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We sit down with David Ramsay at Banconi Soho to trace how a South London upbringing, a career in private equity, and a taste for building brands leads to one of London’s most recognisable pasta restaurants. Along the way we dig into the tuna sandwich lesson, what “creative pasta” really means, and why hospitality matters to society far beyond food.
• early influences, first “proper” restaurant experiences, and learning the sector through people
• private equity and scaling lessons from Paul and Ladurée, adapting concepts to UK habits
• Stacks Diner economics, queues, cover turns, and designing for demand
• the Banconi origin story, why pasta was an overlooked London restaurant category
• building signature dishes, balancing creativity with consistency, and earning Michelin Bib Gourmand recognition
• London multicultural food culture, honest fusion, and plans for international growth
• pressures on UK hospitality, tax burden, closures, and the wider supply chain impact
• The Hero’s Return at Battersea Power Station, great British food and raising the bar on beer

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We sit down with Benji Liebewitz to unpack how a London-born New Yorker ends up building One Club Row and The Knave of Clubs, and why the best restaurants win on relationships not hype. We dig into what makes guests return, how pricing and dining habits are shifting, and why hospitality is an emotional craft beyond perfect service.
• falling into hospitality in New York then choosing it as a long-term career
• why customer service experience builds empathy and better client behaviour everywhere
• the range of hospitality careers beyond waiting tables, from tech and design to finance and events
• meeting James through family links and forming High Note Hospitality with complementary skill sets
• restoring a historic Shoreditch pub and creating a distinct upstairs destination
• designing experience-led dining through bar seats, lighting, music, and room energy
• keeping the menu classic and legible while still feeling special
• how London and New York differ on dining as social life versus dining as food pursuit
• earlier dining patterns after Covid and why London stays more time-inflexible
• price versus value and the importance of staying under key spending thresholds
• year two focus on stability, foundations, and staying power beyond the “new opening” spotlight
• guest relations tactics that turn first-timers into regulars without making the place feel exclusive
• defining hospitality versus service and why connection creates real loyalty
If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation.

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We sit down with CMS partner David Roberts to trace his accidental route into hospitality and the deal-making that shaped modern UK restaurant growth. We dig into how founders raise capital without losing control, why some private equity structures now punish management teams, and what trends are actually worth watching.
• moving from Sydney law into London hotel M&A and restaurant work
• why hospitality careers often start by accident and then become addictive
• building a hospitality-led legal practice through relationships and trust
• the founder boot camp model and what early-stage groups need to learn
• backing Blacklock and copying great culture from Hawksmoor
• growing restaurant groups from cashflow and avoiding early dilution
• how long holding periods and loan notes wipe out management equity
• why the UK needs real consolidation vehicles for mature groups
• UK margin pressure pushing brands towards licensing, franchising, and overseas growth
• categories getting attention now including coffee, bakeries, food-led pubs, and live music
If you care about the sector, the people in it, and where it's heading, subscribe and join the conversation.