Sam helped me get a trial at the River Café, where he had worked before. I had studied Italian at university and lived in Italy for two years prior to returning to London, so cooking River Café food felt natural. These were the alumni just from my short stint at the River Café, but it seems that it never ceases to produce extraordinarily talented chefs. The training at the River Café is second to none and I often encourage my chefs to work there when they want to move on. I think what makes the River Café such a great incubator for chefs is that it’s a warm and inviting place to work.

Source: The Guardian August 11, 2017 10:41 UTC