how is it always the his lot ? Absolute Nonce

Eden just completed her first kids triathlon

Actual barcodes … @addidasOri yo need to pay more attention to twitter you’ve walked into this eyes wide shut or your chief designer is a Manchester United fan and it’s a massive troll !!

Does anyone have a number for a DNA clinic ? My daughter just chose Oreo over Jaffa Cake 😳

OFFICIAL! Newcastle United & Geordies can’t take a joke…. Sending me cease & desist letter 🤷‍♂️ I promise to be nice in future 👍

Me when I was a 14 yr old girl … what the fuck was I thinking 🤣🤣🤣

Never forget kids - Winners focus on winning losers focus on winners

Stay classy Arsenal

Someone recently asked me how, you run a successful restaurant and I couldn’t actually answer on the spot. I’ve had success and I’ve had plenty of failures too. I’ve thought about this question all week whilst being on holiday. And honestly I can’t think of one simple answer. I’ve asked a few mates in the trade who’ve done well and they also couldn’t put their finger on it, standards cropped up several times and my friend said something very insightful; “one of the great misconceptions in hospitality is the belief that standards alone guarantee success. They do not” He’s absolutely bang on the money, we all agreed that Standards are vital. They are the foundation upon which every successful restaurant is built. Without them, quality drifts, discipline evaporates, and mediocrity quickly takes hold. Yet standards must never become so rigid that they prevent a business from adapting to the realities of the market. The restaurant business is not a museum. It is a living, breathing organism. Customers change, tastes evolve, economic conditions fluctuate, and operating costs rarely stand still. A restaurateur who refuses to acknowledge these realities in the name of maintaining standards is often not demonstrating strength of conviction but a dangerous form of complacency. There is a fine line between consistency and stubbornness. The best operators understand that while standards should remain constant, the methods by which those standards are achieved must continually evolve. To insist upon doing things exactly as they have always been done simply because that is how they have always been done is not professionalism; it is arrogance. There is another danger that quietly undermines excellence: becoming satisfied with what is merely good. Good is the greatest killer of great. The moment a restaurant achieves a level of competence and comfort, the temptation is to stop pushing, stop questioning, and stop improving. Yet greatness belongs to those who remain restless, who continually seek better, and who refuse to settle for good when great is still possible. The incredible Jeremy king once said, “owning a restaurant is a benign dictatorship, not a democracy. Decisions must be made, direction must be set, and responsibility must rest with a single accountable leader. However, the most effective leaders are not those who refuse to listen. They are those who possess the confidence to adapt, the humility to learn, and the wisdom to recognise when circumstances require change” possibly the best paragraph ever written about hospitality, more owners should read his book. The moment standards become more important than reality, they cease to be standards and become dogma. And dogma, unlike excellence, has a habit of bankrupting businesses. And, My takeaway… I still don’t actually know the fucking answer 😂

What a tweet

Shout out to the only Mancs that have lifted the European Cup. Great bunch of lads: Nobby Stiles Shay Brennan Brian Kidd John Aston Gary Neville Nicky Butt Ryan Giggs Phil Neville Wes Brown Paul Scholes David May #mufc

Aids