SUBSCRIBE

News > People

Read more breaking news

 

 

Marco Pierre White: I’ve had to evolve

4 commentsBy Becky Paskin , 06-Jul-2011
Last updated on 25-Feb-2013 at 14:38 GMT2013-02-25T14:38:52Z

Marco Pierre White has moved from Michelin stars to pubs

Marco Pierre White has moved from Michelin stars to pubs

With a 20-strong stable of restaurants, pubs and inns Marco Pierre White has gone from Britain’s first three Michelin-starred chef to celebrated businessman.

The celebrity chef who once famously disregarded the world of Michelin-starred fine dining to ‘reinvent himself’, now operates brands such as Marco Pierre White’s Steakhouse & Grill, Frankie & Benny’s and Wheeler’s amongst many others.

 

“It was the most fabulous journey but we have to evolve and move on,” he says. “Now I look at things differently and do things I enjoy. My menus are created so everyone can afford them and that’s the bit that didn’t sit well with me at three star level.”

 

Speaking with BigHospitality’s Becky Paskin, White explains why he doesn’t miss the world of Michelin, his notorious decision to link up with Bernard Matthews, and why his fondness for gardening is perhaps a sign of him ‘getting old’.

4 comments (Comments are now closed)

Comment on the last post

I agree its bad local pubs are closing but they are closing because they are not charging £4.50 a pint and they cant charge that sort of money while they dont spend any money on the decor people like you are obviously not spending enough in there for them to afford to stay open so, as a result they cant afford the rents / council taxes and bills etc. If someone does not buy it out it will sit there with boarded up windows until it rots, i think anything around £30 for a 3 course meal is a bargain i know how little profit is available once restaurants have paid their overheads and running costs. I think they should charge more so they can afford to pay there staff im a chef ive gone through 4 years of college and worked in restaurants for 5 years yet i get paid less than someone working in tescos, unless your the head chef you cant make much money, and restaurants struggle unless they buy whatever is cheap and in season and has a chef who really looks after the pennys, everyone wants cheap food but they dont realise ingredients and commodoties are expensive, even something like a drought and bad crops of wheat somewhere like russia will have a knock on effect and push the price up, small things like that effect restaurants, but at the same time they cant alienate customers with the prices so its quite a balancing act. I get anoyed seeing 4x4s and sports cars parked up outside because im jealous my cars falling to bits while i cook their food but i cant pay my bills without them

Report abuse

Posted by Luke SB
20 July 2011 | 20h102011-07-20T20:10:09Z

I beg to differ

As much as I admire Marco Pierre White, and I really really do, I have to beg to differ on his opinion on what he says he is doing with the development of his pub business.

I agree with his concept of what an inn should be and that he is creating some great eating spaces. However, the idea that they are affordable for all really is laughable. Our local pub/inn (The Chequers in Maresfield) sadly went into liquidation a couple of years ago and was bought out by Wheelers. It has been beautifully renovated and is now a busy business doing a huge number of covers and is employing a decent number of local staff. However, it is far from affordable for most locals. Beer costs over £4.50 a pint and, whilst food is advertised as being reasonably affordable, in reality once drinks and extras such as vegetables (which are needed with the portions) are added, it is actually a pretty expensive affair.

The whole pub has been turned into a restaurant so there is no longer any real space for 'locals' to come in and enjoy a drink after work, meet friends etc. It really did used to be the hub of the village and offered a lively meeting place for so many people. Sadly the previous owners hadn't cracked the food or hotel aspects of their business so it just wasn't sustainable, however the idea that Marco Pierre White's team has come in and made this a 'restaurant for all' is just not true. Go past the car park on an average day and it will be packed with sports cars and expensive four-by-fours.

I don't have a problem that Marco and his team has found a business model that keeps this beautiful building running as a successful restaurant/inn (good on them), but I really do object to his continual claims that he is creating a business for the 'everyman'. It simply isn't true.

Report abuse

Posted by Helen Marriott
19 July 2011 | 12h182011-07-19T12:18:02Z

Frankie and Bennys?

Hmmm they did well to get MPW on board!!

Report abuse

Posted by Stuart Jones
15 July 2011 | 18h482011-07-15T18:48:46Z

Read all comments (4)

Andreas Antona on building great teams

WATCH: Andreas Antona on building great teams

Chef and restaurateur Andreas Antona is best known for his high-end restaurants Simpsons and...

Video: Ginspiration from Gillray’s Bar

Video: Ginspiration from Gillray’s Bar

Watch Sam Mitchell, head bartender at the newly-renovated and relaunched Marriott London County Hall...

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

Dish Deconstructed: Terre à Terre's Bangkok Broken Balls

National Vegetarian Week takes place this week (from 16 to 22 May), and how...

Dish Deconstructed: Robin Gill’s Galician octopus

Dish Deconstructed: Robin Gill’s Galician octopus

Watch Robin Gill, chef-owner of newly-opened Counter Culture in London’s Clapham, demonstrate how to...

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Cyrus Todiwala shares competition success tips as Zest Quest Asia 2017 opens

Chef Cyrus Todiwala's annual industry competition Zest Quest Asia has opened for entries giving...

VIDEO: Cyrus Todiwala on secret to successful hotel restaurants

VIDEO: Cyrus Todiwala on the secret to successful hotel restaurants

Indian chef Cyrus Todiwala, with his wife Pervin, is the chef-proprietor of Café Spice Namasté,...

In Operation with...Coast to Coast

In Operation with...Coast to Coast

BigHospitality visits Coast to Coast, The Restaurant Group's American restaurant chain, to find out...

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett on Piquet and working with the Galvin brothers

Allan Pickett, chef patron and owner of French restaurant Piquet, has seen it all...

Galvin pub Spitalfields first look

First Look: Galvin HOP

BigHospitality takes an exclusive First Look at Galvin HOP, the brand new pub concept...

First Look: Inamo Covent Garden

First Look: Inamo Covent Garden

Tech-driven restaurant Inamo re-located its St James's site to Covent Garden last week and...

Back in business: Hospitality property market outlook

Back in business: Hospitality property market outlook

As the new year gets rolling, now is the perfect time for hotels, restaurants...

Digital restaurant: How to extend your reach with online innovations

Digital restaurant: How to extend your reach with online innovations

The likes of social media, online advertising and mobile loyalty apps allow businesses large...

How to use Twitter for restaurants

#SocialRestaurant: How to use Twitter effectively

They’re all on it. Big national chains, high-profile chefs and small emerging brands across...

Dietary requirements: Terre à Terre’s top tips

Dietary requirements: Terre à Terre’s top tips

In the third part of our Dietary Requirements special feature, BigHospitality takes a trip...

How to become a hotel manager: Masterclass with Glion

How to become a hotel manager: Masterclass with Glion

What skills do you need to be a hotel manager? Following a special media...

Budget 2013: What it really means for your hospitality business

Budget 2013: What it really means for your hospitality business

Now the dust has settled on George Osborne's fourth Budget speech, the race is...

UK pub industry pledges more than 400 work placements in just one week

UK pub industry pledges more than 400 work placements in just one week

Long hours, unskilled work and few career development opportunities: the hospitality industry, and pubs...

UK team 'disappointed' by ninth place at the World Pastry Cup

UK team 'disappointed' by ninth place at the World Pastry Cup

Martin Chiffers, president of the UK's Coupe du Monde de la Pâtisserie club, has described...

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Every hospitality business must make job creation pledge, says Ufi Ibrahim

Ufi Ibrahim has told hospitality businesses across the UK that they must ‘walk the...

How to market your hospitality business better using photo and video

How to market your hospitality business better using photo and video

A picture might tell a thousand words but getting the right photo and video...